January 15, 2021 • 12 mins
In this bonus episode, we take you with us to the best brunch on Disney property - Art Smith's Homecomin'. Chris tries the Hallelujah Biscuit and House-Made Doughnuts, Kelli has the Avocado toast and fried egg with a side of 22oz of Sweet Tea Moonshine. We both finish the meal off with chocolate pecan pie. It is just as delectable as it sounds! If you're looking for the BEST brunch option at Disney Springs, look no more, Brunch at Art Smith's Homecomin' is THE brunch to have at Disney.
Listen to us on your favorite podcast platform or at these links:
Apple Podcasts: https://podcasts.apple.com/us/podcast/supercalifragilistic-awesome-disney-podcast/id1519529786
IHeartRadio: https://www.iheart.com/podcast/269-supercalifragilistic-aweso-68324055/
Spotify: https://open.spotify.com/show/7aEKXzO7tTCqZfnvJnzAPC
For show notes, transcript, and more details from this episode, please visit: https://scfadp.com/bonus/bonus-disney-food-review-brunch-at-art-smiths-homecomin-at-disney-springs/
SCFADP on Twitter: https://twitter.com/scfadp
SCFADP on Instagram: https://www.instagram.com/scfadp/
Support the show (https://www.patreon.com/scfadp)
All music for this episode is available through a creative commons license.
For more things DISNEY (and Disney food reviews), check out our website: https://scfadp.com Follow us on Twitter, Facebook, or Instagram at @SCFADP!
Listen to us on your favorite podcast platform or at these links:
Apple Podcasts: https://podcasts.apple.com/us/podcast/supercalifragilistic-awesome-disney-podcast/id1519529786
IHeartRadio: https://www.iheart.com/podcast/269-supercalifragilistic-aweso-68324055/
Spotify: https://open.spotify.com/show/7aEKXzO7tTCqZfnvJnzAPC
SCFADP on Instagram: https://www.instagram.com/scfadp/
SCFADP on YouTube: https://www.youtube.com/c/SuperCaliFragilisticAwesomeDisneyPodcast
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
License: http://creativecommons.org/licenses/by/4.0/
For more things DISNEY (and Disney food reviews), check out our website: https://scfadp.com
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Chris (00:00):
Everybody, welcome to another bonus episode. Today
we're talking about Chef ArtSmith's Homecomin' Florida
Kitchen. Listen, we have had acouple of meals at Art Smith's,
but we've never had brunch. Andso this review is specifically
about brunch. And this is a hardticket to get. It's only offered
on Saturdays and Sundays fromlike, nine to 230 or something.
(00:25):
And I literally woke up at 6am.
What was it? 30 days, 60 dayswas 30 days, 30 days, 6am 30
days before our day to eat therethat we wanted to eat there
during our trip. And was just away to get reservations. Yeah,
we've tried to do this time andtime again. Third time's the
charm. We got brunch, and we'regoing to tell you about it. Oh,
(00:48):
it was it was absolutely worththe early wake up call. So real
quick about Art Smith, whocreated this awesomeness. He's a
two time James Beard Foundationaward winner. He's got
restaurants in Naples andChicago and Atlanta and in DC.
He was Oprah Winfrey's personalchef for 10 years and cook for
two Florida governors inTallahassee. He's always called
(01:10):
Florida home, Jasper, Florida.
In particular, Homecomin' atDisney Springs is located in the
landing area of Disney Springs.
So it's right beside Morimoto,Asia and STK and all these other
places there. It pays homage toFlorida's rich agro history by
(01:30):
highlighting local ingredientsand farm to table fare. Also,
it's a nod to the fact that ArtSmith was a cast member in 1981
as part of the Magic Kingdomcollege program, which was the
predecessor to the Walt DisneyWorld college program. So this
was a homecoming of sorts forhim. Yeah, that's right. So they
specialize in comfort food andmoonshine centered cocktails. We
(01:53):
are going to be talking aboutthe environment is what I'm
calling back porch adjacent.
Love that. Yeah, it's allhardwood all ceiling fans views
right into the kitchen, outdoorseating and a fully stocked bar
inside and outside the outsidebar. Anybody can walk up to it,
(02:13):
and you don't have to have beeating at Art Smith's or
anything, right. And it's calledShine Bar.
Kelli (02:17):
Yeah, it's fantastic.
enjoy that. Yeah, so we've eatenlunch and dinner at Arts on
previous trips, but we've alwayswanted to try their ridiculous
brunch menu. And so like yousaid, only available on
Saturdays and Sundays. And wewere thrilled. We went hungry.
We were happy. And we were man,we were so happy to be there. So
first of all, we started withthe sweet tea shine in the 22
(02:38):
ounce koozie bottles,refillable, refillable koozie.
So these are phenomenal. I'veseen them all over social media
and I knew I wanted one but Ididn't know sort of how they
worked. So you pay for 22 ouncesof the beverage that you want.
And again, we went with a sweettea shine. And if you get it
refilled then you pay the priceof a regular cup of sweet tea
(03:01):
shine which is probably like 12ounces inside the restaurant but
they refill the whole koozies soyou're getting like bonus sweet
tea shot. I'll be honest, I hadthe 22 ounces and then a nap
Chris (03:15):
930 in the morning and we were we were punching back some
sweet tea. It was fantastic.
Kelli (03:22):
They also have other cocktails but these are not
available in the 22 ounce bottleright? Which is why we didn't
get those
Chris (03:29):
well and I wanted to try something else but I just
couldn't get off
Kelli (03:32):
because they have other flavors of shine. Yeah, yeah,
but you can't you got to get thesweet tea shine.
Chris (03:36):
It's just the best it really is so good.
Kelli (03:38):
But some other cocktails.
They have the Florida crushwhich is Tito's vodka muddled
with orange and strawberries asplash of fresh squeezed orange
juice and agave syrup. Now we'vetalked about this before on the
pod about how people need tomuddle more they do need to
muddle muddling is veryunderrated. The blueberry Mimosa
a classic brunch staple withblueberry puree and fresh
blueberries. That soundsdelightful. And the white peach
(03:59):
sangria which is a Moscato withmuddled orange and mango fresh
peach puree and a peachmoonshine and a moonshine soaked
peach wedge. I mean art can putogether a cocktail for sure.
Chris (04:15):
We still stuck on the sweet tea.
Kelli (04:16):
We needed the sweet tea.
So anyway, so as we were sippingon our sweet tea shine, we
decided to order an appetizernow there are several that look
amazing fried green tomatoes,church lady deviled eggs, but we
went with housemade donutsbecause they're donuts. And
these are mini iced donuts,piled with pecans bacon and
drizzled with housemade carameland when I say piled, I mean
(04:39):
pile tiled, and they're servedwith spice cane syrup and
seasonal fruit. And I had theseasonal fruit. What did you
think of the doughnut?
Chris (04:49):
Yeah, unfortunately for me, wink wink, because she's
vegetarian. And these are piledwith bacon. I had to suffer and
choke these things down. So Haveyou I know I do what I can for
you took one for the these aredough-y soft, perfectly fried
little morsels of heaven. Theyare. These are yeast and it's
(05:13):
not cake donuts.
Kelli (05:15):
They are not full size.
They're
Chris (05:17):
small, smaller. They're smaller, as you would expect for
an app right.
Kelli (05:22):
And the hidden Mickey on your plate when you got
Chris (05:24):
did I did that was a nice touch. Yeah. And they're just
soft, perfect light, salty.
Sweet. is just is perfection.
Right? It's right. And you canactually as one of the entrees
you can actually get these withwith fried chicken is one of the
entree,
Kelli (05:40):
right? And we could have gotten those just dusted with
the sugar and serve with thesyrup. Sure, but I couldn't do
that to you. I was totally finewith the seasonal fruit just as
for any other vegetarians outthere, please know you can get
them without the bacon and thepecans. So yeah, so that was
phenomenal. But let's jump intothe main course. So I ordered
the fried egg and avocado toastand I will say that's really the
(06:01):
only vegetarian item he's got onthe menu. I assume you could do
a couple of sides like I couldhave gotten some biscuits or
whatever but the fried egg andavocado toast was really my only
vegetarian option which I wastotally fine with. I love some
avocado toast. So this wasgrilled Cuban bread topped with
fresh avocado, fried eggarugula, radish, pickled red
onion, drizzled with olive oiland lemon served with a choice
(06:24):
of a side item now the side itemor any of their side items. And
so Chris went with cheese gritson his right cheese grits right
and so we didn't want to bothget the same thing so that we
could test each other's and so Iwent with basically mashed
potatoes which is not yourtypical breakfast side item, but
(06:47):
it was delightful. It's good. Itwas delightful. And how was
yours hun
Chris (06:50):
that so? Yeah, I did get the grits with cheese touch on
that again later put a pin inthat best grits maybe I've ever
had that you didn't have youknow you go to a restaurant your
grits you're gonna have to dosomething to those grits. You
got to put some salt and peppersome extra butter some
absolutely no, not Art Smithman. He wants you to eat it the
way it comes to your table andyou are going to be happy with
(07:13):
it. Oh good. But the meal I gotwas the Hallelujah biscuit and
he ain't lying. It was it isthis is an open was one of his
biscuits open faced with friedchicken over two over easy eggs.
Listen to this pimento cheese.
His homemade pimento cheese.
(07:37):
Yes. Smoked pecan bacon, andsmothered in sawmill gravy. Now
I like to consider myself aconnoisseur of sawmill gravy.
This Joker knows what he's doingwhen he's putting gravy
breakfast gravy on a plate. Hedoesn't mess around. It was it
was over the top. I that was aneasy choice for me the
(08:00):
Hallelujah biscuit with the sideof grits. But the hush puppy
Benedict looks ridiculous. It'sa hush puppy cakes topped with
fried chicken tenders poachedeggs grilled country ham pimento
Hollandaise Come on. And then ofcourse like I said you can
there's some other things butalso the fried chicken and
donuts you cannot go wrong withthe fried chicken the man knows
(08:21):
how to do fried chicken. I'lljust put it out there
Kelli (08:23):
I considered getting the Hamilton and just telling him to
hold the meat. The Hamilton isgrits. So it's pimento cheese
grits topped with braised kaleand collards to over easy eggs,
honey ham and two strips ofpecan smoked bacon with a spicy
Hollandaise and crispy friedshallots. So I almost considered
(08:43):
getting that and just sayinghold the meat. But no, it
sounded phenomenal. After wefinished eating our lovely
waitress came over and I askedher I was like there's no
desserts on the menu. Do youhave desserts at brunch? Because
Hello. Why wouldn't you havedessert? She said, She's like,
Sure you can order any of thedesserts we offer and we said
(09:04):
okay, well we want the chocolatepecan pie. And we've had this
before. Alan gave it to usmanager for my PhD. So yeah, so
we know we loved it. We get theHamilton County chocolate pecan
pie, which is 100 year oldtraditional Smith Family Farm
recipe served with a scoop ofvanilla bean ice cream. Yeah,
and we also consider ourselvesexperts in pecan pie. Oh yeah,
Chris (09:27):
this is the best I've ever had.
Kelli (09:28):
It was it really is phenomenal. And I will say art
also sells a moonshine soakedpound cake that is supposed to
be Yeah, out of this world.
Chris (09:36):
I'm gonna get pecan pie I've had the shine cake. Yeah,
but the pecan pie is better.
Yeah, it's just better. It'sit's ridiculous chocolate pecan
pie. It's good. It's soluscious. Yep. So yeah, no trip.
The Art Smith is completewithout talking about the
service because that isabsolutely what part of the
experience here. Kelly mentionedAlan at our last time we were
there how he just made it superspecial This was absolutely no
(10:00):
exception. Everything almosteverything we've mentioned was
also record that we ordered wasalso recommended by our amazing
waitress Christie from Apopka,Florida, which is apparently the
indoor foliage capital of theworld. She was fantastic. She
just made our trip so muchbetter having her as our waiter
(10:22):
waitress. She She said, Well,are you which we think we want
the sweet tea moonshine? Whichone? That's our favorite. You
should get the Twinkie. Oh, andyou should get them in the 22
ounce bottle. Yes. Okay. We'llhave it we'll have it. What do
you recommend for appetizer? Thedoughnuts? Well, okay, we'll
have that. So the reason I gotthe grits with the cheese is
(10:43):
because that's not what peoplenormally get. She said, I like I
like the grits with cheese withmine. And so I said, I'll have
that. Then at the end of themeal. She says, you know, we
said we said by the way, do youhave any hot sauce because the
last time we were here it wastaking them two hours to make
(11:03):
hot sauce. But
Kelli (11:05):
I had heard they were selling they
Chris (11:06):
had heard it says we sell it in the bottle. We've got some
in here. And so we said we'llhave to now since then we've
just blasted through one ofthose bottles. I wish I had
bought 10 of them. Well,
Kelli (11:17):
she offered one 510 Yeah.
Chris (11:21):
Listen, I was buying everything else he was
suggesting. So I should have Ishould have done it. It is it is
legitimately the best hot sauceI've ever had in my life. Right
It's over the top. It's amazing.
And not to be outdone, managerOlivia came by the table and
made us feel like absolutelyroyalty. She gave us a little
insider information. And we'rejust so grateful to her to the
(11:42):
service that homecoming is justalways over the top. The service
Kelli (11:47):
is amazing. The food is amazing. It's a lovely
atmosphere. I mean no trip toDisney is complete for us
Chris (11:54):
without a visit to homecoming absolutely right. So,
so go check it out if you get achance and go check out all of
our social medias, instagramtwitter at SCFADP. Go subscribe
to us on YouTubesupercalifragilistic awesome
Disney podcast and we hope youenjoy all that. With that we
(12:14):
hope to see you real soon.
Everybody, welcome to another bonus episode. Today
we're talking about Chef ArtSmith's Homecomin' Florida
Kitchen. Listen, we have had acouple of meals at Art Smith's,
but we've never had brunch. Andso this review is specifically
about brunch. And this is a hardticket to get. It's only offered
on Saturdays and Sundays fromlike, nine to 230 or something.
(00:25):
And I literally woke up at 6am.
What was it? 30 days, 60 dayswas 30 days, 30 days, 6am 30
days before our day to eat therethat we wanted to eat there
during our trip. And was just away to get reservations. Yeah,
we've tried to do this time andtime again. Third time's the
charm. We got brunch, and we'regoing to tell you about it. Oh,
(00:48):
it was it was absolutely worththe early wake up call. So real
quick about Art Smith, whocreated this awesomeness. He's a
two time James Beard Foundationaward winner. He's got
restaurants in Naples andChicago and Atlanta and in DC.
He was Oprah Winfrey's personalchef for 10 years and cook for
two Florida governors inTallahassee. He's always called
(01:10):
Florida home, Jasper, Florida.
In particular, Homecomin' atDisney Springs is located in the
landing area of Disney Springs.
So it's right beside Morimoto,Asia and STK and all these other
places there. It pays homage toFlorida's rich agro history by
(01:30):
highlighting local ingredientsand farm to table fare. Also,
it's a nod to the fact that ArtSmith was a cast member in 1981
as part of the Magic Kingdomcollege program, which was the
predecessor to the Walt DisneyWorld college program. So this
was a homecoming of sorts forhim. Yeah, that's right. So they
specialize in comfort food andmoonshine centered cocktails. We
(01:53):
are going to be talking aboutthe environment is what I'm
calling back porch adjacent.
Love that. Yeah, it's allhardwood all ceiling fans views
right into the kitchen, outdoorseating and a fully stocked bar
inside and outside the outsidebar. Anybody can walk up to it,
(02:13):
and you don't have to have beeating at Art Smith's or
anything, right. And it's calledShine Bar.
Kelli (02:17):
Yeah, it's fantastic.
enjoy that. Yeah, so we've eatenlunch and dinner at Arts on
previous trips, but we've alwayswanted to try their ridiculous
brunch menu. And so like yousaid, only available on
Saturdays and Sundays. And wewere thrilled. We went hungry.
We were happy. And we were man,we were so happy to be there. So
first of all, we started withthe sweet tea shine in the 22
(02:38):
ounce koozie bottles,refillable, refillable koozie.
So these are phenomenal. I'veseen them all over social media
and I knew I wanted one but Ididn't know sort of how they
worked. So you pay for 22 ouncesof the beverage that you want.
And again, we went with a sweettea shine. And if you get it
refilled then you pay the priceof a regular cup of sweet tea
(03:01):
shine which is probably like 12ounces inside the restaurant but
they refill the whole koozies soyou're getting like bonus sweet
tea shot. I'll be honest, I hadthe 22 ounces and then a nap
Chris (03:15):
930 in the morning and we were we were punching back some
sweet tea. It was fantastic.
Kelli (03:22):
They also have other cocktails but these are not
available in the 22 ounce bottleright? Which is why we didn't
get those
Chris (03:29):
well and I wanted to try something else but I just
couldn't get off
Kelli (03:32):
because they have other flavors of shine. Yeah, yeah,
but you can't you got to get thesweet tea shine.
Chris (03:36):
It's just the best it really is so good.
Kelli (03:38):
But some other cocktails.
They have the Florida crushwhich is Tito's vodka muddled
with orange and strawberries asplash of fresh squeezed orange
juice and agave syrup. Now we'vetalked about this before on the
pod about how people need tomuddle more they do need to
muddle muddling is veryunderrated. The blueberry Mimosa
a classic brunch staple withblueberry puree and fresh
blueberries. That soundsdelightful. And the white peach
(03:59):
sangria which is a Moscato withmuddled orange and mango fresh
peach puree and a peachmoonshine and a moonshine soaked
peach wedge. I mean art can putogether a cocktail for sure.
Chris (04:15):
We still stuck on the sweet tea.
Kelli (04:16):
We needed the sweet tea.
So anyway, so as we were sippingon our sweet tea shine, we
decided to order an appetizernow there are several that look
amazing fried green tomatoes,church lady deviled eggs, but we
went with housemade donutsbecause they're donuts. And
these are mini iced donuts,piled with pecans bacon and
drizzled with housemade carameland when I say piled, I mean
(04:39):
pile tiled, and they're servedwith spice cane syrup and
seasonal fruit. And I had theseasonal fruit. What did you
think of the doughnut?
Chris (04:49):
Yeah, unfortunately for me, wink wink, because she's
vegetarian. And these are piledwith bacon. I had to suffer and
choke these things down. So Haveyou I know I do what I can for
you took one for the these aredough-y soft, perfectly fried
little morsels of heaven. Theyare. These are yeast and it's
(05:13):
not cake donuts.
Kelli (05:15):
They are not full size.
They're
Chris (05:17):
small, smaller. They're smaller, as you would expect for
an app right.
Kelli (05:22):
And the hidden Mickey on your plate when you got
Chris (05:24):
did I did that was a nice touch. Yeah. And they're just
soft, perfect light, salty.
Sweet. is just is perfection.
Right? It's right. And you canactually as one of the entrees
you can actually get these withwith fried chicken is one of the
entree,
Kelli (05:40):
right? And we could have gotten those just dusted with
the sugar and serve with thesyrup. Sure, but I couldn't do
that to you. I was totally finewith the seasonal fruit just as
for any other vegetarians outthere, please know you can get
them without the bacon and thepecans. So yeah, so that was
phenomenal. But let's jump intothe main course. So I ordered
the fried egg and avocado toastand I will say that's really the
(06:01):
only vegetarian item he's got onthe menu. I assume you could do
a couple of sides like I couldhave gotten some biscuits or
whatever but the fried egg andavocado toast was really my only
vegetarian option which I wastotally fine with. I love some
avocado toast. So this wasgrilled Cuban bread topped with
fresh avocado, fried eggarugula, radish, pickled red
onion, drizzled with olive oiland lemon served with a choice
(06:24):
of a side item now the side itemor any of their side items. And
so Chris went with cheese gritson his right cheese grits right
and so we didn't want to bothget the same thing so that we
could test each other's and so Iwent with basically mashed
potatoes which is not yourtypical breakfast side item, but
(06:47):
it was delightful. It's good. Itwas delightful. And how was
yours hun
Chris (06:50):
that so? Yeah, I did get the grits with cheese touch on
that again later put a pin inthat best grits maybe I've ever
had that you didn't have youknow you go to a restaurant your
grits you're gonna have to dosomething to those grits. You
got to put some salt and peppersome extra butter some
absolutely no, not Art Smithman. He wants you to eat it the
way it comes to your table andyou are going to be happy with
(07:13):
it. Oh good. But the meal I gotwas the Hallelujah biscuit and
he ain't lying. It was it isthis is an open was one of his
biscuits open faced with friedchicken over two over easy eggs.
Listen to this pimento cheese.
His homemade pimento cheese.
(07:37):
Yes. Smoked pecan bacon, andsmothered in sawmill gravy. Now
I like to consider myself aconnoisseur of sawmill gravy.
This Joker knows what he's doingwhen he's putting gravy
breakfast gravy on a plate. Hedoesn't mess around. It was it
was over the top. I that was aneasy choice for me the
(08:00):
Hallelujah biscuit with the sideof grits. But the hush puppy
Benedict looks ridiculous. It'sa hush puppy cakes topped with
fried chicken tenders poachedeggs grilled country ham pimento
Hollandaise Come on. And then ofcourse like I said you can
there's some other things butalso the fried chicken and
donuts you cannot go wrong withthe fried chicken the man knows
(08:21):
how to do fried chicken. I'lljust put it out there
Kelli (08:23):
I considered getting the Hamilton and just telling him to
hold the meat. The Hamilton isgrits. So it's pimento cheese
grits topped with braised kaleand collards to over easy eggs,
honey ham and two strips ofpecan smoked bacon with a spicy
Hollandaise and crispy friedshallots. So I almost considered
(08:43):
getting that and just sayinghold the meat. But no, it
sounded phenomenal. After wefinished eating our lovely
waitress came over and I askedher I was like there's no
desserts on the menu. Do youhave desserts at brunch? Because
Hello. Why wouldn't you havedessert? She said, She's like,
Sure you can order any of thedesserts we offer and we said
(09:04):
okay, well we want the chocolatepecan pie. And we've had this
before. Alan gave it to usmanager for my PhD. So yeah, so
we know we loved it. We get theHamilton County chocolate pecan
pie, which is 100 year oldtraditional Smith Family Farm
recipe served with a scoop ofvanilla bean ice cream. Yeah,
and we also consider ourselvesexperts in pecan pie. Oh yeah,
Chris (09:27):
this is the best I've ever had.
Kelli (09:28):
It was it really is phenomenal. And I will say art
also sells a moonshine soakedpound cake that is supposed to
be Yeah, out of this world.
Chris (09:36):
I'm gonna get pecan pie I've had the shine cake. Yeah,
but the pecan pie is better.
Yeah, it's just better. It'sit's ridiculous chocolate pecan
pie. It's good. It's soluscious. Yep. So yeah, no trip.
The Art Smith is completewithout talking about the
service because that isabsolutely what part of the
experience here. Kelly mentionedAlan at our last time we were
there how he just made it superspecial This was absolutely no
(10:00):
exception. Everything almosteverything we've mentioned was
also record that we ordered wasalso recommended by our amazing
waitress Christie from Apopka,Florida, which is apparently the
indoor foliage capital of theworld. She was fantastic. She
just made our trip so muchbetter having her as our waiter
(10:22):
waitress. She She said, Well,are you which we think we want
the sweet tea moonshine? Whichone? That's our favorite. You
should get the Twinkie. Oh, andyou should get them in the 22
ounce bottle. Yes. Okay. We'llhave it we'll have it. What do
you recommend for appetizer? Thedoughnuts? Well, okay, we'll
have that. So the reason I gotthe grits with the cheese is
(10:43):
because that's not what peoplenormally get. She said, I like I
like the grits with cheese withmine. And so I said, I'll have
that. Then at the end of themeal. She says, you know, we
said we said by the way, do youhave any hot sauce because the
last time we were here it wastaking them two hours to make
(11:03):
hot sauce. But
Kelli (11:05):
I had heard they were selling they
Chris (11:06):
had heard it says we sell it in the bottle. We've got some
in here. And so we said we'llhave to now since then we've
just blasted through one ofthose bottles. I wish I had
bought 10 of them. Well,
Kelli (11:17):
she offered one 510 Yeah.
Chris (11:21):
Listen, I was buying everything else he was
suggesting. So I should have Ishould have done it. It is it is
legitimately the best hot sauceI've ever had in my life. Right
It's over the top. It's amazing.
And not to be outdone, managerOlivia came by the table and
made us feel like absolutelyroyalty. She gave us a little
insider information. And we'rejust so grateful to her to the
(11:42):
service that homecoming is justalways over the top. The service
Kelli (11:47):
is amazing. The food is amazing. It's a lovely
atmosphere. I mean no trip toDisney is complete for us
Chris (11:54):
without a visit to homecoming absolutely right. So,
so go check it out if you get achance and go check out all of
our social medias, instagramtwitter at SCFADP. Go subscribe
to us on YouTubesupercalifragilistic awesome
Disney podcast and we hope youenjoy all that. With that we
(12:14):
hope to see you real soon.
Popular Podcasts
United States of Kennedy
United States of Kennedy is a podcast about our cultural fascination with the Kennedy dynasty. Every week, hosts Lyra Smith and George Civeris go into one aspect of the Kennedy story.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com