New Sweet Treats and Dapper Day Eats at the Disneyland Resort


The Disney Parks Blog has shared some Best Bites for late-October and early-November at the Disneyland Resort that include tasty plant-based options, new sweets, and Dapper Day fun.

Even though Halloween Time is winding down, there is still a bit of spooky fun to be had with the new Maleficent: Mistress of Evil light-up cotton candy wand. Grab this fun treat in Town Square at Disneyland Park or Hollywood Land in Disney California Adventure.



For the month of November, try the new Harvest Brittle in candy shops around the resort. The crunch treat includes cinnamon, almonds, pecans, cashews, and cranberries.

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Dapper Day, the fan event that encourages guests to dress their best, is having their fall affair this weekend and Disneyland has rolled out some special food items, including some plant-based options, for the occasion. All will be available November 1st through 3rd.



First, stop at Harbour Galley for the Plant-Based Pozole Soup made with slow-roasted tomatillos, hominy, and serrano chiles, topped with limes, onions, radishes, and shredded cabbage. Another new option is the Plant-Based Spicy Lentil Chili, served in a bread bowl and topped with chopped onions.

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Over at French Market, try the special Bowtie Pasta topped with caramelized beef, sweet onions, herbs, and mushrooms in a cream sauce. Down at River Belle Terrace choose the Hot Brown Sandwich, which includes turkey on parmesan garlic toast, all topped with cheese sauce, fried pork belly, and green tomato.

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Across at the Lamplight Lounge get in the Dapper Day spirit by enjoying a special cocktail in the upstairs bar made with Italian aperitif, hibiscus, elderflower liquors, lime juice, agave, cucumber, and mint, finished with an egg white. Upstairs and down, you can grab chicken wings tossed in mango-chipotle-spiced rum glaze, served with crushed tortilla chips and cilantro.

Finally, at the Alfresco Tasting Terrace, enjoy a Roasted Garden Flatbread topped with roasted shallots, blistered tomatoes, gruyere cheese, lemon-thyme ricotta sauce, arugula salad, and an Abbey Ale reduction. Wash it down with a Rosemary Gimblet made with gin, lemon juice, and rosemary.

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Source: Disney Parks Blog


Tom is the host and producer of the DIS Unplugged: Disneyland Edition podcast, plus Disneyland Editor of The DIS. He enjoys traveling with his wife and teenage son. At this point, their favorite destination is Alaska, with a FIFTH cruise there planned for the Summer of 2019. In his spare time he volunteers with Boy Scouts and Cub Scouts, and help found his son's former Cub Scout Pack. His favorite Disneyland attraction is Space Mountain.

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