March 14, 2025 • 22 mins
In this week's Top 10 episode, we're reviewing our Top 10 picks for food at the 2025 EPCOT Flower and Garden Festival.
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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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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Unknown (00:01):
A super color, super or whatever the internal thing is.
Chris (00:06):
This is the super color, fragileistic, awesome Disney
Podcast, where each week wediscuss, 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.
Alejarro de las puertas, welcomeaboard Disney. Fam,
Chris (00:33):
hello out there. Disney.
Fam, this is Chris, and I'mKelli, and so this is another of
our top 10 list that we're doinghere in season 10. I'm enjoying
these. Me too. We've got a wholewe got a whole list of top 10
ideas. Yeah, yeah. I'm liking ittoo. So today, just sort of to
honor the kickoff this past weekof the International Flower and
Garden Festival at Epcot, whichyou
Kelli (00:56):
say is in the top two of all festivals is it's not. It's
a distant fourth of your distantfourth, distant fourth bananas.
I'm not, I'm not, not evenclose.
Unknown (01:13):
What's number one?
Kelli (01:16):
Food Wine, okay? Food Wine. Holidays, two, holidays,
Festival, the arts, is three.
This is a distant four. That's
Chris (01:24):
fine. You can be wrong.
So here is, you're reallygetting like two top 10s for the
price of one here, because weeach are doing our top 10.
Kelli (01:32):
So we'll do like both of our 10s, both of our nines, both
of our eight Exactly,
Chris (01:38):
exactly, you know what?
And I say
Kelli (01:40):
ladies first. Well, isn't that nice of you, especially
Chris (01:44):
if you're so close to International Women's Day.
Kelli (01:47):
Oh, you just give, give, give. Do you try? You just give,
give, give. Okay, so we'restarting with number 10, sure.
Okay, so I'm gonna start atrefreshment port for number 10,
and I'm gonna get something thatyou say don't get, and that's
going to be the poutine. It's aprovince poutine with herbs to
province seasoned french fries,goat brie, lavender, honey,
(02:13):
hazelnut, crocod and freshlavender. So I don't think
they've ever had a vegetarianpoutine. And this one's very
flowery, yeah, so this is a newdish. That's what I'm going with
for number 10.
Chris (02:32):
That's also what I went for number I know how weird
Kelli (02:36):
is that, because you're always so against if
Chris (02:40):
I had gone first, if I had gone first, yes, that being
such a gentleman, right? Yeah, Iwould have said, despite all of
my better judgment, right? I amgoing to try the poutine. So
different. It's such a differentit is. Well, also I've seen lots
of videos from the festival, andevery single video I've seen has
(03:05):
said, Get the poutine toProvence. I don't know what goat
Brie is. That's that's the thingthat makes me want to try it.
But no, I'm, I'm down for that.
The issue is always the frenchfries that come out of the
refreshment port booth. You hatethem. They're not it's because
they're not good. Typicallythey're not good. But you know
what, I'm
Kelli (03:25):
I've never had a poutine.
This will be my first everpoutine. Oh, so
Chris (03:31):
I hope it lives up even that night we made poutine here,
no because we had beef covered
Kelli (03:35):
it in beef gravy, right?
Sorry. So my options were likefrench fries with cheese curds,
which, I mean, not the worstthing, not bad. Cover it in
ranch and I'd be happy. Butstill, like,
Chris (03:49):
Yeah, I know I couldn't believe it myself when I did it.
Kelli (03:51):
Okay, all right. Well, number nine, what's your number
Chris (03:53):
nine? Okay, my number nine is that beach grub, which
is a new boot this year. Okay,the s'mores bar. See this?
Kelli (04:03):
I saw that that's adorable, a fudge
Chris (04:06):
brownie with dark chocolate toasted like, I think
it's a fudge brownie covered ina dark chocolate ganache. Then
that is covered with toastedmeringue, yeah, and then and
that is dusted with smokedgraham cracker that's new this
year. It's 550 and I seen it alot on the videos also. And
(04:27):
people are like, you don't thinkmuch about a smoked graham
cracker. You know, dust it untilyou've had
Kelli (04:32):
it. Yeah, no, I saw that one. That's not my number nine.
It's not even on my list, but Idid see it. It looks good. My
number nine is at the funnelcake booth, okay? And I'm
getting the peaches and creamfunnel cake, yeah, with powdered
sugar, vanilla ice cream,peaches whipped cream, cobbler,
crumbs and a cinnamon bourboncaramel sauce. Yeah,
Chris (04:54):
here's something that I saw that I almost went there,
and here's why. Okay, I. Ink,peaches on a funnel cake is this
has been overlooked forcenturies. Oh, it's next level.
Brilliant. Yeah, absolutely. Youwouldn't think it would be
overlooked, but I don't, Idon't, I don't remember ever
previously saying peaches on afunnel cake. But peaches on a
funnel cake is serious. It mightbe the best option for a funnel
(05:18):
cake and fruit. Yeah,
Kelli (05:20):
absolutely, 100% All right, okay, so number eight,
number eight, you mean to gofirst. You go first this time.
Okay, so I hit France at thispoint, and number number eight
for me is, is my usual beveragein France, which is the La Vie
en Rose frozen slush. This hasvodka, gray goose, La Ronge,
(05:43):
Saint Germain, elderflowerliqueur and a white and red
cranberry juices. Yeah, so I'mgonna have the La Vie en Rose
for my number eight. Rememberwhen we made that at home? I
remember it was really good. Iremember that I don't think we
use gray goose,
Unknown (05:59):
La Ronge. We certainly did use gray goose.
Kelli (06:03):
Okay, well, you made it.
So did make I
Chris (06:05):
believe you. We still got the we've never again used the
elderflower liqueur. We stillgot it. Yeah, uh, okay, my
number eight. That's what we'reon, right eight? Yep, is that
brunch cot? I saw that? Okay,I'm going with the fried
cinnamon roll bites with creamcheese frosting and candied
bacon. Okay? For 525,
Kelli (06:25):
yeah. I mean, so you didn't do the shrimp and grits.
I
Chris (06:29):
did not do the shrimp and grits. We'll find out later. You
know why?
Kelli (06:33):
Probably Ah, okay, all right, interesting. Number
seven, I'll
Chris (06:39):
go with number seven, yep, at Citrus blossom. I love a
lemon dessert anyway, so Idecided to go with the lemon
tart with lemon canned bloodorange fluid gel, Aqua fiber
meringues.
Kelli (06:58):
Look at that, which wisps with whoever thought, let's just
whip the hell out of somechickpea juice and see what
happens. And
Chris (07:05):
raspberry powder, this is all plant based, and it's five
bucks, and it's new this year. Ilike a lemon tart. I like lemon
curd.
Kelli (07:12):
You do you like a lemon dessert? That one I thought was
interesting because of the bloodorange fluid. I think it's like,
I was like, what is that? It'snot blood orange juice gel.
Chris (07:25):
It's a fluid gel.
Kelli (07:27):
Fluid gel. Yeah, I don't think so. I don't know what. I
don't think fluid. Did like theword fluid. I don't like the
word I don't like the wordfluid. I need it. I don't want
the word fluid in my dish.
Chris (07:39):
Well, um, well, I don't typically, you know, they could
have
Kelli (07:42):
just had a blood orange gel. Okay,
Chris (07:46):
right? Well, I and, you know, I'm gonna give the
aquafaba meringues a try too,but it's mainly about the lemon
curd. Okay, good for
Kelli (07:53):
you. I'm still in France, and here is where I'll be having
the beignet caramelize for rarecreme, vanilla glass, caramel
flour de cell. This is acaramelized beignet filled with
vanilla cream and glazed withcaramel flour to sell for those
(08:15):
of you who do not speak French,and so that's what I'm going to
have. Yeah,
Chris (08:21):
yeah, that was a mistake, but that's okay, whatever
Kelli (08:24):
caramel beignet is never a mistake. I've
Chris (08:27):
had it and it's it's more like a donut. It's more like,
don't, do not.
Kelli (08:31):
Yuck, my Yum, with your orange blood fluid.
Chris (08:38):
Out of order. But I do see now how, if you get those
words out of order, it's evenworse. Orange blood. Fluid is
bad. That does not sound good.
That's not
Kelli (08:49):
good. Oh, what's your number seven? Oh, was that I
went? I thought I went first.
Did you go first on that? I'mall out of whack. What was last
one you did? The fluid, thelemon curd. The curd. Okay, all
right, so then number six, andI'm first number six, I'm still
at France, where I'm having thecroissant off Fromage de chere
herbs at Ali roti. And again,for those of you who don't speak
(09:15):
French, that is a croissant withgoat cheese, herbs and roasted
garlic.
Chris (09:23):
Thank you. Thank you for those of us that don't speak to
French like you do,
Kelli (09:27):
right? I'm helpful. I'm helpful. So what was your number
six?
Chris (09:32):
I decided to go with the conch. This is a Florida fresh
the conch fritters with key limeaioli that's new this year. It's
$6.50 and I just want to havecomforters again. If
Kelli (09:45):
you hadn't gone for those, I would have, I would
have been devastated.
Chris (09:49):
I mean, with Kelli mayoli too, right? Come on, I'm so
that's one more. It's likesomebody said, What dish should
we make for Chris? I know. Andat 650 I'd probably have six of
those. Okay, I did. I did haveone honorable mention. It was
the strawberry shortcake there.
But okay, all right, I don'tthink we're doing honorable
mentions. Well, I just threw itin there without asking, Okay,
what's yours? My number
Kelli (10:11):
six was the croissant.
All from our day Chevre. You'restruggling. You're struggling to
follow the way we're doing this.
Yeah, if you had numbered them,then you would know. Okay, so
number five, you do? Number fivefirst.
Chris (10:23):
Okay, Hardin de fiestas in Mexico. Okay, I'm going with
the taco de Camaron, the crispytempura, battered shrimp and a
flour tortilla with driedhibiscus flowers and chipotle
aioli that's new this year foreight bucks. Kind of expensive
for Mexico. I think I rememberthem being fairly not, you know,
you know cheaper, but it doeshave shrimp. So, so, yeah, but
(10:46):
I'm going with that for mynumber, whatever number we're at
five,
Kelli (10:50):
I'm going to farmers feast in communicore Hall. Okay,
so farmers feast in communicoreHall has two separate menus.
They have a springtime menu, andthen they have a summer solstice
menu. Cool. I love it that theydo that. So my number five is
from the springtime menu, andthat is a warm corn cookie with
(11:12):
sweet corn, soft serve, brolletcorn, lime zest and white
chocolate.
Chris (11:20):
Wow. There's a lot going on there. There's a lot going
Kelli (11:23):
on. But I think sweet corn is underrated in desserts,
and so I'm interested in thesweet corn, coughs, cough syrup.
You know, where my head is. I'minterested in the sweet corn
soft serve, but also the warmcorn cookie. Those. Those looked
good. It
Chris (11:40):
reminds me of that episode of Great British Bake
Off when shabiro made that corn
Kelli (11:45):
the corn cake, the corn cake, yeah? And Paul didn't like
it, but I think Prue embracedit.
Chris (11:50):
I think so too, and, and I love this idea that they've
got it with the lime zest, butalso the chocolate. Yeah,
Kelli (11:59):
white chocolate. Sweeter.
Chris (12:03):
Okay, okay. So, yeah, you're next for number four.
Kelli (12:07):
Okay. So number four, I'm in World Showcase at the honey
bee Stroh menu at the honey beestro, I'm gonna have the honey
glazed cauliflower with honeyroasted carrot puree, a wild
rice pilaf, spring vegetables,honey blistered grapes and a
(12:30):
sunflower brittle.
Chris (12:32):
Yeah, like I saw that, and I thought, this has every
opportunity to be her numberone. It's
Kelli (12:38):
not my number one. And so there you go. You can see how
high the bar is for number one,for sure, but I really got
pretty excited about the honeybee stroke.
Chris (12:46):
I did too, but not for number four, not for number
four. Okay, what's your four andnumber four, I went to Magnolia
terrace where I can get thebananas foster bread pudding
with rum caramel sauce for $5 Ilove a bread pudding. Yep, I
know you do. I love breadpudding, especially if they make
it without raisins. Yeah. Andthis is a Bananas Foster, which,
(13:10):
okay, let's light some bananason fire with a little bit of
liqueur.
Kelli (13:13):
And, yeah, yeah. You remember that time we went to a
restaurant in Charlotte. Iwanted to get through this one,
so they bring the bananas fosterto the table. And you wouldn't
let me get it because youthought I because you thought I
was fat. You remember? Do youremember that the
Chris (13:26):
very first time that we celebrated your birthday
together, the first within thefirst three months of us dating,
and you called me fat? I didnot. I made you a cake at home.
I had already with my own hands,made you a cake at home, and
there were people at homewaiting to surprise you to eat
(13:49):
the cake together. And I thoughtthat if we got the bananas Fauci
table side bananas foster itwould mess up the cake. The cake
this one
Kelli (13:59):
way street, one way street, just seeing me all the
time,
Chris (14:03):
the literal, dozens of people that might be listening
to this episode.
Kelli (14:10):
I'm telling you what that waiter will never forget it. And
no,
Chris (14:13):
he won't. He was. His face was aghast.
Kelli (14:19):
He won't let me get it because he thinks
Chris (14:21):
I'm fat, just right off, right off the top. He was not
believe but he just
Kelli (14:28):
heard and what did you do? You went and married me.
Lots of bad decisions. Oh,
Chris (14:36):
lord. Okay. Number three, All right, ready. I am now going
to the refreshment outpost. Sothis is that little we usually
skip the refreshment outpost,okay, but they've got a Jamaican
beef patty featuring impossiblebeef with spicy papaya syrup. I.
(15:00):
I saw that's new this year, 675,let me tell you something Okay,
on the cruise ship that we justrecently were on, I didn't get
seconds of a lot of the thingsthat we ordered at our Oh, but
you did the Yeah, but I did ofthe empanadas because it was so
doggone good that
Kelli (15:21):
Jamaican beef is impossible, right? It
Chris (15:23):
is impossible this festival, yes. Well, then on
that cruise ship, we went toJamaica, and Julie and I got
off, and we were walking aroundlittle shops out there, and they
had a boot there that hadJamaican beef patties out there.
I didn't get one because we hadjust had breakfast, but I've
been thinking about thoseempanadas and Jamaican beef
patties ever since. So when Ihad the chance to virtually eat
(15:47):
one you can virtually, Ivirtually got it all right,
that's my number three. Okay,
Kelli (15:52):
my number three is at the swirld showcase. Okay, this is
between World Showcase andimagination pavilion. This is a
liquid nitro honey mosque,mascarpone cheesecake with fresh
honey, granulated honey andhoney Mead, blueberry compote,
(16:13):
right? So, this is a thingwhere, when you look at it on
the plate, like the the Nitromakes it look smoky. Oh, you
know, it looks like they justtook it out of nitrogen, right?
Yeah. So it looks really cool.
Now, I want to be clear again,this is not from the honey bee
stroke, but I've got a honeytheme going. Do have a honey
theme going? And so that's mynumber three. Is that the
(16:37):
mascarpone cheesecake. Okay, theliquid nitro honey, Marsh Coney
cheesecake, sweet, Okay, numbertwo, for my number two, I'm
going to the citrus blossom. Ohyeah, which is in Odyssey, okay.
This is citrus baked brie withan orange lemon marmalade,
(16:58):
limoncello macerated blueberriesand spiced Marcona almonds. So,
yeah, so I will say again, Idon't think we macerate enough
things. And so I was reallyexcited about the limoncello
macerated blueberries. Yeah,
Chris (17:22):
you know, again, that's a perfect example of one of the
dishes that people might justwalk past. But there's so much
going on with it, lot
Kelli (17:29):
going on with that. Lot going on. Okay, what's your two?
My
Chris (17:33):
number two, I'm back at the honey bee strobe. I'm going
wild for the chicken andwaffles, the crispy chicken and
honey, sweet cornbread waffle.
Yeah, I saw that cornbreadwaffle with whipped honey butter
and spicy honey.
Kelli (17:53):
We could make a cornbread waffle. That would be very
doable. It would be very
Chris (17:57):
doable, but you haven't done that yet. Haven't done it?
No, I mean, you could, I
Kelli (18:02):
could, yeah, cornbread specialty of mine.
Chris (18:04):
It is a specialty of yours. So interesting. What are
we doing here? I'll stop down atthe Chick fil A. It's
interesting. I'll get somechicken, because that's not a
specialty. Seven Bucks for that,by the way, the honey Bistro,
Kelli (18:17):
okay, all right, what's your number one? All right,
that's where we are. Number one,
Chris (18:21):
one, we are back to the beach. GRUB, okay, which is new
this year. That's where I gotthe s'mores bar. To start this
list. I'm finishing this list.
Number one is the seafood bakewith shrimp and mussels and
clams and Dooley sausage and redpotatoes and corn on the cob.
Kelli (18:46):
Is that why you didn't get the shrimp and grit? Yes,
okay, just too much. Just toomuch. Okay, yeah,
Chris (18:52):
personalized butter and a white wine broth and a grilled
piece of sour dough for 850that's a pretty good deal for
850 I think so. Man, that islike a solid 850, I mean, when I
see something like that, thatmean different seafoods. I just,
I just cannot
Kelli (19:09):
same, same,
Chris (19:11):
see now you market Tory.
You're being real mockatoryabout it. But, man, shrimp,
muscles, clams, sausage, yeah,yeah. Oh, my favorite things for
seafood person,
Kelli (19:22):
it's absolutely so my number one is back at the
farmer's feast in communicoreHall this time for the summer
solstice menu. And I'm gonnahave the heirloom tomatoes and
fresh mozzarella with shallotvinaigrette, sourdough croutons,
pesto, micro basil and balsamicpearls. That's what made it
(19:45):
number one. That's right, I lovea good boba, and now you have
given me balsamic pearls thattook it over the edge. That's
what put it in number one.
Chris (19:53):
I gotta tell you, you could, you could put balsamic
pearls on literally anything.
Thing I said on this list,
Kelli (20:01):
yeah, you would have
Chris (20:03):
be for it,
Kelli (20:04):
except for this one, because it's covered in heirloom
tomatoes. I
Chris (20:07):
mean, they ruined it with that, with the heirloom
tomatoes, yeah, any kind oftomatoes like
Kelli (20:13):
I hear you, yeah? So that's my number one, balsamic
Chris (20:16):
pearls. Balsamic pearls is strong. Yeah. I
Kelli (20:19):
think it's interesting. I think it's interesting that we
had only one that was the same.
I'm honestly surprised we hadany, yeah, but I do think it's
interesting that we
Chris (20:29):
had one and it was the poutine that I get, literally
floor. I'll be honest, I was alittle surprised how hard it was
for me to come up with with 10that I would like? Yeah, I gotta
add those 10, right?
Kelli (20:44):
Same, which is why I would like to say again that the
Flower and Garden is a distantforce. Well,
Unknown (20:49):
we'll do this again
Kelli (20:50):
for the food and wine, and we'll struggle. I will
absolutely struggle. I will too.
I will struggle. There'll be somany honorable mentions. You
won't know what to see, because
Chris (21:02):
there'll be so many Yes, yeah, yeah, well, you screwed up
with that vignette. Anyway,folks, you know, it's not
overrated, though. Our podcast,if you love it as much as we do,
run out to wherever you get yourpodcast, hit a five star review
there, and if it allows you tomake a an actual review, do a
(21:24):
five star rating. If it lets youdo a review, put one of those in
there. That's gonna bring morepeople to the
Kelli (21:29):
show. Absolutely. And if you're looking for more things
Disney, visit SCF, adp.com,that's s for Super, C for Kelli,
F for fragileistic. A forawesome, D for Disney, P for
podcasts. That's
Chris (21:40):
right. Join us next week when we talk about who knows,
because we don't make thesethings up until the Boling week,
and join us on the socials, onInstagram, at SCF, ADP, we would
love to have you join us in theconversation, and with that, we
will see you real soon. You.
A super color, super or whatever the internal thing is.
Chris (00:06):
This is the super color, fragileistic, awesome Disney
Podcast, where each week wediscuss, 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.
Alejarro de las puertas, welcomeaboard Disney. Fam,
Chris (00:33):
hello out there. Disney.
Fam, this is Chris, and I'mKelli, and so this is another of
our top 10 list that we're doinghere in season 10. I'm enjoying
these. Me too. We've got a wholewe got a whole list of top 10
ideas. Yeah, yeah. I'm liking ittoo. So today, just sort of to
honor the kickoff this past weekof the International Flower and
Garden Festival at Epcot, whichyou
Kelli (00:56):
say is in the top two of all festivals is it's not. It's
a distant fourth of your distantfourth, distant fourth bananas.
I'm not, I'm not, not evenclose.
Unknown (01:13):
What's number one?
Kelli (01:16):
Food Wine, okay? Food Wine. Holidays, two, holidays,
Festival, the arts, is three.
This is a distant four. That's
Chris (01:24):
fine. You can be wrong.
So here is, you're reallygetting like two top 10s for the
price of one here, because weeach are doing our top 10.
Kelli (01:32):
So we'll do like both of our 10s, both of our nines, both
of our eight Exactly,
Chris (01:38):
exactly, you know what?
And I say
Kelli (01:40):
ladies first. Well, isn't that nice of you, especially
Chris (01:44):
if you're so close to International Women's Day.
Kelli (01:47):
Oh, you just give, give, give. Do you try? You just give,
give, give. Okay, so we'restarting with number 10, sure.
Okay, so I'm gonna start atrefreshment port for number 10,
and I'm gonna get something thatyou say don't get, and that's
going to be the poutine. It's aprovince poutine with herbs to
province seasoned french fries,goat brie, lavender, honey,
(02:13):
hazelnut, crocod and freshlavender. So I don't think
they've ever had a vegetarianpoutine. And this one's very
flowery, yeah, so this is a newdish. That's what I'm going with
for number 10.
Chris (02:32):
That's also what I went for number I know how weird
Kelli (02:36):
is that, because you're always so against if
Chris (02:40):
I had gone first, if I had gone first, yes, that being
such a gentleman, right? Yeah, Iwould have said, despite all of
my better judgment, right? I amgoing to try the poutine. So
different. It's such a differentit is. Well, also I've seen lots
of videos from the festival, andevery single video I've seen has
(03:05):
said, Get the poutine toProvence. I don't know what goat
Brie is. That's that's the thingthat makes me want to try it.
But no, I'm, I'm down for that.
The issue is always the frenchfries that come out of the
refreshment port booth. You hatethem. They're not it's because
they're not good. Typicallythey're not good. But you know
what, I'm
Kelli (03:25):
I've never had a poutine.
This will be my first everpoutine. Oh, so
Chris (03:31):
I hope it lives up even that night we made poutine here,
no because we had beef covered
Kelli (03:35):
it in beef gravy, right?
Sorry. So my options were likefrench fries with cheese curds,
which, I mean, not the worstthing, not bad. Cover it in
ranch and I'd be happy. Butstill, like,
Chris (03:49):
Yeah, I know I couldn't believe it myself when I did it.
Kelli (03:51):
Okay, all right. Well, number nine, what's your number
Chris (03:53):
nine? Okay, my number nine is that beach grub, which
is a new boot this year. Okay,the s'mores bar. See this?
Kelli (04:03):
I saw that that's adorable, a fudge
Chris (04:06):
brownie with dark chocolate toasted like, I think
it's a fudge brownie covered ina dark chocolate ganache. Then
that is covered with toastedmeringue, yeah, and then and
that is dusted with smokedgraham cracker that's new this
year. It's 550 and I seen it alot on the videos also. And
(04:27):
people are like, you don't thinkmuch about a smoked graham
cracker. You know, dust it untilyou've had
Kelli (04:32):
it. Yeah, no, I saw that one. That's not my number nine.
It's not even on my list, but Idid see it. It looks good. My
number nine is at the funnelcake booth, okay? And I'm
getting the peaches and creamfunnel cake, yeah, with powdered
sugar, vanilla ice cream,peaches whipped cream, cobbler,
crumbs and a cinnamon bourboncaramel sauce. Yeah,
Chris (04:54):
here's something that I saw that I almost went there,
and here's why. Okay, I. Ink,peaches on a funnel cake is this
has been overlooked forcenturies. Oh, it's next level.
Brilliant. Yeah, absolutely. Youwouldn't think it would be
overlooked, but I don't, Idon't, I don't remember ever
previously saying peaches on afunnel cake. But peaches on a
funnel cake is serious. It mightbe the best option for a funnel
(05:18):
cake and fruit. Yeah,
Kelli (05:20):
absolutely, 100% All right, okay, so number eight,
number eight, you mean to gofirst. You go first this time.
Okay, so I hit France at thispoint, and number number eight
for me is, is my usual beveragein France, which is the La Vie
en Rose frozen slush. This hasvodka, gray goose, La Ronge,
(05:43):
Saint Germain, elderflowerliqueur and a white and red
cranberry juices. Yeah, so I'mgonna have the La Vie en Rose
for my number eight. Rememberwhen we made that at home? I
remember it was really good. Iremember that I don't think we
use gray goose,
Unknown (05:59):
La Ronge. We certainly did use gray goose.
Kelli (06:03):
Okay, well, you made it.
So did make I
Chris (06:05):
believe you. We still got the we've never again used the
elderflower liqueur. We stillgot it. Yeah, uh, okay, my
number eight. That's what we'reon, right eight? Yep, is that
brunch cot? I saw that? Okay,I'm going with the fried
cinnamon roll bites with creamcheese frosting and candied
bacon. Okay? For 525,
Kelli (06:25):
yeah. I mean, so you didn't do the shrimp and grits.
I
Chris (06:29):
did not do the shrimp and grits. We'll find out later. You
know why?
Kelli (06:33):
Probably Ah, okay, all right, interesting. Number
seven, I'll
Chris (06:39):
go with number seven, yep, at Citrus blossom. I love a
lemon dessert anyway, so Idecided to go with the lemon
tart with lemon canned bloodorange fluid gel, Aqua fiber
meringues.
Kelli (06:58):
Look at that, which wisps with whoever thought, let's just
whip the hell out of somechickpea juice and see what
happens. And
Chris (07:05):
raspberry powder, this is all plant based, and it's five
bucks, and it's new this year. Ilike a lemon tart. I like lemon
curd.
Kelli (07:12):
You do you like a lemon dessert? That one I thought was
interesting because of the bloodorange fluid. I think it's like,
I was like, what is that? It'snot blood orange juice gel.
Chris (07:25):
It's a fluid gel.
Kelli (07:27):
Fluid gel. Yeah, I don't think so. I don't know what. I
don't think fluid. Did like theword fluid. I don't like the
word I don't like the wordfluid. I need it. I don't want
the word fluid in my dish.
Chris (07:39):
Well, um, well, I don't typically, you know, they could
have
Kelli (07:42):
just had a blood orange gel. Okay,
Chris (07:46):
right? Well, I and, you know, I'm gonna give the
aquafaba meringues a try too,but it's mainly about the lemon
curd. Okay, good for
Kelli (07:53):
you. I'm still in France, and here is where I'll be having
the beignet caramelize for rarecreme, vanilla glass, caramel
flour de cell. This is acaramelized beignet filled with
vanilla cream and glazed withcaramel flour to sell for those
(08:15):
of you who do not speak French,and so that's what I'm going to
have. Yeah,
Chris (08:21):
yeah, that was a mistake, but that's okay, whatever
Kelli (08:24):
caramel beignet is never a mistake. I've
Chris (08:27):
had it and it's it's more like a donut. It's more like,
don't, do not.
Kelli (08:31):
Yuck, my Yum, with your orange blood fluid.
Chris (08:38):
Out of order. But I do see now how, if you get those
words out of order, it's evenworse. Orange blood. Fluid is
bad. That does not sound good.
That's not
Kelli (08:49):
good. Oh, what's your number seven? Oh, was that I
went? I thought I went first.
Did you go first on that? I'mall out of whack. What was last
one you did? The fluid, thelemon curd. The curd. Okay, all
right, so then number six, andI'm first number six, I'm still
at France, where I'm having thecroissant off Fromage de chere
herbs at Ali roti. And again,for those of you who don't speak
(09:15):
French, that is a croissant withgoat cheese, herbs and roasted
garlic.
Chris (09:23):
Thank you. Thank you for those of us that don't speak to
French like you do,
Kelli (09:27):
right? I'm helpful. I'm helpful. So what was your number
six?
Chris (09:32):
I decided to go with the conch. This is a Florida fresh
the conch fritters with key limeaioli that's new this year. It's
$6.50 and I just want to havecomforters again. If
Kelli (09:45):
you hadn't gone for those, I would have, I would
have been devastated.
Chris (09:49):
I mean, with Kelli mayoli too, right? Come on, I'm so
that's one more. It's likesomebody said, What dish should
we make for Chris? I know. Andat 650 I'd probably have six of
those. Okay, I did. I did haveone honorable mention. It was
the strawberry shortcake there.
But okay, all right, I don'tthink we're doing honorable
mentions. Well, I just threw itin there without asking, Okay,
what's yours? My number
Kelli (10:11):
six was the croissant.
All from our day Chevre. You'restruggling. You're struggling to
follow the way we're doing this.
Yeah, if you had numbered them,then you would know. Okay, so
number five, you do? Number fivefirst.
Chris (10:23):
Okay, Hardin de fiestas in Mexico. Okay, I'm going with
the taco de Camaron, the crispytempura, battered shrimp and a
flour tortilla with driedhibiscus flowers and chipotle
aioli that's new this year foreight bucks. Kind of expensive
for Mexico. I think I rememberthem being fairly not, you know,
you know cheaper, but it doeshave shrimp. So, so, yeah, but
(10:46):
I'm going with that for mynumber, whatever number we're at
five,
Kelli (10:50):
I'm going to farmers feast in communicore Hall. Okay,
so farmers feast in communicoreHall has two separate menus.
They have a springtime menu, andthen they have a summer solstice
menu. Cool. I love it that theydo that. So my number five is
from the springtime menu, andthat is a warm corn cookie with
(11:12):
sweet corn, soft serve, brolletcorn, lime zest and white
chocolate.
Chris (11:20):
Wow. There's a lot going on there. There's a lot going
Kelli (11:23):
on. But I think sweet corn is underrated in desserts,
and so I'm interested in thesweet corn, coughs, cough syrup.
You know, where my head is. I'minterested in the sweet corn
soft serve, but also the warmcorn cookie. Those. Those looked
good. It
Chris (11:40):
reminds me of that episode of Great British Bake
Off when shabiro made that corn
Kelli (11:45):
the corn cake, the corn cake, yeah? And Paul didn't like
it, but I think Prue embracedit.
Chris (11:50):
I think so too, and, and I love this idea that they've
got it with the lime zest, butalso the chocolate. Yeah,
Kelli (11:59):
white chocolate. Sweeter.
Chris (12:03):
Okay, okay. So, yeah, you're next for number four.
Kelli (12:07):
Okay. So number four, I'm in World Showcase at the honey
bee Stroh menu at the honey beestro, I'm gonna have the honey
glazed cauliflower with honeyroasted carrot puree, a wild
rice pilaf, spring vegetables,honey blistered grapes and a
(12:30):
sunflower brittle.
Chris (12:32):
Yeah, like I saw that, and I thought, this has every
opportunity to be her numberone. It's
Kelli (12:38):
not my number one. And so there you go. You can see how
high the bar is for number one,for sure, but I really got
pretty excited about the honeybee stroke.
Chris (12:46):
I did too, but not for number four, not for number
four. Okay, what's your four andnumber four, I went to Magnolia
terrace where I can get thebananas foster bread pudding
with rum caramel sauce for $5 Ilove a bread pudding. Yep, I
know you do. I love breadpudding, especially if they make
it without raisins. Yeah. Andthis is a Bananas Foster, which,
(13:10):
okay, let's light some bananason fire with a little bit of
liqueur.
Kelli (13:13):
And, yeah, yeah. You remember that time we went to a
restaurant in Charlotte. Iwanted to get through this one,
so they bring the bananas fosterto the table. And you wouldn't
let me get it because youthought I because you thought I
was fat. You remember? Do youremember that the
Chris (13:26):
very first time that we celebrated your birthday
together, the first within thefirst three months of us dating,
and you called me fat? I didnot. I made you a cake at home.
I had already with my own hands,made you a cake at home, and
there were people at homewaiting to surprise you to eat
(13:49):
the cake together. And I thoughtthat if we got the bananas Fauci
table side bananas foster itwould mess up the cake. The cake
this one
Kelli (13:59):
way street, one way street, just seeing me all the
time,
Chris (14:03):
the literal, dozens of people that might be listening
to this episode.
Kelli (14:10):
I'm telling you what that waiter will never forget it. And
no,
Chris (14:13):
he won't. He was. His face was aghast.
Kelli (14:19):
He won't let me get it because he thinks
Chris (14:21):
I'm fat, just right off, right off the top. He was not
believe but he just
Kelli (14:28):
heard and what did you do? You went and married me.
Lots of bad decisions. Oh,
Chris (14:36):
lord. Okay. Number three, All right, ready. I am now going
to the refreshment outpost. Sothis is that little we usually
skip the refreshment outpost,okay, but they've got a Jamaican
beef patty featuring impossiblebeef with spicy papaya syrup. I.
(15:00):
I saw that's new this year, 675,let me tell you something Okay,
on the cruise ship that we justrecently were on, I didn't get
seconds of a lot of the thingsthat we ordered at our Oh, but
you did the Yeah, but I did ofthe empanadas because it was so
doggone good that
Kelli (15:21):
Jamaican beef is impossible, right? It
Chris (15:23):
is impossible this festival, yes. Well, then on
that cruise ship, we went toJamaica, and Julie and I got
off, and we were walking aroundlittle shops out there, and they
had a boot there that hadJamaican beef patties out there.
I didn't get one because we hadjust had breakfast, but I've
been thinking about thoseempanadas and Jamaican beef
patties ever since. So when Ihad the chance to virtually eat
(15:47):
one you can virtually, Ivirtually got it all right,
that's my number three. Okay,
Kelli (15:52):
my number three is at the swirld showcase. Okay, this is
between World Showcase andimagination pavilion. This is a
liquid nitro honey mosque,mascarpone cheesecake with fresh
honey, granulated honey andhoney Mead, blueberry compote,
(16:13):
right? So, this is a thingwhere, when you look at it on
the plate, like the the Nitromakes it look smoky. Oh, you
know, it looks like they justtook it out of nitrogen, right?
Yeah. So it looks really cool.
Now, I want to be clear again,this is not from the honey bee
stroke, but I've got a honeytheme going. Do have a honey
theme going? And so that's mynumber three. Is that the
(16:37):
mascarpone cheesecake. Okay, theliquid nitro honey, Marsh Coney
cheesecake, sweet, Okay, numbertwo, for my number two, I'm
going to the citrus blossom. Ohyeah, which is in Odyssey, okay.
This is citrus baked brie withan orange lemon marmalade,
(16:58):
limoncello macerated blueberriesand spiced Marcona almonds. So,
yeah, so I will say again, Idon't think we macerate enough
things. And so I was reallyexcited about the limoncello
macerated blueberries. Yeah,
Chris (17:22):
you know, again, that's a perfect example of one of the
dishes that people might justwalk past. But there's so much
going on with it, lot
Kelli (17:29):
going on with that. Lot going on. Okay, what's your two?
My
Chris (17:33):
number two, I'm back at the honey bee strobe. I'm going
wild for the chicken andwaffles, the crispy chicken and
honey, sweet cornbread waffle.
Yeah, I saw that cornbreadwaffle with whipped honey butter
and spicy honey.
Kelli (17:53):
We could make a cornbread waffle. That would be very
doable. It would be very
Chris (17:57):
doable, but you haven't done that yet. Haven't done it?
No, I mean, you could, I
Kelli (18:02):
could, yeah, cornbread specialty of mine.
Chris (18:04):
It is a specialty of yours. So interesting. What are
we doing here? I'll stop down atthe Chick fil A. It's
interesting. I'll get somechicken, because that's not a
specialty. Seven Bucks for that,by the way, the honey Bistro,
Kelli (18:17):
okay, all right, what's your number one? All right,
that's where we are. Number one,
Chris (18:21):
one, we are back to the beach. GRUB, okay, which is new
this year. That's where I gotthe s'mores bar. To start this
list. I'm finishing this list.
Number one is the seafood bakewith shrimp and mussels and
clams and Dooley sausage and redpotatoes and corn on the cob.
Kelli (18:46):
Is that why you didn't get the shrimp and grit? Yes,
okay, just too much. Just toomuch. Okay, yeah,
Chris (18:52):
personalized butter and a white wine broth and a grilled
piece of sour dough for 850that's a pretty good deal for
850 I think so. Man, that islike a solid 850, I mean, when I
see something like that, thatmean different seafoods. I just,
I just cannot
Kelli (19:09):
same, same,
Chris (19:11):
see now you market Tory.
You're being real mockatoryabout it. But, man, shrimp,
muscles, clams, sausage, yeah,yeah. Oh, my favorite things for
seafood person,
Kelli (19:22):
it's absolutely so my number one is back at the
farmer's feast in communicoreHall this time for the summer
solstice menu. And I'm gonnahave the heirloom tomatoes and
fresh mozzarella with shallotvinaigrette, sourdough croutons,
pesto, micro basil and balsamicpearls. That's what made it
(19:45):
number one. That's right, I lovea good boba, and now you have
given me balsamic pearls thattook it over the edge. That's
what put it in number one.
Chris (19:53):
I gotta tell you, you could, you could put balsamic
pearls on literally anything.
Thing I said on this list,
Kelli (20:01):
yeah, you would have
Chris (20:03):
be for it,
Kelli (20:04):
except for this one, because it's covered in heirloom
tomatoes. I
Chris (20:07):
mean, they ruined it with that, with the heirloom
tomatoes, yeah, any kind oftomatoes like
Kelli (20:13):
I hear you, yeah? So that's my number one, balsamic
Chris (20:16):
pearls. Balsamic pearls is strong. Yeah. I
Kelli (20:19):
think it's interesting. I think it's interesting that we
had only one that was the same.
I'm honestly surprised we hadany, yeah, but I do think it's
interesting that we
Chris (20:29):
had one and it was the poutine that I get, literally
floor. I'll be honest, I was alittle surprised how hard it was
for me to come up with with 10that I would like? Yeah, I gotta
add those 10, right?
Kelli (20:44):
Same, which is why I would like to say again that the
Flower and Garden is a distantforce. Well,
Unknown (20:49):
we'll do this again
Kelli (20:50):
for the food and wine, and we'll struggle. I will
absolutely struggle. I will too.
I will struggle. There'll be somany honorable mentions. You
won't know what to see, because
Chris (21:02):
there'll be so many Yes, yeah, yeah, well, you screwed up
with that vignette. Anyway,folks, you know, it's not
overrated, though. Our podcast,if you love it as much as we do,
run out to wherever you get yourpodcast, hit a five star review
there, and if it allows you tomake a an actual review, do a
(21:24):
five star rating. If it lets youdo a review, put one of those in
there. That's gonna bring morepeople to the
Kelli (21:29):
show. Absolutely. And if you're looking for more things
Disney, visit SCF, adp.com,that's s for Super, C for Kelli,
F for fragileistic. A forawesome, D for Disney, P for
podcasts. That's
Chris (21:40):
right. Join us next week when we talk about who knows,
because we don't make thesethings up until the Boling week,
and join us on the socials, onInstagram, at SCF, ADP, we would
love to have you join us in theconversation, and with that, we
will see you real soon. You.
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