In this week's episode Kelli reviews the menu at the new Wailulu Bar and Grill at Disney's Polynesian Tower and Chris shares all of the details on how to celebrate St. Patrick's Day at Walt Disney World and Disneyland.
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All music for this episode is available through a creative commons license. The background music for the News segment was created by Kevin Macleod: Fuzzball Parade by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/5044-fuzzball-parade
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Chris (00:00):
A super Kelli, super, whatever the internal thing is.
(00:06):
This is theSupercalifragilistic, awesome
Disney podcast, where, eachweek, we discuss, you guessed
it, Disney things you
Kelli (00:13):
know, things you don't know, and things you didn't know
you needed to know. Well,
Chris (00:17):
as Walt would say, the way to get started is to quit
talking and begin doing. Oh,wait, wait,
Kelli (00:21):
wait, I can do this.
Okay, please stand clear of thedoors. Por favor. Man tenga say.
Alejaro de las puertas, welcomeaboard Disney. Fam,
Chris (00:33):
hello out there, Disney.
Fam, this is Chris and I'mKelli. Welcome to today's
episode of Super Kelli,fragileistic, awesome, Disney
pockets. I don't know why I wentinto those two people from
Saturday night.
Kelli (00:44):
I don't know why you did either. What ears you wearing?
I'm wearing the Polynesian earsthat you surprised me with. Sure
did the last time we were at thepoly, I think we went to Trader.
Sam's surprised me these. Theyhave little, little Maui's as
the ears, yes, very, very poly,and they are on topic. Oh, spot
(01:06):
on topic, yes, spot on topic,yes.
Chris (01:08):
Cool. I surprised you tonight, too. You did. It
Kelli (01:12):
was really sweet of you.
Chris (01:15):
Stay back, just stay safe. So we had awesome
downloads this week, we're justkilling it. They're killing it.
All the people are killing it.
Inglewood, Ohio, population13,000 in the Dayton Serb
suburb, voted the top communityin the Dayton metro area. Oh, by
somebody I don't know who.
Congratulations.
Congratulations. I deserve it.
(01:38):
I'm sure they do. Didn't you?
Did it. Menifee, California,named after a local minor,
Luther minofi Wilson. It wassettled in the 1800s but didn't
incorporate as a city into 2008
Kelli (01:55):
bless it. His middle name was Menifee, Menifee, and that's
what they decided to go with.
Well, what would you callWilson? Wilson, Wilson
California, Lucas California,Luther Luther. Luther
California, whatever. I mean,it's like they looked at his
name and said, let's pick theworst of the three men of feet
California. How do you spellthat?
Chris (02:17):
M, E, N, I, F, E, E,
Kelli (02:20):
that is blessed. He went through his whole life like
that, and then they made
Chris (02:24):
it. He probably never told anybody ever what his
middle name was, and they madethe whole town. People were
probably like,
Kelli (02:30):
What's your middle name?
He's like, Michael, that'sinsane. Oh.
Chris (02:36):
Luther passed. I think we all named town after him, but
you know, he been telling us hisname was Michael all this time.
Go. Name it metaphy. Uh, paloshills, Illinois, okay, Southwest
suburb of Chicago named afterpalos de la frontera, Spain.
Kelli (02:51):
Oh, wow, fun. There's a reason for that,
Chris (02:54):
but we're not gonna get into it. Okay, hear about it.
Okay. Porto. Porto. Porto is acoastal you're going to want to
know this, okay, Porto is acoastal city in Northwest
Portugal, known for its statelybridges and port wine production
in the medieval Riverside orRiviera district, narrow cobbled
(03:17):
streets wind past merchantshouses and cafes. I
Kelli (03:22):
know somebody that lives there. Shut up. I do too. I do
too. They moved from Charlotte,my friend Mary, Oh,
Chris (03:30):
right. Do you know somebody that lives there? It's
giving San Sebastian.
Kelli (03:35):
Oh, yes, no, the pictures they post, it's absolutely
giving San Sebastian. And I'mjelly. Well, then
Chris (03:41):
have you? Have you already Googled what? I have a
note here to tell you to Googlethe live area LELO. I'm sure
that's not how you pronounce it.
No, I haven't. It's advertisedas the most beautiful bookstore
in the world.
Kelli (03:57):
That's lovely. And
Chris (03:59):
I've looked at some pictures, yeah, and it's gotta
be in the running. That's nice.
Gotta be in the running. That'snice.
Kelli (04:06):
Yeah, every picture they post looks amazing. You think
it's fascinating? Do I thinkit's her downloaded? Oh, it
could be, oh my gosh, Meredith,if it's you, thank you
Chris (04:22):
trying to get you there.
Kelli (04:25):
It could be, oh my gosh, that's so amazing. But if it's
not Meredith, it's not welcometo you too, all the Porto
people, I mean, your town looksgorge
Chris (04:34):
it does. All right, talk about what's happening on Main
Street. Yes. All right. So I hadthis on on the list for last
week, a week or two, and I thinkyou probably rambling, so I
can't remember if we talkedabout this or not, but you know
the the new monsters inc land iscoming. It's going to take over
(04:56):
that old Muppets area and theSigna. Your attraction, there is
going to be a simulation of thechamber of doors, the vault of
doors that they, you know, andit's like a roller coaster in
there, in the movie. Well, thisis going to be a roller coaster,
I believe, in door. And weeffectively get to take that
(05:18):
ride right Sully and Boo. What'sher name? Boo, yeah, little
girl, yeah, Sully and Boo, takethrough the vault of doors.
Okay, the it's gonna be Disney'sfirst suspended roller coaster.
You'll be hanging below thetrack, right? But it's also the
first time you will loadvertically from the loading
(05:40):
platform. So you step into theride vehicle, and then it's
going to lift you vertically,way up into the Yeah, and then
take you through into the Okay,fun. That sounds I saw a little
animation from the patent, yeah,and it looks
Kelli (05:57):
that sounds fun. Looks fun.
Chris (05:59):
Looks like a lot of fun.
Yeah, I'm sure that it won'tfreak me out at all to be lifted
up off the ground.
Kelli (06:07):
Oh no, you love heights.
Yep.
Chris (06:11):
So the voyage of the Little Mermaid billboard has
been removed from the buildingat Hollywood Studios because the
voyage of the Little Mermaidshow has been gone a long time,
and they're replacing it withthe Little Mermaid, a musical
adventure, which arrives thissummer. So I'm sure that a new
(06:32):
billboard is going to go upthere pretty soon, but it's a
big, white, Stark space now in ain an obvious spot, I think you
would notice it now that there'sno billboard
Kelli (06:43):
there. Yeah, I hope it's black Little Mermaid. You hope
so.
Chris (06:47):
Okay, well, we'll see. I hope it launches before we get
there. I know I'm being really,like, little bit selfish, little
selfish, because I want that,that nighttime parade, to get
going. I want this to get going.
But there'll be there's stuff wemissed. It's
Kelli (07:00):
fine, honey. It's fine.
We've missed we've missedthings. Absolutely we have. We
shouldn't have to miss these.
No, it's not for your 50thThat's right, everything you
want your
Chris (07:07):
people tell somebody honestly that that's why we're
you know, that's what'shappening. We could get you a
button.
Kelli (07:14):
We can get a button. Go get you a button. Says it's my
50th birthday
Chris (07:18):
and say hey to me, uh huh. And they will me some give
me some pixie dust. Easterseason will bring the return of
the Easter egg displays atDisney resorts. You'll find
these, mainly at the GrandFloridian starting this week,
March 18, and Disney's yacht andbeach clubs and the contemporary
(07:41):
both starting April the firstand going through the 20th.
Okay, so the Grand Floridianusually has the largest displays
and there, and it seems to bethe most popular for people the
specifically, I know that thelast time we were there during
this time, they had an Alice inWonderland display. And they had
(08:01):
this egg there that I don'tknow, like, there were little
over 5000 little watch gearsbuilt into the egg. And it was,
but it was like, 3d
Kelli (08:12):
Yeah, they don't play with stuff like that. They that
Chris (08:15):
was one of the most visually stunning little pieces
of art I've ever seen. Ofcourse, these eggs are what
they're Can you see this? Canyou see this? I think they can.
I think it's like the size ofthe dragon eggs and Game of
Thrones. Do you remember those?
Do they watch those? Yeah,
Kelli (08:32):
that's something. But so then
Chris (08:36):
over at the Yacht Club, they've got a Moana display that
includes tomatoa, oh, man,that's a cute egg.
Kelli (08:49):
That is a cute egg. Do they have the little coconut
people?
Chris (08:53):
Oh, I don't know. That would be adorable. They would be
cute. Yeah, they should. Thatwould be the most adorable
Kelli (08:58):
little eggs. If the eggs had little, little hanger.
Chris (09:05):
They, you know, they, they showed one that was Mr.
Potato Head. And, you know, no,no shade on Miss Potato Head.
But that one was kind of basic.
That's not a huge
Kelli (09:13):
stretch. That's not a huge stretch. Make me a Slinky
Dog gag, and then we can talkPotato Heads. Really not. I
Chris (09:19):
mean, if you put that one side by side with that Alice in
Wonderland egg, right? It's likethe intern made this one, right?
Yeah, yeah. Sorry, Potato Head,nope. You know, no shade on your
anger, guys. So also, thisseason, we're getting an all new
(09:41):
Thumper popcorn bucket. Oh, atEpcot. Available at Epcot
starting on March 25 limited twobuckets per person per
transaction. Now
Kelli (09:51):
that is a marginalized bunny. We don't there's not,
don't get a lot of thump get alot of Thumper stuff. That is
one marginalized. Has paidmarginalized
Chris (10:01):
money. Judy Hobbs has sort of taken over the bunny
market for Disney. And
Kelli (10:05):
I like Judy. I think Judy's crap for Judy. But you
know, Thumper was really the OG.
Bumper was the OG. And you know,he deserves some props there.
Roger is
Chris (10:15):
also fairly marginalized.
He had a whole thing back atHollywood Studios back in
Kelli (10:19):
the day. Oh yeah, no, Rogers. Rogers. There's known
and forgotten. I'm sorry.
Chris (10:23):
Well, he's got a little thing still at Hollywood
studios, but I'm glad they'rebringing back Thumper bumpers
getting I like Thumper, as youmight imagine. It's a doorbell,
of course,
Kelli (10:31):
it is absolutely. Does his little foot move? Does he
thought?
Chris (10:36):
I don't know that's he should. He should. It should be
a whole thing. Yeah. Okay, sothis is silly, but I'm really,
really excited about this. Okay,the Grand Fiesta tour at Mexico
has reopened after a fairlylengthy refurb
Kelli (10:54):
there. They've refurbed that a lot. I feel like, well,
Chris (10:57):
they, they were taking it down a lot for short periods of
times, because, like, you know,the Donald Duck animatronic
disappeared for a while and cameback, and then other things had
disappeared, and other thingshad stopped working. But they,
you know, so they really a fairoverhaul, and it was down long
enough that people thought maybethey're going to do a CoCo
(11:18):
thing, right? Ah, but they didnot, but they did a legit refurb
of this ride, and I am honestlypretty excited to ride it from
there's no other reason thanpure nostalgia. So get this.
Disney food blog actually gaveus this bit of news. We normally
(11:39):
go blog Mickey all the way. Theydo a great job. But got this
from Disney food blog. So on thescreen, and when you're going
through the little river there,there are these screens where
you actually see live action,yeah, folks, right? Their
projections, they've replacedall those projection screens
with like digital, like LED typescreens, okay? And so the color
(12:00):
and everything pops is a lotmore vibrant, okay? And just
automatically lifts everythingin a room where they are, okay,
right? So that's one thing that,and that's no small thing. They
put in an entirely new soundsystem, new speakers, and they
remade the or they remixed theoriginal soundtrack from when
(12:22):
the Ride Opened in 1982 Wow,right? So, so that's all sounds
brand new again, because of thenew sound there, apparently the
sound system is noticeablybetter, okay? And then at the
end of the ride they have thesefireworks that shoot off, you
know, in the sky, yeah? But for,I don't know, more than a
(12:44):
decade, they've not made anysound. But when I was a kid,
they made sounds, yeah,exploded. Yeah, right, that the
explosions are back. Becausethis, when they remix the sound,
they found the audio files forthose fireworks, and I added all
that in, so it got a whole truerevamp, good, and I'm excited.
(13:07):
I'm excited for Donald, right,Grand Fiesta, and all three
Caballero and all three
Kelli (13:12):
caviar. But you knew that I'm happy for them, but mostly
happy for Donald, because he'salso a bit of a marginalized
duck, really. Yeah, there's nota lot of Donald Murch out there,
yeah. And I tell you, I thinkit's because he's got a little
bit of anger
Chris (13:30):
issue, an anger meaning a bit of a speech impediment.
Kelli (13:34):
I mean, we don't judge him for that, but his anger
management problem makes itdifficult to be friends with
him, like I see him in thevalley, and he's constantly
throwing fits and stuff. And soI avoid him when I'm knowing
that
Chris (13:46):
he's okay. If Daisy's okay with him, he's okay.
Kelli (13:49):
He's rarely with Daisy in the valley. Hey, listen, he's
constantly working her shop, andI cannot figure out how to
change the mannequins in therefor the life of me. She works
her little tail feathers off inthat shop. She's always there,
and I don't know how to do anyof her little boutique
challenges. It is stressful.
Honestly, it's stressful,
Chris (14:11):
but apparently less stressful than hanging out with
Donald.
Kelli (14:13):
It's yeah, because at least nobody's yelling at me.
Chris (14:17):
So we don't talk. I mean, obviously this is a Disney
podcast, so we don't talk a lotabout Universal Studios and all
that jazz. But I could not stopmyself from calling out the fact
that the new epic universe dealthe Isle of Burke, which is the
how I how to, how to train adragon. You love landless I
(14:38):
really love Toothless dragon.
Just a dragon special? He has meright, right in the fields for
looking at his face. And there'sa, there's a hiccup and
toothless Meet and Greet at Epicuniverse. That thing looks like
I want a pet. I want to, I wantto rub my little fingers right
down between his eyes. It.
Kelli (15:02):
So, yeah, so tell me about you cheating on her
Chris (15:08):
real thing there on the cruise ship. All right, you
ready? I'm ready. I'm excited tohear
Kelli (15:15):
this, so I'm taking this to wailu Bar and Grill at
Disney's Polynesian tower. SoI'm gonna start by reading you
the write up from the Disneywebsite. Okay, okay, settle in
for a relaxing culinaryexperience. This charming new
eatery by Lulu Bar and Grillgets its name from the Hawaiian
words, why, meaning water andLulu meaning calm. Fittingly,
(15:38):
this charming spot boasts breasttake boast breathtaking views of
the Seven Seas Lagoon. Enjoysites inside the restaurant too.
The space is adored withdazzling Polynesian inspired
artwork, much of which wascrafted by recycled materials
and reclaimed fishing nets. Ohyeah. So it's really cool. I
mean, it's gorgeous to look at,absolutely gorgeous. But one of
(15:59):
the things that makes it so coolis it's sort of at the top of
Polynesian tower. Okay, so it'sup near the top of the tower.
Oh, I did not realize, yeah,it's up. That's why it gives the
best views. And it's got a Lanaiwhere you can eat. So it's got a
lot of exterior seating as wellas interior seating. So an open
Lanai, and around the edge ofthe Lanai are these, like half
(16:22):
moon booths. Nice and goingaround the outside of those half
moon booths is water. So ifyou're in one of those booths,
you're literally sitting rightnext to calm water. And you can
see the Seven Seas Lagoon, whichis also mostly calm water water.
It's just gonna be amazing viewsand really good
Chris (16:40):
food, really good food.
And and easy going, easy
Kelli (16:44):
going. So I will say their appetizers and everything,
or standard fare. This is not afancy restaurant, right? Okay? I
mean, the food is cool, butlike, this isn't a really
expensive restaurant
Chris (16:58):
or anything
Kelli (17:01):
like this. It's not Cindy's. No, none of that,
right? This is, you know, basic.
So in the morning, it's grab andgo. Oh, to give you an idea,
there, you can stop in and getpastries and drinks or what have
you. Their lunch and dinner menuis the same. So I'm going to go
through some of them. I don'thave time to hit all of them,
but I'll tell you sort of howmany are in each category, and
I'll hit the highlight. So theones you keep seeing on the
(17:22):
socials, okay, so the first oneis appetizers. They have eight
different appetizers. The onesyou're gonna see on the socials
are the ahi tuna crisps. This ismarinated ahi tuna with crispy
fried wontons, avocado, crema,Sriracha Aioli and a soy glaze.
This is gorgeous, gorgeous,gorgeous, gorgeous, sweet potato
(17:43):
hummus, and that's $17 sweetpotato hummus is $12 this is
crispy chickpeas, espaleta,pepper, dust and bread, fruit,
tostones. I'm sure I slaughteredat least half of those words.
Okay, but work with me. The nextone is musubi. This is glazed
(18:07):
spam, crispy rice. Pearls, yes,furry cocky and sriracha, honey.
Chris (18:16):
Yes, $12 I'm for it. Oh yeah, you know I love this
Hawaiian.
Kelli (18:20):
I know you do, honey. I know you do. The next one that
you see, mostly on the socials,is the sticky pork ribs. And
this is an appetizer. It's $15salt. It comes with salt cured
green cabbage, furry cock, ahickory slaw and pineapple
chips.
Chris (18:36):
I think sticky ribs, yes, are underrated. Anyway,
Kelli (18:42):
these look gorgeous. I know these look absolutely
gorgeous. Okay, so that's fourof the eight appetizers. Oh,
wow, that's just the appetizers.
Yeah. Okay. Now main courses.
There are 11 different maincourses. And again, I couldn't
see any difference between thelunch and the dinner menu from a
price or a quantity perspective.
I was expecting to see like areally nice steak on the dinner
(19:02):
menu, and I didn't, okay. Okay,so 11 main courses, they've got
sort of little, little, I'mgonna call them categories, so
I'm gonna hit a couple. So thefirst one is short rib loco
moco. So again, short ribs andthese come with shiitake
mushroom gravy, a crispy ricecake and a sunny side up egg
right on top. Oh yes, that oneis that one you see all over the
(19:25):
socials, sure all over that's$33 then they have three
different poke bowls. One is anahi tuna poke bowl. One is
grilled teriyaki chicken and oneis tofu. So three different poke
bowls. The ahi tuna is 26 theother two are 22 okay, all of
them have sushi style rice,pickle, cucumbers, vegetables,
(19:47):
spicy poke sauce, macadamianuts, and then your protein of
choice, nice. So here's whatI'll say with that is it sort of
looks like a plate with all ofthe individual ingredients in.
Different little sections. It'sgorgeous. It is absolutely
gorgeous,
Chris (20:04):
but not like a bento box, no,
Kelli (20:06):
like they're touching, okay, it's just gorgeous. It's
just gorgeous. Okay, then we'vegot the way finder burger. This
is two pressed patties, Americancheese, Onion Jam, volcano sauce
on a sweet bun served withmacaroni salad or sweet potato
(20:27):
fries. So
Chris (20:29):
on the socials, I saw somebody say that this might be
the new best burger at on all ofDisney parks,
Kelli (20:35):
you would take so much off of that that I don't know if
it would still be the sameburger, but it's $23 if you want
to give it a go. They also haveteriyaki chicken sliders, which
look really cool. Those comewith kimchi slaw, sweet bun on a
sweet bun served with mac andcheese mac salad or sweet potato
(20:57):
fries, not mac and cheese macsalad. And then we have another
group of three, and these arethe chow mein salads. So you've
got the sauteed shrimp chow meinsab salad, the chicken teriyaki
chow mein salad, the grilledtofu chow mein salad. All of
these have charred cabbage,Shishito peppers, hearts of
(21:19):
palm, pickled sweet potatoes andsunflower butter dressing with
your protein of choice. Theshrimp is 22 and the other two
are 18. So again, these are, youknow, average price. That's how
much you're paying for an entreein the parks, honestly. So not
bad. I have definitely seen someof the marinated pork chop out
(21:40):
on the socials, and that comeswith smashed potatoes, bacon
vinaigrette and kimchi slaw. $31so again, there's no, like, big
steak, right, or whatever,right, right? It's a very light
fish base of Asian Hawaii.
There's
Chris (21:57):
still some pork in there.
Yes, right? Yes,
Kelli (21:59):
absolutely. So again, 11 and I went through all but one
of them. Okay, so you just heard10? Okay, then we've got three
different desserts. One of themis a vanilla creme brulee with
macerated berries. You know howI feel about macerated stuff. We
don't macerate enough stuff. Wedon't macerate enough. That's
(22:22):
$11 for the creme brulee withthe macerated berries, chocolate
cake with a salted caramelganache, coffee infused
Chantilly cream. This is also$11 that description does not do
this thing justice. This littlechocolate cake looks so fragile,
it almost looks like, like it's,it's egg based, or something,
(22:43):
like it's, it jiggles like itis. It looks so soft like melt
in your mouth. Type cake, Icannot stress that enough on top
of it that Chantilly cream islike little blobs. Blobs is not
a good dollops of Chantillycream going all around in
(23:04):
circles on the top. And I'm nota huge salted caramel fan, but I
would hit that like it was myjob. That's $11 you can also get
the Dole Whip Sunday, which ishibiscus meringue and macerated
pineapple and berries. Again, wedon't macerate enough. How
Chris (23:22):
sweet a macerated pineapple would be? That's only
$8
Kelli (23:27):
now, they've got eight specialty cocktails. I'm gonna
try to get through four of them.
The first one's for you, honey.
It's the banana old fashioned.
This is Mitch turs, singlebarrel rye whiskey, Tempest
fugit spirits, creme day banana,Appleton Estate, eight year
reserve rum. Oh yeah, StElizabeth, all spice DRAM
(23:48):
liqueur and Angostura bitters.
Chris (23:54):
Yeah, you're right.
That's 1750 I look forward totrying it.
Kelli (23:58):
This one is also for you.
You're going to be excited aboutthis one. This is the coolest
strawberry Saki, wild flowers,June my Saki with Campari
liqueur, Rocky's botanicalliqueur and wild strawberry.
That's 1650 historically,
Chris (24:16):
because I haven't had the Wildflower Saki, that has been
the problem.
Kelli (24:20):
I think so too. I still think that's going to be 1650
straight in the strawberry butyou know, and spend it if you
like. The one I'm going to haveis the lily, OK, Kelli Mai Tai.
This is tea infused vodka,Jamaican rum, passion fruit,
guava lime, almond and philernumfor 1650 I'd love a good Mai
(24:44):
Tai, and that sounds reallycool. They also have a hibiscus
Margarita. This is Tara mana,blanco tequila, Sorel liqueur,
cinnamon syrup, hibiscus andagave. That's 1750 I'm not gonna
have that one because it's gottequila in it. Kelli. So I'm
gonna stick with the lily,Oklahoma, Mai Tai, sorry, what
(25:05):
was that Lily? Ok? Kelli, MaiTai, liliu, okalani Mai Tai,
Chris (25:12):
I think I can close.
That's awesome. I cannot wait.
It's
Kelli (25:15):
a gorgeous menu. The dishes that I've seen on the
socials are beautiful. Everybodytalks about how amazing they
are. Again, this is, this is anaverage price restaurant on
property. This isn't, you know,a special night out or whatever.
And I think they did a reallygood job with sort of Hawaiian
culture food, yeah, with thewith all of the seafood and rice
(25:40):
and tuna and all that. The lily,you're trying to say, the lily,
Oka, no, the Kelli Maitai
Chris (25:49):
locomoco, or whatever it's called,
Kelli (25:51):
oh, the short the ribs, Yep, yeah, yeah, the short rib
locomoko with the shiitakemushroom gravy, crispy rice cake
and fried egg for that.
Chris (26:00):
Yes, yes, you would that for dinner, the burger for
lunch. Yes. Okay, all right, soyou know we're doing, we're
doing lots of food and drinktonight, as per
Kelli (26:13):
use. We're own brand today. It's more
Chris (26:15):
than the the average weekend, though, for sure, we're
on brand, uh, slant, you folks,Happy St Patrick's Day.
Kelli (26:23):
I thought you said cilantro, right there. No
slideshow. I've learned that'syou've learned Irish. I didn't
know that
Chris (26:32):
inside cheers or good health. Okay, okay, so, as with
so many things, Disney puts onthe dog a little bit for St
Patrick's Day, not quite to thelevel that they do for other
holidays, but what they do, theydo really well, and they do it
in the in the places that youwould it makes more sense to do,
(26:55):
right? Not a lot of St Patrick'sDay stuff in the parks, right,
but between Disney Springs inOrlando and Downtown Disney in
California. That's where you'regonna go to St Patrick's Day,
the night away. Okay, okay,although there are a couple of
little things. So when we'refocused on the Disney World side
(27:18):
of the map, the Beaches andCream Soda Shop at the at, not
the Yacht Club, Beach Club. Yep,they have a Mickey's saints
Patrick's Day milkshake. Okay?
It's a mint milkshake made withchocolate drizzle shamrock
sprinkles and a specialtyvanilla cupcake, you know, sort
(27:41):
of, yeah. They love to do. Theylove the top of milkshake with a
cupcake.
Kelli (27:46):
They really do. And they love a good specialty milkshake.
They do. Okay,
Chris (27:49):
do this thing served in like a mason jar mug. Is it
green? It's meant, yeah, so it'skind of green. But they, and
they, they put chocolate syrupdown the sides of the mug, you
know, so that, yeah, get thateffect. So, you know, like I did
with your drink
Kelli (28:02):
tonight, right? Yeah.
Right? Yeah, no. Killed that,honey.
Chris (28:05):
Okay, that's pretty much it for like, the resorts and
stuff. We're gonna go overDisney Springs, though, and have
a ball. So Disney Springs is theplace to go. Disney Springs is
the place to go to celebrate StPatrick's Day first off Raglan
Road, doing their mighty StPatrick's Day festival. I almost
died there, I know, but, youknow, I've, I have made peace
(28:26):
with it, because it wasn'tRaglan road's fault. I can't it
was, it was
Kelli (28:30):
really, it was really the dining it was the dining plan.
It really was. It's just thatthat was the end of the day we
had. I can't go. I could nevergo back to Raglan road. I'm
going
Chris (28:41):
back. I'm going back just to see the singers and the
dancers. Okay, but this thingstarts like 11 in the morning,
wow, four days in a row, andgoes okay, well, on to midnight,
if not later, that's a goodtime. Yeah, music all day every
you know, Raglan road has musica lot anyway, and they have
Irish dancers a lot, but thisis, like, take all that and turn
(29:02):
it up to 11. This, this festivalis a good time and, like, this
is, like, there's noreservations at Raglan road on
this day. It's all First comefirst. Wow. Okay, it's, uh,
it's, it is. It has become, Ibelieve, a really fun staple at
Disney Springs to enjoy SaintPatrick's Day. That sounds like
a good time around Raglan Road,yeah. Okay, so also at Disney
(29:27):
Springs. Amaretz patisserie, oh,I know. Gosh. I can't believe we
walked past that place so manytimes for so many years. The
leprechaun Top Hat petite cakefeaturing an Irish toffee cake,
butterscotch whiskey ganache,dark chocolate mousse and
(29:49):
caramel crispy pearls.
Kelli (29:51):
Gosh, I love a mousse and some crispy pearls. I mean, why
don't they just go ahead andmacerate something? I mean, that
would be my dessert.
Chris (30:00):
And it all you mean, you can imagine this looks like a
little leprechauns top hat.
Course, it's just
Kelli (30:05):
and it probably tastes like heaven. Of course, a
leprechaun Top Hat tastes likeheaven.
Chris (30:11):
Okay. Ever glazed is doing a a luck of the Irish
donut and a lucky charm cold tobrew?
Kelli (30:19):
Oh, now they love to put some cereal in a cold
Everglades, does they
Chris (30:23):
do? I'm for the donut is a vanilla iced and dipped in, is
vanilla iced and dipped in greenshamrock candies and topped with
Lucky Charms and Sour Patch Kidcrumbles. Sour Patch Kid
crumbles and a gummy rainbowstrip and a vanilla buttercream
(30:44):
and a chocolate gold coin.
That's a lot going on there.
That's a donut.
Kelli (30:50):
That's a lot on there.
Busy, busy donut. I wasvisualizing it as I went. You
lost me there. I mean, rightaround the gummy rainbow strip,
the gummy rainbow strip thatdoesn't or the Sour Patch gum
crumbles. There's a lot going onin that donut. That's just
Chris (31:07):
a donut, okay? Everglades up there. They're cold brew,
which is Irish cream, cold brew,oat milk and toasted
marshmallow, cold foam. Politepig is making their Irish made
cocktail. This is tealing, Irishwhiskey, Saint Germain,
elderflower liqueur, fresh lemonjuice and cucumber syrup. Oh,
(31:27):
check into perfection. Sour onthem with the
Kelli (31:32):
I'm not sure about the lemon, the lemon and the
cucumber syrup. I hear you,okay, either. I'm questioning
that beverage there. Well, let'shop over to the ganache tree
where, gosh, I mean, they justprint money. What kind of money
are they printing on StPatrick's Day? So they've
Chris (31:48):
got the Mickey St Patrick's Day pinata. This is a
dark chocolate pinata filledwith mint marshmallows. Of
course it is. But they're reallybringing it with the iris
whiskey ganache square and theShamrock ganache square. The
Irish whiskey is an Irishwhiskey ganache covered in dark
chocolate, and the Shamrock isan Irish cream whiskey ganache
(32:12):
covered in milk chocolate. It'sgot a little chocolate Shamrock,
of course. Of course it does.
Those little squares are justright, delightful. All right.
Most of the Disney SpringsOutdoor bars are serving
something called the green, goldbreeze. This is a Bacardi,
silver rum bowls, Blue Curacaoliqueur, pineapple juice, minute
(32:34):
made, orange juice, lime juiceand a candy garnish. Oh, that
sounds sickly sweet, very sweetand maybe a little bit sour.
Dockside margaritas, though,okay, is serving an Irish
whiskey Margarita, Jamison Irishwhiskey, Grand Marnier liqueur,
lime juice and sweet and sourgarnish with a lime wedge. Okay,
(32:57):
I think that'd be interesting.
I'd give it a go. Has notequila, tequila, Jameson Irish
whiskey, yeah, I'd give that ago. Yeah, and Jack Lindsay's,
who I love. Jack Lindsay'shanger bar has a drink called
the pot of gold. Also, JamesIris whiskey, Jameson Irish
whiskey, lemon juice, honeysyrup and a shimmer with with a
(33:18):
garnish. So it's got, like, alooks like a little golden sugar
rim. Oh, that's cute. Yeah,yeah, this one sounds good.
Irish whiskey, lemon juice andhoney syrup. All day, all day. I
do that for sure. Okay, forsure. Disneyland mostly drinks,
mostly drinks. Yes, mostlydrinks, yeah, and mostly drinks.
Here at Oh, that's not true. AtDisney Disneyland, they've got a
(33:41):
few candies and stuff. So at thetrolley treats at Disney
California Adventure, or theMarceline confectionery at
Downtown Disney, you can get StPatrick's Mickey apple. That's a
Granny Smith apple dipped incaramel marshmallow ears and
robed in milk chocolate, coloredwhite chocolate and a green top
hat. So it's a Mickey with a tophat. That's cute, yeah, for
sure. Okay, got the pot of goldapple. It's another Granny Smith
(34:05):
dipped in caramel. This one'sdipped in dark chocolate and
embellished in yellow whitechocolate and a gold candy
coated milk chocolates, arainbow sour belt and green
chocolate, the
Kelli (34:21):
rainbow, the rainbow belt. Things are in apparently,
Chris (34:25):
yeah, well, for St Patrick's Day, you know, it's an
easy way to do, you know, pot ofgold rainbow.
Kelli (34:30):
Yeah, no, I know, yeah,
Chris (34:32):
chase the rainbow. That's Skittles. That is Skittles, a
shamrock crispy. This is whatyou've seen these a lot, the
Shamrock shaped Rice Krispietreats on a stick dipped in
green and white chocolatedecorated with a yellow Mickey
on it. And then they have themint chocolate cookie
marshmallow wand.
Kelli (34:54):
Chocolate cookie Marsh marshmallow wand. Wow. Gosh.
Okay, like
Chris (35:01):
shamrock shaped crispies dipped in, oh, no, I got this
wrong shoot. I copied the wrong
Kelli (35:09):
deal there. Mint chocolate, cookie, Marshmallow
wine. I know what themarshmallow ones
Chris (35:14):
look like. The same thing. It's green and white
chocolate decorated with ayellow Mickey. Okay, yeah, I got
the, I got the descriptionsmixed up there. That's fun,
okay? Ralph Brennan's jazzkitchen. This is at Downtown
Disney. This is the best thingon the whole list, okay, mint
chocolate chip glazed beignets.
Kelli (35:34):
Mint Chocolate Chip glazed beignet, yeah, yeah,
those sound lovely.
Chris (35:40):
So effectively, what this is is a beignet. It's glazed,
like a Krispy Kreme donut. Youdon't see that. You normally see
them like powdered sugar maybe,
Kelli (35:49):
yeah, but the glazing is underrated, yeah, just like
macerating. It's underrated. So
Chris (35:54):
these are glazed beignets. I think that's a I
think it's a game changer. It'sgood. And they had some, like,
little green dust on them, sugardust and some mint chocolate
chips scattered. Rubbish. Okay,wow, some something little
savory. Here at the UVA bar andcafe in Downtown Disney, you got
the corned beef and cabbageburger. This is an Angus beef
patty resting on a bed ofbraised cabbage topped with
(36:17):
Swiss cheese sliced corned beefwhole grain mustard on a brioche
bun
Kelli (36:22):
served with garlic fries.
Wow, lot going on there.
Chris (36:26):
And then you got the Irish nachos, french fries
topped with corned beef,Guinness, beer cheese, Pico de
Gallo and a spicy
Kelli (36:34):
Kelli. I would say it. I think Disney million does a
better job with food.
Chris (36:39):
I think they do too. I mean, we only had three actual
No, everything was just abouteverything was sued. I think
they do a better job. Muchbetter job. They've got all the
candy apples and things likethat. I think we don't call
those Irish nachos. I think wecall those Irish poutine. Maybe
Kelli (36:56):
I don't think the Irish would be okay with you calling
it poutine. That's veryCanadian. Well, I call it Irish
nachos. I mean, they call frenchfries chips, don't that's true,
just like the breads, yes, okay,
Chris (37:11):
I don't think we'd like it into the Brits either. Oh,
Kelli (37:13):
they don't know they're against each other,
Chris (37:16):
yeah, yeah. Okay, all right, folks, that's the show
for this week. We hope youenjoyed it, and since you did,
you know what to do now. Run outto your service where you get
your podcast from, and leave usa five star rating. And if that
service allows for a review, wewould really appreciate you
leaving a positive review there.
That's what's going to bringother people to the show,
Kelli (37:36):
absolutely. And if you're looking for more things, Disney,
visit SCF, adp.com, that's s forSuper, C for Kelli, F for
fragileistic. A for awesome, Dfor Disney, P for podcast, our
top 10 bonus episode this weekis going to be on the top 10 dBc
resorts. So stay tuned for that.
Chris (37:54):
You're in dear to our hearts. Join us out there on the
socials, on Instagram, at SCF,ADP, the more the merrier in
those conversations and folkswith that, we will see you real
soon. You.
A super Kelli, super, whatever the internal thing is.
(00:06):
This is theSupercalifragilistic, awesome
Disney podcast, where, eachweek, we discuss, you guessed
it, Disney things you
Kelli (00:13):
know, things you don't know, and things you didn't know
you needed to know. Well,
Chris (00:17):
as Walt would say, the way to get started is to quit
talking and begin doing. Oh,wait, wait,
Kelli (00:21):
wait, I can do this.
Okay, please stand clear of thedoors. Por favor. Man tenga say.
Alejaro de las puertas, welcomeaboard Disney. Fam,
Chris (00:33):
hello out there, Disney.
Fam, this is Chris and I'mKelli. Welcome to today's
episode of Super Kelli,fragileistic, awesome, Disney
pockets. I don't know why I wentinto those two people from
Saturday night.
Kelli (00:44):
I don't know why you did either. What ears you wearing?
I'm wearing the Polynesian earsthat you surprised me with. Sure
did the last time we were at thepoly, I think we went to Trader.
Sam's surprised me these. Theyhave little, little Maui's as
the ears, yes, very, very poly,and they are on topic. Oh, spot
(01:06):
on topic, yes, spot on topic,yes.
Chris (01:08):
Cool. I surprised you tonight, too. You did. It
Kelli (01:12):
was really sweet of you.
Chris (01:15):
Stay back, just stay safe. So we had awesome
downloads this week, we're justkilling it. They're killing it.
All the people are killing it.
Inglewood, Ohio, population13,000 in the Dayton Serb
suburb, voted the top communityin the Dayton metro area. Oh, by
somebody I don't know who.
Congratulations.
Congratulations. I deserve it.
(01:38):
I'm sure they do. Didn't you?
Did it. Menifee, California,named after a local minor,
Luther minofi Wilson. It wassettled in the 1800s but didn't
incorporate as a city into 2008
Kelli (01:55):
bless it. His middle name was Menifee, Menifee, and that's
what they decided to go with.
Well, what would you callWilson? Wilson, Wilson
California, Lucas California,Luther Luther. Luther
California, whatever. I mean,it's like they looked at his
name and said, let's pick theworst of the three men of feet
California. How do you spellthat?
Chris (02:17):
M, E, N, I, F, E, E,
Kelli (02:20):
that is blessed. He went through his whole life like
that, and then they made
Chris (02:24):
it. He probably never told anybody ever what his
middle name was, and they madethe whole town. People were
probably like,
Kelli (02:30):
What's your middle name?
He's like, Michael, that'sinsane. Oh.
Chris (02:36):
Luther passed. I think we all named town after him, but
you know, he been telling us hisname was Michael all this time.
Go. Name it metaphy. Uh, paloshills, Illinois, okay, Southwest
suburb of Chicago named afterpalos de la frontera, Spain.
Kelli (02:51):
Oh, wow, fun. There's a reason for that,
Chris (02:54):
but we're not gonna get into it. Okay, hear about it.
Okay. Porto. Porto. Porto is acoastal you're going to want to
know this, okay, Porto is acoastal city in Northwest
Portugal, known for its statelybridges and port wine production
in the medieval Riverside orRiviera district, narrow cobbled
(03:17):
streets wind past merchantshouses and cafes. I
Kelli (03:22):
know somebody that lives there. Shut up. I do too. I do
too. They moved from Charlotte,my friend Mary, Oh,
Chris (03:30):
right. Do you know somebody that lives there? It's
giving San Sebastian.
Kelli (03:35):
Oh, yes, no, the pictures they post, it's absolutely
giving San Sebastian. And I'mjelly. Well, then
Chris (03:41):
have you? Have you already Googled what? I have a
note here to tell you to Googlethe live area LELO. I'm sure
that's not how you pronounce it.
No, I haven't. It's advertisedas the most beautiful bookstore
in the world.
Kelli (03:57):
That's lovely. And
Chris (03:59):
I've looked at some pictures, yeah, and it's gotta
be in the running. That's nice.
Gotta be in the running. That'snice.
Kelli (04:06):
Yeah, every picture they post looks amazing. You think
it's fascinating? Do I thinkit's her downloaded? Oh, it
could be, oh my gosh, Meredith,if it's you, thank you
Chris (04:22):
trying to get you there.
Kelli (04:25):
It could be, oh my gosh, that's so amazing. But if it's
not Meredith, it's not welcometo you too, all the Porto
people, I mean, your town looksgorge
Chris (04:34):
it does. All right, talk about what's happening on Main
Street. Yes. All right. So I hadthis on on the list for last
week, a week or two, and I thinkyou probably rambling, so I
can't remember if we talkedabout this or not, but you know
the the new monsters inc land iscoming. It's going to take over
(04:56):
that old Muppets area and theSigna. Your attraction, there is
going to be a simulation of thechamber of doors, the vault of
doors that they, you know, andit's like a roller coaster in
there, in the movie. Well, thisis going to be a roller coaster,
I believe, in door. And weeffectively get to take that
(05:18):
ride right Sully and Boo. What'sher name? Boo, yeah, little
girl, yeah, Sully and Boo, takethrough the vault of doors.
Okay, the it's gonna be Disney'sfirst suspended roller coaster.
You'll be hanging below thetrack, right? But it's also the
first time you will loadvertically from the loading
(05:40):
platform. So you step into theride vehicle, and then it's
going to lift you vertically,way up into the Yeah, and then
take you through into the Okay,fun. That sounds I saw a little
animation from the patent, yeah,and it looks
Kelli (05:57):
that sounds fun. Looks fun.
Chris (05:59):
Looks like a lot of fun.
Yeah, I'm sure that it won'tfreak me out at all to be lifted
up off the ground.
Kelli (06:07):
Oh no, you love heights.
Yep.
Chris (06:11):
So the voyage of the Little Mermaid billboard has
been removed from the buildingat Hollywood Studios because the
voyage of the Little Mermaidshow has been gone a long time,
and they're replacing it withthe Little Mermaid, a musical
adventure, which arrives thissummer. So I'm sure that a new
(06:32):
billboard is going to go upthere pretty soon, but it's a
big, white, Stark space now in ain an obvious spot, I think you
would notice it now that there'sno billboard
Kelli (06:43):
there. Yeah, I hope it's black Little Mermaid. You hope
so.
Chris (06:47):
Okay, well, we'll see. I hope it launches before we get
there. I know I'm being really,like, little bit selfish, little
selfish, because I want that,that nighttime parade, to get
going. I want this to get going.
But there'll be there's stuff wemissed. It's
Kelli (07:00):
fine, honey. It's fine.
We've missed we've missedthings. Absolutely we have. We
shouldn't have to miss these.
No, it's not for your 50thThat's right, everything you
want your
Chris (07:07):
people tell somebody honestly that that's why we're
you know, that's what'shappening. We could get you a
button.
Kelli (07:14):
We can get a button. Go get you a button. Says it's my
50th birthday
Chris (07:18):
and say hey to me, uh huh. And they will me some give
me some pixie dust. Easterseason will bring the return of
the Easter egg displays atDisney resorts. You'll find
these, mainly at the GrandFloridian starting this week,
March 18, and Disney's yacht andbeach clubs and the contemporary
(07:41):
both starting April the firstand going through the 20th.
Okay, so the Grand Floridianusually has the largest displays
and there, and it seems to bethe most popular for people the
specifically, I know that thelast time we were there during
this time, they had an Alice inWonderland display. And they had
(08:01):
this egg there that I don'tknow, like, there were little
over 5000 little watch gearsbuilt into the egg. And it was,
but it was like, 3d
Kelli (08:12):
Yeah, they don't play with stuff like that. They that
Chris (08:15):
was one of the most visually stunning little pieces
of art I've ever seen. Ofcourse, these eggs are what
they're Can you see this? Canyou see this? I think they can.
I think it's like the size ofthe dragon eggs and Game of
Thrones. Do you remember those?
Do they watch those? Yeah,
Kelli (08:32):
that's something. But so then
Chris (08:36):
over at the Yacht Club, they've got a Moana display that
includes tomatoa, oh, man,that's a cute egg.
Kelli (08:49):
That is a cute egg. Do they have the little coconut
people?
Chris (08:53):
Oh, I don't know. That would be adorable. They would be
cute. Yeah, they should. Thatwould be the most adorable
Kelli (08:58):
little eggs. If the eggs had little, little hanger.
Chris (09:05):
They, you know, they, they showed one that was Mr.
Potato Head. And, you know, no,no shade on Miss Potato Head.
But that one was kind of basic.
That's not a huge
Kelli (09:13):
stretch. That's not a huge stretch. Make me a Slinky
Dog gag, and then we can talkPotato Heads. Really not. I
Chris (09:19):
mean, if you put that one side by side with that Alice in
Wonderland egg, right? It's likethe intern made this one, right?
Yeah, yeah. Sorry, Potato Head,nope. You know, no shade on your
anger, guys. So also, thisseason, we're getting an all new
(09:41):
Thumper popcorn bucket. Oh, atEpcot. Available at Epcot
starting on March 25 limited twobuckets per person per
transaction. Now
Kelli (09:51):
that is a marginalized bunny. We don't there's not,
don't get a lot of thump get alot of Thumper stuff. That is
one marginalized. Has paidmarginalized
Chris (10:01):
money. Judy Hobbs has sort of taken over the bunny
market for Disney. And
Kelli (10:05):
I like Judy. I think Judy's crap for Judy. But you
know, Thumper was really the OG.
Bumper was the OG. And you know,he deserves some props there.
Roger is
Chris (10:15):
also fairly marginalized.
He had a whole thing back atHollywood Studios back in
Kelli (10:19):
the day. Oh yeah, no, Rogers. Rogers. There's known
and forgotten. I'm sorry.
Chris (10:23):
Well, he's got a little thing still at Hollywood
studios, but I'm glad they'rebringing back Thumper bumpers
getting I like Thumper, as youmight imagine. It's a doorbell,
of course,
Kelli (10:31):
it is absolutely. Does his little foot move? Does he
thought?
Chris (10:36):
I don't know that's he should. He should. It should be
a whole thing. Yeah. Okay, sothis is silly, but I'm really,
really excited about this. Okay,the Grand Fiesta tour at Mexico
has reopened after a fairlylengthy refurb
Kelli (10:54):
there. They've refurbed that a lot. I feel like, well,
Chris (10:57):
they, they were taking it down a lot for short periods of
times, because, like, you know,the Donald Duck animatronic
disappeared for a while and cameback, and then other things had
disappeared, and other thingshad stopped working. But they,
you know, so they really a fairoverhaul, and it was down long
enough that people thought maybethey're going to do a CoCo
(11:18):
thing, right? Ah, but they didnot, but they did a legit refurb
of this ride, and I am honestlypretty excited to ride it from
there's no other reason thanpure nostalgia. So get this.
Disney food blog actually gaveus this bit of news. We normally
(11:39):
go blog Mickey all the way. Theydo a great job. But got this
from Disney food blog. So on thescreen, and when you're going
through the little river there,there are these screens where
you actually see live action,yeah, folks, right? Their
projections, they've replacedall those projection screens
with like digital, like LED typescreens, okay? And so the color
(12:00):
and everything pops is a lotmore vibrant, okay? And just
automatically lifts everythingin a room where they are, okay,
right? So that's one thing that,and that's no small thing. They
put in an entirely new soundsystem, new speakers, and they
remade the or they remixed theoriginal soundtrack from when
(12:22):
the Ride Opened in 1982 Wow,right? So, so that's all sounds
brand new again, because of thenew sound there, apparently the
sound system is noticeablybetter, okay? And then at the
end of the ride they have thesefireworks that shoot off, you
know, in the sky, yeah? But for,I don't know, more than a
(12:44):
decade, they've not made anysound. But when I was a kid,
they made sounds, yeah,exploded. Yeah, right, that the
explosions are back. Becausethis, when they remix the sound,
they found the audio files forthose fireworks, and I added all
that in, so it got a whole truerevamp, good, and I'm excited.
(13:07):
I'm excited for Donald, right,Grand Fiesta, and all three
Caballero and all three
Kelli (13:12):
caviar. But you knew that I'm happy for them, but mostly
happy for Donald, because he'salso a bit of a marginalized
duck, really. Yeah, there's nota lot of Donald Murch out there,
yeah. And I tell you, I thinkit's because he's got a little
bit of anger
Chris (13:30):
issue, an anger meaning a bit of a speech impediment.
Kelli (13:34):
I mean, we don't judge him for that, but his anger
management problem makes itdifficult to be friends with
him, like I see him in thevalley, and he's constantly
throwing fits and stuff. And soI avoid him when I'm knowing
that
Chris (13:46):
he's okay. If Daisy's okay with him, he's okay.
Kelli (13:49):
He's rarely with Daisy in the valley. Hey, listen, he's
constantly working her shop, andI cannot figure out how to
change the mannequins in therefor the life of me. She works
her little tail feathers off inthat shop. She's always there,
and I don't know how to do anyof her little boutique
challenges. It is stressful.
Honestly, it's stressful,
Chris (14:11):
but apparently less stressful than hanging out with
Donald.
Kelli (14:13):
It's yeah, because at least nobody's yelling at me.
Chris (14:17):
So we don't talk. I mean, obviously this is a Disney
podcast, so we don't talk a lotabout Universal Studios and all
that jazz. But I could not stopmyself from calling out the fact
that the new epic universe dealthe Isle of Burke, which is the
how I how to, how to train adragon. You love landless I
(14:38):
really love Toothless dragon.
Just a dragon special? He has meright, right in the fields for
looking at his face. And there'sa, there's a hiccup and
toothless Meet and Greet at Epicuniverse. That thing looks like
I want a pet. I want to, I wantto rub my little fingers right
down between his eyes. It.
Kelli (15:02):
So, yeah, so tell me about you cheating on her
Chris (15:08):
real thing there on the cruise ship. All right, you
ready? I'm ready. I'm excited tohear
Kelli (15:15):
this, so I'm taking this to wailu Bar and Grill at
Disney's Polynesian tower. SoI'm gonna start by reading you
the write up from the Disneywebsite. Okay, okay, settle in
for a relaxing culinaryexperience. This charming new
eatery by Lulu Bar and Grillgets its name from the Hawaiian
words, why, meaning water andLulu meaning calm. Fittingly,
(15:38):
this charming spot boasts breasttake boast breathtaking views of
the Seven Seas Lagoon. Enjoysites inside the restaurant too.
The space is adored withdazzling Polynesian inspired
artwork, much of which wascrafted by recycled materials
and reclaimed fishing nets. Ohyeah. So it's really cool. I
mean, it's gorgeous to look at,absolutely gorgeous. But one of
(15:59):
the things that makes it so coolis it's sort of at the top of
Polynesian tower. Okay, so it'sup near the top of the tower.
Oh, I did not realize, yeah,it's up. That's why it gives the
best views. And it's got a Lanaiwhere you can eat. So it's got a
lot of exterior seating as wellas interior seating. So an open
Lanai, and around the edge ofthe Lanai are these, like half
(16:22):
moon booths. Nice and goingaround the outside of those half
moon booths is water. So ifyou're in one of those booths,
you're literally sitting rightnext to calm water. And you can
see the Seven Seas Lagoon, whichis also mostly calm water water.
It's just gonna be amazing viewsand really good
Chris (16:40):
food, really good food.
And and easy going, easy
Kelli (16:44):
going. So I will say their appetizers and everything,
or standard fare. This is not afancy restaurant, right? Okay? I
mean, the food is cool, butlike, this isn't a really
expensive restaurant
Chris (16:58):
or anything
Kelli (17:01):
like this. It's not Cindy's. No, none of that,
right? This is, you know, basic.
So in the morning, it's grab andgo. Oh, to give you an idea,
there, you can stop in and getpastries and drinks or what have
you. Their lunch and dinner menuis the same. So I'm going to go
through some of them. I don'thave time to hit all of them,
but I'll tell you sort of howmany are in each category, and
I'll hit the highlight. So theones you keep seeing on the
(17:22):
socials, okay, so the first oneis appetizers. They have eight
different appetizers. The onesyou're gonna see on the socials
are the ahi tuna crisps. This ismarinated ahi tuna with crispy
fried wontons, avocado, crema,Sriracha Aioli and a soy glaze.
This is gorgeous, gorgeous,gorgeous, gorgeous, sweet potato
(17:43):
hummus, and that's $17 sweetpotato hummus is $12 this is
crispy chickpeas, espaleta,pepper, dust and bread, fruit,
tostones. I'm sure I slaughteredat least half of those words.
Okay, but work with me. The nextone is musubi. This is glazed
(18:07):
spam, crispy rice. Pearls, yes,furry cocky and sriracha, honey.
Chris (18:16):
Yes, $12 I'm for it. Oh yeah, you know I love this
Hawaiian.
Kelli (18:20):
I know you do, honey. I know you do. The next one that
you see, mostly on the socials,is the sticky pork ribs. And
this is an appetizer. It's $15salt. It comes with salt cured
green cabbage, furry cock, ahickory slaw and pineapple
chips.
Chris (18:36):
I think sticky ribs, yes, are underrated. Anyway,
Kelli (18:42):
these look gorgeous. I know these look absolutely
gorgeous. Okay, so that's fourof the eight appetizers. Oh,
wow, that's just the appetizers.
Yeah. Okay. Now main courses.
There are 11 different maincourses. And again, I couldn't
see any difference between thelunch and the dinner menu from a
price or a quantity perspective.
I was expecting to see like areally nice steak on the dinner
(19:02):
menu, and I didn't, okay. Okay,so 11 main courses, they've got
sort of little, little, I'mgonna call them categories, so
I'm gonna hit a couple. So thefirst one is short rib loco
moco. So again, short ribs andthese come with shiitake
mushroom gravy, a crispy ricecake and a sunny side up egg
right on top. Oh yes, that oneis that one you see all over the
(19:25):
socials, sure all over that's$33 then they have three
different poke bowls. One is anahi tuna poke bowl. One is
grilled teriyaki chicken and oneis tofu. So three different poke
bowls. The ahi tuna is 26 theother two are 22 okay, all of
them have sushi style rice,pickle, cucumbers, vegetables,
(19:47):
spicy poke sauce, macadamianuts, and then your protein of
choice, nice. So here's whatI'll say with that is it sort of
looks like a plate with all ofthe individual ingredients in.
Different little sections. It'sgorgeous. It is absolutely
gorgeous,
Chris (20:04):
but not like a bento box, no,
Kelli (20:06):
like they're touching, okay, it's just gorgeous. It's
just gorgeous. Okay, then we'vegot the way finder burger. This
is two pressed patties, Americancheese, Onion Jam, volcano sauce
on a sweet bun served withmacaroni salad or sweet potato
(20:27):
fries. So
Chris (20:29):
on the socials, I saw somebody say that this might be
the new best burger at on all ofDisney parks,
Kelli (20:35):
you would take so much off of that that I don't know if
it would still be the sameburger, but it's $23 if you want
to give it a go. They also haveteriyaki chicken sliders, which
look really cool. Those comewith kimchi slaw, sweet bun on a
sweet bun served with mac andcheese mac salad or sweet potato
(20:57):
fries, not mac and cheese macsalad. And then we have another
group of three, and these arethe chow mein salads. So you've
got the sauteed shrimp chow meinsab salad, the chicken teriyaki
chow mein salad, the grilledtofu chow mein salad. All of
these have charred cabbage,Shishito peppers, hearts of
(21:19):
palm, pickled sweet potatoes andsunflower butter dressing with
your protein of choice. Theshrimp is 22 and the other two
are 18. So again, these are, youknow, average price. That's how
much you're paying for an entreein the parks, honestly. So not
bad. I have definitely seen someof the marinated pork chop out
(21:40):
on the socials, and that comeswith smashed potatoes, bacon
vinaigrette and kimchi slaw. $31so again, there's no, like, big
steak, right, or whatever,right, right? It's a very light
fish base of Asian Hawaii.
There's
Chris (21:57):
still some pork in there.
Yes, right? Yes,
Kelli (21:59):
absolutely. So again, 11 and I went through all but one
of them. Okay, so you just heard10? Okay, then we've got three
different desserts. One of themis a vanilla creme brulee with
macerated berries. You know howI feel about macerated stuff. We
don't macerate enough stuff. Wedon't macerate enough. That's
(22:22):
$11 for the creme brulee withthe macerated berries, chocolate
cake with a salted caramelganache, coffee infused
Chantilly cream. This is also$11 that description does not do
this thing justice. This littlechocolate cake looks so fragile,
it almost looks like, like it's,it's egg based, or something,
(22:43):
like it's, it jiggles like itis. It looks so soft like melt
in your mouth. Type cake, Icannot stress that enough on top
of it that Chantilly cream islike little blobs. Blobs is not
a good dollops of Chantillycream going all around in
(23:04):
circles on the top. And I'm nota huge salted caramel fan, but I
would hit that like it was myjob. That's $11 you can also get
the Dole Whip Sunday, which ishibiscus meringue and macerated
pineapple and berries. Again, wedon't macerate enough. How
Chris (23:22):
sweet a macerated pineapple would be? That's only
$8
Kelli (23:27):
now, they've got eight specialty cocktails. I'm gonna
try to get through four of them.
The first one's for you, honey.
It's the banana old fashioned.
This is Mitch turs, singlebarrel rye whiskey, Tempest
fugit spirits, creme day banana,Appleton Estate, eight year
reserve rum. Oh yeah, StElizabeth, all spice DRAM
(23:48):
liqueur and Angostura bitters.
Chris (23:54):
Yeah, you're right.
That's 1750 I look forward totrying it.
Kelli (23:58):
This one is also for you.
You're going to be excited aboutthis one. This is the coolest
strawberry Saki, wild flowers,June my Saki with Campari
liqueur, Rocky's botanicalliqueur and wild strawberry.
That's 1650 historically,
Chris (24:16):
because I haven't had the Wildflower Saki, that has been
the problem.
Kelli (24:20):
I think so too. I still think that's going to be 1650
straight in the strawberry butyou know, and spend it if you
like. The one I'm going to haveis the lily, OK, Kelli Mai Tai.
This is tea infused vodka,Jamaican rum, passion fruit,
guava lime, almond and philernumfor 1650 I'd love a good Mai
(24:44):
Tai, and that sounds reallycool. They also have a hibiscus
Margarita. This is Tara mana,blanco tequila, Sorel liqueur,
cinnamon syrup, hibiscus andagave. That's 1750 I'm not gonna
have that one because it's gottequila in it. Kelli. So I'm
gonna stick with the lily,Oklahoma, Mai Tai, sorry, what
(25:05):
was that Lily? Ok? Kelli, MaiTai, liliu, okalani Mai Tai,
Chris (25:12):
I think I can close.
That's awesome. I cannot wait.
It's
Kelli (25:15):
a gorgeous menu. The dishes that I've seen on the
socials are beautiful. Everybodytalks about how amazing they
are. Again, this is, this is anaverage price restaurant on
property. This isn't, you know,a special night out or whatever.
And I think they did a reallygood job with sort of Hawaiian
culture food, yeah, with thewith all of the seafood and rice
(25:40):
and tuna and all that. The lily,you're trying to say, the lily,
Oka, no, the Kelli Maitai
Chris (25:49):
locomoco, or whatever it's called,
Kelli (25:51):
oh, the short the ribs, Yep, yeah, yeah, the short rib
locomoko with the shiitakemushroom gravy, crispy rice cake
and fried egg for that.
Chris (26:00):
Yes, yes, you would that for dinner, the burger for
lunch. Yes. Okay, all right, soyou know we're doing, we're
doing lots of food and drinktonight, as per
Kelli (26:13):
use. We're own brand today. It's more
Chris (26:15):
than the the average weekend, though, for sure, we're
on brand, uh, slant, you folks,Happy St Patrick's Day.
Kelli (26:23):
I thought you said cilantro, right there. No
slideshow. I've learned that'syou've learned Irish. I didn't
know that
Chris (26:32):
inside cheers or good health. Okay, okay, so, as with
so many things, Disney puts onthe dog a little bit for St
Patrick's Day, not quite to thelevel that they do for other
holidays, but what they do, theydo really well, and they do it
in the in the places that youwould it makes more sense to do,
(26:55):
right? Not a lot of St Patrick'sDay stuff in the parks, right,
but between Disney Springs inOrlando and Downtown Disney in
California. That's where you'regonna go to St Patrick's Day,
the night away. Okay, okay,although there are a couple of
little things. So when we'refocused on the Disney World side
(27:18):
of the map, the Beaches andCream Soda Shop at the at, not
the Yacht Club, Beach Club. Yep,they have a Mickey's saints
Patrick's Day milkshake. Okay?
It's a mint milkshake made withchocolate drizzle shamrock
sprinkles and a specialtyvanilla cupcake, you know, sort
(27:41):
of, yeah. They love to do. Theylove the top of milkshake with a
cupcake.
Kelli (27:46):
They really do. And they love a good specialty milkshake.
They do. Okay,
Chris (27:49):
do this thing served in like a mason jar mug. Is it
green? It's meant, yeah, so it'skind of green. But they, and
they, they put chocolate syrupdown the sides of the mug, you
know, so that, yeah, get thateffect. So, you know, like I did
with your drink
Kelli (28:02):
tonight, right? Yeah.
Right? Yeah, no. Killed that,honey.
Chris (28:05):
Okay, that's pretty much it for like, the resorts and
stuff. We're gonna go overDisney Springs, though, and have
a ball. So Disney Springs is theplace to go. Disney Springs is
the place to go to celebrate StPatrick's Day first off Raglan
Road, doing their mighty StPatrick's Day festival. I almost
died there, I know, but, youknow, I've, I have made peace
(28:26):
with it, because it wasn'tRaglan road's fault. I can't it
was, it was
Kelli (28:30):
really, it was really the dining it was the dining plan.
It really was. It's just thatthat was the end of the day we
had. I can't go. I could nevergo back to Raglan road. I'm
going
Chris (28:41):
back. I'm going back just to see the singers and the
dancers. Okay, but this thingstarts like 11 in the morning,
wow, four days in a row, andgoes okay, well, on to midnight,
if not later, that's a goodtime. Yeah, music all day every
you know, Raglan road has musica lot anyway, and they have
Irish dancers a lot, but thisis, like, take all that and turn
(29:02):
it up to 11. This, this festivalis a good time and, like, this
is, like, there's noreservations at Raglan road on
this day. It's all First comefirst. Wow. Okay, it's, uh,
it's, it is. It has become, Ibelieve, a really fun staple at
Disney Springs to enjoy SaintPatrick's Day. That sounds like
a good time around Raglan Road,yeah. Okay, so also at Disney
(29:27):
Springs. Amaretz patisserie, oh,I know. Gosh. I can't believe we
walked past that place so manytimes for so many years. The
leprechaun Top Hat petite cakefeaturing an Irish toffee cake,
butterscotch whiskey ganache,dark chocolate mousse and
(29:49):
caramel crispy pearls.
Kelli (29:51):
Gosh, I love a mousse and some crispy pearls. I mean, why
don't they just go ahead andmacerate something? I mean, that
would be my dessert.
Chris (30:00):
And it all you mean, you can imagine this looks like a
little leprechauns top hat.
Course, it's just
Kelli (30:05):
and it probably tastes like heaven. Of course, a
leprechaun Top Hat tastes likeheaven.
Chris (30:11):
Okay. Ever glazed is doing a a luck of the Irish
donut and a lucky charm cold tobrew?
Kelli (30:19):
Oh, now they love to put some cereal in a cold
Everglades, does they
Chris (30:23):
do? I'm for the donut is a vanilla iced and dipped in, is
vanilla iced and dipped in greenshamrock candies and topped with
Lucky Charms and Sour Patch Kidcrumbles. Sour Patch Kid
crumbles and a gummy rainbowstrip and a vanilla buttercream
(30:44):
and a chocolate gold coin.
That's a lot going on there.
That's a donut.
Kelli (30:50):
That's a lot on there.
Busy, busy donut. I wasvisualizing it as I went. You
lost me there. I mean, rightaround the gummy rainbow strip,
the gummy rainbow strip thatdoesn't or the Sour Patch gum
crumbles. There's a lot going onin that donut. That's just
Chris (31:07):
a donut, okay? Everglades up there. They're cold brew,
which is Irish cream, cold brew,oat milk and toasted
marshmallow, cold foam. Politepig is making their Irish made
cocktail. This is tealing, Irishwhiskey, Saint Germain,
elderflower liqueur, fresh lemonjuice and cucumber syrup. Oh,
(31:27):
check into perfection. Sour onthem with the
Kelli (31:32):
I'm not sure about the lemon, the lemon and the
cucumber syrup. I hear you,okay, either. I'm questioning
that beverage there. Well, let'shop over to the ganache tree
where, gosh, I mean, they justprint money. What kind of money
are they printing on StPatrick's Day? So they've
Chris (31:48):
got the Mickey St Patrick's Day pinata. This is a
dark chocolate pinata filledwith mint marshmallows. Of
course it is. But they're reallybringing it with the iris
whiskey ganache square and theShamrock ganache square. The
Irish whiskey is an Irishwhiskey ganache covered in dark
chocolate, and the Shamrock isan Irish cream whiskey ganache
(32:12):
covered in milk chocolate. It'sgot a little chocolate Shamrock,
of course. Of course it does.
Those little squares are justright, delightful. All right.
Most of the Disney SpringsOutdoor bars are serving
something called the green, goldbreeze. This is a Bacardi,
silver rum bowls, Blue Curacaoliqueur, pineapple juice, minute
(32:34):
made, orange juice, lime juiceand a candy garnish. Oh, that
sounds sickly sweet, very sweetand maybe a little bit sour.
Dockside margaritas, though,okay, is serving an Irish
whiskey Margarita, Jamison Irishwhiskey, Grand Marnier liqueur,
lime juice and sweet and sourgarnish with a lime wedge. Okay,
(32:57):
I think that'd be interesting.
I'd give it a go. Has notequila, tequila, Jameson Irish
whiskey, yeah, I'd give that ago. Yeah, and Jack Lindsay's,
who I love. Jack Lindsay'shanger bar has a drink called
the pot of gold. Also, JamesIris whiskey, Jameson Irish
whiskey, lemon juice, honeysyrup and a shimmer with with a
(33:18):
garnish. So it's got, like, alooks like a little golden sugar
rim. Oh, that's cute. Yeah,yeah, this one sounds good.
Irish whiskey, lemon juice andhoney syrup. All day, all day. I
do that for sure. Okay, forsure. Disneyland mostly drinks,
mostly drinks. Yes, mostlydrinks, yeah, and mostly drinks.
Here at Oh, that's not true. AtDisney Disneyland, they've got a
(33:41):
few candies and stuff. So at thetrolley treats at Disney
California Adventure, or theMarceline confectionery at
Downtown Disney, you can get StPatrick's Mickey apple. That's a
Granny Smith apple dipped incaramel marshmallow ears and
robed in milk chocolate, coloredwhite chocolate and a green top
hat. So it's a Mickey with a tophat. That's cute, yeah, for
sure. Okay, got the pot of goldapple. It's another Granny Smith
(34:05):
dipped in caramel. This one'sdipped in dark chocolate and
embellished in yellow whitechocolate and a gold candy
coated milk chocolates, arainbow sour belt and green
chocolate, the
Kelli (34:21):
rainbow, the rainbow belt. Things are in apparently,
Chris (34:25):
yeah, well, for St Patrick's Day, you know, it's an
easy way to do, you know, pot ofgold rainbow.
Kelli (34:30):
Yeah, no, I know, yeah,
Chris (34:32):
chase the rainbow. That's Skittles. That is Skittles, a
shamrock crispy. This is whatyou've seen these a lot, the
Shamrock shaped Rice Krispietreats on a stick dipped in
green and white chocolatedecorated with a yellow Mickey
on it. And then they have themint chocolate cookie
marshmallow wand.
Kelli (34:54):
Chocolate cookie Marsh marshmallow wand. Wow. Gosh.
Okay, like
Chris (35:01):
shamrock shaped crispies dipped in, oh, no, I got this
wrong shoot. I copied the wrong
Kelli (35:09):
deal there. Mint chocolate, cookie, Marshmallow
wine. I know what themarshmallow ones
Chris (35:14):
look like. The same thing. It's green and white
chocolate decorated with ayellow Mickey. Okay, yeah, I got
the, I got the descriptionsmixed up there. That's fun,
okay? Ralph Brennan's jazzkitchen. This is at Downtown
Disney. This is the best thingon the whole list, okay, mint
chocolate chip glazed beignets.
Kelli (35:34):
Mint Chocolate Chip glazed beignet, yeah, yeah,
those sound lovely.
Chris (35:40):
So effectively, what this is is a beignet. It's glazed,
like a Krispy Kreme donut. Youdon't see that. You normally see
them like powdered sugar maybe,
Kelli (35:49):
yeah, but the glazing is underrated, yeah, just like
macerating. It's underrated. So
Chris (35:54):
these are glazed beignets. I think that's a I
think it's a game changer. It'sgood. And they had some, like,
little green dust on them, sugardust and some mint chocolate
chips scattered. Rubbish. Okay,wow, some something little
savory. Here at the UVA bar andcafe in Downtown Disney, you got
the corned beef and cabbageburger. This is an Angus beef
patty resting on a bed ofbraised cabbage topped with
(36:17):
Swiss cheese sliced corned beefwhole grain mustard on a brioche
bun
Kelli (36:22):
served with garlic fries.
Wow, lot going on there.
Chris (36:26):
And then you got the Irish nachos, french fries
topped with corned beef,Guinness, beer cheese, Pico de
Gallo and a spicy
Kelli (36:34):
Kelli. I would say it. I think Disney million does a
better job with food.
Chris (36:39):
I think they do too. I mean, we only had three actual
No, everything was just abouteverything was sued. I think
they do a better job. Muchbetter job. They've got all the
candy apples and things likethat. I think we don't call
those Irish nachos. I think wecall those Irish poutine. Maybe
Kelli (36:56):
I don't think the Irish would be okay with you calling
it poutine. That's veryCanadian. Well, I call it Irish
nachos. I mean, they call frenchfries chips, don't that's true,
just like the breads, yes, okay,
Chris (37:11):
I don't think we'd like it into the Brits either. Oh,
Kelli (37:13):
they don't know they're against each other,
Chris (37:16):
yeah, yeah. Okay, all right, folks, that's the show
for this week. We hope youenjoyed it, and since you did,
you know what to do now. Run outto your service where you get
your podcast from, and leave usa five star rating. And if that
service allows for a review, wewould really appreciate you
leaving a positive review there.
That's what's going to bringother people to the show,
Kelli (37:36):
absolutely. And if you're looking for more things, Disney,
visit SCF, adp.com, that's s forSuper, C for Kelli, F for
fragileistic. A for awesome, Dfor Disney, P for podcast, our
top 10 bonus episode this weekis going to be on the top 10 dBc
resorts. So stay tuned for that.
Chris (37:54):
You're in dear to our hearts. Join us out there on the
socials, on Instagram, at SCF,ADP, the more the merrier in
those conversations and folkswith that, we will see you real
soon. You.
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