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Food Time Episode 2: Disney Springs Flavors of Florida
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On this Episode
On Episode 2 of Food Time, brought to you by Welcome Home Podcast, the guys talk about the Disney Springs Flavor of Florida festival. From June 27 to August 10, 2025, over 40 locations at Disney Springs will provide unique Florida themed dishes and locally sourced ingredients.
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Transcript
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Introduction to Disney Springs Food Offerings
00:00:35
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Food Food Food
00:00:48
Speaker
Welcome to Food Time from Welcome Home Podcast. Thanks for joining us to talk about some food. It's been a bit, Trevor, since we've gotten to talk food. i yeah You know, there was some food news out there, but we were on vacation and we didn't wet really get to talk about some food. And, you know, this stuff is happening constantly at Disney. So, you know, yeah if we don't talk about it the time it happens, and it's it's already gone.
00:01:09
Speaker
Yeah, you gotta kind of miss it and you got to go like skip to the next one because, yeah, they're they're releasing stuff quite regularly. Constantly, constantly. And and so we we just have one for today that we're going to talk about. And were I actually found this one very interesting. There's a lot of new things on this on this list of things.
Flavors of Florida Foodie Guide
00:01:27
Speaker
And so this is like ah a, I mean, is it a a festival, really? I mean, it's a... I don't know. It's not really a festival, i guess. Yeah. I mean, OK, so the the title of it is, yeah, the Disney Springs Flavors of Florida Foodie Guide. So so this is a Disney Springs specific thing.
00:01:46
Speaker
It is. Yeah. That so it's which I guess is good in that, you know, you don't need a park ticket to go and enjoy any of these things. It's you know, you can just pop in Disney Springs whenever.
00:01:57
Speaker
Which that's actually makes it cooler. Right. Because you can just anybody can go. Yeah. Which is that better than a festival? I don't know. I mean, I mean, yeah, this is just special food items basically that they're doing. Right.
00:02:09
Speaker
Yeah. So, yeah, I mean, but listen, there's over they have over 40 different places participating in ah in in Disney Springs. So and, you know, it's it's like got a whole culinary series. It might as well be a festival.
00:02:21
Speaker
Right. i mean, it's a festival and everything but name. ah so um So, yeah, so we want to talk about this because and by the way, that's why my background is at Disney Springs this week because we we are we're at Disney Springs. So ah let's let's get into it. I'm always at the Polynesian because.
00:02:36
Speaker
Yeah, because he's never leaves. No, he he never leaves the Poly. And that's OK. You don't have to ever leave the Polynesian. That's you know, that's that's that's what you do.
Amaretts Specialties
00:02:45
Speaker
So let's start off here at Amaretts.
00:02:47
Speaker
OK. Mm-hmm. And let's start off with this orange moose. So you'll see you see it in the picture right here. First of all, Amaranth always makes just the best stuff, right? Yes.
00:02:58
Speaker
They just always have the coolest stuff. It looks so good. there's stuff It does. It looks good. so So for our audio only listeners, so it looks like it looks like they took an orange and cut it in half and then made this like really cool, like, I don't know what the rind is supposed to be made out of, but they made like a fake looking rind that sits on top of it. And then it's sitting on some other thing.
00:03:21
Speaker
Yeah. The thing underneath, I feel, is a little questionable in what it is. but Well, it says, okay, so the description of this is orange mousse, orange jam, citrus ah chiffon, and a Grand Marnier-soaked hazelnut financier.
00:03:37
Speaker
Financier. Which is, I guess that's the thing underneath. That's the thing on the on the bottom, right? Because that's like Citrus chiffon. it Would be that be the white stuff on it? Or do you think that's just like a white chocolate? I don't know. It's a good question. Yeah.
00:03:49
Speaker
Whatever it is, it looks delicious. Yeah. I feel like it looks too pretty to eat almost, you know? You just take that piece off and you just bite it and it just shatters in your mouth. You have to eat this with a fork and knife, man. You i think so? Yeah.
00:04:03
Speaker
You wouldn't just pick this up and just, you know, pass it in your mouth? No. Because that's all mousse on the top, right? I guess, yeah. um I'm thinking it's like got like a chocolate shell or something to it. It could. It could. That's possible.
00:04:16
Speaker
But yeah, check this out if you haven't seen it. It looks good. And listen, I'm sure there's going to be a lot of orange themed things for obvious reasons. ah Because obviously this is ah about Florida, right? So lot of citrusy stuff going on here. Like they also have a tropical dream colada, right? So, I mean, it looks like, what is this? Oh, no, it's I was going say it's not alcoholic, but it is. i mean Oh, that is very alcoholic. Yes. Captain Morgan and Malibu rum. Yeah. Yeah. I i did read too quickly, apparently. But it's ah passion fruit, orange guava juice, pina colada smoothie mix. And then you can choose Captain Morgan rum or Malibu coconut rum garnished with whipped cream. So, I mean, it's basically just like a boozy, like, you know, passion fruit.
00:04:59
Speaker
thing yeah it's like a pog juice yeah yeah boozy pog juice is boozy pog juice yeah yeah which i actually got boozy pod juice on my honeymoon so we we walked into animal kingdom lodge for our honeymoon and because we had concierge for again it was our honeymoon we immediately were handed pog juice that had like champagne in it or something like it was like a it was like uh what do you call it a um What's that drink called when you you have orange juice and champagne in it? Why am I blanking on the name?
00:05:31
Speaker
Oh, and I know what you're talking about, too, but I cannot remember. the name But it was a pod juice version of that. I don't know why I can't think of the words. But yeah, so I've had that before. It's delicious. It's absolutely delicious. So, yeah, so that looks interesting.
00:05:44
Speaker
All
BB Wolf's and Art Smith's Highlights
00:05:45
Speaker
right. What is BB Wolf Sausage Company? I've never even heard of that. Is that Yeah. Uh, I, I've seen the name before. I know it's been there for a bit. I've never, I guess I haven't been to Disney Springs cause we didn't go at all in May. So it's been, it's been ah over a year since I've been to Disney Springs.
00:06:04
Speaker
Um, so you know, I'm not a Disney Springs guy. and I'm not a big, I don't like really shopping. So like I, I like to go for the food and stuff. Like, don't get me wrong. But the last time I was at Disney Springs was not this past May, but the May before that. So over a year ago now.
00:06:16
Speaker
Yeah. so So, yeah, this BB Wolf's, I guess, is ah newer place. Yeah. yeah And this this is a Frida Cubana dog, which is an all beef quarter pound hot dog served with chorizo, Cuban style ketchup, Swiss cheese, crispy potato sticks, and Cuban bread.
00:06:34
Speaker
Dude, that sounds delicious. but This looks like they've cut the hot dog in half. They cut in half. but So they grilled it. and Yeah. I bet that's real good. ah That, I mean, that looks delicious. It's in that Cuban bread. Cuban bread is delicious, too.
00:06:47
Speaker
Like with the with the crispy to potato sticks on there. Oh, man, I would so get this. That is like, yeah, that sounds awesome. Now I'm just looking at this. I'm like, why? Why are we doing? OK, so Blaze fast fired pizza came in with the most basic looking thing.
00:07:07
Speaker
like It's citrus be berry salad. Come on. Fresh greens, strawberries, blueberries, mandarin oranges, feta topped with house-made citrus vinegar. what What is that? It's new.
00:07:18
Speaker
but like So it's a new thing, and it has oranges in it, so it qualifies, I guess, as... florida they just it's like how can we make this florida throw some oranges in it just like that that's that's really what it feels like yeah they just do some threw some oranges in there um and let's get to let's get to the boathouse to something that is uh okay you want to read this one uh a yellowtail ceviche uh yellowtail tossed in mango lime salsa red pepper jalapeno
00:07:51
Speaker
Pama, I guess is how you say that? Jicama, I believe. Yes, jicama. Oh, jicama. Okay. And then a cucumber topped with hearts of palm, micro cilantro, because you can't have regular cilantro. just can't have regular. You need something micro. And chili oil served with tostadas and avocado. So that's that's a lot of flavors, but I bet that it's delicious. I know...
00:08:14
Speaker
I know that like yellowtail is not up your alley, but this feels like it would be a like a very good summer meal to have. there is not that Literally, there's two things in this entire dish that I would eat, and that's the tostadas.
00:08:32
Speaker
ah And, you know, I'd maybe have some of the lime. You don't do mango? No.
00:08:41
Speaker
The mango is with the, it's it's tossed with the with the fish though. some I mean, mango is good. I don't mind mango. Okay. I don't do avocado. If you dislike mango, we're going to have to have a separate conversation about that. I like mango.
00:08:56
Speaker
I like mango. Okay. What's Chef Art Smith doing? This is one of my favorite Disney Springs restaurants. i've I've talked about it on the show before. i'd love ah Art Smith's Homecoming. It's every time we've been there, we've not only gotten gigantic, yeah like the the portions are huge there, but they're also it's just delicious.
00:09:14
Speaker
It's just a delicious place. And it's really it's really nice for the location is to right on the water. They have a really nice you can have some really nice views. But what we have here is a Tupelo chicken and biscuits. Chicken biscuits dressed with fresh dill, parsley ranch slaw, lightly drizzled with Tupelo honey.
00:09:32
Speaker
I mean, that just looks delicious. Yeah. I'm trying to figure out what Tupelo honey is exactly. But I guess I don't care because, yeah, like chicken and biscuits like these, like, yeah.
00:09:45
Speaker
I had breakfast today. Well, actually, was brunch, Trevor. i had a I went to a place. It was a biscuit place. I forget what the name of it is off the top my head. But it was a biscuit sandwich.
00:09:56
Speaker
It was bacon, egg, cheddar, fried chicken, ah and sa spicy sausage gravy poured over. yeah It was delicious.
00:10:07
Speaker
I love chicken biscuits. i This is right up my alley. I would 100% jump on this. jump on this um Do we want to talk about the drink or not? I don't even know if with food time we've decided whether we're doing alcoholic drinks out here. I mean, I'll be honest. I'm never going to go for the alcoholic drinks. So, I mean, if you want to talk about one in particular, that's fine. I can skip past them. you know, yeah.
00:10:30
Speaker
There is a I mean, so just but again to the audio ah listeners, by the way. they So the two-billed chicken and biscuits looks like it comes in a plate of three, maybe? Yeah, it looks like sliders. But they're nice size, though. I mean, they're they're thick. I mean, that's...
00:10:43
Speaker
Anything can be a slider if you try hard enough. Any sandwich could turn into a slider. Yeah. Okay. That's fair. That's fair. um Okay.
00:10:54
Speaker
So let's get down to chicken guy. Okay. I forgot about chicken guy. I'm actually surprised. I haven't seen anything from chicken guy in a while. You know, it's interesting. I saw a clickbait article the other day because I'm a sucker for clickbait articles. And it ranked like the best chicken fried chicken restaurants.
00:11:11
Speaker
And they had chicken guys. Number one. And I was shocked by this, actually. Like it was above Chick-fil-A. It was above like, you know, all of the chicken places you think of. They had chicken guy. Number one. And I was I was shocked by this, especially since I believe the only location is Disney Springs. Maybe they've opened a new one since then. But I think this is pretty limited to Disney Springs. Right.
00:11:30
Speaker
it It is, although I found that like you can get like the sauces and stuff from there now pretty... Oh, really? Okay. Readily available. yeah Guy Fieri, or at least in my in my neck of the woods, they ah they sell Guy Fieri barbecue sauces at the ah grocery store. Oh, yeah, mine too. Yeah, mine too.
00:11:49
Speaker
So what they have here, though, is a special for because to make it Florida, right? And i listen, I'm all in favor of this because I love key lime. Absolutely love key lime. So key lime shake, creamy vanilla ice cream blended with key lime custard, graham cracker crumbs, and topped with whipped cream.
00:12:04
Speaker
That just sounds like something I would get and very much enjoy because I love key lime pie. And this basically is key lime pie in a shake. Yeah. I mean, i wish,
Beverage and Dessert Delights at Disney Springs
00:12:15
Speaker
and I always say this, I wish that there was a non-dairy or a lactose-free option.
00:12:19
Speaker
Because I would love to try this too. It looks delicious. delicious. I would have to pass. Then we've got a consolation prize is a Cuban sandwich. Yeah, you read the Cuban sandwiches. I mean, it seems like a pretty standard Cuban, but.
00:12:32
Speaker
Yeah. ah Pork, pork lechon, ham, Swiss cheese, sweet pickles, mustard on a pressed Cuban ah bread served with plantain chips and avocado dip. So um interesting that that's that. that They went for a pork option at chicken guy.
00:12:51
Speaker
No, this is not a chipping a chicken guy. This is at Cilantro Urban Oh, I thought that was... Sorry, that i thought that they... yeah It looked like it was under... because Yeah, because it's the same picture. They just shared a picture. I missed that it was... Okay.
00:13:03
Speaker
so Okay, this is at the Cilantro Urban E. Which is another place I have not heard of. i I don't know. Maybe I just don't pay enough attention to Disney Springs. I feel like there's a lot of small little places. Like when you're at Disney Springs, if you're not like walking around, you can miss a lot of this stuff.
00:13:18
Speaker
Yeah, agreed. i have to say they i that looks good, too. I mean, it's a Cuban. It seems like a pretty straightforward Cuban. There's not, like, anything crazy special about it. It's exactly what a Cuban is. I'm laughing at this next one, Trevor, just based on your most recent experience.
00:13:32
Speaker
Over at City Works Eatery in Poor House, we have the South Florida Conch Fritter Cake. Fritter cakes flavored with key lime zest and topped with mango chili sauce, mojo aioli and crispy fried papaya and micro cilantro. More micro cilantro.
00:13:48
Speaker
yeah um i where I'm laughing about this because Trevor, that's the one thing that made him sick at Flower and Garden was a conch fritter, right? Yeah, they just upset my stomach. I don't know what it was in them that did it. But because of that, I am not going to entertain another conch fritter.
00:14:04
Speaker
yeah There's wait. OK, so there's this next thing, though, too. I listen. I'm not into this, but I and I know Trevor won't have some, but it is very Florida. It's very Florida Keys.
00:14:15
Speaker
The next thing, though, I need to mention. and we I said necessarily we're going to talk about drinks, but the tangy watermelon sunrise from the Coca-Cola store. Minute Maid lemonade, watermelon puree.
00:14:27
Speaker
What is that? Chamoy? Chamoy? How do you say that? I guess. Sure. Topped with simply lemonade and pickle juice foam. There also appears to be a full-on pickle in the top of thing.
00:14:41
Speaker
ah Watermelon and pickle. doesn't That doesn't feel right to me.
00:14:47
Speaker
I mean, okay, this is the hard part, right? Is, you know, you know somebody had to vet this. Yeah. And this I feel like this is the same kind of thing. Like, I tried that um the Dole Whip with Powerade.
00:14:59
Speaker
Yeah. And it turned out better than I thought. And then this is the hard part, is that, you know, just looking at it visually, i don't know. But, and I guess I'm not going to go buy a watermelon and a pickle and try this either. it's for For the non-video listeners, that there's, it's like, i don't even, what what color would you describe this? It's almost like a peach color. Yeah.
00:15:24
Speaker
And then the pickle on top is not doing it any favors. Yeah, there's just a pickle sitting on like a ah toothpick in the top there with some foam and some sort of pink dust floating around it. I just...
00:15:39
Speaker
I mean, listen, at least they're trying different stuff and they're not just like doing the same stuff over and over, you know? Yeah. I mean, ah feel like that's like two misses in a row from my point of view.
00:15:52
Speaker
Contributors and pickle watermelon drink. like That's fair enough. I'm skipping all that. Over the daily poutine, this is not, ah first of all, ah ah Trevor, I apologize in advance.
00:16:05
Speaker
Loaded fries, but they can call it poutine, Yeah, yeah. these are This is not new, though, either. So this is a crispy pork with detill. I've never seen that before. Pepper sauce.
00:16:16
Speaker
ah Florida hearts of palm slaw and beer cheese sauce made with sunshine stroll orange pilsner. I mean, I know it's not poutine, Trevor, but it does look interesting.
00:16:29
Speaker
It does. I'm just, okay. Yeah, it's... You're just opposed to calling it poutine. They're loaded fries, not poutine. Yeah, like, I'm trying to figure out where the gravy comes in. I guess maybe it's that beer cheese sauce, but yeah there's nothing... Yeah, it's in there, yeah.
00:16:44
Speaker
But that that doesn't equate to gravy for me, because you need No, that's loaded fries. Yeah. To be fair, they're not calling it poutine. It's just being served at the daily poutine, so... That's fair, yeah. You can give them a slight pass for that.
00:16:59
Speaker
A slight pass. Not at a full one. A slight one. All right. So let's see what else we got here. ah There's a vodka lemonade. No, thanks. um Deluxe burger. Okay. Look at this burer oh my burger. Oh, my gosh. All right. Glowing Oak.
00:17:13
Speaker
The Glowing Oak Burger over a deluxe burger. Two press signature blend beef patties, pimento cheese, a fried green tomato, bacon, jalapeno jam on a cheddar chive biscuit.
00:17:26
Speaker
Okay.
00:17:28
Speaker
um I don't even know what to say to that. Yeah. I mean, okay. Like, oh my gosh. I could maybe eat half of one of these. I feel I, that yeah this looks like a lot.
00:17:41
Speaker
It does look like a, it's a lot. Yeah. I mean, know, you know, I don't eat burgers, but I mean the fried green tomato, bacon, jalapeno jam, and ah the cheddar chive biscuit on its own just looks delicious. Just give me that biscuit. I'll just eat the brew. Yeah. Yeah.
00:17:54
Speaker
Yeah, the biscuit looks tasty. but then It does. But then that fried green tomato on the bottom, like it looks like another hamburger patty. It does, yeah. And then there's two more patties on top. Well, much like my sandwich that I had this morning, Trevor, how do you eat this, right? Because like the the sand when I got the sandwich, I was looking at it, and it was like, you know, this big. And I was like, how in the world am I going to eat this? And, you know, obviously had to use a fork and a knife. But I feel like this is a burger you'd have to use a fork and a knife for, or you'd really have to smush it down.
00:18:22
Speaker
Or maybe, you know, your jaw can unhinge like a python. I don't know. But other than that. Or you're just eating it in, like, weird sections. Like... Yeah.
00:18:33
Speaker
like That's well, yeah. You mean like trying to like just bite off, like have, you got to have all the bites. You don't, you don't cut it vertically. You cut it horizontally in um Okay. And then it's a huge mess.
00:18:44
Speaker
So you take you just unfold it, basically. Yeah. But then one side, you have half the toppings, and the other side, you know, it's a lot of the... You get two sandwiches out of it, really. if You do. That's true. That's true. That's that's a fair point.
00:18:56
Speaker
that's right That's an interesting one, though. and And we also have another key lime ah shake as well. So a key lime gelato shake. So this one's a little different. that it's vanilla gelato blended with Minute Maid lemonade and graham cracker crumbs on top of the cream. So it's similar, a little different.
00:19:13
Speaker
Yeah. Okay. I mean, I guess there's going to a lot of key lime on here as we're seeing at Dockside Margaritas. Yeah. Dockside Margaritas has a key lime freeze. We'll move on. All right. Here we go. Oh, Earl's Sandwich. Okay. What is Earl's Sandwich? By the way, Earl's Sandwich is one of those places that I've been told forever I need to go to and I've never gone to just because we've always been eating other stuff at Disney Springs. But everyone always says it's amazing.
00:19:34
Speaker
Okay. All right. Yeah. You you do have to hit a Burla sandwich. i've I've eaten there multiple times on both coasts. I've been to East and West Coast ear sandwich and it's good. You got to eat there.
00:19:45
Speaker
Yeah. Yeah. So you want to read this one? This is a big flounder sandwich. Redded flounder fillets, tartar sauce, and dill pickles topped with Earl's
Earl of Sandwich and Eat by Manit Chauhan Creations
00:19:54
Speaker
signature coleslaw. It's basic in that it's fish and chips on a bun.
00:19:59
Speaker
It is. um But it looks good. Like, you know, with the coleslaw and everything, I feel like that's going to be a good good fish sandwich. That bread looks excellent. looks i Bread makes the sandwich for me, right? So, like, whenever you have, like, a good-looking bread like that,
00:20:17
Speaker
And then, hey, they actually have ah something key lime here that I could potentially get into. You could. not ah It's not as bad as the shake. A key lime cheesecake Danish. i I really like Danish's.
00:20:28
Speaker
And, um you know, a cheesecake is one of those things that is like borderline for me. I can usually have cheesecake. Or I just make sure I have lactate with me, which is fine.
00:20:40
Speaker
But, yeah, you know, a cheesecake Danish, like, you know, give me a fish sandwich and a Danish on the side, right? There you go. Yeah. I would just eat the Danish, obviously. i know. Yeah. But.
00:20:50
Speaker
That's too bad. We got to find some kind of fish that resonates with you. You sound like my wife. You should just have like meetings with my wife about trying to get me to eat things I don't want to eat.
00:21:00
Speaker
Fish is good. It's good. All right. What does the Edison have? or Okay. So I've been to the Edison. Adventure club. Yeah. Not really. I actually really like the Edison. I feel like it's ah a lot of people don't go there, but it's a really neat place.
00:21:15
Speaker
um But they have a hot honey high voltage chicken sandwich, which is one, two, three, six words for one sandwich. ah so Butter milk fried chicken drizzled with St. Augustine native. OK, so I guess this is a Florida pepper specifically. OK, yeah. Sounds like, yeah.
00:21:33
Speaker
Yeah. So the St. Augustine native, detill pepper, i probably sang it wrong and I apologize if I am, petal honey. So it's ah it's a pepper infused honey on a brioche bun with a hatch pepper, gouda, arugula, and tomato. Okay.
00:21:48
Speaker
I mean, it looks pretty good. feel like it's going it might be crossing into too spicy because you got the got a lot of hot honey yeah and then the yeah the pepper gouda feels like it could be a little hot.
00:22:01
Speaker
Yeah, I would agree with that that. It could be a little bit too hot. I'm not a huge... I like so i don't like like super spicy stuff. I'll i'll have spicy stuff, but like if it's burning my mouth and I don't enjoy eating the thing, then I'm out. you know like right Some people like the burn. i do not.
00:22:17
Speaker
i yeah its yeah It has to hit the right way. There's there's different levels of burn, for sure. yeah and I feel like this could be like... You kind of know three or four bites into it. It's like...
00:22:29
Speaker
You have to make a decision on do you power through do you realize you made a mistake? and I feel like this would be one of those sandwiches that I would start eating it and then be like, nope I think I might have made a mistake on this i think I might have screwed up here. yeah Yeah. Yeah, I get what you're saying on that one. That makes total sense.
00:22:47
Speaker
All right. So let's go down to what is this? Eat? Eat by Manit Chauhan. I feel like I haven't heard of this one either. How is that possible? again right I feel like there's lots of new places that have opened up in Disney Springs since even last time Apparently, yeah.
00:23:00
Speaker
Apparently. You want to read this one? What is Cobia? I don't know what Cobia is. Feels like a kind of fish. Masala Santra Gastrique, which is Cobia-coated panko breadcrumbs dusted with chat masala, topped with masala, santra, gastrique, made with navel oranges, mustard seeds, cumin, garam masala, and Kashmiri chili powder. This is a very, um, Indian palate.
00:23:30
Speaker
Yeah. I think this is an Indian flavor palette going on. Yeah. yeah Yeah. I mean, it looks like a good sandwich, but yeah, like you said, i feel, um, I'm going look up on the other screen here, what Cobia is because, uh,
00:23:43
Speaker
it's It's a fish. I looked it up. Okay. All right. Yeah. it's this is this an indian It is an Indian restaurant, too, by the way. So so more fish that Tom will never enjoy. Correct. Correct. Do you do Indian food at all? or Yeah.
00:23:55
Speaker
I like Indian food. Yeah. I'll eat some Indian food. You know, it depends on the depends on the Indian food, but yeah. but its way Oh, so these are the bites. Okay, sorry. Oh, that's the bites. Oh, okay. Okay, so these are the bites. So there's a bite-sized version of this, and then there's a sandwich that's a crispy flounder sandwich.
00:24:13
Speaker
Yeah. that That's what we were looking at originally. So they they they threw me off. They had a little, like, ah slideshow thing going on here. Yeah. Which the the fact that it started on the middle one, I think, is what's odd. Yeah.
00:24:24
Speaker
Yeah. So the crispy flounder sandwich with Sandra barbecue sauce. Don't know what that means. feel like sometimes they just love throwing these words in here. Just be like, oh, it sounds fancy. Like, you know. It's like aioli. Just it's like mayonnaise. Right.
00:24:37
Speaker
yeah deep But it's deep fried flounder with ah was a shot marsala. Yeah. Masala. And a um I said marsala like an Italian um ah on a toasted hoagie with tikka butter, ah zesty, Sandra barbecue sauce.
00:24:55
Speaker
What how would is that? Kachumber? What is that? have no idea what that word is. Kachumber. Kachumber? I don't know. Yeah, I guess kachumber. Yeah, I'm not sure. Someone correct me. That's fine.
00:25:05
Speaker
Pickled red cabbage served with chips. Again, this is not really my cup of tea, but probably something you'd try. Yeah, maybe. I mean, it's, yeah, like, I don't know what all those flavors are going to do together. So it's kind of yeah.
00:25:21
Speaker
Yeah. Okay. Yeah, don't know. um This next one, though, at Enzo's. Yeah, and which is another place that I've been meaning to go and have not gone. All right, so we have a... um Yeah, Bruschetta Calabrese.
00:25:36
Speaker
Yeah. Grilled ciabatta topped with new We got some weird words. Nucha and Florida sourced Fioretta, Strac, Strac to tell.
00:25:50
Speaker
Yeah, that's right. right Strac to tell. That's why I gave me this one. And micro arugula. More micro arugula. Someone got to do everything for this one. we're We're not getting full size cilantro or arugula on our dishes.
00:26:04
Speaker
I would, I would eat this. This sounds delicious. I mean, bruschetta is great. Yeah. Yeah. I'll always go for bruschetta. All right. So that's, that's the food there. Then we have, uh, Aaron McKenna's bakery, NYC. We have a pineapple upside down cake, which is not something I really associate with Florida, but sure. Why not? We're going citrus, right?
00:26:23
Speaker
Yeah. Delicious gluten-free vegan coat. I'm out after gluten-free and vegan. I, and kosher. I'm okay with the kosher, uh, vanilla cake topped with caramelized, uh, pineapple slice.
00:26:35
Speaker
Um, I mean, it looks good, but I mean, I don't know. i No offense anyone that's gluten-free out there. Please, i don't don't email us. i just Every time I see gluten-free, I go, oh, so also taste-free.
00:26:46
Speaker
but like it It has a different flavor, yes. Yes. i was that I don't know what I would expect from this other than upside down cake. Yeah. I actually was i was that ah ah at a local bakery one time, Trevor, and I ordered a salted caramel brownie and they said, do you want gluten free or do you want gluten? I said, can you give me extra gluten?
00:27:07
Speaker
I would like more gluten. Can you add gluten to the brownie? Give me more. I love gluten.
00:27:14
Speaker
Anyway. All the gluten you took out of the gluten free ones you can put in mine. Yeah, that's right. Yeah. Yeah. Take all that gluten. Yeah. Ooh, this looks fun. Okay. Frontera Cochina. Is that the correct way or Cocina?
00:27:28
Speaker
I forget. but see I should remember this. Yeah. Oh, I should give you this one. You read all the Spanish words. Oh, why why do i get to read the Spanish words? All right. well it's this is it's It's this one. yeah or this one it's I think it's this one. Okay. Yeah, there it is. Okay. Yeah.
00:27:44
Speaker
cocktail de Camero Camerones yeah maybe yeah yeah Florida pink shrimp pink shrimp with tangy spicy Mexican cocktail sauce avocado cucumber cilantro and lime I think that's actually the the one no the shrimp in here though this is shrimp yeah but this is a cocktail it's it's a oh cocktail yeah but oh it's this yes What in the world is the what?
00:28:13
Speaker
Okay. It's a shrimp. It's a shrimp cocktail with chips on the side. But it's like, oh, yeah, I don't know. I'd eat the chips. You've never had a shrimp cocktail before, I'm guessing. No, because I don't eat shrimp. So, yeah, but that just even looks weird. I don't know.
00:28:29
Speaker
So this is the Cameroon's al coco. Okay. The Cameroon's al coco is is the same shrimp, creamy coconut sauce, studded with ah roasted white onion, jalapeno, sun-dried tomatoes.
00:28:41
Speaker
It was a yuca al mojo and green chili adobo. It actually looks pretty good. Yeah. i mean, not going to eat it. It almost looks like a pasta dish, right? Like it's.
00:28:55
Speaker
Yeah. But it's, it's just, I think it's just because the shrimp are so covered up, you know? And the yucca. I think it's the yucca that's doing it. Yeah. That'll do it, right? And then there's a sugar skull. Yeah, chocolate sugar skull, a chocolate shell filled filled with white chocolate and Florida key lime mousse raspberry compote and a vanilla
Sweet Endings: Frontera Cochina to Gideon's
00:29:14
Speaker
sponge cake soaked with Florida key lime syrup and graham cracker crumbles.
00:29:18
Speaker
Comes with its very own mini hammer so you can smash it. um but i mean, listen, not only does that look awesome, um the ingredients in it sound fantastic.
00:29:29
Speaker
Oh, yeah. Like, there's so much good stuff in that that I want to eat. mo There's a lime mousse. There's a raspberry compote. There's a vanilla sponge cake soaked in lime. This is just all lime right here.
00:29:41
Speaker
Yeah, I feel like the mallet won't work as well as you think it will because if it's all like, like, I guess it has the hard shell on the outside, but you're really not going to, like, it's not going to shatter, right? It's not like the pinatas you can buy yeah at, ah what is it, the ganacheary or is it emeralds? Whichever one you buy it at.
00:29:57
Speaker
Because that was fun to smash. When I got one of those, dude, was like, Like just smashing it. It was great. Took out all my anger from the day of people standing in the middle of walkways and, you know, blocking fast pass entrances.
00:30:09
Speaker
Maybe they shouldn't give you a little hammer. yeah Just, you know, listen, i took it out on the pinata nowhere else. um All right. So now down to the gnoshery, which I was just talking about, actually.
00:30:22
Speaker
And they have a fruit ganache pop. Ganache pop with ah flavors of passion fruit, orange, and guava. So they're doing pog. They're doing a pog ganache pop with 65% dark chocolate. yeah That would have been a better name for it.
00:30:39
Speaker
The what? The pog pop? Pog ganache pop sounds better than fruit ganache pop. How people know what the pog juice stuff is, though? It doesn't matter. still sounds better. and i you're You're not wrong. You're not wrong.
00:30:51
Speaker
We also, of course, because we can't avoid lime, which, listen, I'm fine with. I love lime. I love key limes. I love all that. Lime ganache square. Fresh limes blended with white chocolate and robed in 65% dark chocolate.
00:31:03
Speaker
Again, these are like little square candies that I would eat an entire box of probably in one sitting. Yeah, I wonder how many come in a serving. I don't know, but probably like six and it costs like forty seven dollars.
00:31:16
Speaker
and so And then we also have the orange ganache pop, which looks a little different, but it's a vanilla orange ganache enrobed in 65 percent dark chocolate. But it's like it's almost like painted on the outside, you know?
00:31:28
Speaker
Yeah. And this is a returning thing, too. So the the first two were new. Yeah. This is a this one looks like it's been there before. So it has. Yeah. So and then, you know, we're not going to do Ghirardelli because it looks like Ghirardelli is doing. They're being unoriginal.
00:31:43
Speaker
Being lazy. Yeah. Okay, so this picture above it, it okay, this is from Gideon's. Gideon's, another place I've tried to go to twice now, and both times there have been too long of lines for me to wait.
00:31:55
Speaker
There's always a line at Gideon's. I've never not seen a line at Gideon's. Yeah, it's I mean, i went at like nine o'clock at night one time and there was like a really long line and they were closing in like an hour. And I said to the person, I was like, so am I going to get in if I wait in this line? She's like, no.
00:32:08
Speaker
I was like, OK, well, all right, I'm out then. But they have a key lime icebox pie, which is layers of key lime curd with a key lime cream filling and a graham crackers crust. That just looks like I want to eat all of it in one. I want to do the cartoon thing where you cut out the slice and then take the rest of the cake. You know, like, you know, you do the joke where you cut out one slice and then you take the rest of it. That's what I want to do with this because I love I love key lime and this looks delicious.
00:32:36
Speaker
Looking at it, this is like an individual serving thing. Like, it's not big. it's no It doesn't look very big. but I mean, I think that's why they have the the oranges there for comparison, right? Yeah. so But i listen, if it were a full-size one, that's what I'd want to do with it.
00:32:52
Speaker
ah So ah let's see. What else we got here? House of Blues. There's a lot of stuff, man. this is this is ah ah Even though we're only covering one one topic today, this is a lot.
00:33:04
Speaker
So let's see. ah You want to do this one over at House of Blues? Yeah. Etouffee. That's how you say it. Etouffee. So at Florida Gulf Shrimp Etouffee, which is a Cajun dish.
00:33:17
Speaker
This guy right here. That one there. like I can zoom in on some pictures. Why can't I do that with all of them?
00:33:25
Speaker
What do you think of that one? I mean, is that up your alley or no? I'm reading off of your screen, so you need to. move down well you You got to have your own screen. violence Fine. Then I will scroll down. No, I'm i'm kidding. Okay. so So it's a hearty Cajun dish with shrimp sourced from the Florida Gulf and a rich thickened sauce served over rice. We don't know what's in the thickened sauce.
00:33:43
Speaker
No, you don't. You don't. Yeah. There's also a key lime pie milkshake again. Which, okay. I feel like, okay We don't need to keep reiterating key lime pie milkshakes. It seems like everywhere has a key lime pie milkshake.
00:33:55
Speaker
It does. But they have a green gator mocktail, which I feel is worth calling out because it's a non-alcoholic drink. And also because it's in this little adorable green gator thing, I think. Yes, it is very cute.
00:34:06
Speaker
Yeah. yeah so orange lime, pineapple, seagram's club soda, simple syrup, and mint served in a gator souvenir cup. That's pretty cool. I actually like that cup a lot. I kind of just want that cup.
00:34:20
Speaker
Reminds me of like, we see it like tumblers back in the 90s that were cool like that. Yeah, yeah. know mean, right? Yeah, I know exactly what you're talking about. All right, moving down to, I never remember how to say this name correctly. Is it Jaleo? The Jose Andres one that's over there.
00:34:41
Speaker
We got a Key West shrimp gazpacho. Traditional Spanish chilled tomato soup with key pink Key West shrimp. I'm not a big gazpacho fan, personally. I've never actually had gazpacho.
00:34:53
Speaker
Why can't I? Gazpacho? Gazpacho. I can't say it for some reason. Gazpacho, yeah. Yeah, I'm just fan that. I've never had And yeah, it's not that I'm against cold soup. It's just never crossed my mind before.
00:35:08
Speaker
Yeah, okay, yeah. then cheesy fungi John mushrooms.
00:35:16
Speaker
Local wild mushrooms from Fungi John sautéed an extra verge of olive oil and topped with shaved. Wait, who' is who's Fungi John? Like, is that just like a locally known dude that like gets mushrooms? Like what?
00:35:29
Speaker
I'm trying to figure out what Idazabal cheese and Iberian ham. I know what Iberian ham, Idazabal cheese, I'm not sure. No idea what that is.
00:35:42
Speaker
Fungi John is a store in Florida that sells mushrooms. Well, there you go.
00:35:51
Speaker
So it's, oh, and so I'm sorry, not a store. It's a farm. I apologize. It's a it's a farm. It's a mushroom farm. All right. Yeah. Cool. I feel like it's in the name, but. Yeah, I mean, yeah, i just I just thought it was interesting there. So let's move over down now, though, to ah Jock Lindsay's Hangar Bar, another place I would really like to go to, and Disney Springs have not, for some Gulf white shrimp fritters. Now, Trevor, you're not against fritters in general, just the conch fritters. I don't know, actually. I don't know if it was the conch or the fritter fritters.
00:36:23
Speaker
The fritter part part. Yeah. I don't know which part got me, so I'm hesitant to say I want to try shrimp fritters. and Okay. Fair enough. So these are shrimp fritters, orange pilsner battered gulf white shrimp f fritter with grilled sweet peppers and a pepper aioli.
00:36:43
Speaker
So, I mean, it looks interesting, right? I guess if you're going to be into the fritter thing. ah There's also a couple drinks here, but I don't think they really... neat and brought up yeah pretty pretty standard pretty standard bar stuff right yeah joffrey's i guess doing a honey latte which how does okay can we i mean how was that florida but i i mean the honey part i guess but i mean every you can get honey lots of places yeah whatever
00:37:15
Speaker
i'm not goingnna I'm not going to criticize. you know whatever they They're trying. I appreciate it. There's over at Morimoto, there is the Florida Orange Sweet and Sour Grouper, which is flash fry grouper with onion, bell pepper, Florida orange served with a sweet and sour orange sauce.
00:37:31
Speaker
I have to say the presentation of this is very nice. It's very, you know. I mean, i would expect so from Morimoto. True. That's true. I know there's a lot of a lot of people really love Morimoto Asia over at Disney sp Springs. I've not been, but i've I've always heard a lot of good things about that place. I feel like we could find something for you at Morimoto. I know it's a lot.
00:37:49
Speaker
Yeah, no. Listen, if there's a chicken dish, we're cool. Like, just get me a chicken dish. That's all. As long as a chicken dish and I mean, you know, and not covered in like random mushrooms or something, then then we're cool.
00:38:01
Speaker
well So let's go into paddlefish, Trevor. Yeah. Paddlefish here. We got Florida Gulf shrimp and that's all it's called. It's just called Florida Gulf shrimp. And then really it's just shrimp with a crispy rice, grit cake and green chili chili sauce.
00:38:16
Speaker
Okay. Are you jumping for that one? I mean, I would be down for that. Yeah. Cause it's yeah. The chili sauce looks interesting and, I've never had a rice grit cake before.
00:38:27
Speaker
Yeah, I'm not sure what that is, actually. I'm trying to figure what the texture would be, but, I mean, the shrimp looks good. and and I like good shrimp. and you know If you give me tasty shrimp, I can probably go along with whatever else you're selling me.
00:38:41
Speaker
Yeah, that's fair. That's fair. ah There's some sort of, i mean, there's like a green, the the green chili sauce that's in there. that I mean, that doesn't look too bad, so. um Let's go down to Paradiso 37, right? Yeah.
00:38:54
Speaker
right yeah Taste of the Americas. I've never been to this one, and I really have never really heard anybody talk about it. so But what is that? Pargo a lo macho? Crispy fried, locally caught yellowtail snapper. I guess yellowtail is a local fish in Florida. That's probably why you bring it up.
00:39:13
Speaker
Paired with a seafood mix of clams, mussels, octopus, calamari, and shrimp finished with a pickled red onion served with crispy tomatoes that Tom will never, ever, ever eat. Don't even bring this near me. I don't even want smell this. I would smell this from across the restaurant. Get out of here with this. They're covering the gambit there of all all the seafood. This is...
00:39:35
Speaker
going whatever this... What is the garnish on the side here? Oh, these are crispy tostones? Yeah, I'll eat those. that yeah you would have the to notto yeah Give me Give those. Give me those.
00:39:45
Speaker
Yeah, I'll have that. Okay, how this... we found pizza. We did find pizza over at Pizza Pant? Pant? Yeah, Pant. Spicy salami calabrese, petal honey, chili, and pecorino romano. Now...
00:40:00
Speaker
This looks delicious. Don't know what's Florida about it, but it looks delicious. Have you ever had honey on a pizza before? You know, I know a lot of people do the hot honey on pizza, and it's it's not a thing that I've tried, but I want to.
00:40:12
Speaker
So you don't have to do hot honey. but there So there's a place um where I live that they they do a yeah they do a four cheese pizza with honey, and it is so good. like like don't Don't underestimate how good honey brings pizza to the next level.
00:40:28
Speaker
So, yeah, I would try that. That looks like a good pizza. and let's say that's It looks like good pizza. I feel like I've heard the pizza over there is pretty good. so But I haven't had it. so um But we we're going over to the Polite Pig now for another place that I've heard is fantastic. And I have not been to it.
00:40:44
Speaker
you've not had a Polite Pig? I have not. i just said you know I'm always at homecoming. That's the problem. We always go to homecoming. That's fair. we We have had polite Polite Pig. Polite Pig is... It is worth a stop into. And again, I know this is not going to be your cup of tea, but.
Savory Surprises: Polite Pig to Yasake
00:40:59
Speaker
Also, if you're called the play pig, this is, I feel you're going against your model here.
00:41:03
Speaker
Yeah. But, but I mean, they're offering up something different with the smoked mahi-mahi and summer vegetable ragu. um So it's a mahi-mahi topped with orange and herb oil, oil, cold smoked, then baked.
00:41:18
Speaker
Accompanied by a marinated portobello and leeks, and summer vegetable ragu infused with ravenous pig brewing company, Lone Palm Golden Ale. That is a lot of words.
00:41:29
Speaker
It's a whole lot of not eating for me. That's what it is. It's a whole lot of get this from A lot of picking through past all the fish to get to the. There's not even anything besides fish and mushrooms in this. There's nothing here for me. Well, there's leeks.
00:41:42
Speaker
yeah and Okay, yeah. I'm not going on my way to eat leeks.
00:41:47
Speaker
like You know, that's all saying. um All right, over at Rainforest Cafe. but By the way, would you eat this one at the Play Pigs? is this like Yeah, I would give it a try.
00:41:57
Speaker
if but okay If I wasn't already like looking for like a pork sandwich or something. Because usually you've got to get the pork sandwich. Yeah, you're going there for pig. That's what I'm saying. it's It's weird, right? If I was in a mood, I might go and try Mahi Mahi there.
00:42:10
Speaker
right. That's fair. Let's go to Raglan Road, who has a panko salmon, which is a breaded salmon filet, pickled fennel, blood orange, cured cucumber, beetroot with a lime and avocado puree.
00:42:24
Speaker
ah feel like this is like a should be at the Festival of the Arts. like This looks like a very artsy-looking dish. it's I guess it's not something that I expected to see at Ragland Road. Me either. Because it is an Irish pub, but yeah, it it looks good. Like it they they kind of covered off a lot of different lot of different flavors in a small amount of space.
00:42:45
Speaker
Yeah, it's it's interesting though. It's almost like deconstructed as they would say, you know? But, okay, Salt and Straw, which right Trevor and I did go to Salt and Straw when we did our meetup there. And Salt and Straw is very good. They have good ice cream, and they always have interesting flavors.
00:43:01
Speaker
And what they're going to have here, what is this? La Tropical La tropicals law Original Lager with gu Guava. okay beer flavor That's cream? Okay, is that what it is? Tropical ice cream with notes of honey and guava flan made from a historic recipe with Miami's La Tropical La Original Huh.
00:43:21
Speaker
All right. guys It's interesting. i never thought about beer in my ice cream, but I guess it could probably work. Yeah. Then we got some tea and stuff. We don't really care about drinks. So let's, I mean, do we want to talk about Splitsville? It's a bowling alley.
00:43:38
Speaker
that I mean, yeah, they're, Fish camp smoked fish dip is what they're offering. So it's it's a dip.
00:43:49
Speaker
Yeah, okay. No. let's go Let's go to the tacos. There's fish tacos, okay? That's at least normal. Take me to the beach fish tacos. much Take me away from the fish yeah to the to the beach. I do like a good fish taco, but like fish tacos are definitely on on my radar.
00:44:06
Speaker
And this looks pretty standard. ah Mahi-mahi, blackened or fried, topped with Asian slaw, house-made pickled red onion, fresh cilantro, and lime wedges. i I can get fish tacos like that anywhere pretty much nice so yeah it's nothing amazing you wouldn't jump for it but you would eat it if you if i mean it's a yeah like you said it's a bowling alley so it's a bowl yeah you have to expect bowling alley type food over at stk we've got some crab fritters uh we've talked a lot there's a lot of fritters going on at this whatever this sort of festival i'm not convinced i like fritters i think i think i may have decided that fritters just be anti-fritter no fritters
00:44:47
Speaker
There's also a jerk see a swordfish steak, which is a swordfish steak rubbed with spicy, smoky seasoning. So with mango slaw, scotch bonnet, aioli, and mojo fries.
00:44:59
Speaker
That's pretty good. It's a mojo and mojo. I think it's mojo. yeah Right? It is mojo, right? I'm always feeling like, yeah. yeah That's when you feel like you want steak, but you don't want steak.
00:45:12
Speaker
What do you mean? Because it's a swordfish steak? Yeah. Because it's it's not actually steak. it's It's fish. You're like, I want steak, but I want something slightly healthier. slightly Yeah, exactly. Slightly healthier.
00:45:25
Speaker
And then we got a coconut rum cake here, too, which is a light and airy cake assented by pineapple jam, rum caramel, and toasted coconut. Now, I've said this before. I'm not a pineapple fan, so I'd probably be out on this, even though it is a sweet, and I generally like most sweets.
00:45:40
Speaker
You know, the thing actually that makes me question is, I'm not a fan of rum cake. Okay, that's fair. So, i the pineapple I don't have a problem with, but because it's a rum cake, I feel like I would probably not want to go for it.
00:45:52
Speaker
Yeah. Okay. That's fair. That's fair. Let's get down to a summer house on the lake, which has devil crab croquettes. So i love croquettes.
00:46:04
Speaker
One of my favorite things. And I don't have them often. But when I do, they're delicious. I had some actually on the cruise. ah they They had at the Mexican restaurant, they had them. But this is deviled crab cakes made with sweet, flaky blue crab and topped with bright, garlicky mojo aioli.
00:46:22
Speaker
I bet that it's really good. I bet it is. But, you know, they ruined croquettes for me with crab. But that's neither here nor there. But, yeah. Crab is like...
00:46:34
Speaker
I know it's still seafood, but I feel crab is easier to get into than other seafoods. or it feels it's like yeah It's got a face that I look at. you know like I don't want to look it. Well, you're not getting a whole crab. you're getting I know, but like I know what it looks like. like I don't know.
00:46:49
Speaker
It just creeps me out. Then there's the A Street Frida Burger, which is prime beef chorizo and served with crispy potatoes and salsa de tomate. So wait, is this not like an actual burger? It's chorizo?
00:47:03
Speaker
Just all chorizo. Yeah. Like a chorizo patty, I guess. Yeah. I mean, ah that's all right. I like chorizo. I'm a big, I like chorizo. Chorizo is delicious. all right. Okay. So next we have Sunshine Churros, which is doing an orange, orange jelly churro donut, which don't, I've not ever had a churro donut before.
00:47:26
Speaker
I mean, it sounds delicious and it looks delicious. and It looks like a honey cruller, which I'm very much down for honey crullers. i It's hard to describe it, right? Because like it's it's it's like a donut, right? But it's it's like covered in sugar, and it's got some jam on the top, and it's some sort of like ah you know the cream.
00:47:45
Speaker
And then what looks like to be just like a candy, edible orange gummy slice. Marmalade jelly, a dollop of whipped cream, and edible orange gummy slice. Interesting.
00:47:56
Speaker
Interesting. Yeah. That's, that's, um I would eat that. I would, I would definitely have that. ah Swirls on the water's got nothing new. This is taking a lot longer than I thought it would, Trevor. This is a lot of stuff. This is quite the menu actually for Disney Springs. It is. You know, the the argument about, you know, is it the same as a festival? I feel that, you know,
00:48:15
Speaker
This is a festival, man. There is enough here to explore, for sure. and By the way, in case you're wondering, this festival is happening. I'll mention it after we're done here. But it is it's starting soon here in the next week or so, and we'll and it is going until um August 10th. So June 27th to August 10th.
00:48:31
Speaker
is the timeline of this festival so or you know sort of festival whatever we're going call it qualifies as a festival yeah flavors of florida they've done this every year for a little while now so excuse my scrolling if you're watching on video down to craft Italian is up yes with pizza a la vodka again okay locally far basil in Orlando that's the way you made it florida Yes. Or maybe the vodka. I don't know.
00:48:57
Speaker
don't I mean, it looks good. It's not. I mean, listen, it looks delicious. Don't get me wrong. I mean, just, but. so Yeah. So, yeah. Topped with locally sourced burrata from Dekuru mozzarella.
00:49:11
Speaker
I guess that's a local cheese maker. Yeah. Locally farmed basil from aland Orlando and vodka sauce. Like, yeah. Seems, guess. Seems like a source from her, from, from Florida. Then sure.
00:49:23
Speaker
Seems like a basic cheese pizza, but I'm sure it's really tasty. Yeah. And then we have Florida Shrimp and Grits, which fresh Florida shrimp and Florida-sourced cheddar grits.
00:49:36
Speaker
Florida-sourced cheddar grits. How are the grits? They're made in Jacksonville. Okay. Made in Jacksonville by Congaree and Penn.
00:49:46
Speaker
I don't know who any of these people are. Nope. But served in a Cajun beer reduction featuring... ah local Crooked Can Brewing Company beer. My wife would be all over that.
00:49:57
Speaker
Yeah, they just sourced everything locally, and you've got shrimp and grits that looks pretty darn tasty. It does. It does. Oh, my gosh. This thing keeps going. It never ends. We're almost done. We are almost done. Oh, my goodness. Okay. So we got T-Rex is doing a drink.
00:50:13
Speaker
There's the whatever this is, Vivoli Il Gelato, right? The cannoli. Isn't that the one in the park? Is it? is the sister orange What's the gelato stand in the park called?
00:50:27
Speaker
I'd have to go look it up. I don't remember. Yeah, I mean... You're talking the one in Epcot, right? Yeah.
00:50:34
Speaker
Is that not it? No, it's Disney Springs. It's different one. Oh, okay. Yeah, no, I see it now. It is different. I've walked by this one. Okay. So that this the citrus orange cannoli. So this is sweet orange ricotta cream in crispy Italian pastry shell topped with chocolate chips.
00:50:50
Speaker
I mean, basic, but probably delicious, right? i feel like the orange is, you know, like everything else here, the orange is that extra layer of, yeah you know, you know adding adding something new and interesting to it and local, I assume.
00:51:04
Speaker
Yeah. Yeah. Yeah. yeah Then we've got ah over at Wine Bar George, we've got grilled corn on the cob with tangy key lime crema topped with cremeled cotilla cheese and ah chili lime seasoning. their ba I mean, they've done – this is – I can't think of the name of it. It's ah it's it's Mexican street corn. it's That's what they're doing here. That's exactly what this is. so Yeah, I can't think of the name of it. um Why am I blanking? I said it on a different episode and someone corrected me.
00:51:30
Speaker
um Yes. i I remember what you it was called, but I'm blanking on it. as well. i Yeah, I can't remember anything. Elote, thank you. Elote. Thank you, internet. Yeah.
00:51:41
Speaker
So this is, I mean, look, it looks delicious. I love Elote. So ah this this this looks really good. ah But then also over at Wolfgang Puck Bar and Grill is a, what um ah what is a friend snapper sandwich? What is a friend snapper? I thought that said fried snapper sandwich, but you're right. It's his friend. Yeah. What in the world is that? Locally sourced snapper served with a Valencia, citrus slaw, and French fries. I don't believe we have a picture of this, so.
00:52:09
Speaker
Maybe. No. Who's the friend? Friends. There's got to be a reference here that we're missing or something. I don't know. doesn't make any sense to me.
00:52:20
Speaker
um And then, I mean, the the last one we have on here is, what is this? Yasake? Yeah. With shaved ice, which... Yeah. I mean, I guess you can get shaved ice in Epcot, which is also really good. But this is ah tangy lemon syrup and juicy mandarin orange slices. So, you know, something a little different.
00:52:43
Speaker
Yeah. A bit of orange in in my shaved ice. It's not a bad thing. Yeah, absolutely. Yeah. All right. Well, that is the is yeah i was white sort of festival that's going on, right?
00:52:57
Speaker
um i Listen, I would definitely check this out, right? i there's all If you like citrus stuff, too, I mean, you are in good shape yeah for this festival, right?
00:53:08
Speaker
Citrus and fish. if If those are things up your alley, there's tons of options. Yeah, if you want a lot of key lime milkshakes, you're you're just you're in heaven. OK, there's like five of them at least.
00:53:20
Speaker
Somebody should do a milkshake, a key lime milkshake of like comparisons. Well, yeah, they should just go around and do each key lime milkshake. Right. And see which one's the best. Yeah, that would be that's a good question because I guess, yeah, they're all making the same thing. But who's making it better? Right. Yeah, there you go. Someone's got to rate the best key lime thing at at this sort of pseudo festival.
00:53:41
Speaker
You want to hear what you guys think. Yeah. If you try one of these key lime shakes, let us know. Yeah, please, please put this, ah you know, put it in the comments. Send us an email. Thank you guys for joining us on Food Time, of course.
00:53:52
Speaker
ah You know, give us like a throw in like a hashtag team food into our comments or something. we we We're happy to be doing more of these. So, you know, and if there's anything else, if there's anything specific you want to see on the show, let us know.
00:54:05
Speaker
um You know, if there's anything we could be doing better, let us know. But we really we really appreciate you guys checking out Food Time. And, you know, of course, you know, brought to you by Welcome Home Podcast. So go check out that as well.
00:54:17
Speaker
But we'll we'll talk to you next time.