Transcript
Speaker: This is Skipper Albert A. Wall, the voice of the jungle, broadcasting on the DVC to all points unknown. If you're within the sound of my voice, you're listening to Welcome Home Podcast on the DVC.
Speaker: Hello and welcome home. This episode of Welcome Home is brought to you by DVC Resale Market. Thank you for joining us on episode 366 of Welcome Home, a Disney Parks and Vacation Club podcast. I'm Tom here Trevor.
Speaker: Hey. china Trying something new today. where we're We're doing this very different on a whole bunch of levels. Yeah, so ah it's it's food and wine time, right? Food and wine just started.
Speaker: ah And so we wanted do we wanted to do a food time episode, but yeah there was also, you know, some Lakeshore Lodge stuff, too, that we wanted to do. And so was like, let's do a whole video episode, right?
Speaker: Yeah, I mean, it honestly, it it's just easier because then we would have to, like, stop and change and do all this. And we're like, let's just do it all. let's yeah well but We'll do it all in one go. We're also doing this live on Patreon as well, which is ah another fun thing we're trying for the first time. and So, ah you know, our ah we...
Speaker: We gave our patreon our patrons a last-minute notice on this, but in the future, if we do this again, we we will give more notice to this. um But we wanted to try this out and and see. So if you're if you're listening to us live on Patreon, ah you know please you know ah chime in. You can chat with us while we're while we're going through these things. But, ah you know...
Speaker: really we're we're you know like i said we're trying to do more video and things like that so this is always uh fun when we can do you know more visual things and how could we not want to do visual things with these beautiful lakeshore lodge pictures sh trevor i mean mean yeah like yeah it's i i told myself i didn't need to stay at lakeshore lodge and disney is disney's being like hold up let me let me let me show you what you're missing and now i'm going You know, it's it's it's it they're doing some really interesting things here and we're gonna get into that, but we we didn't do our normal, you know, like, ah hey, how you doing? What's going on thing? because so Yeah, I just, you we're just too excited to get started with the the live stream and everything that, yeah, I mean, i don't know that there's much to talk about. I mean, you you finished up a trip and I mean, I'm, I'm planning trip still really far out. So I don't know if there's anything else to talk about. So we'll talk about it in a few here, but the one of the interesting things they're doing is like this, almost like this member preview thing.
Speaker: And I'll talk about it a few here, but. Okay. yeah do i i brought Well, yeah. Okay. Yeah. Yeah. yeah But ah no, I, you know, I, I'm really interested in a lot of this Lakeshore Lodge stuff. And, and, you know, also I, I didn't even mention this on the podcast. My sister randomly texts me and she goes, she goes, Hey, what was that Disney resort that you said? Wasn't really very much of a Disney resort. and it's at the beach. And i was like, Oh, you mean Vero beach. And she's like, yeah, yeah. Vero beach.
Speaker: And she's like, let's do that next year with you guys. And I'm like, Okay. i really i really liked Vero. Like, if we could make Vero happen again, I would do it. um but So that might be another trip. I don't know. this this is gonna It's going to have to be a combo trip with the other with the the preview thing that we're going to talk about, because I can't be doing all these trips the whole summer. Yeah. But anyway, let's get started. Let's let'ss talk about Lakeshore Lodge and and some of the interesting things they're doing here. So I just i have to share here because we just have some some really I mean, they keep putting out these really amazing pictures and and where we we're getting even more of a look now.
Speaker: of what Lakeshore Lodge is going to be. And can't help but share these things, you know? So first all, this is the picture, you know, if you're looking right here. This is what the outside of Lakeshore Lodge looks like, you know, this is, you know, feel we've all seen this one. This what you roll into. Yep. Yep. This is what we've all seen. Right. But now we're getting some pictures of the both the cabins. They're not calling them cabins. They're lake houses. Lake houses. Yeah. Lake houses. Yes. So they're lake houses.
Speaker: um And and so this is this is the the the outside of the lake house. Which, to it's interesting, Trevor. I saw somebody comment about this on, um you know, on on like a ah Facebook. And, you know, there were people complaining that it was too modern or or something like that. And I just, I don't understand um discussion. Okay.
Speaker: i like I mean, it looks like a modern, ah it is definitely a modern resort, but like anything you would find... at a like, or I equate this to the kind of stuff I see in Banff, which, yeah yeah you know say you know, people complain that they're too modern. Like,
Speaker: There's all kinds of new resorts that get built in the mountains all the time. And this is in the same vein as those. Yeah. or that the This is like interior British Columbia type stuff that I would see.
Speaker: Yeah. i ah Well, I think, it but also people complain about the lack of like Disney theming, but it's also like, i I feel like they're very well themed. I feel like there's a lot, I think that's an unfair criticism personally, but Oh, we should also mention to Trevor that we we did get a ah opening date for this resort. we We didn't we didn't talk about that, which is July 1st, 2027. They are going to start taking reservations. I believe the date was in October. It's not x October 6th. Yeah. Yeah. So October 6th. So, you know, that's coming up pretty soon here.
Speaker: um But yeah, to your point, I don't know. I just don't understand the criticism of like not enough Disney theming and too modern. Like you're staying at a deluxe resort. Like what do you. You're not going to it art of animation. Like, you know, it's... Yeah, I think the hard part is is that people... When people say Disney theming, they they tend to associate it with, like, you know, the Mickey Mouse and, like, you know, like, you know, we both have Epcot backgrounds and, like... yeah Yeah, yeah, yeah. You know, that kind of thing. But this, to me, is leaning towards a specific part of Disney theming, which is, like, Disney had a lot of emphasis on, like, nature shows and, and like...
Speaker: um showcasing um various aspects of nature. and And to me, like, this sits in the same realm as, you know, you know movies like Pocahontas and Brother Bear and, you know, even to, to ah I mean, I guess Brave as well. Like, it's it does it's like those all very, like, nature-heavy emphasis shows, which is still Disney-themed, but I think the hard part for people is that they're not seeing, like,
Speaker: you know, Mickey Mouse hanging from the fixture in the this yeah in this cabin or something. I prefer the subtle Disney theming to the overt. Absolutely. Like I, and and like, even in when I just was at Bay Lake Tower, right?
Speaker: It's I don't even think it's subtle. I mean, there's there's a lot of little subtle things. Right. But there's there's also a lot of like I mean, you go into the master bedroom bathroom and there's that really cool, swoopy retro ah monorail logo on the mirror. Like you can't get more, you know, like it's it's it's huge and right in your face. Right. So um but, you know, I understand why people are saying that. But I also I don't I just don't see it that way. I think you that's what you're looking for if you're paying that much.
Speaker: So but we should note, by the way, so these waterfront lake houses, ah they are one and two bedrooms. So there two different ah versions of this, which is interesting because all of the other ah like cabins and and the bungalows and all that are all the same size. There's not categories there. Right. So now they're there. They've changed this up a little bit. And so and and all of them, too, I believe.
Speaker: I'm just trying to think the bungalows I ah can hold. They're like, they usually can hold a ah lot of people. I'm trying to remember how many the top of my head. That's 12. Is it 12? Yeah. yeah And in Copper Creek, the cabins can hold a lot of people too. So it's almost like they're going a little bit smaller here, which is, which is I think not a bad thing. Maybe that means the points will be more affordable. Maybe. and But I think the the trade-off of that is maybe they understood that, you know, those those really large um b rooms, while they're great, you know, for for those use case scenarios, they're not as they're not as accessible. Like, in terms of points, and also, like, you know, it's hard to justify, um you know, a place that sleeps 12 people if you're, like, a party of five, right? Yeah. So,
Speaker: Which I done. i When I stayed in the Copper Creek cabin, we had four of us. so But I think the flip side of that is that the rooms don't actually get utilized as much as they should. yeah so I think maybe this is Disney trying to find that middle ground of, you know, make sure the room is still able to be utilized regularly and still be, you know, heavily in demand, but also still a premium room.
Speaker: experience um to your point about the the two bedroom i'm wondering if this you know how there's like this kind of little offshoot to the side in the picture oh yeah um like i'm wondering if that's room yeah yeah if if that's going to be like the configuration changes like the a-frame is like the main the main structure, but then like to make it the two bedroom, they just added on like a side structure to it. I'm betting you're right about that, that that's like the second bedroom. That makes sense. that I have to say the A-frame style is really kind of stunning here. I i really love it. It's it's really doing...
Speaker: Exactly. It's really evoking that that ah that kind of, ah you know, feel to it of of be of it's like a tent. I mean, it looks like a tent. You know, you're like, it's like you're camping without camping. yeah You know, it's it's it's great. And by the way, I think it's really interesting, too, that these are themed to ah well, it's a brother bear of all things.
Speaker: but um I mean, I feel like Disney is trying to, they're trying to lean back into that, right? yeah You know, yeah Brother Bear very much had, you know, an environmentalism and like nature theme to it.
Speaker: um I think Disney is just trying to, you know, find a way to capture it without, again, yeah without making it overly like yeah themed, right?
Speaker: yeah Yeah. So so like this is this is the living room. that That, my gosh. the Yeah, just just all windows. Gorgeous. Gorgeous view.
Speaker: Yeah. Crazy. ah Yeah, all of these have an amazing view. ah and And, you know, just the the A-frame design obviously just naturally gives you all this open, you know, this big open high ceiling, right? And so you get these floor-to-ceiling windows in here. And, and ah you know, really, the kitchen almost looks a little small. But given if these are one or two bedrooms, like,
Speaker: it's fine i mean like how big of a kitchen do you need no like not that big no no yeah i don't need a big one like i i think this is a like again comparative i or my my baseline of comparison is um resorts that i've stayed at in the mountains and this feels very similar to resorts i've stayed at in the mountains like ah this is what i would expect this okay Come on. Like this is this this is even the headboard. This is just like the whole wall backdrop of this bedroom.
Speaker: Like yeah I'm assuming this is all going to be like lit up movie. Like like it'll be like going to be like kind of like it's moving like shimmering across kind of thing. yeah Like the Borealis. Yes. That's exactly what they're going for here. Right.
Speaker: Man, like I wouldn't even turn that off when I go to bed. I would just like fall asleep with that on. I would too. It's so gorgeous. Like, why wouldn't you just leave that on? Right. like Yeah. oh it's And I just I just noticed the ah the picture as well is it looks like a northern lights. Yeah. Aurora Borealis picture. Yeah.
Speaker: Yeah, that's that's really that's really nice. I think that's a a really this is a very cool feature. I know it's and I will say, like, if you're going to criticize no Disney theming, yeah, there's no Disney theming in this room at all. Pretty much. OK, right. So so to be fair, this is still an artist rendition of this. Yeah, of course. Yes. That change. Yes.
Speaker: So I will point out that, you know, what they're showing in this rendering is major key points of this. I'm sure there's going to be all kinds of accents and details in it because we're not seeing the whole room. You're not seeing like, you know, I'm sure like the carpeting there is probably not going to be what the final carpeting looks like.
Speaker: um Pictures and everything. Again, artist rendering is they're not going to go and put all the like. All the little stuff. final All the final pieces in, right? so Yeah. Yeah, i'm I'm expecting it will be adequately themed. It's just, it's not going to be a picture of the castle in the background, right? so Yeah, yeah. We're we're also getting yeah in this resort, so outside of the cabins, where I mean, I guess the lake houses, I should say, ah we will have the ah we'll have the duo studios will make an appearance in this resort as well. So that's the two-person studios that they have in a couple of the newer resorts.
Speaker: And so these are are ah slightly more, again, more subtle theming, right? There's that Mickey Mouse is not everywhere here, but you do have Encanto showing up there, that's right? That's okay.
Speaker: Like, yeah you're going to complain about Casita being in the background? Like, come on. right Yeah, I know. There's no reason to complain about that. and this... I know this is a Murphy bed, but... Those Murphy beds are comfy. Yeah.
Speaker: yeah This is so cool. Like, i I love the way this room is laid out. Like, it's very... It is compact. It's not it's not a ton of, like, walking space, but it feels very... Yeah. Like, feels... It feels like a decent size. Yeah....comfortable, right?
Speaker: Yeah. and And... Okay, and the details on this, like, I saw there was... They threw a whole bunch of stuff in this rendition, which this is confusing me a little bit. cause, cause, cause the last, like we were looking at the other bedroom and it was like, there was like no hints or accents or anything in it.
Speaker: In this room, there's very clearly like the, the Encanto stuff. There's, um, I saw two cans in the other picture. there's there's something on this lamp here. yeah Yeah. Yeah. If you go back to the other picture,
Speaker: There was a doorknob there, which I initially was thinking it was like the doorknob from Alice in Wonderland. Oh, no. Again, this is this is the casita from Encanto, right? Like, yeah I think it's all being themed to... This is an Encanto-themed room, which...
Speaker: like anybody complaining about it, like, okay, knock it off. Like this is, this is adequately themed even in the artist rendition. Like, yeah, I don't disagree with you. I, I will say that Encanto feels like a bit of an odd choice for this resort as a whole. Cause it's Lake Shore Lodge and Encanto is like,
Speaker: like in the rainforest kind of-ish, right? Yeah, but eka's you know but i I feel like they're kind of, they're bridging that line between, like Encanto is, it is set in like a natural valley, right? And there there is a lot of...
Speaker: Yeah, yeah, there there is ah it's not the ah the overall theme of it, but they they're leaning into those nature aspects of various shows, which I think is good. I think that they're not limiting themselves to like, this is a Brother Bear resort or this is a whatever. They're they're like showing off all of their IPs. A lot of different IPs. Yeah.
Speaker: Yeah. Yeah, and then, so they have, of course, Deluxe Studios, which I think are probably the most popular room type. And ah this this this room has some really interesting, so this is a studio, obviously, these will, I'm assuming will sleep four or five.
Speaker: um But this particular one is is themed to Bambi. Now, I'm not going to assume that all of the studios are themed to Bambi, because typically they have, they can vary. But, you know, this one has Bambi. Now, I really like the wood features on this that go across the ceiling.
Speaker: um Again, this is very modern, right? But you also have this really kind of cool picture right here of like sketches of Bambi. And they they actually said that it's original concept artwork that they pulled from from archives. So that's like actual drawings that when they originally were working on Bambi, um which is pretty cool.
Speaker: Not like the actual originals, obviously. they're Yeah, but yeah you know what I mean. Replications of of from base or yeah, basically they they copied it and they put it out as artwork across multiple rooms. Also the, the, uh, um, where are those pheasants? I think on the pillow, which again is also yeah from, uh, from the movie. Like, yeah, again, lots of like, it's nods. It is, it's a very modern room. And I guess maybe what people are looking for is like,
Speaker: I mean, okay, but you got like a whole wall there. that city You got a whole wall of with artwork on it. Yeah, I think the thing is, is people are looking for like things to be like embedded into, like, like you you know, like that wood structure above the bed and stuff like that, which, you know, it is. It it is. People want Hidden Mickey's Trevor. That's what they want. They want Hidden Mickey's everywhere. Yeah, but but I mean, like there's an entire forest on the wall there. That's that's a really pretty mural. I mean, like, look at That's really nice look at it. flower on the on the wall there behind that you know above the murphy bed and yeah like it's i don't know what people are expecting from this this this is you know a this is a very comfortable looking room like this is for me like i would stay in any of these rooms and i would not balk about like well they you know they they could have done this or they could have done that it's like oh it's
Speaker: feels very peaceful and serene. Like this yeah like like and this this is a calm, happy room. Very relaxed. Right. Very, very bright. Yeah. I, I, that is a, that is a good point.
Speaker: ah So we also have one and two bedroom ah villas as well. I have, ah I have gotten a little addicted to one and two bedroom villas. i'm not gonna lie. Um, but ah ah But these are also a little bit, it looks like around Bambi as well. So um but really, again, you're you're talking just really ah beautiful artwork here. Right. And and some you know really interesting ah things that they've included here. So um I really love the wood carved piece, like ah where the Murphy bed is. Like, that's a really, really cool, ah cool look to it.
Speaker: as well as like the, um but like the light fixture, you know, is really neat. ah But again, these are, you know, as we were saying, it's, it's very modern. It is. ah But I, I don't dislike it. I, I think it's, I think it's nice looking. I think it's what they're going for. And I think, I think it looks good.
Speaker: Is it more Bambi or Pocahontas? I feel like this one is supposed to be more Pocahontas. It says in the article, rooted in the storytelling of Bambi, so but and featuring soft soft earth tones, subtle forest motifs, and ah art and artwork reflecting the film's natural landscapes. Yeah, okay, yeah.
Speaker: I see the the deer prints on the... ah Yeah, okay. Um... yeah i was i was just looking at like all the again all the little pieces that they put in yeah um feels like i mean yeah like i guess this is the thing is that it's it feels like they could definitely mix it up where it's like this isn't just a bambi room like it there can be all kinds of different nods to different things um to your point yeah like i i guess i see where you know people would be complaining about Yeah.
Speaker: You know, while it's it's not themed enough, but, or or you know, the the palette choices being that it's all, you know, nature themed, it's greens and browns, which if that's not your thing, I can see where, yeah you know, you're going to a Disney resort and you expect it to be like, you know, you know, yellows and blues and stuff like that. Yeah. But if also, if you like want that, like,
Speaker: You know, if you want that like wood everywhere motif in these rooms, then go to Wilderness Lodge, go to Boulder Ridge, go to Copper Creek. Like you can get that there. You know what I mean? Like this, you have to have some sort of contrast here, right? Where it's, you know, if if they made these rooms look like the ones at Wilderness Lodge, then, you know, you would why stay here. You want to do something different, you know, I think.
Speaker: Which makes sense. I do love this natural wood table. that they've done oh yeah like that or the natural edge on it because yeah right there yeah yeah like it's uh i i very much like that kind of design like you know and they but it's it's clearly manufactured like i know that they're manufacturing it but it does still feel like a natural wood table it does yeah it does it does i listen i I can understand kind of some of people's complaints here, but at the same time, I, I, I still think I, I still like these. So, um, now this is the, grand this is the grand villa that we're getting a look at. And obviously this is, uh, this has got a little more going on to it. So what's really interesting to me is where the TV is sitting that I i don't even know what, what that is. Like, I don't know. It it almost looks, I'm getting, it looks like a
Speaker: Is it a painting? Is it marble? I don't know what it is. It looks like like like granite, or not granite, like quartz tile or something like that. It does. It looks like a countertop on the wall, but it looks nice. It does. know, i'm I'm not complaining.
Speaker: There's a huge fireplace underneath of it. Oh, yeah. I didn't even... so I missed that completely. There's a fireplace. What? that That is, again, like it just... Yeah. This feels like a room you could just sit in and be like, yeah, like, yeah this is this is nice. This is the life right here. Like, like after days in the theme park or whatever, coming back to a room like this is, you know, it's calm.
Speaker: It feels very just like, you know, you could come and sit in here and, you know, You could order room service and just not leave this place for like days.
Speaker: I really like this. I like this light fixture they have there too. It feels, ah it's funny because they they're also, they're saying that these rooms are actually themed to Fantasia, but this is giving me but major Pocahontas vibes, honestly. I can see both. And actually, yeah, from the Fantasia side, I can definitely see how they're, um they're working that in for some of the different pieces.
Speaker: Yeah. andassia Yeah. There's some really cool like furniture here though, with like these, like, uh, like these flowers on it. There's some like really neat art on the wall. Um, we've also, we got a couple other looks here at the living room. Uh, and so, you know, gigantic couch. Yeah. And a huge dining room table there so that everybody can ah can eat together, obviously. And and the the amount of balcony space you get, ah you know, in these grand villas is always kind of crazy.
Speaker: um But, you know, these are these are also a look at the bedrooms. Yeah, I see Fantasia now. I see Fantasia too. Yeah, the the art on the walls. yeah i do have to say this might be the, I don't want to say least Disney resort, but like there's the these they're going subtle here and not going over with anything.
Speaker: Which, again, I am fine with. It's again, I think it's just the color palette choices is what's doing it, because in in a lot of other resorts, they they tend to go with much older colors and this just feels a little more muted which is yeah but again in in in nature terms it kind of makes sense you don't want to go over the top if you're trying to do a nature theme yeah yeah i agree yeah interesting interestingly enough trevor the other thing that they're going to have in this resort and that they're differentiating out here they said they're saying in addition to the deluxe studios and villas lake shore lodge will have resort studios so
Speaker: This is confusing to me because they've come out and said that this is an all DVC resort, but now they're saying they're going to have non-DVC So that there's going to be like standard studios.
Speaker: Yeah. that like Like what you get at the Poly that's not a DVC studio. Seemingly, yeah. So they have resort studios that sleep up to four guests and a resume a resort studio king room, king rooms that sleep up to two guests. So basically two beds or one bed in the same kind of room. Right.
Speaker: Yeah. And this is definitely Pocahontas. Yeah. And this is themed to Pocahontas, although it's also giving me an up vibe to the pair. It's like almost Paradise Falls ish, you know? Yeah.
Speaker: But I think it's because of the leaves coming over the the waterfall. that is Oh, no. hundred it's It's definitely Pocahontas. I'm just saying when I first looked at it before I saw the leaves, I was like, oh, you're doing Paradise Falls from up. But no, that's not what they're doing. all They're doing Pocahontas, which is fine. You know? Yeah. Yeah.
Speaker: These look pretty similar to, I mean, it looks pretty similar to the Deluxe Studios. Yeah, I think the the biggest difference being, yeah, the lack of Murphy bed is, it does make a difference in terms of, like, space utilization, but... um Yeah, it's funny, like there is a lot of the same elements in the room, like the wood over top of the bed. The wood that goes across the top, yeah.
Speaker: Yeah, like it's, which I mean, I guess you should expect that. Like it's it's fair that, you know, they're not going to make the rooms drastically different between DVC and non-DVC if it is the same resort.
Speaker: Yeah, exactly. and And that makes sense to me. By the way, there's also going to be club level rooms, Trevor, and we're getting a look at the club level ah lounge, which i have I have right here in a second here. I can get this to go to the next picture. There we go.
Speaker: So this is the lounge. Now, it says ah guesting in club level resort rooms will enjoy access. It's called the Artist's Nest. It's a concierge lounge perched perched above the treetops, offering personalized service, complimentary refreshments, and exclusive use of Magic Kingdom fireworks. Now, yeah I don't... There it is.
Speaker: Yeah. There it the exclusive view of the fireworks, right? that's yeah That's a big thing. ah Interestingly enough, I don't... I'm trying to think of what other club-level rooms have exclusive... I mean, because there's not a lot of these club-level...
Speaker: I mean, you know, lounges. I did i did the one at Animal Kingdom, but obviously there's no fireworks viewing from Animal Kingdom. Polynesian one has a view. Yeah, that's okay. yeah Because it's it looks out over the the beach.
Speaker: and Like, it's right next to the pool. And, yeah. So, yeah. I'm sure they're trying to put it on par with that. Yeah. So, that's that's nice. And if you're feeling really fancy... just If you feel like really real like you won really want to spend a lot of money.
Speaker: They also have the Hidden Willow Presidential Suite. which is even more bougie than all the other stuff that we talked about. ah ah ah ah Yeah.
Speaker: Wow. Yeah. this is This is a lot, right? Yeah. I mean, yikes. Okay, and then that's the living room area. Yeah, I was going to say that this was like, okay, that's kind of nice, but yeah, okay, this is the living room. Wait, is this the, what room is this? don't even know what room we're looking at right now. This looks like a master bedroom. That bed doesn't look big enough, though. Is it just like the dimensions of the... That is a king-size bed. It's just being cut off by the... It looks like it's too short. I don't know. I'm confused by it. Well, look at the...
Speaker: the bench that's along the bottom of it yeah look at how wide that is like the problem is it's not long enough though that's what i'm confused about it's it's not long like i don't know if it's just the picture the rendering of it but it's not long enough for someone to lay in i i think it is i think it's just being yeah i think the angle cut off yeah yeah okay but then we also get the living room area which has a second fireplace so in case the one fireplace wasn't enough we've got a second one ah Three couches.
Speaker: Three couches, yeah. um And then, of course, there's a separate bedroom here, too. this The presidential suite sleeps six guests. So that's there's two full bedrooms, two full bathrooms, a full kitchen, washer, dryer.
Speaker: Only six? Yeah, only six. yeah How... I mean, I saw, like, okay. Okay, I get i guess six very, very comfortably.
Speaker: Yes. Yeah. Yes. Yeah. Yeah. So, ah but, I mean, look, that this this is, I mean, if you want to, if you're like, like I'm trying to think of, like, how many of the resorts even have presidential suites? Like, I'm not, and maybe it's just because I'm just not aware.
Speaker: Like, you know, I don't know. I mean, I've not heard of anybody talking about a presidential suite. but And I guess the thing is, is, you know, there was, like, I guess we were under the assumption that this was entirely a DVC resort. And as we, you know, as we found out here, there is non-DVC rooms here. So, yes. um Yeah, in terms of the presidential suite thing, I feel like to your point, you know, that that is something that.
Speaker: probably does exist across the other resorts, but um it's probably not something that it yeah it's probably not something that's commonly talked about, especially like in DVC. Like we wouldn't talk about it because we're more focused on actual DVC rooms, right? They they all do. I just, i just, i just Googled this and i most, ah a lot of them do. We just have never, we we never really talk about them because we, you know, yeah can't afford them. ah Right. I mean, that's the other thing too. the These are not listed on the standard Disney website prices. Like these are,
Speaker: um, uh, yeah. And, and I assume like, like same as you, I was, i Googled this and, you know, you know, there's one of the contemporary there's like, like they all have them. Um, and I mean, price wise per night or, or just doing a quick Google search. It's not, actually, it's not as expensive as I thought it would be, or maybe the, just what, uh, um,
Speaker: Because the price range is from $1,000 to $3,000 a night, which is kind of the same as deluxe resorts. Yeah. For like the the really nice rooms. So it's kind of funny that they're noting these as presidential suites, but it feels like something that is just kind of folded in with everything else. I don't know. Yeah. Yeah. It is interesting, actually. Yeah. It is interesting.
Speaker: Yeah. I have to wonder if it's one of these things, too, that they they specifically reserve it for. Like, you can try and book it, but if there's... like more, I feel like there's a different level of VIP guests that, yeah like, they reserve it for, like, yeah i p VIP VIP guests. So, yeah. Yeah, exactly.
Speaker: All right. So and so that's that part of this. Right. And i you know, that's that's one. You know, we got a really good look at some of the interesting things that they're doing here. But there there is more, Trevor. there There is a an email that got sent out that ah really intrigued me.
Speaker: i have to say, yeah, ah this is a really interesting thing that they're doing here. dot The first wave is what they're calling it. Yeah, they're calling it the new, the member first wave experience at Lakeshore Lodge.
Speaker: And i don't ever call them doing this before. no I don't think so. Right. I, I, for, you know, we, we've been, we've been DVC members for 10 years and I, you know, we've, we've had a couple of, you know, like Riviera's open and stuff like that, that this has never been offered as a,
Speaker: um as an option as far as I'm aware. Like, that this has never been presented to um to anybody for a new resort opening. Yeah, and so what they're doing... So the resort opens on July 1st, but right before that, June 24th through June 27th, they are doing what they're calling the first wave experience for members only.
Speaker: And this is really different because it's... ah You use your points for this, but... It's more than just the stay. And so it's an event. They actually convert your points to reservation points when they do this. So they're they're actually doing the point conversion that they would do if you were booking ah at like, you know, a Disney collection uh, thing, uh, because of, I'm guessing because of all the other stuff that's included.
Speaker: Right. Um, so if you want to do this experience, experience, right. It comes with, first of all, so for, for two, for two people, this is for two adults. Um,
Speaker: um it The point values go from, you know, started 184 points for two for the two adults. But it says the first and second guess. It doesn't necessarily say it just as first and second guess. So for additional guess, they have pricing for adults versus yeah children.
Speaker: Yeah. So like ah a duo studio is 184 points. A deluxe studio is 196 for resort view all the way through 216 for premium view.
Speaker: And then a one bedroom is 248 for resort view and all the way up to 308 premium view. And then two-bedroom villa, pre ah preferred view is 336 points, and a premium view is 420. A grand villa is 532 points for this experience for two people.
Speaker: And then if you want to do a one-bedroom lake house, it's 424 and 525 the two-bedroom. that's what the values are. Now, 524, meant to say, sorry. so um that's that's what the point values are now five twenty four i and i meant to say sorry um Now, if you want additional people, which, you know, some of us would want, ah like I obviously need to do this for my daughter, ah it would be an additional 68 points for an adult or 50 points for a child yeah with cash rates of $1,349 for an adult and $999 for cash rates for a child.
Speaker: So that's what the cost is. But here's what's included, Trevor. You get a four-day, three-night stay at Lakeshore Lodge, you know, in the room category you choose.
Speaker: Yeah. you get each person in your party gets a three-day Park Hopper ticket. So, okay. And then you also get DVC event-exclusive dining, including one dinner at Moonglade, which is the new resort restaurant, which I am going to assume is going to have a specific menu just for that event.
Speaker: I assume they're not going to have surf and turf on the menu. Just a guess. Maybe they will. I mean, maybe they'll be wanting to show off the menu. Maybe. Maybe. I don't know. ah A breakfast at Pioneer Hall, a dinner at Hoopty Doo Review, and a $200 Disney dining ah card per person.
Speaker: So each person has $200. Yeah. So basically, this is like... This is as close as you can get to an all-inclusive thats yeah at a resort. for yeah but And I mean, I will admit, like when I saw the point values for this, I like i was like, well, you know, you know if if you know me and my wife were going to go, you know, that's like,
Speaker: the same amount of points that I would spend for a full week at the poly, right? Like, but, and it's only a three day stay, but the trade-off is you are also getting the park tickets included. You're getting all the food included, which is, you know, that's not a normal thing.
Speaker: And I, and I know you did the math on this did and you put it on on the discord. i'll I'll go through it in a second. I will. The only comment I have on that is I think you estimated low on moon,
Speaker: So I think it's actually... It's actually more valuable is what you're saying? Yeah. yeah Because I don't think it's going to be $50 ahead at MootBate. I think it's going to be way more than that. I think at normal times it will be, right? like Because it's a signature restaurant. I'm just saying for this particular event, I was estimating at $50 ahead, assuming that they were going to have a non-standard menu.
Speaker: Like they were just going to have a special menu. But yeah, so to your point, Trevor, when I first looked at this and I saw the amount of points, i was like, ooh, that's lot points. Right. Because, you know, I have 320 points is what I what I own right now. Right.
Speaker: And I, ah you know, so I can do this right for me. I would want to stay in a one bedroom. And so I would need 298 points to do this for myself and my, you know, my wife and my daughter.
Speaker: Um, so I decided to do the math on this and listen, the math involves some estimates, so it's not a hundred percent accurate, but I wanted to see what the value of this was. Right. So, and I'm basing this on the, you know, my family of three. So it, you know, I don't know the, the math can really change, you know, depending on if you know, you have a larger family.
Speaker: Um, but you know, I estimated moon glade at 50 bucks a head only because I assume that it's going to be a special menu and not the regular menu. I do think their regular menu is probably, Trevor, going to be a lot more than that, I would i would think.
Speaker: Right. It's hard to know, though, because it's ah it's a member event, right? so And they're not you know you're not paying out of pocket for it. It's part of the whole package. So I don't know if they're going to have the regular menu or if they're going to have the whole thing.
Speaker: So that's, you know, no idea. And then breakfast at Pioneer Hall, I don't have a frame of reference for what that would be because I don't think I i looked into that. They don't actually do breakfast Pioneer Hall. So obviously it's a special breakfast for members. So I'm just valuing it $100. guess...
Speaker: so i guess Yeah, yeah, that that's fair. um I was going to say, i feel like you'd have to almost look at just something that's nearby for breakfast. But but I guess like like breakfast on Disney property does kind of have a basic template to it. So yeah, you could assume off of the the cost of just like doing any other like table breakfast table sit down breakfast, right? mean, if I did like a character breakfast or something like that, it's going to cost a lot. But I mean, like, I mean, you can get like some of the breakfast buffets for like you know, for around that price. So I'm just, and I was trying to be conservative with my estimates so as not to make this, you know, feel like it's it's it's way off.
Speaker: Uh, so then you also get hoop to hoop to do, which 70 bucks per adult, if you go with the lowest tier, right. And 40 per child. So, you know, after you pay for tip and all that stuff, I just did $200 for that. Cause it's, you know, it's probably, more it's actually more than that, but $200 again, it was being conservative.
Speaker: And then for me, $600 worth of dining cards. Right. So that just by itself is a thousand dollars right there. It's a little over a thousand dollars. Right. Yeah. And then you're talking three days of Park Hopper tickets for my my three during those three three days. That's $2,000 right there. So that's $3,000 now.
Speaker: And I looked at the average per night cost, cash cost for a one-bedroom room at Wilderness Lodge. Actually, I looked at Copper Creek because that would okay to me that's as ah as equivalent as I can really get.
Speaker: It's close enough, I feel. Yeah. And it was it was anywhere from like $1,000 to $1,300. So I put it at $1,100 as a conservative. So for three nights, that's $3,300. So overall, that's $6,350 worth of of value.
Speaker: Right? Yeah. Just as an estimate. Don't know how accurate it really is. Just a guess. Right. And that ask that doesn't include some of the other stuff they're doing here, too, by the way. They are there's going to be commemorative keeps keepsakes. There's going to be, I guess, some other like special events that are part of this. Like they're going to have a whole itinerary, apparently, ah that they curated event experiences that will be shared and bookable at a later date. i don't know if there's going to be upcharges. assume they're going to be. Yeah.
Speaker: But so that's that. But if I were to rent out my points, last time I rented out my points on rental store, got $18 point. $298, I mean, 298 points at 18 per point $5,364. So two hundred and ninety eight dollars i mean two hundred and ninety eight points at eighteen per point is fifty three hundred and sixty four dollars so to me It's not a terrible value. It's not that bad. Like, yeah, I agree with you that, you know, you know, this is if if it's something that ah you can afford to do, it's not a bad opportunity. It's not that they're not.
Speaker: taking advantage of you in the sense that like this is yeah you know a means of them draining points out of people or whatever it's it's a reasonable exchange for your points and again i think the the other side of it you know not just the the the base value of it but the having everything kind solved right up front for it. Like, like this, this becoming just like a all inclusive package of sorts is a very interesting thing.
Speaker: And it makes me wonder it, like, you know, maybe this is just a one-time thing for the opening of Lakeshore Lodge. Maybe this is also Disney or DVC trialing, um, packages.
Speaker: Right. Yeah. That's what I wonder. Yeah. Discord. Right. Is that. Yeah. It's a trial of them doing like these package kind of deals. It's an interesting thought.
Speaker: I. So. the The only reason. The only reason I'm not sure that that's the case is big is that. They. In order to do this what they're doing is they're they're they're converting these points to cash like they would do if you're booking something outside of it.
Speaker: And I feel like they don't want to make that a regular kind of. fake that's Yeah, that that is another level of messy for them. Yeah. But, I mean, I would argue that, you know, they...
Speaker: I mean, they haven't offered promos on the dining plan, but like they they have like the the annual pass discounts and stuff like that. So, yeah you know, like a lot of things DVC, this might be something where, um or, you know, my guide said this to us when we were buying our our contract is like, you know, hey, there will be things that come up from time to time. And this might be, ah you know, one year they'll be like, hey, you know, we have...
Speaker: these packages and we're only, and you know, they only run it for, you know, a limited amount of time and then you may never see it again. Right. Like it's, it sometimes it's, you know, this might be them, you know, looking at, you know Hey, can we possibly do these? Like kind of in the same vein as, uh, I put this in the same space as Moonlight Magic as a, like, like a limited time thing that you could take advantage of as a DVC member, but you may never,
Speaker: Like it may never work out that you actually get to use it, but, you know, they do offer it. Right. that yeah yeah That's where I see this going is not as like, hey, we we do packages now and you can do whatever it's it'll be like. a And maybe maybe this is also something that they're looking at for, you know, new new openings that they do is like, hey, make this kind of the promo thing. Right. So, yeah, I don't know. Yeah.
Speaker: it's it's It's interesting. but And i when I first saw it, I immediately thought, well, I'm not doing that. Right? Like, I'm not going to do that. Like, that's that's way too many points. ah Like, I don't know. I'm just not going to do that.
Speaker: and And I said, i no joke, that I swear to you this is true. I said to my wife, I hesitate to tell you this because I know you're going to want to do it.
Speaker: But, you know, and so i start to I start telling her about it, and I don't even get to the points part, right or or like anything other than the staying at Lakeshore Lodge for three days before it opens. And she's like, we're going to do it, right?
Speaker: And I'm like... Like, um I wasn't planning to do it. Well, and then Trevor, too, they put out a thing on YouTube, Imagineering did, of them installing the the big giant otters at the pool, which I don't know if you watched it, but they were installing the big giant otters.
Speaker: And so I was watching it, and my daughter walks in, and she goes, what's that? And I was like, oh, these are these these these otters that they're putting in at the pool of this new resort. And she goes, when are we going? I was like...
Speaker: It's like, now I got it. Now I got to do it. Right. Like I got it. Now I have to do it. Uh, and I mean, I feel like I had to do it for the podcast, you know just cause it's, ah I'm obligated. Basically. I have to, um, I feel like this is self inflected Tom.
Speaker: I don't know what you're talking Um, it is, uh, here's the thing. Okay. So here's the thing that, that, you know, you have to know though about this too. This is, uh,
Speaker: booking begins for this on saturday november 7th at 10 a.m you have to call member services to get this oh yeah oh they're not even doing an online they are not or anything it's probably like yeah probably because they're waiving they are waiving the 95 fee that you would normally have for uh converting your points to to like the reservation points but um I was thinking to myself, okay, well, if member services doesn't open until 10 a.m., m how early can I call or should I call to get, like, in the queue, you know? yeah Like, because this is going to be popular. This is going to sell out very quickly.
Speaker: ah I feel like, wait, so i don't understand how that works because are they, like, opening up a specific line for this or is it just to member services? just of member services is going to be open for this.
Speaker: 10 a.m. on Saturday morning. Oh, okay. Yeah. I mean, yeah, like... They're opening an hour later than they usually do. I feel like this is a... Like you said, like, yeah, you phone in and, like, just keep hitting the buttons until...
Speaker: Can I just stay and hold and listen to the music for like four hours? feel like they have to like do something for like you can call in starting at this time because otherwise, yeah, people are going to be like hammering their phone lines and it's going to be um crazy to get through. so That's what I'm saying. like How early can I dial in? I never call member services. If I can do it through chat, I do it through chat.
Speaker: if i the I only call member services if I absolutely have to. and it And that's just in general. Like, I don't like calling yeah anyone ever for things. Right. So um I don't know. i I have a feeling, though, I should probably get on the phone at like six o'clock in the morning and just have it. sit If it'll let me sit in the queue, then I will.
Speaker: I just, you know, I don't know if they're going to let people just sit in there or is this going to be like. I hope their phone system is set up to handle this. Because I feel like it's going to be more demand than they realize. Oh, this is going to... Here's the thing. like If they're booking the entire resort, which I don't know if they are, right? I don't know if they're going to keep this smaller because you know everyone's going to be going to the restaurant. And and you know you're you're talking about if you book the whole resort, ah having these a little exclusive events is going to be a little bit difficult to do. It's going to be a lot of people, right?
Speaker: So I almost think they're going to smaller amount. But if they are booking the whole resort, then it's, you know, it's it's a decent shot of getting it. There's so many rooms. But still, I mean, even just, you know, I don't know. is This is going to be hard. It's going to be hard to get. i I'm going to try.
Speaker: going to a shot. I'm wondering if maybe part of it, now that you know that you mention it, like, you know, for the amount of people, I wonder if the reason that they're doing this through member services is if it's going to be like an itinerary.
Speaker: Yeah, well, that's what they're saying. There's going to be itineraries. Yeah, so that, but I mean, like, I was thinking, like, oh, yeah, you know, you can go to Pioneer Hall, you can, like, you know, do these things, but it's not going to be, so I think that's going to be the big difference. Meaning, you'll be told you can have breakfast at Pioneer Hall on X day of the three days, like, and they'll stagger it. Yeah, that's probably how it's going to be, right? Which, yeah. That does throw another monkey wrench into this, that you're basically having your three days planned for you in terms of, like,
Speaker: you know, when you eat and all that kind of stuff. So that's, that's true. But yeah, cause I mean, you really only have the, you have the first, yeah, you have two dinners, right? So like really you, I mean, and I'm assuming they're going to have different times for the dinners too, cause they can't have it all at once. So the other, see the, the only downside to this really is that you're paying for all this for a brand new resort. That's just opening where, you know, there's going to be kicks. There's going to be, it's, it is the beta run.
Speaker: Yeah. But, I will say this, though, because I did get the opportunity to do this last year is, you know, we did um we did pre-opening for Epic Universe. Yeah. Yeah. And it was under the same pretense of, you know, not everything's going to be open. Not everything's going to be running at 100 percent.
Speaker: um Ignoring the fact that it's not or I guess I guess sorry, not ignoring that. The thing is, is that you don't know what. perfect looks like because it's not open yet.
Speaker: Right. So that's true. it does It does give them some some wiggle room that, you know, yes, it it is the first swing at us at this. There may be things that happen that shouldn't happen, whatnot. But unless it's like something terribly obvious that it's like, hey, they like missed on something, you're not going to know the difference between what this resort is supposed to operate like and what it operates on.
Speaker: day one well right and so and truthfully day one is only a couple days after this right so they better be ready with everything by this point right this feels like you know the the final like the the final test flight before um before they go live with it right yeah and yeah like the the only thing that's puzzling me now is like it's weird it's weird to actually have an itinerary at a disney resort A little bit, i know yeah. I know like yeah you know that that's a thing on cruise lines and stuff like that. It is, yeah. But you don't... you i can Again, that this is all very new. it's It feels very like... you know We've never talked about like what does a threeday three-day itinerary look like at Disney that is not...
Speaker: Um, or like, it's usually like self-inflicted, right? Like it's not, yeah you're not following the directions of, you know, you can only have your dinners at this time. You can only do, you know, these things at this time. It's, it's a very different experience. And I'm, I'm actually very curious now how Disney is going to handle this.
Speaker: It's going to be interesting for sure. Yeah. Because that they've not been doing this up until now. So, no again, this all goes back to how much of this is them not just piloting Lakeshore Lodge, but maybe piloting different experiences at Disney. Agreed. Agreed. Yeah.
Speaker: All right, Trevor, I think it's time to do our ad unless you want to talk about this more. And then we're going to get into food and wine. This week, ah our episode is brought to you by DVC Resale Market, which is a key holder of a vacation company and is the leader in the DVC resale industry with 13 former Disney Vacation Club guides, three former Disney Vacation Club quality assurance managers.
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Speaker: So ah let's go ahead and start talking food and wine.
Speaker: time is it? Food time. What time is it? Food time. Foodies are here, so our mission is clear. It's food time. Food time.
Speaker: Team food is ready unless it has dairy. Because it's food time. Food time. With Tom Trevor, this take forever. Because it's food time.
Speaker: Food time. Food and wine. We have the time. Because it's food time. Food time.
Speaker: So, you know, we're we're a little bit behind on this. week i Listen, with d twenty three and my trip and all that stuff, we haven't had a chance to talk about food and wine. And, and you know, we always love doing the food and wine menus when they come out ah and because we love food. Trevor and I both love food.
Speaker: um What's interesting this year, it is the 30th anniversary of ah of food and wine, which is amazing. It's been 30 years.
Speaker: Yeah, I didn't realize it had been that long. I should reface this by saying I specifically have not gone and looked at anything. ohh I love that. you Just for the fact that I knew we were doing this episode. So yes I do not know what's coming. I do not know what you have lined up here. if So I'm going to be reacting to all of this just in real time. my mind and Yes. I might regret this because now I didn't think about the fact that we were doing this live for our Patreon.
Speaker: But um yeah this this is going to be interesting. Yeah, so one of the interesting things, though, Trevor, because it's the 30th anniversary, they ah brought back some old dishes that they, ah some sometimes they retooled them a little bit, but they brought back some old dishes and and brought them back for for this event, which I think is pretty cool.
Speaker: i I feel like it's a really neat idea to do that. So, all right. Why don't we start over at CommuniCore Hall, Trevor? right. need sip of my tea before I get going.
Speaker: Yeah. We're starting off here with a very basic charcuterie board of sorts. Okay. with Nothing that exciting a compliment featuring proudly Wisconsin cheese. Cool.
Speaker: All right. what Yeah. So, then okay. You know, just a nice little cheese board there. That's a cheese board. Yeah. and nothing Nothing exciting. Nothing interesting about it. Yeah.
Speaker: Now, this one might get you a little more excited. So this is a crab and corn macaroni and cheese with smoked cheddar cheese sauce, bacon, crab seasoning, roasted corn, herbs, panko, and jalapenos. This was first introduced in 2015 at the Farm Fresh booth.
Speaker: Oh. Yeah, I've never seen this before. I didn't realize this was a thing. Crab and corn macaroni and cheese. Yeah. Huh. I've never thought to put crab in my macaroni and cheese.
Speaker: You would eat this, though. Yeah. oh yeah. Yeah, I would. Even though it's got cheese, you would you would you would go for the... I mean, I do eat mac and cheese. I try to go for, like, lactose-free when I can. But if, like, I would i would make an exception for this. um We'll say i don't... the The picture doesn't look like there's enough room in the bowl to add ketchup to it, so...
Speaker: ah You would add ketchup to this? It's got crab on it. I wouldn't. I was making a Canadian. I know, I know, I know. I'm kidding. um I mean, but the but the the basic one that they have on you know the next dish, this is the returning three cheese macaroni and cheese.
Speaker: I mean, you could you could put some cake you can put some ketchup on that. Yeah, this looks like the mac and cheese you get at ah Garden Grill. Yeah.
Speaker: Well, I'm actually surprised, Trevor, that this does not say three cheese, Kraft macaroni and cheese, you know, after the the sponsorship deal, because you'll see later on there's some branding going on in here, yeah but not for any of the mac and cheese. I was a little surprised by that.
Speaker: hu that's That is a choice. Yeah. Also returning, cheesesteak macaroni and cheese. ah So that's that's coming back again this year. What's that? So much mac and cheese. A lot of mac and cheese at Connections. I mean, sorry, Communicore Hall. I said Connections. Communicore Hall.
Speaker: I mean, to be fair, it is hosted by Dairy Does More, which I'm guessing is some sort of dairy consortium. ah so ah You know, which is skinning. Yeah. That's why it's not Katie and it's mac and cheese, right? that's that's Yeah, exactly. Yeah.
Speaker: Then we have what I would be really interested in trying, which is a cannoli milkshake. And this is a new item. I love cannolis. I really, I just love cannolis. um So this is topped with chocolate shavings. It has a cannoli shell just chilling in the top of it. Like, you know, the cupcake things that they just...
Speaker: I like, by the way, that they're doing these drinks and the drinks have like the name, like they have like a themed cup that come along with them. You know what I mean? So, but it's a cannoli shell and a maraschino cherry on top of that.
Speaker: I'm not 100% how you eat this Well, I mean, i feel like you just dunk the shell into the shake because because this is the thing is that like, I know you say you like a good cannoli. This is just the shell. It's not the filled cannoli, right? So it is youre not getting you're not getting the enjoyment of, you know the you know, the cream that you usually get inside of a cannoli.
Speaker: Which to me, the solution to that is you you dunk this thing into your shake and then you eat the, you know, you you partially eat the shake with the cannoli shell and then you finish the shake is how I would approach this.
Speaker: Yeah, I i feel, i see, I feel like I would like scoop, I would scoop with the shell a little bit, you know? and would Yeah. Yeah. yeah Yeah, I mean, it's it's kind of interesting, like, I feel...
Speaker: I just having the shell there is kind of weird to me. Like, I feel like it should have been a proper cannoli. I guess that's, you just want, you want like the full filled cannoli on the top. Yeah. Like, cause that to me is like, like i you know, when I've had cannolis, it's that, you know, you get the crunchy, but then you get the cream on the inside, right? Like it's that yeah back and forth with it.
Speaker: That makes sense. I love cannolis though. Like I'm all for, put cannoli in. I just, this, I'm interested to to hear how this tastes. Yeah. ah I also, by the way, i I don't know if you've had like some of the milkshake places around us lately will do like the really big straws, like the really like, like the boba straws. Yeah. Like real though. And I was like, why don't they do that for everything? Because a milkshake like this, especially with all these chocolate shavings in it, that's it. That straw is going to get clogged up.
Speaker: You want the, you want that big thick straw that you can suck all the shavings through. You know what i mean? You try an only shell as a straw and it goes horribly. Not a bad idea. Until it starts falling apart because, you know.
Speaker: Yeah. Yeah. We also, ah so so that's the cannoli shake. There's also ah the same wine and cheese board from before, ah but with also some wine. I mean, the same cheese board from from before, but also some wine.
Speaker: All right. So if you like some cheese with your wine. That is so uninteresting to me. I know. I know. Listen, it's technically a new item. So, but, okay. No, just move on.
Speaker: gay Move on. move on All right. So we're going to move over to the festival favorites menu. This is still at a CommuniCorps. So the what what we just heard was ah a booth called The Wedge, which is hosted by Derry Does More.
Speaker: And then the festival favorites menu. And this is available, by the way, starting September 9th. So these are these are not available yet. And also cannoli shake and all that, that all starts September 18th. So all this stuff is not available yet.
Speaker: um But this is the festival festival favorites menu. And we do have a new item here that was originally ah introduced at 2010 in a South Korea booth. And Trevor, I'm going to defer to you on this one because I have no idea how to say that those words.
Speaker: I feel like it's bosom. Bosom? Okay. Yeah. I think i I'm not going to over... try and overpronounce it. Yeah. Yeah.
Speaker: Okay. But yeah, it's a balsam pork belly lettuce wrap, which I mean, pork belly seems fine to me. yeah Kimchi slaw and a spicy aioli. I mean, it's... This has Trevor written all over it. Yeah. do Do you do kimchi? I mean, I i actually, i I have, I perpetually have a jar of kimchi in my fridge.
Speaker: My wife loves kimchi. Yeah. Okay, great. Yeah, I don't. and your wife would enjoy this then. Like we would both hang out and eat this and you would look at us horrified probably. I'd have a piece of the pork belly. I just, the kimchi, you know what it is about the kimchi? It's the fact that it's like fermented. It just kind of grosses me out. I don't know why.
Speaker: Really? Yeah. I mean, I look at it kind of like salad. Like it's like you're eating salad, right? Yeah. yeah I don't know. I would maybe try it. But this this has you written all over it. care yeah this is This is Trevor Dish. This gets a a Trevor a thumbs up approval right here. This is something that, like like I said, you know, it's something that was introduced in 2010. Yeah.
Speaker: yeah Which, you know, I was not going to Food & Wine in 2010. So i'm I'm happy to experience, you know, for people that know what this is, I'm sure they're excited that and it's coming back. And I would definitely line up for it.
Speaker: Absolutely. So we also have, ah returning here is, oh, I'm sorry, I'm on the wrong one. um We have a pumpkin cheesecake mousse trifle, which is is a new thing.
Speaker: You'll notice here it says featuring Philadelphia in bold letters there. because And this is reflective of their new partnership ah with Kraft Heinz. But listen, to be fair, Philadelphia is the best cream cheese. So... I'm okay with it.
Speaker: um But Philadelphia cream cheese with a with citrus sauce, spice cake topped with cranberry streusel. And this was first introduced at 2011 at the Hops and Barley booth.
Speaker: You know, I'm not... This does not feel interesting to me. Ooh. Okay. I don't know. and like it It doesn't... er It feels like they're trying to do pumpkin spice, but not quite.
Speaker: Yeah. Right. or or like like like a pumpkin spice latte. Like that's what this feels like to me is like it's it feels like something that we've seen way too many times before. Right. Yeah.
Speaker: yeah I get that. It's been I mean, at least they did something slightly creative where they made it a moose trifle instead of just an actual cheesecake, I guess. That is fair. Yeah. Yeah. Yeah. You're right. I guess they are trying to change the presentation a little bit, but it's still like, you know, you know, pumpkin cheesecake like this all just feels like pumpkin spice to me.
Speaker: Like i yeah it' kind of I get that kind of over pumpkin spice. but No, I'm in the same boat as you. I am not a fan of pumpkin spicy. Even though I do like, I don't like pumpkin. I do like pumpkin spice, yeah right? Like I like pumpkin spice things, but not pumpkin itself.
Speaker: Actually, and that's fair. I realize this is a pumpkin cheesecake. So I guess like i'm I'm associating this with like eating a pumpkin pie, which is, you know, I enjoy pumpkin pie, but it's also like it's a default. Like it's not...
Speaker: Yeah, I get it. It's not something that I would go out of my way for. because understand that. That makes sense. so That makes sense. yeah this This to me doesn't strike me as terribly interesting.
Speaker: All right. Yeah. ah So then we also here have ah these are returning. These are potato pierogies with some kielbasa and some ah some caramelized onions and sour cream. First introduced in 1996 at Poland, ah the Poland booth. I love i love a good pierogi. These are, you know, ah not a new item, though. So we will move on.
Speaker: yeah Also not a new item, frozen s'mores shake. Can't go wrong with s'mores to me, you know. I know you like your s'mores. I, yeah, okay. I could take relief s'mores. I just, I love s'mores. Also milkshakes, like, again, I, you know, from a theoretical standpoint, sounds good. I will usually pass on a milkshake.
Speaker: I understand. you You want to save your dairy capacity for other things. they i'm very i do choose to limit how much dairy intake I have, especially at food and wine, because it's like I don't – I want to make it all the way to luminous. Like I don't want to have go back to the room early. Understood. Understood. All right. ah Then we have we do have another new item, which is a frozen apple blossom.
Speaker: This is apple cider, seagram ginger ale, Hartley apple VSOP. don't know what that stands for. I have no idea. Brandy, mini marshmallows and maple syrup. So this is a alcoholic item.
Speaker: And I don't really drink. You guys know this. But I would drink this. It looks delicious. It sounds delicious. This looks like it would be tasty. like Yeah. Just from like an apple cider. The apple cider and ginger ale side of it, I feel like, you know, you know the the the brandy, yeah, you know you know, that'll make it a little bit warm and all that. But...
Speaker: It's just really good flavors you're getting out of this. The ginger and apple together is like, it's nice. Yeah. I feel like they could make this again, not frozen in wintertime. Right. Because this almost feels like a wintry drink to me. Like I, when I think of apple cider, I'm thinking October, November, you know, and, but I'm not thinking frozen during those times. I'm thinking just apple cider. You know what I mean? Yeah.
Speaker: in In anywhere else but food and wine, I would agree with you that, you know, as a warm drink. I feel like at food and wine, I would not ever want this as a warm drink. and Not at food and wine. If it's hot out, I don't want this as a warm drink. If it's cold out, I want this as a warm drink. i I'm envisioning myself like, you know, this is something I'm getting alongside these other food items.
Speaker: And it's like, yeah you know, something, i want this to be something cold. And I like the fact that they are, you know, making it a, you know, a frozen slush drink and not a not trying to do something else with it.
Speaker: Yeah. Yeah. right. What else we got? Oh, what? Because I'm laughing about this. You've got to look on your face like you're going to put something on the screen that I'm going to be horrified by.
Speaker: or are we not there yet? yeah I know you you hinted at something, but. Oh, no, we're not there yet. We're not there yet. Give it. Give that one time. okay What do we got? Give that. and Give that time. i'm I'm waiting for you to to offend me with some food. I know we got we got later. We we we got that later. OK. right, so ah the next thing we have, where we're moving over to the Brewing Lab at the Odyssey. So they've had this Brewing now for a couple of years, and this is Wings.
Speaker: ah And the one new item they have here is Buffalo Dill Pickle Wings with Housemaid Pickle Ranch. Now, my wife has been in ranch. That's lot words. It is. A word that I like. Buffalo, dill, the pickle, all that is, yeah. Yep, yep.
Speaker: Yeah. So this was the one item when I was putting this all together that my wife looked at and went, ooh, because she's been on a pickle pair lately. So, you know, it's funny. I found some really good like dill pickle dip that I've been putting on like everything lately, too. I don't know what it is like.
Speaker: i just yeah. Something about dill pickle right now is just it's in season.
Speaker: dill pickles in season for my wife at all times so yeah fair enough yeah um so these are jumbo wings by the way they're they're specifically they say they're they're jumbo wings so they don't look very jumbo on the picture but i don't know that i mean i feel like next to that little ramekin of of ranch they're they're decent yeah they're decent sized wings but i mean i'm i'm just wondering what the tang is going to be like on that buffalo sauce like Yeah. Buffalo and dill pickle, like, yeah. It's interesting. Yeah. i
Speaker: I want some buffalo wings now after looking at this. Also ah returning this year are the, ah this is the, um what are these? Why can't I find them? Parmesan. Yeah, garlic parmesan. So these these were there last year.
Speaker: um so we don't need to talk about those. Korean barbecue ones also returning. These are with the gochujang barbecue sauce and toasted sesame. So those are. Those were the side of the buffalo dough pickle one. They should include that, right?
Speaker: Can I get a wing flight? like Yeah, right? They should do a wing flight. Why not? ah This is ah another returning item. These are called the unnecessarily spicy yet extremely tasty Carolina Reaper pepper curry. That's the name. That's the title of it. One, two, three, four, five, six, seven, eight words in that title. um But yeah, so these are super, super spicy. Do you go super spicy? Yeah.
Speaker: I have. um I tend not to anymore, but I have done like like crazy hot wings before. that I like the the adrenaline that comes from them, but it like, yeah, I can't eat too many of them anymore.
Speaker: Yeah, that's the thing. Like, i i my i I like spicy, but I don't like crazy spicy. So... The hard part for me is what I define as spicy. Like, I've learned this with my family, is that, like... So, like, you know, like, eating, like, kimchi and wasabi and stuff like that. Like, there's there's a level of spice that I'm used to that, like, other people would say is too hot.
Speaker: But I also... I don't think I eat, like... I don't think I go crazy hot with it, but I think I have probably more of a tolerance to it than most people. I don't like this ghost pepper.
Speaker: Like, yeah, this there's like what, like five wings on this plate. I'm I'm would probably three. Yeah. The Carolina Reaper is extraordinary. I mean, it's yeah, it's actually it actually was created right down the road for me. ah Fun fact. But ah yeah, that's that's a rough one. Right.
Speaker: So, but this is a returning um cloud explosion when it had happened. Yeah, um um it must be. It must've been right. All right. Moving on back to the new stuff. Yeah. Back to new stuff. We have a sweet chili lime plant-based chicken strip with a plant-based cilantro crema and spicy pepper. So this is a wholly plant-based dish.
Speaker: Love it. Yeah. It looks pretty good. i and you know, I, I love it purely for the fact that, like i'm not i'm not like vegan or anything but i really like plant-based stuff because they do it brings the flavor but also it doesn't you know you know usually when i see something with crema i'm like apprehensive because again yeah you know the dairy thing but plant-based crema like yeah okay this is this looks very interesting to me yeah i agree uh i i think chili lime is just
Speaker: good Chili lime is just like a great flavor combination, you know? It's just one of those things that goes together. Yeah, it's it's got that weird foil of like the the citrus and the... yeah and the the chili kind of balance each other out.
Speaker: Yeah. And pickle spears. Pickle spears are back. ah So these are the fried pickle spears with dill ranch. And then the ever popular pickle milkshake continuing its run at at food and wine, ah which my way, by the way, this looks like it has one of those wide straws on it, which it doesn't feel like it needs in this particular application, but because it doesn't have any chunks of anything you need it when you have chunks, you know?
Speaker: But yeah, nonetheless, milkshake and chunks is a horrifying thought. I hope there's not chunks of pickle in that. I don't think there is, but let's hope there isn't. So returning to is the frozen pomegranate and raspberry tea. I really enjoy the Muppets stuff that's going on on these cups.
Speaker: So, yeah. Yeah. i know it's too good I don't remember these from last year. Were these cups how they year? I remember if they were doing the cups last year or not. I don't remember.
Speaker: um But I love that there's little marks on here that you know that tell you how far along you are to drinking it. which is pretty funny. on tense yeah yeah Yeah. Yeah. It's pretty funny.
Speaker: um ah So, so actually ah Mary's chiming in on Patreon and saying there were no chunks in the pickle, in the pickle. that Thank you, Mary. she really loved me She said she loved the milkshake. So, I mean, and I think my wife had it and she liked it too. And she's a big pickle person. So I i mean, listen, there's a reason why they keep bringing it back.
Speaker: One brought probably because it's on social media all the time. Cause people are like, what is that insanity? Yeah. And then the other reason is I guess people like it. I mean, you know, so it's one of those weird things that you probably don't realize you like until you try it. Right.
Speaker: Yeah. Yeah, probably. i bet it tastes good. I would I would try it. I didn't at the time, but I probably would. right. So over to connections, Trevor, go go over to connections there. and there's ah There's a festival ven menu for connections.
Speaker: um And ah so we're going to start off here with ah with a new item. And I don't know if you want to read this one. I feel like I don't want to take all the reading responsibilities away from you. Barbecue, rye, chicken pizza. I don't know what that is or what it means.
Speaker: Yeah. I'm not sure either, but it's it's, you know, two slices of pizza topped with tamarind barbecue, arugula, cheese blend, onions, and piri piri sauce. So, okay, this is south going... It's a South African dish.
Speaker: South African. Yeah. Going to be a little bit spicy, I feel. so You think so? Piri piri's usually got some heat to it, doesn't it? i don't i don't know if I've ever had that before.
Speaker: I'm just trying to think if I do. I'm trying to remember if I've, usually I associate it with um more like Indian cuisine is where I i tend to see it. But ah yeah, this is South African though. So, I mean, I guess it could go either way.
Speaker: It could. I was trying i'm trying to just, ah ah you know, Google this really quickly here is it just see if it's spicy. But it doesn't really, not really seeing where it says it's spicy. It's a specific, yeah, so it says the spice for it is a mix of papika paprika, ah garlic powder, salt, and pepper. So there's nothing really spicy in there. Okay.
Speaker: Yeah. So anyway, ah that looks good. I mean, it looks good, though. It looks like, you know, standard pizza. I mean, it the pizza connection is actually pretty decent compared to something. Yeah, it's it's one of the few, like, proper pizzas on property. It's true. Yeah.
Speaker: We also have a caramel apple cheesecake Bamkuchen. One of my favorite words to say. Is it Bamkuchen or Bamkuchen? It's Bamkuchen. I just like saying kuchin. Kuchin's funny. to say is It rolls off tongue in a fun way.
Speaker: Yeah. Bomb kuchin is like, this this is an insanely layered cake. Like you can see the rings. Yeah, can see all the rings of it. Yeah. It looks delicious, honestly. Mm-hmm.
Speaker: Yeah. I would eat this. Oh, Alexis also chimed in on the Patreon and and mentioned that that she loves the the pickle shake as well. So you got a lot of pickle shake fans here. all right, cool. Respect for the pickle shake fans. Respect for the pickle shake. um I would get this, though. This looks delicious.
Speaker: um Then there's a... ah We got a... oop I went too far, Trevor. Oh, my goodness. Okay, there we go. A frozen waffle, old-fashioned. So this is a ah frozen waffle.
Speaker: it's ah It's a frozen blend of Maker's Mark Kentucky straight bourbon whiskey, maple syrup, butterscotch syrup, and gastera... and sure yeah Sure. Yeah, sounds good.
Speaker: Bitters topped with a liege waffle and a cherry. I'm not really much, yeah you know, again, I'm not a drinker, but it sounds kind of good. It sounds really sweet.
Speaker: and I don't want my liege waffle cold. Well, what if they put it on their warm? What if they put on their warm? No, no. okay But but this is ah this is like a slushie. I don't want.
Speaker: Like, if I'm having a waffle, the only cold thing I want on there is the whipped cream. Like, i want the I want the waffle to be warm. I feel like a cold, like, serving it in this...
Speaker: Like, ah offering me a frozen waffle is making me go, no. Like, i I'm not feeling this one. yeah ah Clearly. ah I would try this. i wouldn't go out of my way to get it just because, again, I don't drink. But I would i would certainly try it ah if somebody else had it already, you know? Yeah, okay. I wouldn't go out of my way to buy it because it's probably like $15, and I'm not dropping that kind of money on it.
Speaker: I'm just not interested in this at all. I understand. not. Yeah. All right. Well, um but you you kind of tease the next one, which is a pistachio chocolate mochi donut.
Speaker: How do you feel about mochi? I've never had mochi. You never had mochi? Oh, that's too bad. I have not. ah Mochi is bochi is this fun. um It's like a rice. ah It's rice gluten. I guess it is what it is. So it's very like, it's very chewy.
Speaker: so So this donut. You're not it sound appealing to me right now. No, no, but it has, oh, I don't know how, like it's, I don't know, it's good. Like it's, like they they make chewy desserts out of it. So making mochi donut means that like you're going to get, so like the donut obviously will be, the outside will be crispy, but then the inside will be very, um Very chewy, but not not like bubblegum chewy, but like, I don't even know how to compare it to anything. It's like mochi. like it's it's mo It tastes like mochi. Mochi tastes like mochi. Yeah, you know, it's mochi. like But yeah, it's it's such a very specific thing that like, I, mmm.
Speaker: I get it. i can't even compare it to anything. but I mean, how do you feel about this? Would you get this? Mochi and a donut? Yes, absolutely. I love it. Like, mochi is awesome. And yeah, like, and then with the pistachio on it, I'm sure the pistachio flavor will be nice, but I'm more interested in that mochi donut. So.
Speaker: understand. Yeah. Okay. Okay. All right. Well, that wraps it up for Connections. We're going to move over to ah this the Coastal Eats menu, which they have come up with no new dishes for this this year. We got just the crab cake from last year and the seafood pot pie from last year as well.
Speaker: ah So nothing new there. ah ah um But we are moving over to a booth that was new, I want to say, last year. which was, ah and I never know how to say this word, is Gyozas or Gyozas?
Speaker: Gyoza. Gyozas of the galaxy, which is also one of the best names of booths that exist. I mean, it's just that's like Guardians of the Galaxy. Yes. Yes. Yeah, it's just a great play on words. And, and ah you know, so and this is another booth that Trevor is going to be super pumped for. So um I actually I these look pretty good to me, too. So the first they have two new items on here. The first one is a basil pesto chicken dumpling, ah which is chicken dumplings, basil pesto fun. Do to I'm guessing that some kind of cheese, ah tomato confit and balsamic.
Speaker: These look really interesting. Yeah. I mean, it's, ah yeah I don't normally associate dumplings with like Italian flavors.
Speaker: I love pesto though. I was a love pesto. Yeah. But I feel like it does kind of make sense because like the dumpling kind of acts as like the pasta that you would normally get. Like it's that. Yeah.
Speaker: It's that doughy kind of. delivery system for all these other flavors, I guess is the best way to put it. Yeah. um Yeah. I've never considered this and I appreciate that they're pushing it this way. Like it's, I'm not saying that it all dumplings should be presented with Italian flavors, but I like that intersection of the two of them.
Speaker: I just listen, put pesto on pretty much anything and I'm going to eat it. so just Just you, they got you at pesto and you, uh, like the combination pesto chicken. I mean, she like, that's just give me that at all times. And I'm a happy camper. Like that's, that's all I need in my life for those three things.
Speaker: ah We also have ah a ah new item as well, which is adamame dumplings, which is ah has a butternut squash a butternut squash puree, caramelized onion, sage, and walnut toasted garlic. I have no idea what that word is.
Speaker: Alade? Alade? Alade? I've never, I've not seen that word. Sometimes the words in here, I'm like, I feel like you guys are makeup words up. Like, but.
Speaker: So, what is, is a yeah. I watch a lot of cooking shows too. A lot of cooking shows. And I, some of these words, I'm just like, what in the world is this?
Speaker: but I'm going to find a pronunciation for you. it's Okay, good. Thank you. Ayad. Ayad. Oh, wow. That was not... I was really even close. It's a French... Oh, okay. It is a French word.
Speaker: Okay. Okay. I don't think I've ever seen adamame dumplings before. Like, that is really interesting. No. Again... Again, the the like, I mean, dumplings are, like, funny thing is, is they say these are dumplings. These also look to me like, like these could almost be pierogies as well. But like, yeah, dumplings are, you know, it's more Chinese-based food for the most part, or like the flavors are more Chinese-based, whereas edamame is like Japanese-based. So again, they're kind of like crossing things over here. But then...
Speaker: the butternut squash and it like they're, they're going a lot of different directions with this. They are like, I don't, uh, it's a very, and i don't know. Plant-based dish, you know? Yeah. I don't know exactly what the, uh,
Speaker: what it's supposed to be, but or I guess I'm under the assumption that they're like trying to like cross, you know, different or fuse different flavors together. But maybe this is just somebody was like, hey, let's try something. And I'm sure it's, yeah I'm sure it worked or I'm sure they, you know, they realize that there's a good mix of flavors here. It's just, again, I'm never like, you know, looking at in my pantry, I've never been like, let's grab the the dumplings and the edamame and the butternut squash. Like, yeah. It's an interesting combination. Yeah, it is. that's But that's what food and wine is great for, though, right? It's like that kind of stuff that you would never really have anywhere else, you know? Yeah, sure.
Speaker: Yeah, that's what I think is is really cool about this kind of stuff. And then we also have the returning street corn dumplings. ah You know, so these are chicken dumplings and, you know, you know like the street corn and cotilla cheese. and I feel like that's the dumplings you're getting while I'm getting the other ones. Listen, I'm getting number one and number two. I'll get the baso pesto ah pesal pesto basil pesto and the street corn because I love street corn too. So I'm in for both of these things.
Speaker: bar and I just like want to go to this booth. that Forget about everywhere else. Just this booth is is the place take. All dumplings all the time. But but yeah you still need the wings, though. but Yeah, they need the wings, too. I do love wings. so I would go garlic parm, though. So ah moving over to the flavors from fire menu.
Speaker: ah This is a returning item. This is a grilled beef skewer. This was introduced all the way back in 2009 at the Argentina booth. But again, this is this is returning. They really haven't changed much there.
Speaker: So we don't have to talk about that one too much. Good. Sorry. We could say something. No, nothing. Just keep keep moving. Like, let's let's get to the new ones. because Yeah. um Yeah. Yeah. So then we have a smoked corned beef. Again, this is returning. So there's potato chips, cheese curds, pickled onions, beer cheese fondue. OK, cool.
Speaker: Uh, we have the, uh, and now this is a new item. This is a new item. They also still have the swine, Brian, by the way, which has got a pork wing in top of a drink. I didn't include it on here cause it was returning.
Speaker: And, uh, also it's, you know, you just don't need to see it. So bread, smoked bread pudding. You want to read that one? Oh, smoked chocolate bread pudding. Oh yeah. Chocolate ganache, vanilla bean bourbon sauce and smoked sea salt.
Speaker: I've not had a good bread pudding in a long time. And man I smoked, smoked chocolate is an interesting flavor, I feel. It is, yeah.
Speaker: And then, yeah you know, the vanilla sauce, smoked sea salt to just, you know, further bring, i assume that's, that's bringing the smoke flavor to this thing. Yeah, yeah. um Yeah, that's, that is interesting.
Speaker: i would definitely eat this. Yeah, I have not considered bread pudding on my, like, I need to go have bread pudding, list like or like it's it's on the like it's not the to go like dessert but yeah that's that is interesting like it i i think this would be really tasty especially with the vanilla bean bourbon sauce underneath it like that and mix it all to together oh that i think that'd be really good yeah it's it's meeting that nice like that the salty and sweet and the smoky would just yeah like yeah it sounds this feels like one of those ones i would eat and then like 10 minutes later i'd be like i need to get another one of them I need to go. Yeah, that was too small. I need another. Yeah. Like like like you you need time to like process it. And then you're like, yeah, I need another one.
Speaker: Right. Yeah, exactly. Exactly. So that's enough for flavors from fire. We're going to move over to the fry basket, which is over by Test Track there. And this has been this one's been going on for a little while. oh I did have the swine brine. I forgot. OK, so swine brine's there, but it's again returning. My bad. ah Then we have the so but this is over the fry basket. This is a returning. These are the adobo yucca fries. So these are back again. ah And then also they are doing the fry flight again with the ah vinegar fries, truffle parm fries, sweet potato casserole fries. So these have been I got to get with the wing young booth and we need to do a fries and a wing flight. just yeah Like, why aren't they next to each other? They should be like next to each other. i feel like that would be just like an amazing.
Speaker: you got to Yeah. let's You got to have those two together. Like that feels like a missed opportunity. So, but so those two, you know, those are all nothing new here. Moving on.
Speaker: ah So we're going to go over to Earth Eats, which is near the land pavilion. Now, this is not opening until October second So you still got a full month until you can experience this one.
Speaker: ah But ah this is returning, which is the beef short rib. ah This is a, you know, so it's got a goat cheese polenta, tomato ragu, pecorino cheese, and herbs.
Speaker: ah But they do have a new item, which is, reminds me of an old item. I feel like I saw something similar this, maybe during Flower and Garden. Yeah, mean yeah you're right. that This does feel like a Flower and Garden thing. It does, right?
Speaker: Lemon, almond, olive oil cake. with Whipped Greek yogurt panna cotta. Very simple, but this does feel like it's... that Yeah, I don't know. It feels like flower and garden. Lemon lemon cake, I get.
Speaker: Almond and olive oil, I don't... Yeah, and I'm just, i'm I'm trying to like break down the individual flavors, but I feel like it's again one of these things that like when you actually like get it all together, it's like, oh, this is just a really nice. It just works. Yeah. Yeah.
Speaker: Yeah. It works together. It sounds like it shouldn't, but it does. Right. I swear though, they had something similar to this. Maybe it's just the flower. They used like the same edible flower that they did. yeah But i I remember a cake from one of the other festivals with a flower like that on top of it. so i I feel like it was a, I mean, this, again, definitely does feel like a flower and garden specific thing. yeah Yeah, it does.
Speaker: right. So that's that's it, though, for Earth Eats. They just have those two items. But we do have Sunshine Seasons has a little festival menu going on, which ah it's always ah good to eat at Sunshine Seasons. It's a hard word to say.
Speaker: i was saying this to my wife. Sunshine Seasons is a tongue twister to me, maybe just to me. But like i I was like, say that five times fast because I can't. I would, you know, Sunshine Seasons. I can barely say it once.
Speaker: ah and So you see you're going to keep saying Sunshine Seasons. Yeah, Sunshine Seasons. such No, I see. I can't do it. It's a tongue twister to me. Anyway, they have a Mickey shaped, what they're calling a celebration, macaron.
Speaker: Okay. Okay. Is this? Yeah. I mean, this looks like any other Mickey shaped thing you get in any other.
Speaker: It's got a candle on it, though. Okay. is i mean, is that an edible candle, I assume? i would assume it's chocolate. Yeah, I would assume it's like chocolate or something like that. Well, better be. Yeah.
Speaker: Looks nice. They don't even say what's in it, it but it's, you know. Okay. It's just pink. It's got some sprinkles on it. It's got a candle on it. You're paying for the Mickey ears on this one. Yeah, that's pretty much it. Yeah.
Speaker: And then the returning Remy milkshake, ah which has ah ah the cookie. It's topped with a cookie, a mini cheesecake, a white chocolate Eiffel Tower, and a strawberry. I actually really love this one, even though I'm not a huge fan of throwing a bunch of stuff on top of milkshakes.
Speaker: It's very cute. It is. It's like it's really well composed. It's not like they just, you know, like I hate when they just throw a giant cupcake on top of milkshake. It's like why? like yeah Donut. Throw a donut down and be done with it. like This is like thoughtful. It it looks like a picnic.
Speaker: And yeah that's why I like it. You know, it looks like a real picnic. it It very much feels like something Remy would was like setting up, right? like Yeah. Like, you know, laying out everything and making it all pretty and all that. Yeah, it's it is on point for the brand. for sure I don't mind if you do it for a purpose instead of just being like donut cupcake. Like, let's see what we can throw on top of this to make it look crazy and go viral. Right. You know, that's really all it's about.
Speaker: Anyway, rant over. ah Over to World Showcase. All right, let's let's get into, i'm I'm waiting still for, there's going to be something in here that you're going to I'm so excited.
Speaker: ah Well, here's the thing. I'm so excited for this one item because you're going to hate it, but you're also going to want it. ah so This is why it makes me excited. We're not there yet, though. We're not there. Yeah, okay. You got to be patient. now we're We're in Australia, ah and Australia does not have ah new new items here. They have the same items they've had, which is this ah this this bushberry spiced shrimp skewer. They have a ah roasted ah lamb chop with you know with like some crushed ah potato chips on top of it, and then they have a ah they have a pavlova, so which, you know...
Speaker: find right now one of the booths that we always enjoy trevor one of your favorites and my favorites too is mexico right in mexico i feel like has always just got great stuff and they always have new stuff every year like they always they always do new stuff they're not one of these booths that just you know does nothing so we're going to start over in mexico here though i go with this uh tostada uh de uh also also buco i guess it is right ah sortrk go and pork Pork asabuco atop a fried corn tortilla with chipotle black beans, salsa verde, queso fresco, and chives.
Speaker: I'm in for all of this except for the black beans. I'm not a bean fan. But the rest of it, yeah. See, I like the black beans as a base. like I feel like this is a very well-balanced um dish that you're getting because of that.
Speaker: It's a perfect food and wine dish, too, because a tostada, you're just like you're picking it up and just, you know. and but This is I mean, this is a whole meal right here. Like, you know. Yeah. And this this is another like give me two. And, you know, I'm i'm good for a little while. Yeah. You probably get two up front on this one. Right. Like you're you're not going to wait in that line again. You're just like, just give me two to start off. Yeah. yeah just Two orders for you and your your partner.
Speaker: No. No, no, no. Just for me. just No, they can get their own. yeah Exactly. ah So that one is a thumbs up from Trevor. Yeah, I like it.
Speaker: And then we have a, ah you want to read this one? Taco de Cameram, which is a flour tortilla with crispy tempura shrimp, shredded cabbage, and chipotle aioli. So this is a ah returning one from 2010, it looks like.
Speaker: Yeah, with, I guess, feeling like I guess they updated it. yeah Yeah. I i missed out on a lot in 2010. You don't you normally do shrimp tacos, do you? now No, no, no. don't do sea stew. Too bad. Love a good shrimp taco.
Speaker: Yeah. Yeah. Sorry. yeah This looks good. I like, I mean, I will go for shrimp tacos and, and you know, them offering a shrimp taco. It's like, yeah, sure. I will go anytime for chipotle aioli.
Speaker: But you'll just tell them to not put the shrimp on it. Just give me that. Give me a cup of aioli. I'm not going to share what I'm going to with it, but just like, can I have some chipotle? And a tortilla to dip it in. well yeah yeah you go yeah Yeah, that's it. I doubt they'll accommodate that.
Speaker: ah And for dessert... Yeah, some taco. Looks good. Yeah, yeah looks good. And then for dessert over here, we have another new item, which is... ah Oh, man. Auleta de Morris. De Morris, yeah.
Speaker: This is... Mary, ice pot filled with sweetened condensed milk topped with chili lime seasoning. Ooh. That sounds delicious. I like this. Condensed milk is something that I, like...
Speaker: I slept on it for a long time. I didn't really know what it was, but I've had a few dishes now with condensed milk. and It's so good. Like, yeah. And I'm with the chili lime. Like, yeah, this you got the sweet and the and like the spicy in there. And it's that's that's a that's a really good flavor combination. This is probably delicious.
Speaker: Oh, yeah. This looks really like. um Yeah, good. sir I was going to say that they say it's just berry. Like, I'm assuming it's like. looks like a strawberry pot. It's mixed berries, maybe.
Speaker: Maybe. Yeah. it does yeah I will say, I mean, this is, you know, sometimes you see some of these things and you're like, oh, these like, you know, like mass produced things or like, you know, ah things that are are, this just like looks so handmade, you know? And like, it looks like something you'd make at your house, I guess, if you were. Yeah. How how do you get condensed milk inside of a. I was wondering this.
Speaker: I was wondering this to Trevor. I guess it doesn't freeze. Right. Cause. Or it doesn't freeze or it freezes at a different level than. Maybe. Yeah. Yeah. the berry ice pop, I guess. Or maybe they freeze it and then then put it in there.
Speaker: Inject it in after it's frozen? No, I don't know. No, that you know you can't do that. You have to, I mean, I feel like they they have like a mold and then they fill it and then I was saying, like, what if you have it frozen as ah have the condensed milk frozen as a piece? And then when you go to when you go to put these this stuff in the mold, you put the frozen condensed milk in the middle of it and then you like pour some on top of it you know, pour some on the bottom and then. But it doesn't make sense because why would the ice pop not melt in the condensed yeah wood unless they have different freezing? point i don't know.
Speaker: Somebody explain the science to us. how How does this work? Yeah. I i feel like it yeah that, you know, condensed milk being very syrupy to begin with, um you know, the the the picture making it look like it would be very messy to eat, but I feel like it actually wouldn't be.
Speaker: Like it would actually be just it it would be creamy in the center, but still frozen, which is, yeah, kind of crazy. Yeah. it I mean, it sounds delicious. I would really... I'd love a good ice pop like this, you know.
Speaker: Yeah. Really, really good. um So, yeah. So, that's that's the ah that's that's Mexico for for us. Good stuff in Mexico. ah We have the Norway cart festival menu. So, this is just the cart, not Norway as a whole.
Speaker: So, I'm not even going to try to pronounce this, but it's a caramel cream and... it Couldn't tell you. it to to us i any to toss I don't know.
Speaker: I know Google exists and everything, but yeah um yeah, it means goat cheese, apparently. Okay. I got the i got the got that part, but how do you pronounce it? You're going to love this. It's pronounced... Yay toast.
Speaker: Yay toast. Yay toast. I looked at it up. We have caramel cream. Yay toast. And it says yay toast. Norwegian brown cheese bowl. Oh my gosh. That's amazing. The G is silent, so it's it's a... Yay toast. Yay toast. Yay toast.
Speaker: Yay toast. That's amazing. I love it. I'm going to go get some yay toast. Yay toast. Yeah. a ya to But that is ah that is goat cheese. So um according to the internet. So i don't know. I'm not a big goat cheese guy.
Speaker: i don't know. I like it. I like the it's a slightly different flavor than normal cheese. Right. I i go for that kind of stuff as much as I don't. I have a very love-hate relationship with ah with dairy because of that. is i love I love going for like obscure cheeses that you wouldn't normally get. And my wife my wife hates it because like I'm always like trying to find...
Speaker: i I would go find ye toast. Now that I know what it is. I just want show that as a picture of toast that it says, yay toast, but spelled this way. yeah um Yeah, no. So I did a little more research. It's not fully goat's milk. So it's it's a mixture of goats and cow's milk. It's a Norwegian whey cheese.
Speaker: So there you go. All right. So maybe i'd be and maybe I would be okay with it. It's a very odd looking cheese. i died It's really, it's like caramel colored. which, okay, cool. Yeah. um it's It's actually, I thought, or maybe it's this piece on the top that I thought was like, or says it's caramel cream. i was thinking like, oh, that's like caramel.
Speaker: I wonder if that's the yay toast. Oh, I don't know. Maybe. i but i assumed it was inside. think it's that. is the caramel cream inside? I'm thinking the caramel cream is inside.
Speaker: Okay. Interesting. Again, Very interesting. I like it. I like being introduced to something different. Yeah, absolutely. Yeah. So we're going to move on from the cart. Oddly enough, they don't go directly to the Norway to Norway. After this, we're going to go to China, actually, Trevor, which is a perennial perennially one of your favorites as well.
Speaker: um ah So we do have a new item here, which is a ah dumplings trio. It's an assortment of pan fried chicken, pork and vegetable dumplings with house made sweet and spicy sauce first introduced in 1996. So this is a festival original right here.
Speaker: And which makes sense. you You could actually have this one. I love dumplings, so I would eat these. Yeah. so So yeah you you make it sound like I would be the only one standing at this booth. We could be planning for these. No. i'm im Listen, any first of all, you have me at pan fried. That's number one. Because I like my dumplings pan fried. i you know Forget steaming. that's is crispy Crispy dumplings, yeah. No.
Speaker: yeah You need to fry your dumplings. That's how to oh I feel. Uh, and yeah, no, all all these are good chicken pork. I'll eat all of this for sure. yep So I got, I've got no issues with this. I, I really like that.
Speaker: Like, I know that this is a reintroduced thing, but I like the, the dishes where it's like, here's a taste of three different things on one dish. So like, I don't have to decide. It's like, yeah, just, yeah just getting a sampling of like, this is the dish, but three different variations of it. Like, I, I want to see more of that. Yeah.
Speaker: So out that's the only new item at this booth. ah they They have the smoked duck bao bun returning. So which i I think is a. It's good. Oh, yeah. I've had it. It's delicious. yeah Yeah. You had it. Yeah. yeah It's good.
Speaker: Yeah. yeah And then there's also these these noodles as well. um You know, so those are all returning. who whoo who Whoa, whoa, whoa, whoa. I'm going we go past go past too many pictures here. Oh, my gosh. Okay. You're already in – what is that next? This is India, ah which has nothing new in India. and We got potato pea samosas and then ah chicken tikka masala. So that's available October 2nd, but these are not new.
Speaker: So these are returning items. However, the tikka masala looks delicious, I have to say. Yeah. And that is something I will eat, Trevor. That is something I will eat. It's hard to consider it after, you know, after everything we had at Mexico, I... You're very full at this point. I'm not thinking about tikka masala. That's fair. Yeah, that' that's a fair point.
Speaker: ah Over to the refreshment outpost. And ah this, again, nothing new here. ah These are... i think this is where they typically have... These are African dishes, right? At the refreshment outpost, I believe. Yeah. um But this is a beef stew. They had this last year. oh wait, there is a new one. I'm sorry. I said there wasn't anything new. There is a new one. This one is returning, ah which is the the beef stew.
Speaker: But then they have this thing. if yeah You can read this one if you'd like. but Sweet potato mealy pap, which is a stew of beans, peppers, carrots, and tomatoes.
Speaker: Interesting. It seems... so So this is... Wow, this is only back in 2004. Yeah. In South Africa. um Or that was where his first introduced to food and wine.
Speaker: This seems very simple. It does. the surface. It seems like just like a basic stew, but I feel like there's something. The spices that are in that stew. There's to be something else to this. Right? The spices that are making the dish, would assume. Yeah. Yeah. They don't really say so. They just say it's just a stew of beans, peppers, carrots, and tomatoes, which, or I guess I'm wondering what meal-y pap is or.
Speaker: No idea. Yeah. Yeah. No idea. But while you're looking into that, we they also have the returning South African ah cream liqueur chocolate mousse, which, listen, I feel like you can't go wrong with a chocolate mousse, you know?
Speaker: So Mealy Pop similar to a porridge. So it's like... it's like um It's like, or it's boiling white maize, um which is, or like dried corn.
Speaker: And so, yeah, I guess it's like that. It's actually the, what I thought was like rice on it. It's actually like that meal of pap. So I'm not, not sure the flavors are coming into this. Like, I don't, like, I'm sure it's good, but it's gotta be spices in there that you don't know about, you know?
Speaker: all right. Well, that's that's it for this one. um But we're going to go over to the... Are we off to Germany next? i'm we yeah Well, we're off to the Alps, which is near Germany. Alps.
Speaker: Right. Now, this is a new item, but kind of like... ah First of all, it was first introduced in 1997. And it's kind of a takeoff of the item that they've had the past few years, which is the warm raclette of Swiss cheese, where...
Speaker: honestly, one of my favorite booths at food and wine, when you go over there and you just watch them scraping the cheese, ah Oh, it's just, you can just watch it from a phone. Like that thing probably gets more business just from people watching it happen. Right. Like you're just watching it. You're like, okay, now I need to go eat that. I need a raclette now. Yeah. Yeah.
Speaker: But what they were doing before was they kind of had like, um, a variety of different things that like, you know, you would kind of almost dip in the cheese, I guess. Right. Um, which was like bread and like, i feel like they had like pickles and stuff.
Speaker: Now they're doing like a sandwich. It's like ah a baguette with, I guess, it's ham and apple mustard relish. And then they're putting the cheese just... is it Is it inside the sandwich and outside the sandwich? It looks like it is. Yeah, it looks like they're just like lay laying it on the sandwich. But...
Speaker: That hot Swiss cheese scraped right onto your food. It's so good. It's so good. And I'm even a big Swiss cheese. I like how you said it was ham, but they say jambon.
Speaker: which Okay, it's ham, though. like It's weird that it's baguette with jambon. is like Is that not ham? ah yeah But it's a French pronunciation, which is confusing to me because why would they? It's not a French dish.
Speaker: Like, why would they? It's a this a good question. Yeah. By the way, mary Mary chimed in that the restaurants at Animal Kingdom Lodge serve a variety of pap.
Speaker: So from the Mealy pap thing. So I don't get to know. That actually makes sense that I'm sure you would see that at like Sanaa like or yeah, at Jiko there. Those are yeah i guess the things that would have. Yeah.
Speaker: I just don't have a frame of reference for it. I think is the only. understand. Yeah. Yeah. Um, but I don't know. I would eat this. I would a thousand percent get this. This is a good sandwich. Like, I mean, a ham and Swiss to start is good. And then the apple mustard relish, I'm sure is just bringing a tang to it that, uh,
Speaker: that you know just makes it next level then yeah like you said you know uh you know melting the swiss cheese right in front of you oh it's uh well that baguette looks fantastic too like that baguette looks like deal like i know this is a returning thing but i don't know if you've seen lately where people are like doing like hacks where they go to like the the france pavilion and they buy a baguette and then take it over to like the to um
Speaker: what's ah to the what's the name of the smokehouse in America? Oh, to Regal Eagle? And they make their own sandwiches? Yeah, yeah. They take the baguette and they like they buy stuff from Regal Eagle and just lay it on the sandwich. That's brilliant. i would ask I need to do that. That's what this feels like to me. is like it But but this is like way this was happening way before that. It's just funny that like this was what they chose to bring back.
Speaker: Yeah, that is that. Yeah. Yeah. It's I i love that they're content i like, I feel like Disney's like we paid for the thing to hold the giant wheel of of cheese. You know, the raclette thing. We got to keep using it even if we're going to change the menu. They can't get rid of it. that Like I said, it's a show. It's like a whole thing, you know? Yeah. Why why would you not do that? Like that that just draws people in.
Speaker: Yeah. Yeah. i And just, yeah, i i you have to have that. And ah so they do have another another item here that is new, which... Tartaflette? Tartaflette?
Speaker: Yeah. I'm telling you right now, to I would destroy this. like like Because... You want to read it? Go ahead. It looks like a creme brulee, but made with paint potatoes. Potatoes, gratin, caramelized onions, bacon thyme, creme fraiche, and... brie i'm not a huge brie fan but i will let it go for this because this looks delicious i mean it it looks like it's like the top layer so i like i feel like you could like or unless the breeze intermixed through it i feel like you could like ignore the brie if you wanted to yeah but yeah it just it it looks like somebody took like the the concept for a creme brulee and was like let's let's do potatoes and
Speaker: ah i don't yeah I don't know if I've – this is a top candidate for dishes that I would eat too quickly and burn the roof of my mouth and my tongue and be, like, tasteless for the rest of the day. Like, I don't think I've ever had potatoes – why am I b blanking on the word?
Speaker: like Yeah, thank you. Sorry. Where I haven't burned my mouth on them. Like, I've never not burned my mouth on them. we we we In our house, we have a term for things eating things too hot too quickly is hasafas.
Speaker: what what What does that mean? it's It's the sound you make when you eat it too fast. o yeah that's a we say we say that's it like start using something's like was that hasapos yes it was yeah if they're like putting this under a broiler before they hand it to you which it looks like they are or they're torching it oh it it volcanic inside guaranteed yeah thousand percent burning my mouth on this because i i if you put this in front of me there's no way i'm waiting like five to ten minutes for it to cool down to a reasonable temperature yeah You know, just saying, it I, you know, like I, I, I would, I would absolutely burn myself. with this
Speaker: But this looks delicious. Would you waste, ah would you spend any of your ah dairy capacity on this? Lactaid on this. yeah um Lactaid worthy? Maybe. This is, this is a maybe. And actually the one thing that's drawing me towards it is actually the Brie because I do actually like Brie.
Speaker: It's just not my favorite cheese, but, you know. It's fair. Yeah. I'm okay with it. I do enjoy it. Okay. Yeah. Then we do have a returning item, which which is Kirschwasser Tort, which, ah you know, is returning. I feel like they've had this forever, um but I could be wrong, but I feel like it has been there forever.
Speaker: But now let's go over to Germany, Trevor. All right. Go to Germany. Go to my ancestors right here. ah and to To the Wienerschnitzel.
Speaker: Yep. ah Which is a breaded veal cutlet featuring Heinz mustard. Make sure it's all in capitals. Heinz Brahaus mustard.
Speaker: but Yeah, because that's authentic. ah I mean, maybe it I'm sure they sell it in Germany. ah maybe Maybe. I don't know. ah warm Yukon Gold potato salad, ah bacon, watercress, radish salad, and lemon. Now, I haven't had veal in a long time, but I actually do like veal.
Speaker: um I, you know, I'm not a big, like, meat eater in general, but I will eat veal and I do really like a a good Wiener schnitzel. So, yeah, this looks good. I mean, yeah snit schnitzel in general is just like... it's I put it in the same place as like chicken fingers.
Speaker: Like it's... it's Yeah. Good to eat. Like, you know you're getting something good with it, right? Like it's it's not... I don't know. but like Like, I feel like specifically for me, for German food, I'm always like apprehensive because I don't, I don't have a lot of German food and I don't know a lot the flavors, but schnitzel's like, it's like, oh yeah, I know what this is. Like it's, yeah.
Speaker: And yeah, it's it's just breaded. It's just breaded meat. that's really I mean, it's really what it is. It's breaded meat with some potatoes. I mean, who doesn't want that? You got potatoes too are good. Like, Oh yeah.
Speaker: Yeah. I love you. Yeah. on golds yeah Now Trevor, this right here, I do not know how to say this. And and I'm, I feel like I've tried in the past.
Speaker: Well, you don't have it up on the screen, so I can't even try. That's true. Um, it's, it's, um, you know, yeah. I'm trying to get a ah quick quick Google here at google here of ah of what how do you say this.
Speaker: But Schein-Kanoodle-Lin. Schein-Kanoodle-Lin. Schein-Kanoodle-Lin. Yeah, All right.
Speaker: So this is essentially, it's pasta gratin with ham, onions, and cheese. It is delicious. I've gotten this several times at Food & Wine. It is so good.
Speaker: It is a huge portion, like really big portion, like to the point where the paper plate it's on is like not, it cannot handle, it corrupts the structural integrity of the plate that it's given is given to you on.
Speaker: Yeah. where go say yeah It looks like a lasagna almost, like but but it looks incredibly dense. It's basically like it's like mac and cheese lasagna. It's like if you took a mac and cheese and like like a brick, packed it into a cube, but it's so and with ham and onion. It's so good.
Speaker: it's It's one of my favorite festival items. I'm glad they keep bringing it back. I'm surprised you never had this one, but given it's filled with cheese, so that's not something you would do. Yeah, that's, yeah, I would probably ignore it because of that.
Speaker: And then, you know, it's not Germany without apple strudel, so, you know, they always have apple strudel. ah it's I've had it before there. It is delicious. It should stay there forever.
Speaker: Strudel. Why ruin a good thing, right? Yeah, so sometimes you don't need to mess with it. Yeah. Yeah. ah So then there's the Summerfest festival menu.
Speaker: And this includes this returning item.
Speaker: I'm going to butcher this, and I'm sorry to all the German people out there. Zwiebelkuchen. i'm gonna i think I did okay with that, actually, ah which is a German onion cake with caramelized onions. I remember talking about this one last year because I'm pretty sure I looked up how to say it. Zwiebelkuchen, yeah. evilil cuin yeah Yeah, I think I got it right.
Speaker: ah There is also a cinnamon pretzel cold brew that is new. i did not put it on here because i didn't really think it was all that impressive looking. It's cold brew. They threw some cream and pretzels on the top. So didn't feel like it needed to be there. I'd rather go to Spain and talk about other things in Spain. Okay, let's go.
Speaker: Yeah. So let's go over to Spain to to to to look at. This is between Germany and Italy for Croquetas de Jamón, right? And I love croquettes or croquetas.
Speaker: Huge fan of those. ah And so they're like little, if you're not familiar, they're like little, the i don't even know how to describe croquetas. Croquettes are like yeah potato.
Speaker: Fried balls of goodness. Yeah, there's it's like deep fried potato balls. are And they usually have some sort of meat in them and cheese and all that. Yeah. ah So this has a saffron aioli and shaved jamon serrano, which is serrano ham, right?
Speaker: This looks delicious. Yeah. You want to talk about another thing that I'd burn my mouth on? This. Yeah. I usually don't get croquettes that are like super hot, I guess. Or they're they're not like fresh out of the... If they're fresh, if they're super hot, i'm so I'm saying like, as soon as this hits my hand, one of them is going into my mouth. Oh, you're're you're not hesitating. yet There's no hesitation. Like if it's if it's not super hot, then I'll be okay. But if it's super hot, there's no... It can be burning my fingers and I'll still put it in my mouth.
Speaker: You know what I mean? Fair enough. Yeah. Then we also ah this ah we also have a new a new item here, too. That's paella.
Speaker: Paella caldoso. Yeah. Yeah. This is chicken chorizo, gigante beans, romano beans, and saffron rice. Not for me, just because of the inclusion of beans, but Interesting.
Speaker: Yeah. I didn't realize you were that averse to beans. Beans creep me out. I've never been to beans before, but I like that they're spelled like gigantic. Yeah. Well, I mean, you can see them, too. They're like huge beans. They're absurdly large.
Speaker: Yeah. I think that's probably what it means is they're large beans. I assume so. Yeah. I assume that's what it means. Uh, yeah. So that's, I mean, it looks good. It's just not, I'm not a big, it looks like a good comfort food. I'll be honest. yeah This feels like, you know after you've been eating a whole bunch of like sweet and savory stuff, like this feels like, this feels like a relatively calm meal you could have. Like, yeah. Yeah. feels It feels pretty authentic looking. too This feels like on my third day of food and wine and I'm just looking for something that it, like, I just need, your rid you know Yeah.
Speaker: Yeah, like that kind of dish, right? Yeah, I need to have something a little more grounded. That's what that's what this feels like. And then this is a returning item. This is ah a cheesecake. I guess it's a Basque cheesecake. B-A-S-Q-U-E. Is that how you said? Basque? Yeah, that's probably right.
Speaker: Yeah. Yeah, with with an orange sauce. Okay. I'm not eating this because I'm not huge cheesecake fan. It looks like it just a straight block of cheese. like It does. As far as the cheesecake goes, it doesn't look like it's got any like... Cheesecake usually yeah has some like lighter, or I guess, not always, but like it's usually like ah like has like some air in it.
Speaker: This looks like it's just solid. Yeah, yeah, it does. This is that type of cheesecake, though. Like, if you look this kind of type of cheesecake up, that's what it looks like. So, but you're right, though. It looks like they just took a hunk off a wheel of cheese and just threw it on a plate.
Speaker: um But yeah. right, Trevor, let's let's travel, continue our travels over to Italy, ah which feels like has a new menu every year. And it feels like every time I read reviews, people don't like it. And which is amazing to me because even bad Italian food to me is good. i don't know. Maybe that's just me.
Speaker: um But here are my other ancestors coming up. but oh wait there's I've never complained about Italian food ever. That's what i'm saying. This, by the way, this is this is back in Spain still. So this is a summer in Spain. This is a frozen lemonade. So it's that's a returning item. But the first new item we have here in Italy is a stromboli with a baked ham and provolone ah with Parmesan and tomato sauce. Now, I'm not going a lie. I love stromboli. I really do. But when I think stromboli, I don't think ham.
Speaker: I think pepperoni. Really? And cheese. Yeah. Like that's where I go with stromboli usually. I can see where ham works. like I'm not complaining. I'll eat this.
Speaker: I will 100% eat this. That sounds delicious. Provolone and ham is a great combo. And in you know in a in a baked dough like that, yeah, I'm all about it. The dough looks fantastic. like It looks super flaky.
Speaker: And yeah. And then with the Parmesan and the tomato, like yeah, this is... yeah That's a good-looking dish. You're right. It's... this is This is one, you know, unlike that the the one in the Jeremy Pavilion that, you know, I would question whether or i would get this.
Speaker: I almost ignored the fact that it said provolone there because everything else I was like, yeah, I i kind of want this. You just missed the provolone. So you'd still eat this even though this is lactate worthy, isn't it? is It is, yeah. It is, definitely. Yeah. Okay. I would eat this. It looks delicious. I love ham. I love provolone. I love shrimp belly. So, yeah.
Speaker: All right. So let's see what else we got. Oh, another new dish. Look at that. This looks interesting. This is a pollo al marsala. ah This is roasted chicken drumstick, creamy potato gnocchi, mushrooms, and marsala sauce.
Speaker: This was introduced back in 2014. ah I love this as a ah ah just from visual. Visually, this is a really cool looking dish. Yeah, you don't see a lot of drumsticks. like No. Especially presented like this. Like, this is a very, like, upscale looking drumstick.
Speaker: They, like, squished the meat. They, like, took all the meat from the end of the bone and squished it to cook it. yeah Yeah. It looks like a cake pop, but chicken.
Speaker: Walking around with your chicken cake pop. I mean, it yeah that's kind of what it's giving, right? And and then, you know, with the gnocchi on the side, too. Like, I mean, I'm not complaining about that either. Yeah, but you can't go wrong with gnocchi. This would be a great walk around festival dish if it wasn't for the gnocchi because you could just, you know, I mean, you could still walk around with it like that, you know, just eating it like you do a turkey leg, you know.
Speaker: but yeah yeah Yeah, it's it's that like turkey leg. It's that turkey leg thing. going Just smaller, just smaller. yeah I would be 100% in on this, but the mushrooms kill it for me. I figured you were going to say that, and the funny thing for me is the mushrooms actually push it further into I want it. Yeah, that would be my life too. yeah yeah Mushrooms ruin everything to me. Because mushrooms, I don't know. i think it's I think this is great. I think it's a... you know ah Just a great all-around, like, Italian dish without being pasta, right? Yeah, yeah.
Speaker: I like that. Yeah, they're not really doing pasta. this I mean, they they have the stromboli and they have the chicken. and Yeah. Or I guess the funny thing is, like, pasta is generally associated with Italian, but there is far more to Oh, yeah. seen Yeah. Pasta, right. But the past couple of years, they've been very pasta heavy, right? Like they've done like raviolis. They've had like stuff like which I love ravioli, too. Like, don't get me wrong. But it's interesting that they're really the and i don't I don't even think you can really call the gnocchi a pasta. It's potato. I mean, it's not really pasta. So potato pasta thing. there There's still a.
Speaker: Yeah. There's a method to making it. it's Oh, no, there is. Yeah, no, I know. I just don't know what if you can. I don't know what the qualification for pasta is. Like what like what do you are required to have to call it a pasta?
Speaker: I don't know. That is fair. yeah Yeah. I don't look that deep into it because just give me the gnocchi. But that's fair. that's that you yeah You can argue about pasta. I'm going to eat the gnocchi. I get it. I will eat the gnocchi as well.
Speaker: There is also a new dish that's that is an almond panna cotta with ah orange marmalade whipped cream and candied almonds. That's a no for me. Yeah.
Speaker: that I mean, just being panna cotta, no. um Yeah. Too much dairy. And also, I i don't like orange marmalade. You know, I'm not a fan either. im i'm not ah i like almonds, but I don't know. I don't know if I want a whole yeah almond thing. Yeah. I get like this. This is very clearly like a very specific flavor palette that. Yeah. You know, I'm sure people that have had this are like, oh, like this is this is yeah fantastic.
Speaker: It's just looking at it and, you know, knowing the components of it. It's not it's not hitting anything for me. Like, you know, I mean, the dairy ignoring the even the dairy part of it. These are just flavors that I don't want. I get it. Yeah, I get that.
Speaker: all right, well, that will do it for Italy. I think there's some promising additions there. Hopefully people will like it this year. sure If they don't like it, I'm sure they'll change the whole menu again next year. um Over in American Adventure, just so there's ah the little the little area block in Hans there, very small, but they do have a special dish for the, a special drink, I should say, for the festival, which is a Minute Maid strawberry smoothie mixed with spicy mango syrup. So it's a spicy strawberry mango smoothie.
Speaker: There's an alcoholic and non-alcoholic version of this, too. So you can get you can get an non-alcoholic or you can throw in some moonshine.
Speaker: You look confused by this, Trevor. I'm i trying to figure out why would you want spicy mangoes? Spicy goes with fruit, though. You know, it's like... Yeah, but I don't want a spicy drink, though. like Yeah.
Speaker: Well, I mean... cool that they're trying something i just don't see the appeal like yeah i I like spicy in certain conditions but this this is like Like, they don't even say what the spicy is. like Like, what kind of heat are you getting from it? It's just a spicy mango syrup. Yeah, it doesn't say what it is. But that's my point, is that, like, is this, like, ah like a hot peppers kind of deal? Is this, like, a a horseradish kind of deal? Like, there's there's all kinds of ways you can go with spicy. And I don't know which – I don't know what works in this case. And then not describing it, I'm like –
Speaker: Yeah, hard I'm thinking this could go like, you know, three or four different ways. And I don't know that any of them are good. don't know that any of them are good. yeah That's amazing.
Speaker: um Yeah, i'm I'm kind of with you on that. I don't really know. where i don't know. I probably wouldn't get this. It's not really appealing to me. No. Yeah. ah this feel This feels like a Beverly kind of situation. Yeah. like Like, to be honest, I feel like this is something you buy for your friend and you're like, here, try this. And then... If it's like really spicy, then... Yeah.
Speaker: Or even just like the confusion on their face when they're like, what is what is what am I tasting? What is that spiciness there? That's weird. Yeah. Well, over at Regal Eagle... We have a ah Blackberry buckle with ah Blackberry gelato and shrewsle.
Speaker: I'm not going to lie, Trevor. I don't know what a buckle is. I've never heard this. I was going to ask you, what's a buckle? I've never heard this term before you And that's what confuses me because I live in the place that this is Yeah. I was expecting you to be an authority on this. And now that you're confused, I'm worried. I literally i had to Google it because I've never heard of this before. So but apparently it's a traditional baked dessert featuring tender single layer cake topped or loaded with flesh with fresh blackberries that cause the batter to quote unquote buckle under the heavy fruit.
Speaker: So that's why it's called a buckle. But it's it says it's similar to a coffee cake. which I love a coffee. day So, you know, I'm not a huge Blackberry fan though. Yeah. I'm, I'm, I'm looking at pictures of a buckle and yeah, I, I see, I see what it's supposed to be.
Speaker: This picture is not selling it for me. No, cause you can't see any of it. All I'm seeing is the tin and I'm going, what am I looking at besides like a dollop of, it's a cool looking tin, I guess.
Speaker: Yeah. Okay. Cool. Yeah. Yeah. Like a blueberry cake. who Like, Okay. Yeah. All right. Then we have a pumpkin pie. Which, as we talked about before.
Speaker: Yeah. i we We can. We don't need to rehash this. Well, let's go over to hops and barley then. Still an American adventure because there is a good looking dish here, which is the smoked brisket and cheddar melt.
Speaker: which is chopped smoked brisket, caramelized onions, tangy barbecue sauce, and h and and a cheddar sauce. So you get barbecue sauce and a cheddar sauce on a potato roll. I just want to start off by saying this roll looks fantastic.
Speaker: i love So, like, I am a firm believer that the bread makes the sandwich, right? Like, if you have bad bread on a sandwich, it ruins the whole sandwich, right? It's true, yeah. Yeah, so, like, to me, to have a roll like that for this kind of sandwich, this just looks all kinds of delicious.
Speaker: it's It's giving very hearty. Yeah. Like, it's a very... This is going to be a very hearty thing to eat, and, I mean, that that... When they say tangy barbecue sauce, like, I'm just...
Speaker: I'm imagining like, yeah, that that Southern barbecue tang, right? Like that's, I'm expecting that from this. This is a pile of napkins dish, right? Yeah. A lot of napkins for this dish because it's got me all over my face, my hands and clothing.
Speaker: this feels like the the reasons that I go to flame tree. Yeah, yeah yeah yeah yeah yeah yeah exactly. Yeah. Yeah. but and this looks This looks delicious. This looks delicious. yeah I would, I would a hundred percent get this. I usually don't go brisket,
Speaker: When I go smoke meats, but I like brisket. I like brisket. It's just not my go-to. You usually do like a pulled pork, right? I like a pulled pork. I like ribs. ah You know, those are those are kind of my go-tos.
Speaker: I'll go pulled pork. Yeah, I agree. Brisket is not my first choice, but I also won't turn down a brisket either. I will not either. and I mean, I will eat brisket. It's just not it's not my first go-to.
Speaker: I have other ways I enjoy my steak. so Yeah, yeah. ah Also, returning is a gu Gulf Coast style seafood roll. So this is ah like a lobster roll kind of thing. But this is coming back again. So this is ah they've had this before.
Speaker: um And then also freshly baked ah chocolate chocolate pudding cake. Okay. cool I mean, if I'm looking for something sweet and I'm over there. we saw we saw another pudding cake earlier that like this feels like not as good.
Speaker: Yeah. Yeah. that That was the smoked one, right? The the one? Yes. Yeah. Yeah. The slavers from fire. fight Yeah. Yeah. yeah that Yeah. This pudding cake's not going very far. if No. yeah Where's the smoked stuff?
Speaker: Now, as is the case, Trevor, with every single festival, there must be a funnel cake. Yeah. And this, we got another funnel cake.
Speaker: And just as ridiculous as usual... Every time, man. Every time with the funnel cake. Where? oh man. where Where is even the funnel cake? but yeah it's it's not It's there. i know. I know. It's there. um This is a pumpkin pie funnel cake. It's funnel cake with pumpkin pie ice cream, whipped cream, dark chocolate sauce, cinnamon streusel, and powdered sugar.
Speaker: I wouldn't get this just because i don't really love pumpkin and with the pumpkin ice cream on it, but the rest of it looks great. If you want to throw some vanilla on there, I'm eating this. Yeah, i'm I'm sure you could ask them to sub out the pumpkin pie ice cream.
Speaker: But then it's not a pumpkin pie funnel cake anymore, though. It's just, you know, it's just a funnel Yeah, that's fair. yeah I mean, it's, yeah, it it's just that level of ridiculousness you get from a funnel cake.
Speaker: Yeah, from the American Adventure, always. I'm i'm not stopping for this, I'll admit. yeah I don't. I'm not either. i The funnel cake stand always smells good, but I never stop for funnel cakes. Yeah, funny yeah I agree with that. There's too many other delicious things to eat. I can get a funnel cake at any fair. you know like what i Yeah, exactly. yeah i can Yeah, I can get funnel cake around here so easy. like Yeah. it's yeah right, Trevor.
Speaker: Another one of your favorite countries. Japan. And we got new stuff in Japan, too. New stuff in Japan. So, first thing. you yeah you You read these since you love Japan. A spicy Tamaki hand roll.
Speaker: So... tamaki hand roll spicy tuna cucumber rice crackers and spicy mayonnaise sauce oh yes this is from 30 years ago too this is uh this is an og tamaki rolls are awesome because it's like it like just like it shows there it's like you just you just pick the whole thing up like a burrito almost like you just like hold it like a burrito and you can just eat it and nice Um, spicy tuna. I know you're not a tuna fan, but you know I love spicy tuna.
Speaker: I would probably eat tuna. i I, had tuna fish when I was a kid, you know, like the canned kind and I didn't hate it. And I, I think I could deal with tuna just cause of like the freshness of it. And I, it's not, I think I could do it Yeah, yeah. Tuna is a very specific flavor. And and like, I mean, I like tuna so much. Like I had tuna, i had a tuna poke bowl for dinner last night. So like this is, yeah, I'm thinking of that that in the back of my head as I'm reading this and going like, yeah, like just give me, give me that in a hand roll.
Speaker: Like, yeah, yeah, yes yeah. Yeah. And it listen, before anybody says anything, I know the canned tuna is not the same thing as the spicy tuna. I know it's not. I'm just saying, like, I could probably deal with i'm tuna more than any other fish.
Speaker: I'm actually assuming that this is raw tuna. Yeah, it probably is. Yeah. Yeah. which Because usually it is. like Like, when you get it like this, it's usually raw tuna. Yeah. There's also another new dish, Trevor. You got a second hand roll. Other tamaki roll. All right. Yeah.
Speaker: but So beef wagyu tamaki hand roll. So same thing, just served with American wagyu beef, pickled ginger, and spicy mayonnaise sauce. I don't. Jit Wagyu, huh? They could not sell that. Jit Wagyu's too expensive for food and wine. but you you can't You can't sell that at food and wine. I mean, ah I know that they're, you know, you know, that it it should be a good cut of beef if yeah' they're selling it as Wagyu.
Speaker: um Funny enough for me, I like, this is interesting, but I would pass on this because the tuna one looks better. All right. Like I, not, not because this is like a bad dish. It's just, they're like, they're putting the better one next to it. So I'm like. I get that. understand that. Yeah. It's cool, but yeah, whatever.
Speaker: Like. Yeah. If it were real Wagyu, you'd go with, you'd maybe go with. I, yeah I wouldn't be getting Wagyu in a Timaki roll. I'll tell you that. All right. That's fair. Okay. Yeah. We do also have the teriyaki chicken bun returning. I feel like this has been at the festival for for like ever. um But, you know, that's returning. But there's another new item, which I got very confused by when I first saw this because I thought that the new item was the chips.
Speaker: And really, it's the drink. The mango apple fruit pearl. so So these are okay, so it's apple pearls in a mango drink is what it looks like. So this is like boba. yeah Yeah. And it's paired with was wasabi soy sauce flavored potato chips. So it it comes with potato chips, weirdly.
Speaker: Which I, so, so this is actually one of these things where like, you're like, I know the kind of spice you're getting or the heat you're getting from this. Yeah. And I feel like this makes sense with the mango apple and all that. Like it, this is a, you eat the chips and then you cool down with the, uh, cool down with the pear, the fruit per ah the app mango apple. Yeah. That makes sense. yeah I'm also assuming that these pearls are like, they're like the bursting pearls. It's not like,
Speaker: it's not like tapioca like chewy pearls it's like the ones that like burst in your mouth which are delicious you may you may not enjoy them but they're delicious i've actually never had them before i've never gone on my way to get that so okay well well you know what when when you come up here we we got a place up here that i'll take you to that we can get some some popping pearls that all right yeah that sounds good that sounds good yeah uh all right so that's it for japan but we're gonna go over to greece now And Greece has this ah chicken souvlaki, depending on where you are, gyro or gyro We always called it called them gyros going on or growing up, but I know that it's... you know it It varies by region, yeah. It does. Totally fine. Yeah.
Speaker: ah But it's shaved lettuce, ah tomato, cucumber relish, ah and tzatziki on a warm pita. And this was, this is from back in 97. So this was not an original, but, you know, pretty close to it.
Speaker: It's, yeah. And this is what I expect on a gyro. Yeah. like It's, yeah. Like, no, no, it's honestly. like I'm not going, I'm not reaching for it, but, you know, somebody. I don't mind, like, this, this again is one of these things that it's like,
Speaker: if If I've eaten too much other stuff and I want something just like fresh and calm, this is what I'm going for. like Yeah. yeah it's it's it's ah It's an old standby, right? Like it's ah like an easy thing to get. Yeah. yeah yeah i like I do like pitas.
Speaker: ah like Like things served in pitas. like it's Yeah. It's good. Yeah. ah Then they have two returning things. Got spanakopita, which they've they have they've had a while. ah ah You know, looks delicious. Haven't had it.
Speaker: um And then they also have griddled cheese, which is, you know, again, returning ah pistachios and honey. So, okay, cool. And that's it for Greece. They just got the one new thing and they're just like, we're out.
Speaker: ah ah ah But over Morocco. It's just a returning thing. Yeah, just for, yeah. but the Well, they the returning, but new. yeah i get Because some of these things they have returning, they brought back and then I think they changed them a little bit, but like they're the same basic idea. It's the same base idea, but yeah, slight modifications.
Speaker: Well, now over at Morocco, um you have a couple ah new things over here. do you want to read this one? This is a... So a tremoula chicken hummus bowl with apricot chutney and grilled shishito peppers served with pita.
Speaker: Huh. I don't know what to think about this. I'm good. ah yeah not for me. I mean, I'm guessing with the pita and everything, it's meant to be like, you know, something you you put it on the pitas and yeah eat it and whatever.
Speaker: the The peppers are throwing me off a little bit. And the apricot chutney is throwing me off a little bit. Okay. Because it's just not like, again, just not flavors that I've considered. Okay.
Speaker: yeah I get that. They have three versions of this bowl, by the way. So they have spiced flank steak hummus bowl as well. That has, ah what is this, harissa harissa yogurt with roasted peppers.
Speaker: So do you have that? this is This makes a little more sense to me. that That one makes more sense to you and then Yeah, i'm in I'm in for that one. Okay. And then there's a vegetarian version, which is a cauliflower bowl with a chickpea salad, golden raisin relish, and parsley served with pita. This actually says they had this back in 2003, this specific one, which is interesting. Okay.
Speaker: I'm out because of the raisins. Really? do not like raisins. I like a good raisin. Hard pass. Hard. That's interesting one. The cauliflower and stuff, I was fine. You put raisins in there? Nope.
Speaker: I get you All right. They also have the returning falafel wrap. um This is a plant-based falafel wrap. and But this is a new item, which is a chocolate pistachio cookie.
Speaker: It looks good, but I'm not a pistachio fan. Yeah, i'm I'm not huge into pistachios, but i'm I would try this. Like, this is a, this is a I'm curious, not a, I have to get it.
Speaker: Yeah, I get that. That makes sense. Yeah. i would It looks interesting. Yeah. For sure. All right, over to Belgium. where Belgium does have a new item, which is a Belgian waffle. Not really a new item, because I feel like they just have Belgian waffles all the time. Is it really? is it really? It's just the stuff you put on it that's different. Does that really make it new? um But it has cookie butter and whipped cream topping.
Speaker: um so And this one it. Speculose cookie pieces? Yeah, cookie pieces. So introduced back in 2010. So this is a returning item, but okay. It's fine if I'm like wanting a waffle, I guess.
Speaker: Yeah. Right? I mean. yeah Yeah. You know what you're getting, I guess. If you if you say Belgian waffle, you know what you're getting. Yeah. The only other thing they have over there is the returning beer braised beef, which in smoked gouda mashed potatoes, which every year when we go through this and I look at these, I'm like, that looks delicious. Even though I don't eat beef all that often, I would eat that just because it looks fantastic.
Speaker: its just it's It's a lot of flavor. Like it's not just beef. You're getting a lot of flavor with that. And I just love, I love a meat with mashed potatoes. It doesn't even matter what meat it is. Just give me a meat with some mashed potatoes. Yeah.
Speaker: All right. Brazil. Brazil, Trevor. All right. Yeah. Who's you going to try this one? Go ahead. I'm a mu kid. Moquica? Moquica de Camero?
Speaker: Yeah, sure. Plant-based shrimp, bell peppers, cilantro, tomatoes, and a rich coconut milk broth featuring Ben's Original. Yeah, you gotta yell at white ri it. Ben's Original. beds Is that another Kraft Heinz brand? i don't know. i actually don't know if that's under the umbrella Kraft Heinz, but... I just assume they are. I mean, nfo shrimp over...
Speaker: shrimp over um You know, shrimp over rice with coconut and everything. Like, yeah, I mean, seems all right. Seems like something that I've had I've had something like this before. And so I feel like it would be, you know, it'd be interesting to try.
Speaker: so yeah. Yeah. You know, I'm not in for this because of the. I know. I know the shrimp is not doing anything for you, but. Yeah, I would try it. By the way, Ben's original race not owned by Kraft Heinz. So... interesting Owned by Mars, actually. the same people that make M&M's. So... ah You know, just because things are owned by weird people. So ah the other thing they have is also a festival go to for a lot of people, including myself, which is the Brazilian cheese bread, which they've had since 1999.
Speaker: um You can actually buy this at Costco now in the freezer aisle. And I've been wanting to buy it for a while. And every time we go, like my wife's like, no, you're not getting the cheese bread. And I'm like, but why? It's so good. I mean, I don't know that it's the same cheese bread from I like I like to believe that this is like the cheese bread that they have at food and wine is like freshly made. But, you know, yeah.
Speaker: Kudos. I wouldn't assume that the stuff from the Costco freezer aisle is the same thing. I would assume not, but it's probably still pretty. right, Trevor. And there's there's also a drink there, too, which is like the most boring-looking drink ever. Frozen, you know, Capra Rinha? I don't know. what i coulda This looks like I could have gotten this from a 7-Eleven.
Speaker: Yeah, pretty much. Yeah. That's why we're going skip past that and go to France. um And I always rely on you for France, just because of the French words. But ah go ahead with this first one, which ah looks like a whole lot of delicious.
Speaker: Ouf, braise bon rouge et... I don't know what that word Ecolotte? Yeah. And then gâteau de pente de terre. So red wine braised short ribs with shallot confit and potato gâteau.
Speaker: That looks delicious. i mean, it's literally steak and potatoes. like yeah you're you're Yeah. In a red wine sauce. Yeah. I love a good braised short rib. Yeah. that Yeah. I mean, that's...
Speaker: That is, I'm surprised. I feel like we've seen something like this. mean I feel like they've had a braise short rib before. Yeah. Yeah. like Like, I feel like this is, again, one of these things that, like, maybe they did at Flower and Garden and now they're doing it food and wine. But, yeah. Yeah.
Speaker: Yeah. So then there's also this brioche is returning that has ah some cheese in it. It's three cheese filling inside the brioche. That's returning. They've had that. Also returning is the escargot.
Speaker: um They always have the escargot. Like they're never going to get rid of that because it's just like, it's almost like a ah novelty, you know, it's a, it's I dare you to try it. Yeah. kind of that's yeah And when I was there with my dad and my wife, they both tried it together because they really wanted to to check it out. But yeah, it's one of those things that I feel like they're never going to get rid of because it's just, it is a novelty for a lot of people.
Speaker: um But they do have another new item. Which is a creme brulee, Trevor. Yeah. Yeah. Creme brulee pistache confitier de fruit. ro Fruit.
Speaker: bosh Yeah. Pistachio, right? Yeah. Pistachio creme brulee with a berry compote. Pretty straightforward. I don't do breaking my head for some reason. It's breaking your head? the the the The words are breaking my head. The French words? I need to go watch some more French Canadian television. Gotta go bone up on your French. um Yeah, so a pistachio with a berry compote?
Speaker: Not sure. but Pistachio just doesn't, I'm not a fan. So I like creme brie, but I wouldn't do this because it's pistachio and I'm not a fan. yeah But also with the berries, i'm not I'm not sure how I feel about, like, usually i don't get pistachio and berries together.
Speaker: Yeah. That is a little interesting. All right. Well, moving on, this is just at the Canada popcorn cart where, we're you know, just a drink there with just the the Northern Ruby.
Speaker: Which is a root... What what are you laughing at? what I've never heard of this before. i Yeah. This is supposedly a Canadian thing. Maybe. I don't know if they're saying that it's a Canadian thing. Maybe just because it's like a deep red color.
Speaker: Maybe. um But it's a rhubarb liqueur, vodka, strawberry, ginger, lime. it does see is this sound refreshing, you know, in the hot Florida sun. it does. Strawberry, ginger, and lime, you know?
Speaker: Yeah, i feel like, yeah, they're they're leaning into the red. it it almost it almost feels like they're trying to make it look like a Caesar, but a Caesar is completely different from this. Okay, I don't know what that is, so.
Speaker: Yeah, you would not enjoy a Caesar. yeah um Okay. It's it's vodka and Clamato juice. Oh, okay, yeah, know about it yeah. Not a favorite. If you've ever had Clamato juice, it's, Clamato juice is an interesting taste, but it's a Canadian thing.
Speaker: All right. All right. And they're they're served kind of looking like this. Like, they they usually have it with, like, you know, it's very red with, like, they'll usually have, like, a sprig of something green. Yeah, I've so i've seen those before. I've seen those.
Speaker: ah Well, to get to the actual Canada booth, though, is the same things that they've had for, you know... 20 some years, which is the cheddar and bacon soup, which is delicious. Don't get me wrong. Delicious.
Speaker: Um, and the flavor. I don't get it. Cause I've never, I've never seen cheddar soup. Like early. i shouldn't say it's not a Canadian thing because CAD is a very large country um,
Speaker: I just, or where I'm at, we don't have cheddar soup. So. Yeah. So it must just be somewhere else. Right. and Yeah. But it's funny that I feel like the Canada booth has not changed in a long time. And I guess because the thing, the two things they have there are it's people like, and it's popular. so It works. Yeah. Yeah. I mean, yeah.
Speaker: right, Trevor, here's where we've arrived. You saved us for the variant. I did. I didn't. I'm going in order that Disney presented things. So we have a new poutine, Trevor, at the poutine. Hold on. Let me get a drink before go. Yeah, just buckle in here.
Speaker: ah All right. he So this is, it says Seoul, South Korea. It says Bo Sam pork again, poutine.
Speaker: ah French fries, cheese curds, bo-sang pork, gochujang gravy, kimchi pickles, aioli, and sesame. Now, see, this is why I knew you would be conflicted, Trevor, because these are all the things you like, but this is not... ah go What in the... What?
Speaker: love
Speaker: But you want to eat this, don't you? Gochujang gravy, you don't... No. No. No, and then... ki o That's not kind of good.
Speaker: You're telling me you wouldn't get this still? either i No, i like, okay, that these are two very different things, which, okay, the Bosa and Pork, yeah, I can see where you could put that into...
Speaker: poutine and it would work like you because you can you can like people put pulled pork and poutine and it's fine like it it works the the gravy though being a gochujang gravy i mean it's gonna be like the the gravy is usually it's not spicy like it can be a little bit peppery but it's like so you're gonna get a really spicy gravy Then kimchi pickles. i don't think you need the kimchi pickles.
Speaker: ah I don't know how to feel about this. like that I knew you wouldn't. i'm and I'm horrified and curious at the same time. like it's it's like It's like watching a train wreck in slow motion. Well, the pateenery up until now had been keeping it pretty legit.
Speaker: And now they're they're throwing this crazy thing out here. And, you know, I'm sure, okay, to be fair, people do try to do stuff with poutine up here all the time. Yeah. It's not, it's not like, you know, you know, it's so sacred that, you know, nobody puts anything else on the protein. I just, yeah I feel like they just went a little too far with it.
Speaker: Went too far. Like, it's the kimchi pickles are what's doing it for me. Like, I'm like, you don't need that in your protein. Yeah, I get it.
Speaker: Yeah. Wow. Okay. All right. We still have a lot to do and we need to, like, we're getting like really long here. So yeah. yeah get let's I thought we were almost done but we're still. Yeah, we're getting there.
Speaker: We're getting there. So Shimmering Sips, this is over by Port of Entry. These are nothing new. These are these are strawberry, champagne trifle, and mimosa flight. Nothing new there. Hawaii, also nothing new.
Speaker: Continuing with their pork slider, pineapple cheesecake, and this Hawaiian rice bowl. All the same stuff there. So nothing. I would i would eat that to remove the memory of the poutine from my head.
Speaker: All the flavors in that poutine, though, are things that you like. so I know, but it just, I don't know. no i don't know what to think. yeah I do love this little pineapple cheesecake thing. It is very cute. yeah It's adorable. It looks very SpongeBobby, though, but yeah. Yeah, it does. yeah wrong Wrong IP.
Speaker: Hmm. So over at the Bramblewood Bites menu, this is at the walkway between ah the ah imagination Imagination Pavilion and World Showcase. There is a new item here that is brulee sweet potatoes, um which is a very like straightforward thing. It's just a sweet potatoes with some dried cranberries, walnut streusel, and orange goat cheese.
Speaker: Okay. I like it. I've never actually thought about bruleeing sweet potatoes, but it does make sense. Yeah. Like. They look interesting. I'm not a big sweet potato fan, but I would try this. Yeah, but I think with them being caramelized, I think you would change your. Yeah. Like.
Speaker: Yeah. I think that's really what's selling it is that you're getting like a nice caramelized sweet potato. Yeah, exactly. Now, they do have a bunch of returning items in this booth. Grilled cider, ah brined pork tenderloin, which is right here.
Speaker: Also, a cast iron seared river trout. um So that's all stuff that is returning. And then this booth, the milled and mulled booth, this is all returning stuff. So butternut squash and ginger bisque, a carrot cake, which she looks pretty basic, and then apple and cinnamon caramel mini churro sundae, which we also have seen at other festivals.
Speaker: We go to the forest and field menu. we've got We do have a new item here, which is a spicy black bean mushroom chili. There's nothing I want to eat in any of this. Cornbread croutons.
Speaker: Yeah. I'll have some cornbread croutons. I guess, yeah, this knocked everything off the list for you. Black bean mushroom chili, that sounds With plant-based sour cream, plant-based, oh, yeah, yeah. This is right up here. Yeah, yeah. Absolutely. Yeah. I am all in on the this one. And I don't normally get to eat chili for those, like, or because, like, you normally you have chili with, like, cheese and stuff like that.
Speaker: Yeah. I normally don't go for it because of that. But if it's all plant-based, yes. Yes, sure. Absolutely. Yeah. Yeah. Yeah. I'm in that. They also have some returning things like this pumpkin ravioli and this sandwich, which I'm not going to try to pronounce. Yeah. you know I'm not even gonna I was gonna try but I'm not I'm not gonna do it uh I don't want to embarrass myself but uh over the swirl it's just swirled I'm throwing an SCH in here for some reason swirled showcase uh again swirled showcase yeah it's a tongue twister it's like sunshine seasons um
Speaker: This is ah liquid nitrogen almond truffle mousse. Again, returning. ah not Not a new item. This is a new item, though. This is called Frozen Sarlatka.
Speaker: Sarlatka, yeah. Sarlatka. Interesting. Polish. Okay. Yeah. It's an apple pie filling and apple cinnamon cider topped with streusel. this is from the 2013, from 2013 at the Poland booth.
Speaker: It just sounds delicious though. it sounds like you're drinking an apple pie. Like I'm, I'm here for that. That is a cool idea. i like that. Like using the apple pie filling as like, like you can see it in like the bottom of the glass where it's like,
Speaker: ah kind of the same thing that you'd use like like boba for, right? but ah But you're getting apple pie chunks in there and then the strudel on the top. So you're getting like that whole apple pie thing and then the the cinnamon cider. That is, that's a cool way to present an apple pie. Yeah.
Speaker: I agree. I agree. It looks good. They also have an alcoholic version of this too. You can ah get some ah some ah vodka thrown in there too if you really want. But, uh, Yeah, this looks good.
Speaker: And that, that concludes our, that concludes our coverage here, Trevor. This is, this is the end of, ah end of the food and wine, ah uh, you know, festival this, uh, I feel like there's some really good looking items in here.
Speaker: I actually try. I actually, I all joking aside. I do feel like that, that poutine sounds pretty good to me. I would try that. It sounds delicious. That, that is funny. Cause I, I didn't think you would go for like gochujang and stuff like that. I have no problem with the gochujang. Yeah. I'll, I'll try the gochujang. I think I've had it before. Yeah.
Speaker: yeah I was going to say, do you have gochujang or? I see it in dishes all the time. I just, i I'm trying to think if I've had it. I feel like I have, but I don't know. It is spicy. It is definitely on the like, like further end of like, it's got some heat, but it's also got a lot of flavor to it. So. Yeah. Yeah.
Speaker: All right. Well, yeah that's, yeah, I still don't know how I feel. You're still thrown off by that one, which is hilarious to me. I'm going to go stare at the jar of kimchi in my fridge and go, do I want this with fries? I don't think i do I do. All right, Trevor, you want to wrap this up real quick here?
Speaker: Yeah, i get I guess we get to do a ah normal wrap up, but I get to actually do this on screen for once because, again, we're we're doing lots of just new crazy stuff right now. Yeah. Yeah. ah I'm not opposed to. so Yeah, it's good stuff.
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Speaker: look gru
Speaker: Bye.
