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New Disney Cruise Ship Setting Sail in 2011CELEBRATION, Fla. - A first-of-its kind water coaster that sends guests racing above the upper decks of the ship. An animated turtle that engages children in conversation about life in the ocean.  A sophisticated lounge where the sun sets over the skyline of a different world-famous city each night.  When the Disney Dream debuts in early 2011, the newest ship in the Disney Cruise Line fleet will bring to life these innovations and more. ... View the full article

CELEBRATION, Fla. - The malevolent world of the Disney villains takes a comical spin in "Villains Tonight!," a musical spectacular that Disney Cruise Line is premiering in spring 2010. The revue-style show will debut during the March 27 voyage aboard the Disney Magic and will delight guests aboard the new Disney Dream cruise ship in early 2011."Villains Tonight!" is the first full-scale musical production dedicated to the Disney villains. The show is a family-friendly, fun-filled ... View the full article

Distinctly Disney Experiences, Exclusive Tours and Rich Storytelling Bring One-of-a-Kind Excursions to Life In 2010, Disney Cruise Line will offer the most diverse itineraries in the line's history - sailing Mediterranean, Northern European, Caribbean and Bahamian routes. With a wide variety of European itineraries, Disney Cruise Line is working closely with local tour operators to create family-friendly Port Adventures that allow guests to best experience these culturally rich and exotic ... View the full article

Pixie dusting Disney's private island to provide more family fun, interactive play areas, upscale luxury and even greater convenience for guests Castaway Cay, Disney's private island paradise in the tropical waters of the Bahamas, is getting an extra dose of pixie dust. Enhancements will provide guests with more water-based family-fun, additional conveniences and a slice of beachside luxury all designed to complement the idyllic island setting. The additional island amenities are ... View the full article

Disney Wonder Bound for Alaska in 2011 Disney Wonder Also to Sail Mexican Riviera; Disney Magic to Spend Summer in Europe CELEBRATION, Fla. (Sept. 11, 2009) - For the first time ever, Disney Cruise Line will offer Alaskan cruises during a four-month season of seven-night sailings aboard the Disney Wonder in summer 2011. Combining the natural wonder and adventurous spirit of Alaska with the unparalleled, family-friendly experience provided by Disney Cruise Line, the Disney Wonder will ... View the full article

Here’s another behind-the-scenes look at the construction process for the Disney Dream. With exterior construction of the ship complete the work has shifted to outfitting interior spaces. The Disney Dream will have a wide array of interior looks – from the whimsical children’s spaces to the trendy and sophisticated adult lounges. This video gives you a look at the “mock-up” room at the shipyard where actual elements of the ship’s interior are assembled together for the project team to review and approve before being installed on the ship. Pretty cool stuff, check it out! View the full article

We’re just about two weeks away from the official opening of the long-anticipated Epcot pizzeria, which will be called Via Napoli and located in the back of the Italy pavilion of World Showcase. Here are clues on what to expect, based on the menu and a news release from Patina Restaurant Group, which will open its new Walt Disney World eatery next to its Tutto Italia Ristorante on Aug. 5. + The pizza will be Neapolitan style, says Patina CEO Nick Valenti. “We will make pizza the traditional Neapolitan way – with a textured, soft and charred crust.” + The menu indicates that the wood-fired pizzas will be available in three sizes: individual, larger and “1/2 meter.” That last size is meant to be shared, it’s notes on the menu. Prices range from $15 to $36. Various ingredients listed include eggplant, artichokes, prosciutto, mushroom, calamari, arugula, fontina, “Italian spicy sausage,” brocolli-rabe, pecorino, canteloupe and pepperoni. + The mystery of the water used in the dough continues as the release states it is “calibrated specifically to the pH found in Naples.” Note that the claim isn’t that the water is from Naples, just like it. + The three ovens will be named after active volcanos in Italy: Mount Etna, Mount Vesuvius and Stromboli. + Not in the mood for pizza? Some other edibles on the menu are calamari fritti ($14), a chopped chicken salad ($17), lasagna verde ($20), spaghetti with veal meatballs ($19), mafaldine amatriciana ($22) and fusiloni trapanese ($17). + Or maybe just desserts? On the menu are tiramisu ($8), gelato frizzante ($10), ricotta cheese fritters — served with whipped cream and chocolate sauce ($10), applecake with almond sorbetto ($8) and more. + The Aug. 5 opening will achieve the goal of being open before the beginning of the Epcot International Food & Wine Festival, which kicks off on Oct. 1. + Through Sept. 9, guests will be taken on a walk-in basis only. Reservations for Sept. 10 and later will be taken beginning Aug. 6. Call 407-939-3463 to make reservations

The new restaurant at the Italy Pavilion at Epcot, Via Napoli, will begin taking reservations Aug. 6 for Sept. 10, the official opening day. A “Grand Opening” celebration will be Aug. 5, but the restaurant will be in a “soft opening” walk-in phase with no reservations between then and Sept. 10. More answers to reader questions from the last blog post: The restaurant is table service only, no quick service.Disney Dining Plan is accepted (one point per person per meal).The hottest menu item is the wood-fired pizza, and it comes in three sizes: individual; large with eight slices; and a “mezzo metro,” or half meter, that is 12 slices.There is one menu for both lunch and dinner. Average check is around $23. There are several vegetarian options, including the pizza Margherita, fusilli pasta in a Southern Italian-style pesto, salads, minestrone and more. View the full article

href='http://ad.doubleclick.net/jump/trb.orlandosentinel/travel/blog/dailydisney;ptype=sf;pos=t;tile=2;sz=728x90;u=http://thedailydisney.com/;ord=123456789? target="_blank">src="http://ad.doubleclick.net/ad/trb.orlandosentinel/travel/blog/dailydisney;ptype=sf;pos=t;tile=2;sz=728x90;u=http://thedailydisney.com/;ord=123456789?" width="728" height="90" border="0" alt="">Raspberry GelatoSister resorts, Walt Disney World’s Yacht and Beach Clubcomplexes transport guests to unparalleled waterfront relaxation. Behind the resorts are Stormalong Bay and Crescent Lake. Stormalong Bay spans 3 acres, with water slides emerging from the replica of a wrecked ship, lagoons, a slow river to float along in inner tubes and a sand-bottom pool. At 25-acre Crescent Lake, Guests can rent a variety of watercraft (such as pedal boats and pontoons) from the Bayside Marina, go on a fishing expedition or take a private cruise on the Breathless, where at night one might see fireworks. Fun fact: The globe located in the Yacht Club lobby was designed to resemble the styles of globes from the 19th century, but it includes fictitious names and places — and even a hidden Mickey. Gelato is just one of creamy cool treats guests will enjoy in the two resorts fast-casual eateries. Raspberry GelatoServes 4 to 6 1 cup granulated sugar 1/2 cup spring water 1 cup strained raspberry puree Juice of 1/2 lemon 2 tablespoons Chambord liqueur 1 egg white 1. In a medium saucepan, heat the sugar and water until the sugar dissolves. Remove from heat and cool. 2.Combine the berry puree with the sugar syrup along with the lemon juice and Chambord. Refrigerate until cold. 3. When cold, pour the mixture into an ice cream maker, filling the machine only half way as the mixture will expand as it freezes. Freeze according to manufacturer’s instructions. As it begins to freeze, stir in the egg white and continue to freeze until firm. Recipe note: The egg white gives the gelato a creamy texture. View the full article

The current menu at the Yak & Yeti counter-service station.The Yak & Yeti’s outdoor counter service has saved me more than once at Disney’s Animal Kingdom. Quick, not too expensive, and tasty too. My favorite treat? The side of egg rolls. You got two, and at a reasonable price. So imagine my shock on a recent jaunt to Animal Kingdom’s Asia section to discover the menu has changed — and the egg rolls are gone. (But french fries are in?) The shock was almost as bad as when Disney changed the recipe for the Citrus Swirl in the Magic Kingdom’s Adventureland. I still haven’t gotten over that one. It looks like the Yak & Yeti counter-service menu is trying to offer more variety in its complete meals, maybe to help out with bigger summer crowds when there can be long waits for food. But all I know is no cup of french fries is going to replace my favorite Animal Kingdom snack: crisp View the full article

Disney Cruise Line has revealed more cool features for its newest ship, the Disney Dream, which sets sail on its maiden voyage in January. Teens will have their own space to be pampered inside the main Senses Spa & Salon on Deck 11. Chill Spa will have two treatment rooms, including showers and a separate seating area for guests ages 13 to 17. Services will include facials, massages, body treatments, manicures and pedicures. Some examples of Chill Spa indulgences include a Fabulously Fruity Facial, Hot Chocolate Wrap, Tantastic Body Bronzer, Surfer's Scrub and an Ice Cream Manicure and Pedicure. Also new to Disney Cruise Line are the virtual portholes, which will be located in all inside staterooms and provide guests with a real-time view of the outside of the ship that reflects the actual stateroom's location & port or starboard. High-definition cameras placed on the exterior of the ship feed live video to an LCD flat-screen monitor cleverly disguised as a porthole. From time to time, Disney animated characters may make cameo appearances in the virtual porthole.

Disney Cruise Line has revealed another of the three main restaurants aboard the new Disney Dream, which begins sailing in January. Enchanted Garden is described as French in its decor and global in its cuisine. Passengers enter a restaurant inspired by the gardens of Versailles, which they view from inside a conservatory setting. During dinner, the restaurant’s blue-sky ceiling changes into the golden red of a setting sun and then the inky nighttime sky of twinkling stars. Flower light fixtures bloom and become bathed in color, decorative wall sconces fall away to become folding fans, wall paintings project a dusky illumination and the centerpiece 7-foot fountain is flooded with shimmering light. The concept of a transforming dining room is similar to the popular Animator’s Palate, which is located on all three Disney ships. Menus are described as market-inspired Continental, meaning food is planned to maximize what is in season. Dinner is served in Enchanted Garden as part of Disney’s rotational dining system, in which passengers and their servers move together each evening to a different restaurant. Breakfast and lunch will be served there on select days with open seating.

About the Author: Karen Horan is a consultant specializing in Gluten-Free living as well as an avid Disney Fan. Her web site is www.eattolearn.net. They even have a section devoted to Gluten-free dining at Disney! During our trip, I had the good fortune to have coffee with the Executive Chef of the Disney Magic. Stefan Larsson has worked with various cruise lines for the past ten years and been with Disney for two years. He gave me a ballpark estimate that the Disney Magic has 25 to 35 gluten-free guests per voyage in addition to passengers with other dietary restrictions such as dairy, soy, and nuts. He was able to give me some insight on how DCL is able to accommodate allergy dining. I learned that DCL has protocol set up for special dietary needs in which dinner orders are taken a day in advance, reviewed by the executive chef and prepared by the head and assistant chefs in the kitchen. With a day's lead time the kitchen can modify most anything on the menu to be gluten-free. DCL attempts to make much of their food allergy friendly by using dedicated fryers and non-gluten thickeners whenever possible. All crew members receive continuous training, including accommodating food allergies. In particular, the staff is trained to politely say no if a dish cannot be verified gluten-free. I especially appreciate this honesty rather than taking a risk with our health and completely ruining our vacation. DCL regularly stocks over twenty different gluten-free products including bagels, donuts, muffins, pasta, rolls, pizza crust, waffle and pancake mix, cookies, brownies, and mac and cheese. Of course items change over time and are subject to availability. Notify Disney of food allergies at the time of booking. Send in a detailed Medical Form at least three weeks before departing. This form is available on the DCL web site's online check-in area approximately 90 days before departure date. Upon boarding the ship, meet with your head server to review menus and needs. Be aware that there are 2,000 other non-allergy cruisers on board. Due to the number of meals the kitchen must prepare each day, they must have special orders in advance. Buffets are at the guest's own discretion and risk. Although DCL can tell you what each dish contains, it is impossible to be sure other guests have not accidently contaminated them. In lieu of eating from buffets, the chefs will be happy to prepare food in the kitchen for you. Please be aware that this is made to order and will take additional time. Giving them advance orders is always appreciated. Seven night cruises are recommended over 3 or 4 night cruises. This gives the chefs and servers a chance to really get to know you and accommodate your needs.

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Wow, what an evening. As many of you know, yesterday we hosted a media event to unveil details of our newest ship, the Disney Dream. The highlight was the introduction of the first water coaster aboard a cruise ship — the AquaDuck. While we’ll have to wait until 2011 to actually experience the AquaDuck, here is a chance to go on a “virtual ride”… Enjoy! <object width="500" height="400"> <param name="movie" value="http://www.viddler.com/simple/4ba22a56/"> </param><param name="allowFullScreen" value="true"> </param><param name="allowscriptaccess" value="always"> </param><embed src=http://www.viddler.com/simple/4ba22a56/ type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"> </embed></object> Here are some fun facts about the AquaDuck: •The AquaDuck stretches 765 feet in length – more than two and a half times the length of a football field – and spans four decks in height. •Guests slide 13 feet over the side of the ship in a translucent “swing out” loop allowing them to look down on the ocean 150 feet below. •Guests experience coaster-like thrills as high-powered water jets push them upwards and forwards at 20 feet per second.

The island is undergoing enhancements to provide new experiences for our guests and a slice of beachside luxury. Work is scheduled to be complete by Summer 2010 but we have an early look courtesy of our friends at Walt Disney Imagineering. <object width="425" height="344"> <param name="movie" value="http://www.viddler.com/simple/8d3eec1b/"> </param><param name="allowFullScreen" value="true"> </param><param name="allowscriptaccess" value="always"> </param><embed src=http://www.viddler.com/simple/8d3eec1b/ type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"> </embed></object> Some of the enhancements taking shape on the island include an expanded family beach, a new family water playground with spraying misters and squirting water jets, and a new Scuttle’s Cove water play area for kids, with pop jets, geysers and bubblers. Also being added is a new water feature called Pelican Plunge – a 2,400-square-foot floating platform with two cool corkscrew water slides. And for a slice of beachside luxury, guests can enjoy one of 16 new private rental cabanas located on the expanded family beach.

Pollo Campero, an international Latin chicken quick-service restaurant chain, has partnered with Levy Campero to deliver a new restaurant concept in the Downtown Disney Marketplace at Walt Disney World Resort. The restaurant, which is scheduled to open in late 2010, will replace McDonald’s and feature Latin cusine, as well as fresh, and healthful foods. Menu items will include salads, chicken, yuca fries, sweet plantains, and Latin drinks including horchata and tamarindo. Pollo Campero, the world’s largest Latin chicken restaurant chain, serves more than 85 million customers each year at more than 300 restaurants in 12 countries around the globe. This includes more than 50 locations already open in the United States, with additional stores scheduled to open this year.

Great news for fans of “thousands of sparkling lights and electro-synthe-magnetic musical sounds”: Walt Disney World will bring back the classic Main Street Electrical Parade to the Magic Kingdom this summer. Other changes around Walt Disney World: A new Magic Kingdom fireworks show, and new effects at Hollywood Studios’ Tower of Terror, including a change to the drop sequence. But it’s the return of the Electrical Parade, the most beloved parade in Disney history, that will have Disney fans rejoicing. As part of a seasonal promotion called “Summer Nightastic!,” the parade is being shipped from the Disneyland resort in California. Although it’s the classic parade, it will have some tweaks: A new Tinker Bell presentation at the head of the parade, and floats dedicated to Snow White and Pinocchio. On the technology front, the lights will now be LED bulbs and there is new audio technology being employed. “Even the music is guaranteed to bring back Disney memories,” said Walt Disney World president Meg Crofton Wednesday evening. The return of ELP, as aficionados abbreviate it, is expected to take place in June; it will run through the summer. The parade debuted at Walt Disney World in 1977 and ran until 1991, when it was replaced by the SpectroMagic parade. It later returned for a limited engagement from 1999-2001. It has been showing at peak times at Disney’s California Adventure park in Anaheim during the past few years. The California parks had a Summertime Nightastic! promotion this past summer.

Walt Disney Parks and Resorts Chairman Jay Rasulo says the money for the Magic Kingdom's Fantasyland expansion will come out of the division's ongoing capital budget, rather than extra spending on top of that. "We look at our capital spending over the long haul and we have a general idea based on our own history and based on our own plans about how much capital we're going to spend every year. And, of course, we allocate it to the different parks depending on our expansion plans," Rasulo said at a press conference following Saturday's Fantasyland and Star Tours announcements. "And obviously, in the next few years, some of that will go to the Magic Kingdom/Fantasyland." Video from the press conference is available at www.wdwdailynews.com. Click here to watch it. A few more tidbits: -- The Beauty and the Beast-themed Be Our Guest restaurant will be housed in the Beast's castle and will feature three-distinct room: The ballroom, the west wing and the castle gallery. The restaurant will be quick service during the day but will shift to a sit-down seating at night. -- No word yet on when Mickey's Toontown Fair will close. -- The interactive queue for the expanded Dumbo the Flying Elephant will be themed as a circus under a big-top tent, where there were be physical play areas for kids to run and burn off energy. There will be bleacher-style seating for adults to rest and watch their kids play. -- The entrance to the Little Mermaid ride will be themed to represent Eric's castle, which rises on cliffs overlooking the ocean. Riders will walk down through grottos and tide pools before boarding ride vehicles that take them "underwater."

Yes it is quite crowed those times. I have been on New Year's Eve..(Crazy) , but an experience. I was also there Thanksgiving 2008 which wasn't too bad. It was a little chilly but very windy this time. I usually go in April. One of the driest times of the year with temperatures in the low 80's. Awesome time of the year.

Here are some pictures of the new restaurant