✨ DIZPod Preview: 2025 EPCOT International Food & Wine Festival Guide 🍷🌍

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:08):
You are now listening to a member of the Disney Podcast
Family. Head over to Disney Podcast
Family on Instagram to see all the latest posts for this show
and links to other great Disney podcasts.
Hello and welcome everyone to the Disney Pod.
Lawrence. I don't even care if the what
episode this is because this is got to be my favorite episode

(00:30):
year after year. Just like the song says, I'm so
excited for this. It's food and wine, man.
And I felt like we had a really big pause in between festivals
this time and we didn't really know what that was like for
quite some time. And I would actually say it was

(00:51):
just about the right time because I think it's I think
it's perfect. So Disney keep doing that.
I know they can't do it for every festival, but this was it
was a nice break. But after that last to Epcot, it
was kind of like, OK, I think it's time to infuse something
fresh into Epcot. And you were done.

(01:14):
You were done with diet. Epcot.
Yes, I was done with diet Epcot.I lost so much weight.
Now I'm ready to hack it back back on again.
Welcome everyone for listening live and watching live.
You are part of mini history every single Tuesdays because
you're part of our live studio audience and we really

(01:37):
appreciate that we do this live because we do it for you.
We actually didn't do this live at one point and you all asked
for it. So here we are and here you are.
This does end up on Apple Music,Spotify, iHeartRadio and Amazon
and we're proud to be part of. Do you ever think that you would
be part of like on iHeartRadio podcast or Apple or?

(01:59):
Absolutely not didn't I mean none of this YouTube, none of
it, You know, since since you said that I'm going to I'm going
to bring up a comment that I gottoday because I thought it was
just killer to get that kind of a comment.
So we use a program called ECAM to run the show.

(02:23):
And the there there's a Facebookgroup for ECAM producers.
And so I, they, they post sometimes, you know, hey, let's
see what you're working on, you know, post an episode of your
shows or what, whatever you're producing.
So I posted the monorail report,an episode of the monorail

(02:46):
report and I just said love using ECAM for my, my new show.
And the admin of the group whichworks for Ecamp responded and
said this is phenomenal content.So glad you shared you got a new
sub and fan. The way you design your logo is
so perfect and this whole news vibe is perfect for your
content. Great job.

(03:07):
And I, you know, I just thought that that was amazing for them
to acknowledge, you know, some of the hard work that we put
into producing what we do. And you know, goes back to
finding out that the show was inthe top 10 Disney podcast.
Like what, how we're just, we'rejust a couple of guys talking

(03:29):
Disney. How does that happen?
You know, and apparently the waywe're doing it is working.
So we appreciate everybody that tunes in, everybody that
listens, watches the replay, anything like that.
We we certainly appreciate it because we couldn't get there
without all of you. Totally agree with that for

(03:51):
sure. So the Food and Wine Festival
2025 International Food and WineFestival kicks off this
Thursdays. That brings us to August 28th,
2025. We will be there on August 8th,
20th, 2025 in the evening. So definitely tune in for that

(04:14):
over at Living in This on our channel over there.
And we're going to, we're going to start attacking these food
booths, show you all the merch and everything.
And and then we're going to do it again on Saturdays.
We'll bring Tammy and Jacob and we're going to tear into some
foods. And Lawrence, I think I have a
record number of things on my favorites list to try.

(04:37):
So yeah, and I'm going to do this thing for you and everyone
listening. We're going to rate each booth
before we even get there, like apre rating.
OK, you know, is it going to is it going to be 1 star, two
stars, three stars? But we'll have to preface it
because some places don't have three items to.
Eat true. I'll prep.

(04:58):
I'll tell you how many stars they got and how many foods are
available. So this show, I was putting it
together, putting all the slidesin, and the number of slides
just kept going up. Talk about a record-breaking
show. Yeah, you're part of history.
Because this is the most slides I've ever done in a show.

(05:24):
So much so that I had to do it adifferent way than I normally
put it in to the show to run it so it actually will work out
better. But yeah, if I would have done
it the old way, it'd have been like loading 100 pictures in and
that would not have been fun. So, yeah, this is this is a big

(05:45):
one. We see a lot of a lot of the
normal cast here. We appreciate all of you tuning
in. I see and saying hello, Steve
and Tony Roderick. Roderick, let me tell you, I
know Roderick is excited for this one.
He's he's probably standing at the gate of Epcot right now

(06:06):
waiting to get in because this is a this is this is a big one.
He's he said he waited all year for for food and wine.
So definitely excited to see this one.
A lot of new foods too. There were, there was a good
group of new food. So I'm I'm interested to see

(06:29):
what Corey's favorites are and if they are new foods or like
some returning favorites. So we're we'll dive in, dive
into that. I did notate on each of the
items whether they're new or whether they are new and if not

(06:51):
then they are returning items. Lots of returning items, of
course, and we do love that, butwe also want a mix of originals,
so we'll see what the balance isand new and original.
And before we go into just, I feel like, and I could be wrong,
but I feel like there's a good amount of new items this year.

(07:15):
Same with the Halloween party and the festival that we had
before that. I think that they just, I think
they're starting to ramp up their food.
You know, somebody over there inculinary is like, no, no, no,
we're going to, we're going to try this and see if it works.
That's what I'm guessing. I think every booth should have

(07:37):
at least one new item like required, you know, even even
even. OK, so with that said, you say,
Oh well. But you know, there could be a
couple favorites that could really disappoint people.
Well, that, my friend, is what? Oh, I'm going blank.
I'm just going blank. Our new area, our new area over

(07:59):
there where we have goofies. Yeah, Communicore, that's what
Communicore's for. Let's put the top, the top
favorite items of the festival of festivals past in there and
then we don't have to worry about that.
So I think so. There was also I didn't see any,
I don't think because I started putting the show together a

(08:21):
while ago, but I don't remember seeing anything for Communicore.
No. And I'm trying to think, has it
ever really been listed officially, you would think?
Yeah, I thought when it was festival favorites it was
listed, but yeah. So now that now that makes me

(08:45):
wonder what they're doing with with Communicore.
Because the kids summer ends, cool kids summer ends on the
1st. So they they must have a plan.
Yeah, there's, there's obviouslythere's got to be something in
there. It's got to be something.
Yeah. You know.
All right, let's jump into it. All right, so food and wine, as

(09:14):
Corey said, starts August 28th and runs to November 22nd.
This is the longest festival, right?
Even in the shorter time, isn't it?
Isn't this longer than Flower and Garden?
I would guess so. We'd have to look back on the
dates from this past. Flower and Garden.

(09:35):
Yeah, it might be close because they're talking end of August,
so it's really September and wow, it's kind of feels short.
It's it's going to feel short because it's back to its normal
time. Oh man, if you think about this,
forget about August, all of September, 3 weeks in November.
So we're looking at like 7 weeks.

(09:57):
Well, you got October. Yeah, like 11 weeks.
Oh, I don't know my months. OK, I forgot about that.
Finley's in first grade. She can help you.
I'm. I might not be smarter than a
first grader. I mean, but still it excuse me,
it is shorter than it normally is.

(10:20):
Hey, by the way, I we're not doing news tonight, but I, I was
looking at the screen and it reminded me, did you hear the
news today? I'm going to say I haven't heard
any Disney news today. Remy's Ratatouille Adventure in
Paris, closing in October, reopening in the spring.

(10:42):
They are taking it from 3D to 2D.
Why are we doing this now? You give me a soapbox, man.
There's so many rides, attractions that start in 3D and
then they go down to 2D. So I'm going to go out on a limb
and be the first to say this. I think there could be more to

(11:05):
follow. And you want to know what I
think it'll be? You want to know what I think
it'll be? Sadly, Flight of Passage.
I knew you were going to say that.
You heard it here first, folks. I think you did.
If you heard it somewhere else, let me know in chat.
But you heard it here first, because what happens is Disney
paid so much money for those glasses, and to replace them

(11:27):
would be super expensive over and over and over again.
And there might come a point where Disney's like, yeah, we're
just not buying more glasses, and we're going to change this
out and be two D And I would hope and we'll get back to food
and wine, everybody. And I would just hope that that
would not happen because if there's a ride that should not
be 2D, it is Flight of Passage. Yeah, it.

(11:51):
Is I agree. I mean, even Remy isn't going to
feel right. I don't know, I, I think when I
think of Remy, I think that the,the set pieces, the props and
all of that overshadows the 3D of the scenes.

(12:13):
So I think that changing it to 2D real, I've watched it without
wearing my, my 3D glasses. So, so I, I, I think it'll be, I
think it'll be OK. So it really shouldn't take that
long to change it from 3D to 2D.But they're also doing an

(12:35):
enhanced cue, with a new scene depicting A Parisian artist
studio teeming with details and accessories, such as canvases on
the wall, paint splatters and a fruit basket that may well whet
the appetite of the adorable rats in the neighborhood.
Technical upgrades and scenic enhancements and new prompts and

(12:56):
enhanced projections. So that's why it's taking.
It's going to take four or five months to do all that.
OK. Do you think that that'll roll
over to us or they'll just leaveours alone?
So I was talking to goofy guy about it and he's like, I would
be OK if that happened. And I said I just don't think

(13:18):
it's going to happen yet becauseours is newer, but I think it
might happen. It it's being they've tested
this over there in Paris. In fact, our newest channel on
the DSN, Murray's Adventures says they haven't used the last
season months. So they've they've been, yeah,
they've been, they've been testing it for for a while.

(13:40):
So and it's being well received.So I think that you're right,
though, about Remy's Ratatouille, though, that the
way it's designed and the set pieces of it, as soon as you
come off a screen and you turn around, boom, you're in the
kitchen. It's amazing to see what you're
seeing. If you're in the hallway, you
see the tips of screws that havecome through the woodwork and

(14:03):
you see metal electrical conduit.
So yeah, that is one that I think you could really get away
with by doing that. You shocked me for a second
there. But do not do it with flight of
passage. Do not do it with flight of
passage. Could you get away with it?
You probably could, because we buy into Sauron, right?

(14:23):
Sauron's not 3D, and it should be, but it's.
Not should be 3D. If you jump over to Universal 2
when you do the minions ride, that was 3D at one point and now
it went to over the last few years it's been 2D.
Did you know that the minions? Ride.
Yeah, well, you, yeah, yeah, thethe shoot just gave me what the

(14:46):
exact name of it is. Not the, but the meanings, right
one. No, the one where you shrink
down and become a mean. Guy.
Yeah, yeah. The the main one, the original
that used to be 3D and then we just went in one day and it
wasn't and. No, I've only done that ride
once. I don't know if it was 3D when I
was when I wrote it or not. And I still complain about it

(15:08):
like I would rather it be 3 DI. I'll leave going Man, I I like
this ride, but I really wish it was 3D again, you know, so and
and Jacob, Jacob just mentioned this, I think, and I don't even
know where he got it from or if it was truly true, but you know,
he's like Ah, you know, I think people are getting sick on it
with the 3D. So I don't think with the people

(15:30):
like that and do something like that.
But anyway, good news. Yeah.
So there you go. A little bit of news this
morning that came out. News.
I actually did a a a short, saidbreaking news.
You should record me for that, for the monorail report when you

(15:51):
you have breaking news or something.
Breaking news. All right, so let's let's start
out. Obviously we've got a lot of
food to cover, but we're going to cover the other items in this
festival. So you do have the Remy's hide

(16:12):
and squeak. That is the scavenger hunt.
You'll see you're looking for Remy normally at the top of food
booths as they are showing there.
I feel like this one it's one ofthe hardest ones to to find.
Cuz he's so tiny. Cuz he's so small and sometimes

(16:34):
he's up high and sometimes he's down low.
Yeah, there's, there's a lot going on there, yeah.
So I love doing these and we have our live studio audience.
What do you all think when theseare done live, it does it
translate well into live streams?
I was talking to Tammy about this and I was like, you know,
I'd like to do that this year onstream at some point in the

(16:55):
festival. And I just don't know.
Do you think it does, Lawrence? Does it translate well for us to
go out there and try to look forthem and the cameras panning all
over the place and we're searching, is it worth doing
live? Does it?
Is it good content? For me, I I remember watching

(17:15):
you and I think another streamerthat did it.
I don't remember which one it was that you did, but yeah, I, I
thought it, I thought it became more of a game that all of the
audience was involved in and invested in, you know, because
then it's kind of a race againstthe clock, you know, because

(17:37):
they don't want to hold hold youup, but you also want to keep
the stream moving. And it's like, can we find it in
enough time? So for me, I would, I would say
yeah. I mean, we do it every year or
every time we're there that there's a festival because
family with dishonest if we didn't if we went to Epcot.

(18:00):
You can let us know and chat or you can let us know in the
comments on the Dis Pod channel and let us know what you think
and we'll consider it. And you know, based on
Lawrence's feedback, maybe we put a time limit on it.
Can we finish this in one hour? Like what?
Whatever we think a a challenging time but doable is
to finish it. You know, can we do it in an
hour? Can we do it in whatever 90

(18:21):
minutes? Yeah.
Maybe we could figure it out 'cause I'd like to do it,
probably. Good idea.
They'll like see them and chat and Gilnack wants to know, you
know, do the, do you think they'll change Star Tours to,
to, you know, take 3D away? I don't think so.
I I think that that's a ride that's just always been 3D and

(18:41):
for decades and it'll just stay that way.
I wish that they would make Smugglers run 3D.
You know what I forgot about Smugglers run that the engineer
will actually choose the journey.
That's going to be amazing. Now people, you know, more
people will want to be the engineer where you can choose

(19:02):
the destiny. And did you know not only do you
get to choose the Destiny, there'll be multiple paths
within that destiny? I'm I'm I'm locking where this
is going. Yeah, it's not just like pick
Tatooine and this is the path we're going.
No, I pick Tatooine and we couldgo one of three ways at least.
I don't even know how many thereare so can't wait to do that.

(19:22):
It's going to be fun. Yeah.
All right. So also starting September 2nd,
you'll have Pluto's Pumpkin Pursuit as we go into the fall
until the Halloween season. You'll be able to do this
scavenger hunt as well starting September 2nd.

(19:43):
So these are the painted pumpkins that you'll see all
through World Showcase. So you'll have two going on.
So you do have that for the festival, the holidays, because
you have two there. You have you have two for this
one and then 2 during Easter, flower and garden and and the
Easter one. OK, so you have the E to the B

(20:07):
concert series. This is a big one every year.
I don't is. Do you think this is the biggest
series of? Of the concert series, I think
you have more big names this one.
I think so. I agree.
I think the bigger names as a whole come out for this one.

(20:27):
Yeah, yeah. Boys to men, boys to men are
always there. Boys to men, Yeah.
So you can see the schedule here.
So they got to start off with Jodi, Jodi Fatone, You have
Katie Tunstall. There is new Starship is
returning. Sheila E is returning, Ben

(20:49):
Rector, he's new. Tiffany is back.
Baha Men is coming in from my birthday.
A band called TBD. ABCTBDB.
D The Wanted 2 point. O the Fray, some little group

(21:12):
named Hanson. Yeah, I think they had some kind
of hit back in the 80s or something.
Yeah, yeah. Who was saying Smash Mouth, Big
Bad, Voodoo Daddy Boys to Men, The Beach Boys and Jordan Sparks
are new, as well as Bowling For Soup.
So they're ending the series with three acts that are that

(21:36):
are new. And Jordan Sparks, she's she's
pretty good act, a pretty good sized act.
And then Beach Boys as well, so should be pretty good.
Yeah, we'll be there. We'll we'll be there on the
30th. So I think the 30th is Saturday,
right? Yeah, Saturdays.

(21:57):
We will be there for some Joey Fatone.
We'll we'll check out the scene.We'll try to watch one of those
shows because you never know whohe's going to bring.
That is true. That is very true.
And we, we love Starship. We try to catch Starship all the
time. You know, Tiffany, when we can
catch Tiffany. We've never seen Sheila E, but,

(22:19):
you know, if we were in the park, I'd take a peek.
You know, the Fray was OK. I really love the original
singer. We did see the Fray last year.
It was OK. I actually was impressed by
Hanson. They put on a good show.
So our compadre Allison, you know, knows what she's talking
about. They did a good job.

(22:40):
Smash Mouth will return, but this would be the first time we
would see Smash Mouth with the new singer because their singer
passed away last year or the year before, unfortunately.
And Boys to Men coming in on a Sunday and a Monday once again.
So we'll see if we'll cover thatone.

(23:01):
OK. All right, so let's get to the
Food First of all. I don't know what that is.
I don't even know. I mean, it looks good.
Yeah. I I can't remember if this is
even in the festival or if they just used it for the picture,
but that was pretty good there. You know your foodie, when you

(23:22):
continue, when you immediately break that thing down, I'm
looking like when you said that,I'm like, OK, does it?
Does it have a cookie under it? I don't see a cookie under it.
Oh boy. Or a base.
So you have a meals fromage montage.
So this is similar to the other festivals.
There's the stroll you get. What do you have to do?

(23:43):
5, Yes, five of the dishes. Yeah.
Collect the stamp. Collect 5 stamps and you turn
that in for a festival treat. Last year it was a small wine
Tumblr so could be something similar to that.

(24:05):
I'm guessing you're probably going to get at least one of
those based on how many favourites you have.
Probably, probably, I don't knowwhat they are yet, but yeah, we
always try to complete the task so that we can get our hands on
the the prize and check it out. So, and we may finish it.

(24:27):
Heck man, let's finish. Maybe we finish this thing by
Saturday afternoon and we go getthat free treat.
And am I correct if you went if you went to a booth and bought 2
of the items that are on that list, but it's the same item,
they will stamp it twice, right?Correct, I'm glad you pointed
that out. You get double credit.

(24:48):
You could literally go to 1 booth and if one dish, one of
the dishes is on that list, you can just get 5 five of those
then you're done. Which I didn't know when they
first started this stuff. Yeah, I wouldn't have.
I'm, I wouldn't have thought that either.
I would have thought, you know, they want you to go to different
booths, but what do they care? You spending money or you spend

(25:12):
it there or here, Who cares? Yep.
All right, so the first part, first item is over at the
brewing lab at the Odyssey. It's going to be the fried
pickle Spears with dill ranch. Now I live in North Carolina.
They will deep fry anything hereincluding Krispy Kreme

(25:35):
doughnuts, Snickers. Armadillo.
No. No.
Kool-aid I we, no, we, we, we'reout of armadillo in the state.
But I lived in Louisiana for five months and they, you know,
they, they would fry anything. Armadillo Squirrel.
Oh, wow. So yeah, I'm going to be going

(25:57):
to the the State Fair this year and I think I might stream it.
We'll see, see what it's all about.
But yeah, fried pickle Spears with a dill ranch.
Somebody in your family, I thought, likes these?
We all do. Oh, you all do OK.
We all do. Tammy loves them, you know, I

(26:18):
think she's even uttered the words.
We got to go get our Pickles. So yeah, she's a pickle person
for sure. So we all love those.
They are very good. So also in the broom lab you've
got garlic parmesan wings. I mean, I like toppings.

(26:39):
Look at that thing. Look at those.
They are so swimming in that. Oh gosh, Oh yeah, I got to have
some of those now. I was already planning on it but
man they had a they got a deal on garlic parmesan sauce.
Telling you, yeah, Mel's adding in fried Oreos and fried green

(26:59):
tomatoes. Yeah, fried Oreos.
Those are those I did like. I did taste fried kool-aid.
That's probably a little too sweet for my taste.
Yeah, garlic Parmesan wings. Here you have the Impossible
chicken tenders tossed in the Buffalo sauce with a plant based
ranch and plant based blue cheese crumbles.

(27:20):
I'm very excited to try this andapparently I missed this the
last time because it's not marked as new.
But I'm very excited to try thisso can't wait for that.
I just could never understand plant based chicken.
Chicken. Good for you isn't it?
I don't understand that one, maybe someone can elaborate?

(27:41):
Korean BBQ Wings. These are new with a BBQ sauce
and toasted sesame. I have those marked off as well.
Everything you've shown so far has been marked off, Lawrence.
So you're just spending the afternoon in the brewing?
I mean, you could. If you need to find Corey, head
to the Odyssey. Yes.

(28:04):
So what else we got there? Oh Yep, you got those.
Unnecessarily spicy yet extremely tasty Carolina Reaper
Pepper Curry wings with creamy cucumber now.
I've had those before, so I think I'm just going to step
back on them this year. I don't really need to go

(28:24):
through that, but OK, knowing that I've done it.
We're good, we're good. I figured.
Yeah. I for a drink over there.
Excuse me? You also have frozen pomegranate
and Raspberry tea. That is pomegranate and
Raspberry herbal tea with orangeice cream.
Molecules. Molecules.

(28:47):
OK, that is a non alcoholic drink.
So we've had this before and we absolutely love it.
That's one thing that Tammy makes sure she doesn't miss.
So I'm sure we'll be getting ourlips onto one of those again.
I know Shirley and Chad loves that one too.
So glad that that's coming back.Very sweet or.
It's very sweet. It's very sweet, but those that

(29:11):
orange ice cream molecules will melt into the drink and it's
even better. Oh, OK, yeah.
Yes, ma'am. Pickle Milkshake is back.
Who's signing up for the Pickle Milkshake?
Listen, it's it's earthy. It has like a maybe minty,

(29:38):
minty, earthy. It's, it's interesting and you
just got to have one. Everyone has to have one.
You have to try it for yourself and I'm sure I'll have more than
one. It's got a little pickled taste.
It's something about having a little bit of pickled dill and
some sweetness together. Have you ever had one?
I have not had one, no. Will you try one?

(30:03):
I, I, I would try it. I think it's, you know, it's not
like they took an entire, you know, Mason jar of pickle juice
and just froze it. Right.
It's, it's subtle. It's subtle.
I I think everything else overpowers the pickleness.
Alex, you put that in the dictionary.
The pickleness of it is definitely, it doesn't overtake

(30:26):
it. It's it's good.
There's a there's a enough balance.
OK, you know, all right, so. That concludes everything.
That concludes everything for the brewing, correct?
Believe so, yes. All right.
This booth, everyone is a 5 out of five.
And I can tell you that right now without going because we've

(30:47):
tried everything more than once.So that is a 5 out of 5 booth.
Mark it down. So the only thing is the Korean
BBQ, but I'm guessing you're going to like those.
Oh, thanks for correcting me on that.
Yeah, but I probably will like them.
I mean, there's enough here thatthat that's really, you know,
you could put the stamp on it. Yeah, yeah, I I could see that.

(31:09):
Yeah, Shirley's right. You can get that if you if you
get the ghost pepper wings, you can take a sip of that and it'll
cool you. Right now, Bianca loves Pickles.
She doesn't think she can do theshake.
Yes you can, ma'am, and yes you will.
So it is called the brewing lab.So you do have some other

(31:30):
beverages there. You have some newer Ipas, you've
got a beer flight, you have a Raspberry Blanc, white wheat
beer, pumpkin spice hard cider, and you have an apple and cherry
hard cider that that might be pretty good.

(31:51):
I'd probably try that apple and cherry hard cider.
Sounds good. Over at Connections, they're
getting in on the action too. You have a is listed as New
French Onion Burger, gourmet beef blend, caramelized onions
or caramelized onions, Gurriere cheese on a toasted brioche bun.

(32:16):
How is that any different than the French burger that was there
before? That's what I'm wondering.
When I saw that, I had a double take.
I'm like, but I've been touting that French onion burger for a
long time. Yeah, I don't know if cheese is
different. Maybe I thought the French onion
burger was the first thing you ever had there, like as soon as

(32:37):
it opened. Yes, it was first trip there.
I'm going to look it up. OK and then the other new item
is the passion fruit cream slush.
Something tells me the young ladies in the other room are
would like that passion fruit evaporated milk, vanilla syrup,

(32:57):
coconut cream. It is non alcoholic or you do
have a spirited version available with rum and that one.
All right, so I think it's I think it's the cheese, the
cheese because if I read, if I read off the French Bistro
burger, it's a gourmet beef blend, caramelized onions,

(33:20):
bacon, Brie, mushrooms, Dijon mayonnaise on a toasted breech
bun. So it it's slightly different.
I wouldn't run to it just because I love this one.
And yeah, it's not as unique. So over at Coastal Eats, you
have the seaside pot pie. That's shrimp, scallops,
crawfish tails and lobster bisque topped with a puff

(33:44):
pastry. That one is new.
Yeah, that I'm interested in that.
I'm interested in that. I like coastal eats.
Sign me off to try that one. OK, you have Peruvian ceviche,
which is mahi mahi, shrimp, sweet potato, chupe, chocolate

(34:10):
and leche de trique. I've had ceviche.
I don't think I've had this one,but I've had it from a food
truck actually and thought it was pretty good.
Tammy says I love Pickles, but that pickle shake, not so sure.

(34:31):
I try to get her to try it. Let me ask you something.
It this doesn't look like it's cooked or is it cooked?
Is it served cold? We don't.
Ceviche is cold, yeah. Yeah, all right, Count me out on
that one. I'm, I'm just, I'm just not into
the cold, cold fish. OK.

(34:55):
So probably. Says yes to the ceviche.
All right, you have a lump crab cake, Cajun spice, vinegar, slaw
and remoulade. I'm very interested in this.
I like, I like a crab cake and Iwould say, you know, the I'm

(35:15):
interested to see how the vinegar mixes with that.
So I'm all in on this one. The lump crab cake.
Street. I know he's already on this one.
St. Corn style dumplings.
St. Corn.
I don't even know how to read that correctly.
St. Corn style Dumplings Chicken

(35:36):
dumplings with tomatillos, salsaVerde, St. corn salad, cotilla
cheese, lime karma and cilantro.Yeah, I'm in on that one brand
new dish. Love St. corn.
The chicken dumplings look amazing.
This dish looks amazing as yes. Yeah, I would probably try that

(35:57):
too. I don't love corn, but something
about the mix of the the way they do the street corn just
yeah, I can. I can.
Try Corn is the gift that keeps on giving.
French onion soup style dumplings, Pork and beef soup
dumplings with caramelized onions, cherry beef broth,

(36:19):
onion. There's more Guerriere Parmesan,
cracker and microchives. Which booth is which booth are
we at right now? This is still coast elites I
think. Coast elites, OK.
You're in on this one, or. I'm on that one.

(36:39):
Yes, I am on that one. I don't have that on my list for
coast elites. Maybe I missed where where this
one is because yeah, this would be this would be different.
So you have Buffalo style dumplings.
You might be right, it might notbe listed in the app.
OK chicken dumplings, Buffalo sauce, celery root puree, blue

(37:04):
cheese, cream crumbled blue cheese, shaved carrots, and
micro salad. Why is everything micro this
year? I would say skip on this one for
me. I would I would try it.
I mean, it's it's Buffalo, of course he's going to try it.

(37:27):
So this this is the booth this is opening in September.
The Buffalo Style Dumplings opens in September at Guy
Guyosas of the Galaxy. That's why they have a picture
of it. And so does the French onion one
and the street corn dumpling. Those are all the guyosas.

(37:47):
It's a new booth this year. It's a new booth.
Yeah. So I didn't.
I couldn't find a picture of it,obviously, because it doesn't
exist yet. Yeah, I'm going to.
Try all the dumplings. Just like J Dubs, I'm going to
try all the dumplings. Those are going to be over.
That's near Guardians of the Galaxy.
Yes. Fry basket.
We know where this one is. This is over near test track.

(38:11):
We love the fry basket. Yeah.
In fact, I want to say this was the one of the first items that
we ever our families ever ate together.
Ah, yeah, I'll say Guyosas. Guyosas gets gets.

(38:31):
I've got a star on every dish over there.
To try, OK, what about coast elites?
Coast elites to say that one. Coast coast elites, we have
marked off everything as well. OK, told you so.
Nothing new here, but it's probably 1.
Of those, it's only two dishes. If, if it if it doesn't, if it

(38:56):
ain't broke, don't fix it. No, and they have the adobo yuca
fries as well over there, which we pray that comes back every
year, especially Jill. So we'll be attacking the fry
basket multiple times in the same day.
I was kidding, but we will. So over at Flavors of Fire you

(39:17):
have Rodizio style grilled beef skewer.
This is new. This is served with marble
potatoes, Charles charred shallots, roasted baby Peppers
and chimichurri. I have it checked off to try.
Yeah, I would. I would have that checked off as
well. It looks amazing.

(39:38):
Yeah, Montreal style burger slider.
This is with Impossible Beef, plant based cheddar, tomato,
jam, bib lettuce and plant basedgarlic aioli.
So this is all plant based. Sign me up, I'm going to try it
because I feel like I should trythat stuff for those that you

(40:01):
know are needing to eat those kind of things.
So we'll try the Impossible beefwith plant based cheddar.
Over at Earth Eats you've got red wine, braised beef, short
rib. This looks really good.

(40:21):
I would probably go out of my comfort zone and and try this.
OK, what? What's what's out of your
comfort zone? The goat cheese.
Yeah, yeah. There's a, there's a lot going
on there. But yeah, I think I, I think I
would try that. And I'll say this, as we close

(40:44):
out the fry basket previously tothis, it gets full stars for me.
We'll be trying all all of that stuff.
I'm. Sorry, flavors.
Flavors from Fire. We'll be trying all that stuff.
OK, and you have a lemon poppy seed cake.
This was not new. I don't know if you've tried.

(41:08):
Have you tried this one before? I couldn't remember.
Actually, I couldn't remember ifI tried that one, but we'll try
it this year. I have it marked off.
OK, there you go. Yeah, you guys are going to get
to see a lot of food during these these 11 weeks.
Yeah, when there's a food festival I very rarely not hit,

(41:30):
do I not hit food booths? Yeah, and with the parties going
on at Magic, you're going to probably be it.
I've got a little bit more anyway in the next couple
months. So there you go.
So over at Sunshine, Sunshine Seasons, which is in the Land
Pavilion, you have Remy Milkshake.
That's a strawberry cheesecake milkshake topped with a cookie,

(41:55):
mini cheesecake, white chocolate, Eiffel Tower, and a
strawberry that is not I. Definitely want to try this one.
I want to try this one. We don't have any milkshakes
because, you know, Tammy can't really have the milk so I can't
really share it much with her. And it's super sugary, so Jacob
tends to not bear it with me, soI tend to pass on that.

(42:16):
But this is one that sounds interesting to try.
It's probably not that big, you know, You're probably not
drinking a. Yeah, it doesn't look that big,
right? Yeah.
It's probably not 16 oz. All right, so for Australia,
you've got grilled bushberry Spice shrimp skewer, which is

(42:39):
served with sweet and sour vegetables and coconut chili
sauce. I would say yes.
Same. I am signed up for that one.
I say it like, like I'm signed up and I go up.
He's got his reservation. I got my reservation for that

(43:00):
one. That one's going to fall on
September 4th. 445 reservation for the Australia booth for me.
Listen, I'm excited to see you eat the the octopus thing over
at. I'm listen, when things look
outrageous, we some people run away from them.
We run to them at Living in Dizzand Jacob will be running with

(43:23):
me hand in hand in slow motion to that bad boy.
And we're going to sink our teeth into that octopus pentacle
dish over in there at the BeaconBarrel on September 13th, 8:45
PM Eastern Time. Live on Living in biz, everyone.
So be there at B Square. Yeah, so you also have a roasted
lamb chop over there, served with mint pesto and crushed salt

(43:47):
and vinegar potato chips. This is nuts.
This is This is a cool combination.
I love salt and vinegar chips. I can just not eat 1 and I'm
going to try this just to see what flavor that brings to that
delectable pork chop because they do a good job with those
roasted lamb chops. I said pork those those lamb
chops. What is your favorite?

(44:10):
Hey thanks for the dislike, appreciate that.
What is your favorite potato chip flavor?
Salt, vinegar, salt and vinegar,yes.
I'm going to say Honey BBQ. I'll tell you, though, I've been
chomping on some Blue Diamond almonds that are like honey

(44:34):
sweet barbecue, and I I could eat that whole bag, really, if I
let myself. OK, Hey, there's that dish.
There it is. It showed up.
It's in Australia, OK? Mixed Berry, Pavlova, crunchy
meringue shell, macerated berries and whipped cream.

(44:54):
Catherine almost said. Meringue meringue.
Who? Who would say that?
Who would make that mistake? Dominicans.
I say that because you may not know, you may not have been with
the channel, but there was quitesome time where in in during
food festivals. I'd call him merengue.

(45:17):
Probably still will. Yeah, I would.
I would certainly have that. So that's in Australia, gotta
remember that one. All right, heading to Mexico.
This would be a absolute must for for me, I think I, I, I

(45:39):
don't see anything on it that I I would say no to.
So I treat Mexico, I'm sure it'soutstanding.
Everything in Mexico I'm sure isoutstanding.
We've tried stuff in the past. I can't say that we won't, but I
don't It's weird. Mexico and and and Italy I tend
to stay away from because I don't know, to me, Mexicans,

(46:03):
Mexican, Italians, Italian, it'slike Italian is red sauce,
noodles, cheese. Mexican is, you know, your
refried beans and you know, and,and a few other things that are
pretty common and they're all good.
So when there's other things to try, I tend to go to those.
If I do head to like Mexico or Italy, it tends to be later in

(46:23):
the festivals once we've kind ofeaten our way through the booths
multiple times that we've wantedto got it.
But yes, if you love Mexican, gothere.
If you love Italian. I can't speak for Italian much.
I've had one thing there and they burned it, so we never went
back. That was 20 years ago, folks.
It was, it was the pizza. I It was probably six years ago.

(46:50):
All right, so you have a fried tortilla filled with barbacoa
beef topped with salsa Verde, romaine lettuce, crema mexicana,
and queso ferasco. Probably not filling enough for
me to try this one. Yeah, I mean, cuz sometimes you
do have to look at the ratio of portion to cost and Italy's

(47:15):
pretty expensive when you go portion to cost.
And I think I think Mexico can be that way too.
So for myself, it's a no star, but I'm sure the food is good.
I just, it's one of the last booths I'll check out between
that and Italy. But yeah, the food is good.
Food is good. And then you have a flan, which

(47:39):
is Mexican flan. Are you a big fan of Flan?
I'm not. I am not, but Catherine being
Dominican, she loves it. Flan and creme brulee is is not
on the top of my list of desserts.
I don't know if I'm sure I've had a creme brulee, but I don't

(48:01):
remember it. I think of when I think of Creme
Brulee, I think of the Brown Derby.
We had some over there one time.All right, heading to China, you
have smoked duck on a bow bun. So I'm going to, I'm going to

(48:22):
dip my toes in the Asian waters,Lawrence, because Jacob's trip
was just so amazing and I feel like we went with him.
I mean, I had to edit his videos, Facetimed us a lot.
Like he had nothing but amazing things to say about the food and
the culture. Like I'm all in.

(48:42):
Like I went there. Can you imagine When I do go
there, I get to go when I come back?
Man, so we're. Going to try it.
Have you had duck before? No, I don't think I've ever had
duck before, OK. Have you?
I have, yeah. Dad makes duck for Thanksgiving,

(49:07):
so I've got. Before, does he stick it in the
Turkey? No.
And then in the chicken, no. For a turducken, because I'd
like to have a turducken. No, somebody did that.
I feel like Nick may have done that.
I don't remember. But yeah, I've had duck.
I liked it. I could go for that one.

(49:28):
All right, This Beijing noodles,minced beef, cucumber, chili and
savory dalban sauce. I would say skip for me. $8.50

(49:49):
I'm going to try it. OK.
I really, I've got to have the prices in front of me.
I have the prices everyone. So I will try that.
I want to try it. Chicken dumplings with a sweet
and sweet and spicy sauce. I mean, it's 575 S.

(50:11):
The portion is probably about right for Disney.
You know, I think it's hard to buy anything that's like under
$5. We'll see on this one.
I do have it checked off so it looks like I'm willing to try
it. So it you have a good chance,
we're going to buy both things here, the China booth.

(50:35):
Chicken tiki masala which is served with a fennel, spiced
yogurt and naan bread. This is for India.
Oh me, yeah, yeah, sorry. I, I we got a e-mail offer for

(50:59):
it baffled me for a shoot for Disney next week for Cool Kids
summer. Would they be filming that for
next year? Because summer's.
Probably yeah, they're probably yeah, they're probably wrapping
it up or something. I'll have to read it.
I don't know why they'd be doingmedia for it, but maybe they
want to do it for next year. They've decided.

(51:21):
Yeah, they've announced it'll beback for for next year, so.
That could be wrong. So back to this chicken tiki
masala, tika masala. This sounds good.
Sign me up for the India booth. OK, it's all in on the India
booth. I think it's is it this?

(51:42):
This baffled me. Is it the only dish?
Are they only selling that? It'd be really weird.
No, no, I think this one is there too.
Oh, oh, OK, OK. Oh, you're right.
You know, so looking at this, itkind of says, you know, maybe

(52:09):
it's a version of the knish. If you lived in New York, you
had knishes probably. So maybe I would try it for that
reason just to see is it like a knish?
I have to take it back. I did not sign off for anything
on in this booth. So currently no plans for this
booth. Just haven't tried it.

(52:32):
Over at the Refreshment Outpost,we have a spiced beef Stew,
sweet potato, milay pap, and a slaw.
So this booth always seems to goout on a limb, right?
I mean, it's always very unusualmixes to me of things.

(52:57):
I don't know, though. Look at the picture.
Looks more enticing than what the description is.
Yeah, there, there is some beef in there.
I don't think I signed off on this one.
I did. I signed off on it.
So we're going to try it. We will attempt to try that,
Yeah. So we got a got a full star on
there for us. How about the?

(53:18):
Weed I believe. Sausage.
I believe we've tried this before and it's just OK, it's
OK. So we won't, we won't try it
again. I thought, you know, if I had to
throw, you know, maybe it's maybe it's a three out of five
Mickey's. If I had to throw something out
there for someone for reference.All right.

(53:42):
South African cream liqueur, chocolate mousse.
You don't have to say any more for me.
Nope. What?
Nope. No, I mean like, Nope, you don't
have to say any more. That's an automatic sign.
Tammy up for that. I'll have to climb over Tammy to
get that. Yeah, get some.
The only I don't know about the popping candy, but it's probably

(54:08):
not a lot so. Popping Candy's fun though.
Like you just start eating something.
You're like, oh, you get excited, you turn into a kid
right away. Oh, it's popping.
Oh, oh, hey, hey, popping, popping.
In my mouth, you tell everybody around you, Purple, Pleasure
says. How much was the lamp chop back
in Australia? Oh.
Back in Australia, I'll get backto you on that.

(54:30):
OK, we're heading to the Alps, so there's going to be plenty of
cheese. You've got a warm.
The sneaky cheese. Booth Swiss.
Cheese, but it tastes so good. All right, go ahead.
I would think so, but I just I would probably skip the lamb.

(54:53):
Chop was 875. That's decent. 875 for the lamb
chop, Yeah. Yeah, that's decent.
What? Are we dealing with here?
This stuff is good, Lawrence. It stinks and it took me a few
festivals to finally come over and have the courage to try it.
But don't they say, don't they say the worse it smells, the

(55:13):
better cheese it tastes or something?
Do they say that? Because if they do, it's true in
this booth. This booth is good.
I'll be buying everything in thebooth.
It'll be give me everything in the booth please.
Someone in chat, did I make thatup?
Am I just I might have made thatup.

(55:34):
All right, so here you have the Swiss cheese and the Alpine ham
version of that. Look at it and what people don't
realize is there's a block of cheese right there and then they
heat it up and they melt it and they scrape it and then they
just let it fall onto your platelike that.
I mean, it's it's it's visual ASMR.

(55:56):
If that's if that's the thing, you know, and then you smell it.
It's smellable ASASMR. It's all the ASMRS and you feel
it. You feel it down your throat.
It's so good. Charlie says the Alps are on her
list. She's going to walk by and go.
That place stinks. So you have this tort which is

(56:18):
cherry Brandy, buttercream fondant, sugared almonds and a
cherry compote. That block right there looks
like what Starlight popcorn looks like after I drizzle a
pound of white chocolate on it. It looks just like that the the
popcorn just embedded in the wall of chocolate.

(56:40):
This looks amazing and it's a bunch of new flavors mashed
together for me, so sign me up for that one.
Yeah, I bet you'll like that one.
I gotta make sure that's on my list.
I might have missed that one. Don't miss it.
That's over in the Alps. Where is it?
It's Austria. Oh, the Alps.
All right, so heading to Germany, got the Bratwurst on a

(57:04):
pretzel roll with mustard. I think it's weird to sell a hot
dog or a rod or anything like that in a it looks like a
hamburger bun split open but. It's so good though.

(57:25):
It's a Bratwurst with a pretzel treat.
Yeah, yeah. It's a good one.
Just don't even they don't even have to open up the curtain and
announce what the what the menu is in Germany.
I'm just going to eat everythingin Germany.
Germany. Listen, did we say Germany was
my favorite booth? I mean my favorite country when
we when we did a whole formula like.

(57:45):
We did. Yeah.
The. Food in Germany, the just every,
the music, everything. Sign me up for Germany.
Every time we say that what was our favorite country that we
probably need to go back and watch that episode.
Right. Why are we so confused?

(58:05):
Yeah, I. Didn't check off that dessert
because there was no picture forit, but I am signing up for it
now. All right, I'm signed up.
Schnick and Newlin, yes. Love this one.
I order it every time, multiple times.
It's pasta gratin with ham, onions and cheese.
It reminds me of my Mama. My mom used to make the box made

(58:28):
of gratin potatoes. OK with ham, you know?
Oh everybody just run. Don't even want to.
This one just. Run a good ham taste.
Yes, yes, I I love this one. I I'm glad it comes back every
year. Nice Pamela is in.

(58:48):
Germany as well, and Anne Gilnack loves Germany as well.
If you look at all the rest of the, I'm not going to go that
far back, but like if you look at all the rest of the, the
plates that they're served on, they're all these kinds designer
plates and then you get to this.One that one like a kids plate?
I saw that, does it have the sections?
Is that plate sectioned off? It's like veggies.

(59:11):
All, all the rest of the plates around them were dirty and they
were like, just grab that one. It's fine.
It's fine. Nobody else got that one.
Yeah, I'll just take a photo of that one.
They could have used Canva and just background removed it out
magic erase anyway. What a thunk.
Apple strudu with vanilla sauce.Yes, I think we ate this on the

(59:31):
brand new trash cans when they first debuted in Italy.
I mean in Germany, you know, come to think of it, I don't
think they really went all out with those new trash cans.
Was Germany an experiment? Maybe.
And that's it. Because, you know, Tammy could
hardly even look over that trashcan, it was so tall.
It's hard to eat off of. We have them in in downtown

(59:54):
Raleigh. There's there's a few of them
the other day when I was there. So it's like I'm in Epcot,
probably go get something to eat.
This Apple strudel, I don't know.
I'm, I'm, I just want everythingin Germany.
I where they are on opening day.I got to stay away from Germany
though. I got to hold off.
I got to try some new things andand maybe Saturdays that that

(01:00:16):
staring me in the face, that apple strudel.
I can't even control it. Gosh.
Mel says we're making her hungry.
Listen. Change the slide.
Don't blame it on me. I I warned you guys last week.
Hey Mel, I'm I'm doing this showon an empty stomach right now.
I am too. Summerfest You have a German

(01:00:40):
onion cake with caramelized onions, bacon, herbs and a
savoury custard. I mean, let's go.
It's Germany, so I got to try it.
They have not steered me wrong yet.
And we're going to have to try that as well.
And it's brand new. Oh, it's brand new.
Go over there. Yeah.

(01:01:01):
I'm going to have to pick my like top three or whatever of
what we're doing on Thursday andgo in with a plan, Be a man with
a plan. OK, this is not, I'm going to
assume this is not in Somerset. I think I I think I missed this
one. Like where do you think that
paella is? Oh, that paella is a Spanish

(01:01:22):
booth. It would have to be.
See, I'm all studied up. I knew without even looking.
That's in the Spain booth. Yeah.
Come on, Lawrence. Yeah.
Rock shrimp based gallops and smoked mussels.
I'm signed up for that one already brand new.
We'll give it a try. Mussels would be a no for me.

(01:01:44):
I'm still trying to figure out why mussels shells were on the
surface of drained Rivers of America.
I know that. Keeps me up at night.
I don't understand. Hey, there was a truck, there
was a pickup truck over there. I saw that, but how many?
How many people can say they've seen trucks drive up well and it

(01:02:04):
can't be the special trucks during opening hours from Magic
Kingdom, but who's ever who's ever seen a service truck drive
up Main St. in Magic Kingdom andtake a right into Tomorrowland?
I mean, I, I think it's weird tosee the trucks like regular
pickup trucks out in the Safari,right?
But it kind of makes sense there.

(01:02:25):
I couldn't imagine seeing a pickup truck like that going
down Main St. I did a double take.
I mean, yeah, we've, we've been in, we've been in Hollywood
before. We've been in Epcot and Magic
Kingdom when they've been closed.
I'm talking 5:00 AM in these parks.

(01:02:48):
And yeah, you see things like that.
You see things like that when you're when you're in there,
well before the park opens. This one, yeah, maybe.
It's a trio. I don't even know what this

(01:03:09):
stuff is. I mean, trio D, pink, pink pink
sauce, jamon, croquita, pan con tama.
It looks like tomato sauce and atortilla.
I don't see the tortilla thing. Well, if you're listening,
everybody go to the Spain booth and check that one out.
We can't describe it, but if you're watching, that's the

(01:03:31):
bonus. You can look at it.
It looks really good. Yes.
So we'll kind of we'll kind of ask for them what that is when
we're there. Yeah, about this cheesecake with
are are you cheesecake guy? I am a cheesecake guy and I got
really excited when boy, I I seemore studied up on this this

(01:03:53):
festival than any other we've done.
There's at least three cheesecakes in this festival and
I want to try them all. I believe Hawaii has a pineapple
cheesecake and this one with theorange sauce.
Little bit of me says it might not be great, but it might be.
So I'm going to try all the cheesecakes if I can.

(01:04:14):
And it's brand new. So very interesting.
Yes. And man, when you go to The
Cheesecake Factory, they have a whole glass case of Infinity and
beyond. Jay, you need to.
I say that like he's watching, right?
He's probably working. Jay, when you get off work, come
this way and bring a cheesecake for all three of us.

(01:04:38):
I know you lost 30 minutes the other way, but go ahead and
bring, huh? Does he work at Cheesecake
Factory? No, no Lego store, but they're
both in the mall. Ah, OK.
All right, here's Corey's favorite booth, Italy.
They got a new dish. I mean, got a vodka sauce.

(01:05:00):
It's a little different. I am going now.
We talked earlier about pricing with that, right?
That's an $8 dish, that's an $8 dish.
So if you don't mind, you know, dropping the 88 for that, the
ratio just looks so off for 8 bucks for me.

(01:05:23):
I don't penny pinch when I do this stuff, but sometimes you
look at it and you're like, but it does look interesting.
That sauce looks like a pretty good sauce.
Yeah, it does. So maybe we'll peek at people's
dishes if it looks like you get a little more than that, you
know, all right, But I'm sure you probably don't, so.

(01:05:43):
No, Catherine, he would have to bring a sampler because we we
won't not agree on flavours because I like chocolate, she
does. Now Shirley says that the
Italian, the Italian dessert is on her list and it's on my list
as well. It is the one thing in Italy
that I do want to try. OK, I would try this.
This looks interesting now I've seen a photo of it so I might

(01:06:08):
try that as well. So this is the Bocchetti de
Pizza, which is a traditional Napoli street food pizza dough,
pepperoni, mozzarella and tomatosauce.
Yeah, I want to try that. I want to try that just because
it's it's it's Napoli street food.

(01:06:28):
It's like what you maybe find maybe on the streets where they
have, you know, food trucks or something.
Just grab one of those and go. Yeah, I'm I'm down for that.
So, OK, Italy booth it is. OK, we're going to try some
stuff over there. Sharon, welcome in.
Don't worry about that. You can go back and watch the
replay. Still have another 30 items to

(01:06:51):
go through, all right. Chocolate spoma, chocolate
mousse, caramel sauce, espresso,whipped cream and puffed rice.
Yeah, it has all the things. So yeah, I could eat that.
It's brand new. It's chocolate.

(01:07:13):
Got to try. I try to stay away from some
things, though, that are like straight up putting chocolate
kind of things because it, it's common, right, You know?
But if Shirley gets it and I don't, I'll have to try a bite.
She'll share, I think. This one is Block and Hans

(01:07:33):
frozen Chipotle pineapple lemonade.
This one is available non alcoholic or you can get it with
Tito's Vodka, Minute Maid Lemonade and Chipotle lemonade.
Excuse me? Chipotle pineapple syrup with a
chili lime salt rim. I'm a little, what would I say?

(01:07:58):
I'm a little hesitant because ofthe really bad Dole Whip that I
tried that time with the hot sauce.
I don't know. I don't know on that one.
I probably I probably would skipit.
OK, I'm trying to think. Of thinking about it.

(01:08:22):
Pineapple lemonade, I think it would start with that and then
go, OK, if I could have pineapple lemonade, then just go
the extra step and try Chipotle lemonade.
All right inside Regal Eagle you've got a Gulf Coast style
seafood warm, one more to lobster, rock shrimp, lobster

(01:08:47):
bisque and a Sherry cream on a toasted brioche bun.
I'm guessing that's on Corey's list.
It is on my list. I'm already signed up for that
one. We'll give that a try, although
it is pricey. Everyone, it's 875.

(01:09:09):
You said that. I thought you were going to say
like 12 bucks or something. Sometimes you'll see double
digits in Italy. Not this year, though.
New England slider slow braised beef pot roast with spicy

(01:09:32):
giardiniero. Sure, or strata cream and crispy
fried onions. I would try that.

(01:09:57):
Oh, you were frozen a little bit.
I don't know if you're waiting for me, but.
You froze for me, yeah. Sign me up, I'm signed up for
it. OK.
Yep. Sharon says that's cheap for
lobster and Charlie Renee says all of America is on her list.
Freshly baked chocolate pudding cake with Kentucky bourbon

(01:10:19):
caramel. Yep, sign me up.
Yeah, All right, so now moving to Japan, you've got a teriyaki
chicken bun, steamed bun filled with minced chicken, vegetables
and teriyaki sauce. Yeah, I'm going to try it.

(01:10:44):
So do you like Reese's Peanut Butter cups?
It's one of my favorite candy bars, if you will.
Do you like the mini Reese's peanut butter cups?
So the mini Reese's peanut butter cup is better than the
bigger ones because the ratio ofpeanut butter is way more to the

(01:11:09):
chocolate than it is the bigger you get.
So yes, the minis are better than the bigger ones.
OK folks, you're watching the last episode of the Dyspod
because him and I don't agree onthat one at all.
The fact of the ratio. Or you just don't like peanut
butter cups. No Reese's peanut butter Cups.
I might listen. Oh.

(01:11:33):
It's mega M&M peanut butter M&M's right here.
Tammy was chomping on some Mint M&M, so apparently Anne Gilnak,
she has found them. No, but what I was going to say
it is, it is the ratio for me, but for some reason I don't like
the ratio of the minis versus the full cups.

(01:11:55):
And that's what I was going to say about this dish is like, it
feels like there's too much bun compared to the meat.
But as inexperienced bun eaters,I'm I'm assuming for you and
definitely for me. Is this the way it goes?
Like is. That what it's all about, you

(01:12:17):
know, so and if you're looking at pricing, that's an $8 item
right there. So it's might be a no for me.
It might, that might be a no forme.
The ratio of food to the cost, you know, if that's more like 6
bucks or whatever, then yeah, itmight be more worth of a try,
but might stay away from that one just for the ratio of food

(01:12:40):
you get. Yeah, All right.
Next is the Osakana Courage. Probably messed messed that all
up. This is a Pollock with spicy
Mayo and a sweet and creamy usersauce.

(01:13:01):
This is new. It's new and it is 850.
You know the culinary yard has had fun making that for the
picture. Oh absolutely, whenever you can
play and make something look super presentable, presentation
is very nice. Is this on your list?

(01:13:23):
It is on everything in Japan is on the list, so let's have at
it. I guess we're going to do it.
This one, I feel like I've had something close to this before.
Maybe in a different festival ora different lifetime, I don't
know, but I would, I would say Iwould try this, this one.

(01:13:46):
Here, that one looks good. That one looks good.
I hope the portion is decent because that's a.
That's 950. Yeah, I think it's funny.
It's it's a traditional Japaneserice bowl with American wager
beef. It's a traditional bowl,
traditional Japanese bowl with American.

(01:14:08):
I mean. Beef Meigu beef is very
expensive though. Yeah, that's it, heading to
Greece. Yes, panel, I just sat up in
your seat. Everything in Greece is good.
Everything in Greece is good. It did look, it did look very
good as I was going through. And I'm like, Yep, I could see

(01:14:31):
why. This really should be the next
World Pavilion. That's World Showcase Pavilion
that's added on. Yeah.
Spanacopita. That's a yes.
Spanacopita it, you know, I've had it multiple festivals.
There's so much food to try. I may not get to it this time.
I might hate you for saying that, but you know, I kind of

(01:14:54):
put it in the Mexican, Italian category.
Like, I don't know, but it is good stuff.
So if you all have never tried it, go over to Greece and try
that OPA, she says. And and while this is a long
festival, it is shorter than it normally is, so you do have less
opportunity to go. Yeah.

(01:15:20):
All right, grilled cheese with pistachio and honey.
That sounds very interesting. Pamela might be able to tell me
actually, if I had that before, I may or may not have had that
before. If I haven't, that might be
something worth checking out, she said.

(01:15:42):
Don't know what she. Needs to book a book a sun a
Saturday, Sunday in in October, it and it would take you 2 days
to get through the amount of food that you that you want to
get to. There's there's no, no way
Corey, Crew, Catherine and I tried, tried to do that one

(01:16:07):
Saturday. We just went on a tear.
We just started. We stopped at every food booth.
Every booth. Ordered everything and just kept
going. Oh, she said.
We we've had that. Yeah.
I've rated the the the Grease Kitchen multiple years in a row
so I don't know if I'll get to it this year, but it is good
stuff. Lamb, D Lamb.

(01:16:30):
Only in Epcot, all right. And I would try that.
I would eat that. I think I have had it.
It was good from what I can, what I think I remember, it
looks good. How can it not be good with
everything right there? How are you?
They have a Greek booth at the State Fair.

(01:16:50):
And I want to say that Catherinehas gotten the lamb, but I get
the chicken. You don't worry.
So yeah, maybe that would be in Epcot thing.
I eat lamb in Epcot. So you get this and the lamb
chop over in Australia. There you go.
Moussaka featuring Impossible beef.
This is pie based. Have you had this?

(01:17:11):
This is not new. Do you remember having this one?
No, I have not had that. I don't think it's on my list.
Is that in Greece too? Yes, I'm somewhat there.
There was no description of it. So somebody can tell me what
they would typically put in this?

(01:17:32):
I'd love to know. Looks good.
Over at Tangerine Cafe you have a Moroccan wrap, tomato,
cucumber, relish and garlic sauce served on warm Moroccan
flatbread. This one is new.
I am. I'm signed up for everything in

(01:17:52):
Morocco. The idea of these wraps sound
really good and it would be unique flavors for me, I'm sure.
Actually, this one right here, we get this every year and it is
really good. Although I don't remember it
being cinnamon. I don't know if they did a
little something different with it this year.
OK. I don't remember the cinnamon

(01:18:12):
but that is a good one. That's chocolate peas up top and
I like it. I get it every year.
Pamela says it should not be impossible.
I, you know, yeah, they try different things.
All right. Over in Belgium, you have a beef

(01:18:33):
braised beef beer. You have, you have beef braised
with beef. Yeah, let's try that.
Beer. Beer braised.
Beef served with smoked Gouda mashed potatoes.
I expect this to be really good.I expect that to be a 5 out of
five. Mickey's right there.

(01:18:54):
So, you know, Tammy and my mom make the best mashed potatoes in
the world. So Disney always has to compete
with that. But with that said, this is I
think this is going to be reallygood and I'm excited to try it.
That was waffle with warm chocolate sauce.
I have so many waffles at home. I tend to not try the waffles at

(01:19:19):
the festivals, but I'm sure thatwould be amazing.
It looks amazing. It would be great and that one's
good. I, I make Jacob that every
Sunday right there. I make him that every Sunday.
Protein. Package water plate.
It is. I let Disney borrow it.

(01:19:40):
Well, apparently they needed one.
They needed one more. Yeah.
All right, heading over to Brazil, you have a black bean
with pork belly at Brazil Nut pesto pesto featuring Ben's
Original long grain white rice. I'm going to.
Assume, oh, you're not going to say the title.

(01:20:00):
You're not going to say the title of that one.
I think it's. No title.
Faye, Faye. It's got to be Faye, Faye WADA.
We'll go. With Faye WADA, you look close.
Faye WADA. OK, it's Faye WADA.
In there in the weeds just waiting for you because I
because I knew that one. But it's, it's bejuata.
We've had it before and it's, it's very good.

(01:20:23):
It's very good. And Benz must be a sponsor
because they made sure to put inin the title, right?
Right. Brazilian cheese, bread.
I could. Sounds good.
I'm signed up. Yeah, I can go for that.
I can go for that too. All right, in France you've got

(01:20:46):
Trio de escargot. Croissant doe with some
escargot. That sounds good to me.
We're signed up for all of France.
France. I mean that booth.
It never disappoints, right? But my question is this, listen,
my question is this. So when you compare the Canadian

(01:21:08):
booth, the Canada booth to I'm just going blank.
What's the name of the restaurant right there?
I'm embarrassed to ask. Oh no, you're you're going blank
too. We've eaten there.
I walk by there every time I've eaten.
There. In a blank I it's like if I I

(01:21:28):
forgot my middle name, Celier. So Lasallier, the beef that is
the steak or whatever that is served outside.
And I always go back to Jill's story.
Jill loves the beef outside at the festivals, not as good

(01:21:51):
inside Lasallier when you compare them.
So I'm wondering, we were very disappointed when we did my
birthday dinner at Chefs de la France because we had I really,
really, really wanted the what was it?
The I'm just, I'm losing my mindnow, but what is it?

(01:22:14):
The beef bourguignon and it was so good the year before, not so
good the this past year. So beef bourguignon, I'm jumping
the gun. You have a beef.
Do you have a beef bourguignon slide?
Yeah. Beef bourguignon I noticed is in
this booth. So is it going to be the same as

(01:22:35):
inside or will it be like a yearago inside on the outside?
So we're going to have to find out.
I don't know if we can get a peek at what it looks like.
But yeah, that's my thought on France.
But they they never miss. It's so good that Booth, isn't
it? Yeah.
And and the the wait is always like this.

(01:22:58):
This is probably the booth with the longest line that I can
think of. I don't.
I don't know if you can think ofone that's that's longer, but
this this one's pretty long. Of course, if they just opened
all the registers it would go a lot faster, but whatever.
So Kimberly Park World in Chat says, oh, that's disappointing.
It was delicious when we were there.

(01:23:19):
Yeah, they have a new chef now, and he decided to really mess
with the beef bourguignon. And three of us got it, and
three of us were disappointed. How about the spice brioche with
with a three cheese mornay filling?
I don't know what it is but it sounds good so sign me up.

(01:23:41):
Listen earlier, Sharon said. It's bread and cheese.
How can you go wrong? Exactly, exactly.
Show me a bread and cheese that I didn't like or wouldn't like.
There's your beef bourguignon, red wine bread.
One of. Them there is a.

(01:24:02):
Little bit more on par with whatwe're used to.
And it says this is New South, certainly new for France because
it the other one's only been in Canada, right, France, I don't
think we've had one. Yeah, they it's technically not
a beef bourguignon, but I mean, it's pretty close, right?

(01:24:24):
I mean, what makes it? What makes it that?
Is it the sauce? Yeah, I believe so.
Here's your creme brulee. Here's.
Your creme brulee. Looks great.
I mean I think for Creme Brulee lovers you cannot go wrong with
this. Sure.
So definitely try if you're a Creme Brulee person.

(01:24:46):
I'm just not a Creme Brulee person and says you need to try
it again. She's she's right.
I would say try it. Again, maybe, maybe, maybe it
was an off night. I don't know.
It was served so differently, sodifferently.
Shirley wants to get something. I don't know what she wants to.
Get All right, we're heading to Canada.

(01:25:07):
You got a. Cheddar and bacon.
Oh, we're in Canada. Sorry for the pretzel roll.
Can't go wrong with pretzel rolls or or you have any type
of. Pretzel unless you put it.
Unless unless you make the bun look like a hamburger bun, right
and put put a sausage in it. Listen.
Bratwurst. When you were a kid, did you

(01:25:28):
have hot dogs in bread and a sliced bread that was just
folded and just, you know? Why?
Why are you bringing back memories like that?
My mom used to boil the hot dogsand those were not good.
A boiled hot dog with a piece ofbread wrapped around it.

(01:25:49):
We have come a long way, Lawrence.
Why boiled hot dog? Finley will never in her life, I
don't think, have a boiled hot dog because we've just got I
throw them in the air fryer, putthem outside in the grill.
Yeah, I don't know. I'd rather rub my head against
the cement for a little bit backand forth.
No boiled hot dogs here. Than have a boiled hot dog.

(01:26:11):
Filet mignon, mushrooms and mashed potatoes featuring boars
and garlic and fine herbs. Cheese.
That's going to be a no for me. What?
That's an That's an LID. Five star Mickey chef's kiss.
Maybe the best booth of all time?
Dish. OK, I'll buy it and I'll give

(01:26:35):
you the extra mushrooms because I don't eat mushrooms.
Sounds good. Mushrooms close to the you know
this to the camera. So that's what I see first.
Mushroom hater mushroom haters just get too extra.
You can't even taste them that much.
I don't even think it brings that much taste to things.
Let me just push it aside. You're good.

(01:26:55):
I think it's the texture thing. It's a visual thing.
I think mushrooms are the most insignificant thing for food.
Nanny Pooh Bear. But I like them.
Sick about what? Steve, he said.
Am I sick? I don't know why.

(01:27:18):
Maybe the mushrooms. Nanny Pooh Bear says her mom
cooked hot dogs and tomato soup.I I guess I could see that.
I can't. OK, I guess.
I mean, why not? You're having some soup, you
might as well add some substancebecause tomato soup doesn't have
any substance. Tomato soup is all broth, right?

(01:27:39):
Agree with that one. We're seeing the mushroom lovers
and the mushroom haters. Yes.
It's like, oh, that's funny. Shirley said no.
Sharon said yes. Mom said no.
Roderick said yes. Yep.
So whoever says mushrooms next can't like mushrooms.

(01:28:03):
My grandmother used to love split pea soup.
Split pea soup? That's enough for me.
But one of those things Finley will probably never have.
Yeah, I think I'm OK with it. I feel like I finally had it as
an adult and it was, it was good.

(01:28:24):
But you know, peas. Peas are underrated.
Tammy doesn't make a much, but when she does, we eat the whole
can between her and me. Oops.
All right, Brady's beef Poutine.This is over.
Oh yeah, sign me up right now. Oh yes, look at that.

(01:28:46):
It's. Where is this refreshment port?
Oh yeah, it's just before Canada.
Oh yeah, this is a must try right here for us.
Can't wait to get into that one.That could be a Saturday dish
for Jacob and I. It's pretty filling.
I would think so again. Oh yeah, So I.
Don't think it's got mushroom sauce.

(01:29:06):
Yes. All right, all my mushroom
people. Let's go.
They also have. Good split pea soup, by the way.
They also have a mimosa flight, Berry, blood orange and
tropical. They're they're served
separately or you can get the flight.

(01:29:32):
You have a strawberry champagne trifle trifle.
OK. OK.
That is new. So does it have champagne in it?
So it's not a strain, right? OK.
So maybe the maybe the the booklet when it comes out, I'll
have it. This is.
That sounds good. It's.

(01:29:52):
Shimmering sips. I like shimmering sips.
This is the place where you can usually redeem your book for the
free dessert, so we'll see what they have over there.
This one looks really good. This is actually our thumbnail
for two days from now for opening day.
I chose that one because it's sopretty.
Nice. And I think throughout the

(01:30:13):
festivals, I'll be featuring some of these great photos as
the main piece of the of the of the festival.
This one's a yes, yes, yes, and a yes.
This one, this we all, well, notTammy, but we all like this.
I know at least Jillian and I love this.
This is a, this is a good dish. The sweet sour Chinese with Dole

(01:30:36):
pineapple and spicy mayonnaise. This is a good one.
Sharon is right. She says if it says champagne,
it must have it in it because ifit's not made in champagne then
it it's called the sparkling wine.
So I think that would be the same concept there.
Yeah. So, yeah, this, this is a 5 out

(01:30:57):
of five Mickeys for me right here.
That's a good one. Yeah, this is the Y booth with a
slow roasted pork slider served with or featuring Dole pineapple
and spicy Mayo. Yeah, I would say yes.
And the Hawaiian rice bowl, thateel sauce kind of throws me off

(01:31:19):
a little bit, but I think I would still try it.
Spam eggs, eel sauce, spicy mayonnaise.
Jacob had eel when he was in Japan and he said it was really
good. That is 625 the Hawaiian rice
bowl. The the slow roasted pork slider

(01:31:43):
is 6 bucks in the pineapple cheesecake.
Here's your here's your other pineapple rather cheesecake.
Look at that. That doesn't even look like
cheesecake. No.
Has macadamia nuts with it. Passionfruit Curd signed up for
everything in the Hawaii booth so we will check that one out.
That one looks very interesting and the presentation is really

(01:32:03):
cool. Over in Gosh, I I don't remember
the name of this one, but you'vegot cast cast iron, roasted
Brussels sprouts and root vegetables.

(01:32:23):
It looks like Bramble wood or something like that in the
photo. Yep.
Bramble wood A Bramble wood booth This is a no for me.
Just I'm not I'm not a big fan of Brussels sprouts.
Yeah. But it looks like if you like
like what it is included in that, that you'd like it.

(01:32:46):
Cast iron seared river trout, vanilla butternut squash puree.
Brussels sprouts. Man man to say I want them.
Brussels sprouts salad, candied pecans, spiced pumpkin seeds,
dried cranberries and Maple dressing.
You know, that looks pretty interesting.
Not on my list, but I would consider that one.

(01:33:09):
Sounds like it would be good. I I like cranberry juice and
cranberry juice mixes like cran apple and cran Raspberry and
stuff like that. I don't typically eat
cranberries, but when it's addedto something like that, that
salad at Liberty Tree Tavern, I think that the cranberries like

(01:33:32):
made the salad along with the dressing.
So that might help this. And you know, it's not a full
Brussels sprout, maybe. I don't know.
Yeah, Chad is right, though. I have had Brussels sprouts once
that I liked and I believe that that was over at Hollywood and
Vine and it was because they were a little bit crispy, little
burned. So I think for me it's more of

(01:33:54):
how they're cooked. OK.
Yeah, they got to be a little crispy.
Grilled cider, brine, pork tenderloin, chili, apple butter,
apple slaw and apple cider gastric.
Sounds good. I have not tried it and I don't

(01:34:17):
think it's on my list, but it looks good.
OK, over at Mill. Here's your other cheesecake.
This, this this is the Fall fruit cheesecake.
Hello balsamic cheese. It's a Burzen Burzen fig and

(01:34:40):
balsamic cheese with pomegranates and candied pecans.
I yeah, actually I just, I just found the Bramble.
Bramble wood bites is the name of that booth.
And I actually have checked off everything on that one, the
trout and the brine pork tenderloin.

(01:35:00):
And I would go and, oh, this is a whole different booth.
This looks good. I mean, it has some unique
flavors that I wouldn't be used to combining with cheesecake.
So I'm all for it. I'm on a cheesecake tour this
this festival. Let's try them all.
Butternut squash and ginger bisque.

(01:35:21):
Not a butternut squash, No. Lawrence, you're bringing out
all my childhood. Negative.
Experiences Butternut squash is a no for me.
Hot dogs wrapped in a piece of sunbeam bread.
Not a go for me. Sunbeam.
No, we didn't have sunbeam. Ours would have been Wonder.
Wonder Bread. All right, so I am having
Thanksgiving this year with Steve and Tony.

(01:35:42):
If Steve wants to make me some Brussels sprouts in the kitchen,
sweet and crispy, I'll try them.Freshly baked carrot cake with
walnuts and cream cheese icing. Oh yes, where is this?
This is that that. Same same booth of melt, melt

(01:36:02):
and mold. Listen, when they make this, it
looks better and actually looks better in person than it does in
the photo because that looks like the frosting is already
cooled. They pour hot frosting over that
thing and it just drips down andit's so fresh.

(01:36:25):
Yeah, signed me up more than more than once for that one.
OK apple cinnamon and caramel mini churros sundae with vanilla
bean Gelato. For me, that would be a
shareable. I would share that with

(01:36:47):
somebody. I wouldn't buy that and it would
intend to eat it all myself. I'm not a churro person.
I'm not a big churro person. Yeah, pumpkin mascarpone ravioli
over at Forest Forest, Forest and Field.
That's a no for me because I made a statement recently when

(01:37:10):
Disney has kind of seemingly gone on this kick with raviolis,
which I love raviolis, but the amount they give you, this is
the ratio to cost of, of something like I'm sure that the
cost of that doesn't justify getting like 3 of them, you
know, So for me, I, I, I'd rather spend the money on

(01:37:32):
something else for the, for the cost of that.
And I don't have a price on it. Actually, yes, I do.
Well, 5:50. So that's that's Epcot friendly
550 is not bad. So on a good day, maybe, you
know, if we, you know, maybe we would try it, but it is not on

(01:37:52):
my list, not on my list either. I mean, I don't know, I've
gotten sandwiches before like this, but I don't know for me,
ham sandwich with some things init, There's so much other,
there's so many other things to try.

(01:38:14):
What do you think? Yeah, and it looks good.
I'm sure I would bite into it. I'd be like, this is good, but
there's way too many other things to go ahead of that.
Right. I mean, you only have so many
days in the festival. Yeah.
Autumn chili featuring Impossible beef.

(01:38:34):
I mean, I don't know if I don't think that's on my list.
The picture, I didn't have a photo of that one, but that one,
it looks good, right? It looks good.
So I I won't say we won't try that.
We just might actually try that.Theme park Giant joined us.

(01:38:59):
Thanks for for tuning in. He had a great stream today at
Magic Kingdom. I think he could give you a run
for your money on work in the park like a pro.
He does really, really well. I mean, he went today because
there's a party tonight. That's step one.
Fuck yes, go during the day. That is, yeah, Go during the

(01:39:21):
day. The Autumn Party is 650 so it's
not a bad price. So he says sorry for joining
late, he wanted to see all the stuff.
That's OK. We're only halfway through the
show. Don't worry.
OK, almost done. There's been a lot of food.
Liquid nitrogen, frozen pumpkin,cheesecake, mousse.
Man, that's a lot of stuff goingon there.

(01:39:41):
And this is at Swirled Showcase Pumpkin cheesecake mousse.
I am thankful for Swirled showcase.
I'm glad it stays open. I'm glad that they keep pumping
out the nitrogen desserts and they keep being unique ones,
brand new ones. Very excited to try this it.

(01:40:03):
It's always been a hit so far with anything we've tried and
that's probably a night 1. Opening day dessert for us, that
will be that'll that'll be crossing my lips on opening
night. All right, Joffrey's gets into
the action with four specials. Over at the American Adventure,

(01:40:27):
they have a butter butterscotch cookie cold brew.
Near Disney Traders, they've gota fudge brownie cold brew,
between UK and Canada you have aCreme Brulee cold brew and over
by Guardians of the Galaxy you have a true latte.
So they're all new. I have had Joffrey's cold brews

(01:40:52):
before, they don't even compare to Gideon's in my opinion.
But the butterscotch one has my attention, so I'm going to give
that a try and we'll see if it's, if it's good.
It'll be, it'll open up a whole new world of me trying some
Joffrey's cold brews, 'cause I do like a cold brew, but I've

(01:41:14):
tried one or two and I was not afan.
Now I will say really when you buy the Joffrey's Coffee for
Coffee for Home, those are amazing.
Those are absolutely amazing. The Princess, the Droids, Star
Wars, whatever, those are all good.
So I encourage people to buy thethe Joffrey's Coffee for Home.
That was a lot of food. It was I'm full.

(01:41:37):
I'm going to roll over and go tobed now.
There's items that I didn't evenput in there.
There's a lot of the drinks thatI didn't put in there, a lot of
beverages that I didn't put in there.
So, you know, because a lot, a lot of it is wine and different
beers and stuff like that. And neither of us will really
consume that. So feel free to get the food and

(01:42:00):
wine app, non sponsored but free.
Feel free to get the app and look through it.
It's very helpful. It is called Food and Wine but
it has every festival in it so. It seamlessly updates every
festival so when this is done, next time you know when food is
announced, maybe give it a day or so.

(01:42:22):
I'm not sure how quick they do update it, but once that food's
announced, go back on the app and it will have an automatic
update for you to tap and it it automatically pulls in the new
the new menu. So how many of those items would
you say are on your list? I mean, we can just count this

(01:42:44):
live right now. You want to 123-4567,
89101112131415161718192021222324252627282930313233343536373839404142434445.It's it's probably about 50

(01:43:12):
items. So we'll like get to all of
those. Probably not, but those are the
ones I want to get to. So we'll see.
We'll see what we get to. Surely so 17 plus some now this
is, this is a good one. And I, I think that there's a,

(01:43:33):
there's a good amount of new items for everybody to try.
And so it, it doesn't feel stale, you know, like it's the
same festival again. I still wonder what they're
doing with with Communicore because that was.

(01:43:56):
Yeah, that was a mystery, right?We do like to guess what they're
going to do with it, right? I don't know.
It's food and wine. I have zero thoughts.
I don't know what they'll do. With it this time.
And that they do. Remember what they did last
year? I, I don't think it was anything
last year. I think this was still the, I

(01:44:16):
think this was the festival whenit was still like nothing.
And then they rolled into because remember the next one
was festival, the holidays and you had the gingerbread
spaceship earth. And then then it just continued
to roll and they did some great stuff.
The Broadway was great, the flower and garden displays.

(01:44:37):
And then you went into the cool kids summer with goofies,
whatever that was called. I can't remember with the dance
party. So I they've been using it
really well. I would be really disappointed
if they didn't use it well this this time.
But maybe because cool Kid Summer just is just ending for

(01:45:01):
Sunday. I think it is.
So maybe that's part of the issue.
That's interesting, right. So, yeah, that's crossing over
already. Interesting.
Yeah, interesting. So maybe they just turn it into
into merch and throw the decorations in there.

(01:45:24):
Maybe for food and wine, you know, maybe they've got, maybe
they may value the extra space for people to sit and eat
because it's food and wine and maybe they anticipate food and
wine being bigger. I don't know.
Yeah, but you don't have a lot of boost around there be taking
all the food back. True people are over there.
So no, I don't think that's going to work.

(01:45:47):
Now there's a, there's a good amount of food that that I would
like to try. I think I'm having, I think I'm
having FOMO. Catherine, pack the car.
We're going. I wouldn't be surprised if I
turn, you know, turn over my shoulder and there you are

(01:46:08):
standing on Saturday. Well, there won't be a quarry
Cam on Saturday 'cause we'll be there.
I'm on it. Babe.
Oh, thank you. Yes, official announcement,
baby. There we go everyone All right
now. So yes.
Yeah. So we'll be there, all right for

(01:46:29):
the weekend. Pack it up.
Are you leaving right now? You leaving as soon as we're
done? No, some of us have to work, you
know. Yeah, it is still a little early
in the week. Yeah, but no, we're going to
head down Friday evening, so we'll be there Saturday, Sunday
and Monday. We'll leave Monday afternoon and

(01:46:54):
so Saturday will be at Epcot. We'll get to go explore, we'll
do as I said, the scavenger huntand then we'll check out all the
the booths. What are you doing on Sunday?
Sunday getting my getting our magnets at Animal Kingdom and

(01:47:16):
then heading to Magic Kingdom sothat the girls can see Starlight
for the first time. All right, let me talk to Tammy.
We're we're off on Monday. Would love to hang out with you
guys. OK, so let's see what the boss
says. And then Monday, I don't know
what we're what we're doing something, something small so we

(01:47:38):
can get back home at a decent time to go to work.
Yeah. But yeah, so surprise.
Awesome everyone, you'll see Lawrence on stream.
We'll have a good time. I'll trade on air for the full
Corey, says Theo. Is that everything that we've
we're covering? Yeah.
Are we covering any merch or we're good to go?

(01:47:58):
I don't have any merch, previously it was.
Kind of limited, right? They didn't show much.
I mean, all I saw on social media was pass holder stuff, if
you think about it, which I wantto get the pass holder pin
because I'm officially a pin collector again.
So we need that. Yeah, I'll give everybody.
I'll give everybody a peek. Let me see if I can do this

(01:48:20):
quick before we go. This is what I get to look at
when I'm working on my workstation.
I got this from PIN HQ. This is my pin board right here.
It's a little laggy when I show it, but this is the pin board
we're working on. Wow.

(01:48:41):
Yeah, it's filling up. We're gonna have to get another
one. Yeah, I want to go.
I want to go to PIN HQ soon. I want to meet the owners.
I'm going to look like the Disney Baker soon.
Ah, right, right, right, right. Can I have Samantha Lowe?
He said, he said he's going to come on the Dyspod.

(01:49:02):
You guys can talk pins. I'll go.
That'll be awesome in the kitchen and and eat dinner while
you guys do that. Shirley says she'll talk Tammy
and be going on Sunday. Yeah, we can have a good like
non streaming day at Magic together.
Well, I was going to, I'm streaming that night on on my
channel on Sunday. So you'll get Sharon.

(01:49:25):
It's because Sharon said extra streams maybe.
So I know you'll get at least one extra stream because I
certainly want to get there. Yeah, 'cause you know, they're,
they're likely getting an extra stream from Living in Biz on
Friday morning. I think that's happening.

(01:49:45):
Oh, you guys are? Yeah.
You guys don't have plenty of itthen?
I Thursday, Friday, Thursday, Friday, Saturday.
I like that. So I've got 2 compliments on the
shirt. I think it was Kimberly and and
Thad. Thank you.
This is a Catherine made shirt. I love this shirt.

(01:50:08):
And of course we were talking Epcot so I wore my figment shirt
and Corey with his. We didn't talk before.
That's how that happens. Yeah exactly because I was like
do I have a shirt with food on it?
And I was like Nope but I have aEpcot all.

(01:50:28):
Right. Let's see.
All right. Have we said it all done at all?
We're done. Yes, yeah, I'm, I'm going to go
eat now that we've talked all about this.
Yeah, we're going to go eat. I'm going to go prepare my lunch
for tomorrow. And food.
Well, Tammy made the food already for tonight, so have a
big fat salad and go from there if you're looking for an offer.

(01:50:51):
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(01:51:13):
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viewing with Victor. Your dream home is just a click
away and there it is. Food and wine, everybody that's

(01:51:34):
our it's a it's a great festival.
It's my it's one of my favorite shows to do and we're excited to
get out there and try some of our favorites again, as well as
some of the new stuff. It's always exciting to check
out the merch. I am going to try to stay away
from seeing any of the merch during the day so that I see it
for the first time live with allof you and we'll try to start as

(01:51:55):
soon as we can. Can't guarantee we'd start
before 6:30, but going to try. Going to try, I think.
I think I could pull that off. Maybe we can get a 530 start or
something like that, but watch notifications in case that does
change. So I put in chat the link for
our friend Christy pH Disney. It is her birthday.

(01:52:17):
She is doing a stream. I believe it's Oogie Boogie Bash
for them tonight. So head over there click the
link and and head over there sayhappy birthday to her.
Tell this pod Sun to you and go go give her a little bit of love
because it's it's 920. So I don't we didn't have

(01:52:41):
anybody in the network at the Halloween party tonight.
So they're at Epcot and they're at Hollywood Studios.
So they're ending right now. So figured I would give you some
West Coast love over there with Christy pH Disney.
So check her out, wish her a happy birthday and and check out
their Oogie Boogie bash with herNo episode next week.

(01:53:05):
Should be should be clear through the rest of the year, I
would think, but you never know when life happens, something
happens, we have to switch it upschedule wise or something.
But yeah, next week, no dis pod,but then we should be good.
Yeah, taking taking the week offfor the for the holiday and I'll
be traveling, so I'm sure. Well, that works out then.
Yeah. Any much to prepare?

(01:53:26):
But so the next episode will be the week after.
That which is. The 9th of September and we're
going to do AD 23 recap. It's going to be a lot of non
park news so. We'll, we'll cover a lot of the
Disney news. During during that episode as

(01:53:47):
well. And then the following week
we're going to have Chris Mazza from Mazza's Musing, another
podcast on the show. So those are our next two weeks
coming up. Sounds good.
All right, folks, appreciate youbeing here.
Make sure to. Head over to Christy.
I'll put that link in again for you.

(01:54:07):
Head over there, tell her, tell her that this pod sent you, and
definitely check out the Disney streaming.
Network where you can support somany streamers all at once, and
don't worry if you feel like you're not supporting your
favorite, but you do want to watch others at the same time on
the same screen you're supporting.
You're still supporting your favorite.
As long as they're on there. Whatever you see for streams on

(01:54:28):
there, you're supporting each and everyone of them at the same
time. Same amount of watch time, Same,
same views. It's, it's a really amazing tool
and it is revolutionizing, revolutionizing the the face of
Disney parks streaming. So check it out
dsn.disneystreams.com. Until then, everybody, thank you

(01:54:49):
so much for watching us and being part of our live audience.
We are also so thankful for all of you that watch us on Amazon,
Spotify, iHeartRadio, and Apple.And until two weeks from now, we
are just a couple of Bros talking Disney.
We'll see you in the parks tomorrow.
No, not tomorrow, sorry, not tomorrow night.
We have to say that, right? Not tomorrow night if you're

(01:55:10):
live. No Wednesdays because we've
moved it to Thursdays for Festival of the Food and Wine
people. All right.
Great. Great reason to move it to
Thursday so that we can be therefor the opening.
Night of food, food and wine. So look forward to that and
we'll have to count how many items Corey can eat between 6:30

(01:55:33):
and 9:00. Right, let's go.
All right, goodnight, everybody.We'll see you tomorrow.
On living in Dizz? Nope.
No, you said it. It's so it's so easy, isn't it?
So easy. We'll see you Thursdays around
6:30 on Living in Dizz, but click the link.

(01:55:53):
Head over to Christy for some Disneyland fun.
Good night everybody. This part where the magic's here
to stay.

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