Disney News Blog

LAKE BUENA VISTA, Fla. -- Chef Cat Cora and Disney have debuted an exciting new family-dining restaurant with the opening of Kouzzina by Cat Cora at Disney’s BoardWalk at Walt Disney World Resort.

This is the first table-service restaurant for the celebrity chef, featuring a menu of Mediterranean-style cuisine that pays tribute to the Cora family’s Greek roots.

Chef Dee Foundoukis:

Owned and operated by Disney and open daily for breakfast and dinner with seating for about 200 guests, the new restaurant features “time-honored recipes passed down from my ancestors, as well as my favorite Greek and Mediterranean dishes that my family loves,” Cora says.

As a Mississippi native born to a family of Greek restaurateurs, Cora grew up immersed in two different and flavorful cultures, and has taken from that unique background the kitchen “know-how” handed down through generations. The cuisine at Kouzzina (Greek for “kitchen” and pronounced “koo-zee-nah”) showcases Mediterranean cuisine and Chef Cora’s philosophy to create simple yet sensational meals.

Kouzzina by Cat Cora features an exhibition kitchen in the spacious dining room:

The restaurant’s spacious interior features an open kitchen, wooden tables and chairs and a walk-up pizza window for casual dining at outdoor tables on the boardwalk. Breakfast specialties include Kouzzina’s signature blend of press-pot coffee and an icy Greek frappé with coffee, milk and natural sugar. Sweet choices include steel-cut cinnamon oatmeal, blueberry orange granola pancakes and Greek-style yogurt with fresh fruit and house-made granola. Savory breakfast creations include turkey-sweet potato hash with two eggs and arugula salad; the stacked Kouzzina breakfast with two poached eggs, kalamata olive toast, artichoke spread, sweet potato hash and bacon or chicken sausage; and spinach-tomato-feta scrambled eggs.

For dinner, Cora’s hand-selected beverage menu includes “Cat’s Ouzo-tini,” Mediterranean sangria and her own wine label, Coranation, featuring California wines. Starters include crisp calamari, goat cheese-stuffed grape leaves, spinach pie and Spiro’s Greek Salad. Entrées range from cinnamon stewed chicken to traditional whole fish and a char-grilled lamb burger, with sides such as chilled salt-roasted beets, smashed garlic-fried potatoes, sautéed brussel sprouts and herbed orzo with Greek olive oil and Kasseri cheese. A traditional baklava and dense, rich, chocolate budino are dessert favorites.

CAT’S OUZO-TINI: The signature cocktail at Kouzzina by Cat Cora at Disney’s BoardWalk Resort is the ouzo-tini, the celebrity chef’s personal recipe featuring Absolut vodka, Metaxa ouzo, pineapple juice, fresh lime juice and pomegranate served in a sugar-rimmed martini glass shaken and served tableside.

SPIRO’S GREEK SALAD: The traditional starter at Kouzzina by Cat Cora at Disney’s BoardWalk Resort includes tomatoes, cucumbers, red onions, kalamata olives and feta.

TRADITIONAL WHOLE FISH: At Kouzzina by Cat Cora at Disney’s BoardWalk Resort, whole fish is pan roasted and served with braised greens, Greek olives, fennel and smoked chili.

SPANAKOPITA: The version of this savory pie at Kouzzina by Cora at Disney’s BoardWalk Resort has a flaky phyllo crust and a filling of spinach, feta, leeks and dill.

PASTITISIO: This baked Greek casserole dish at Kouzzina by Cat Cora at Disney’s BoardWalk Resort includes bucatini pasta, cinnamon-stewed meat sauce, and béchamel sauce.

CINNAMON-STEWED CHICKEN: A signature dish at Kouzzina by Cat Cora at Disney’s BoardWalk Resort with tomatoes, herbed orzo and Mizithra cheese.

CHAR-GRILLED LAMB BURGER: The burger at Kouzzina by Cat Cora at Disney’s BoardWalk is made with lamb and dressed with olives and feta, with a side of crisp sweet potato fries

FISHERMAN’S STEW: Scallops, seasonal fish, shellfish and fennel, grilled bread, and ouzo butter create a savory dinner in a bowl.

BAKLAVA: This traditional walnut and cinnamon pastry is served with pistachio gelato:

Cora began working with Disney in 2008 by creating a Disney Video on Demand series to showcase ways to help families develop more healthy eating habits. The first and only female Iron Chef on Food Network’s hit show “Iron Chef America,” Cora is a graduate of the Culinary Institute of America in New York. She also is executive chef for Bon Appétit magazine. In addition to hosting the instructional cooking demonstrations for Disney Video on Demand, Cora has been a featured chef at the Epcot International Food & Wine Festival and at Disney’s California Food & Wine Festival at Disneyland Resort.

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LAKE BUENA VISTA, Fla. – Tasty tequilas and mouthwatering margaritas are on tap at La Cava del Tequila, a new offering for Epcot guests to explore the heritage and tradition of tequila-making in Mexico.

Tucked away in the Mexico pavilion at Epcot, La Cava del Tequila beckons guests with more than 70 types of authentic tequila, ranging from the simplest to the rarest of them all, aged to perfection and made from the finest distilled spirits from the agave plant. Tequilas range in price from $8 to $50 for a specialty tequila.

Amid warm décor, art work and original artifacts all celebrating the Mexican heritage, a “Tequila Ambassador” is on hand to educate Walt Disney World guests on the history of tequila-making.

Also on the drink menu: Exotic and uniquely blended margaritas, introducing a variety of flavored salts, spices and tropical fresh fruits masterfully prepared by experienced mixologists. A variety of quick tastes, tapas style, will be available, including freshly made guacamole and ceviche as well as mahi mahi tostadas with diced mango and avocado and blue crab tostados with chipotle mayo and Valentina sauce.

The 30-seat La Cava del Tequila is open from noon until Epcot park closing time. It is connected to the famous San Angel Inn as part of the Mexico pavilion, a popular stop for Walt Disney World guests.

LAKE BUENA VISTA, Fla. -- Paradiso 37, a high-energy restaurant and bar featuring cuisine from North, South and Central America, welcomes guests to its table in May at Pleasure Island at Downtown Disney at Walt Disney World Resort.

The lakeside eatery will offer a delectable variety of menu offerings representing the 37 countries of the Americas, plus an international wine bar, 37 varieties of tequila and 10 signature frozen margaritas.

The new concept was developed by Orlando-based E-Brands Restaurant Group, a multi-concept restaurant group which currently owns and operates Timpano Chophouse, Samba Room, Taqueria Canonita, Aquaknox, David Burke, Salsa Orlando and Canonita Express in a number of locations across the United States.

The lively Downtown Disney restaurant will feature nightly entertainment and will be open daily from 11 a.m. until late night.

LAKE BUENA VISTA, Fla. – Fans of Jiko - The Cooking Place and Boma-Flavors of Africa have a new reason to dine at Disney’s Animal Kingdom Lodge as Sanaa debuts May 1 in the resort’s new Kidani Village expansion.

(Editor's Note: Disney previously released photographs of many of Sanaa's new dishes, which you can find in the Disney News Blog HERE.)

The new Walt Disney World restaurant’s unusual name, pronounced “Sah-NAH,” is the Swahili word for “artwork.” With interiors inspired by African art and remarkable views of the resort’s Sunset Savannah through 9-foot windows, diners experience “the art of African cooking with Indian flavors” in the 150-seat, family-oriented restaurant located on the ground floor just below the lobby.

Sanaa’s cuisine is a melting pot of tastes from the islands of the Indian Ocean that all are part of Africa – Zanzibar, the Seychelles, Comoro Islands, Mauritius and Madagascar. “These islands were on important trade routes with influences from French, Portuguese, Dutch, British, Arab and Chinese traders,” said Chef Bob Getchell. “The diverse spices and flavors give us an endless array of options for Sanaa.”

The most indelible mark on the cuisine of the region was made by Indian traders who introduced curries, spice blends and breads. Central to African-Indian cuisine is the use of the tandoor oven, essentially a large clay pot similar to a pizza oven. The tandoor provides very high, dry heat that creates a crisp outer layer and moist interior. Along with meats, a favorite tandoor oven treat is the Indian bread naan, which is slapped directly onto the oven’s clay walls and allowed to bake until puffy and lightly browned. The Sanaa kitchen will have two custom tandoor ovens.

Specialties include tandoori chicken, lamb and shrimp, slow-cooked curries, and braised short ribs. “Don’t think of curry as spicy,” said Chef Getchell, “but as a centuries-old cooking method that allows flavors to fully develop in the meats, vegetables, and sauces.” The base blend of seasonings for Sanaa’s curries include cardamom, chiles, cinnamon, cloves, saffron, coriander, nutmeg, fennel seed, cumin, tamarind, turmeric and more. The turmeric is what gives many curry dishes their characteristic yellow color.

Appetizers such as lamb kefta with tamarind-dried papaya sauce, and unusual salads like okra, radishes and tomato, roasted beets, and carrot, orange and mint start the dining experience.

Entrees include the tandoori-roasted meats, curries, and sides such as dahl (stewed lentils), curried crushed potatoes, stir-fried green beans and slow-cooked spinach and paneer (a mild South Asian cheese). Indian style flatbreads including naan, roti, and paratha are paired with chutneys, Indian style pickles and raita (yogurt-based dip).

For guests who prefer more American flavors, there is a grilled pork chop and club sandwich at lunch, and grilled flank steak at dinner.

Sweets are the final adventure, including mango pudding, cardamom-butter cake, papaya with sea salt and lime and vanilla-coconut rice pudding.

The restaurant is open from 11:30 a.m.-3 p.m. and from 5-9 p.m. An adjacent 24-seat lounge serves African wines, beer and spirits. For reservations, call 407/WDW-DINE.

Kidani Village at Disney’s Animal Kingdom Lodge is part of Disney Vacation Club.

LAKE BUENA VISTA, Fla. (March 17, 2009) -- Chef Cat Cora and Disney are joining together to open an exciting new family dining restaurant at Disney’s BoardWalk Resort. Kouzzina by Cat Cora will feature a menu of Mediterranean-style cuisine that pays tribute to the chef’s Greek roots.

The restaurant, to be owned and operated by Disney, is scheduled to open by fall 2009 in the space currently occupied by Spoodles.

“I am pleased to welcome Cat Cora and her engaging new concept for Kouzzina to the Walt Disney World Resort,” said Jay Rasulo, chairman, Walt Disney Parks and Resorts. “This collaboration between Cat and Disney represents a significant step in our ongoing commitment to offer unique culinary experiences and choices for our guests.”

As a Mississippi native born to a family of Greek restaurateurs, Cora grew up immersed in two different and flavorful cultures , and has taken from that unique background the kitchen “know-how” handed down through generations. The cuisine at Kouzzina (Greek for “kitchen” and pronounced “koo-zee-nah”) will showcase Mediterranean cuisine and Chef Cora’s philosophy to create simple yet sensational meals.

Cora said that the new restaurant will feature “time-honored recipes passed down from my ancestors, as well as my favorite Greek and Mediterranean dishes that my family loves.”

She began working with Disney in 2008 by creating a Disney Video on Demand series to showcase ways to help families develop more healthy eating habits. “I’m extremely excited about this latest extension of my relationship with Disney,” she said. “Together, we’re going to develop a truly amazing contemporary Mediterranean restaurant.”

The first and only female Iron Chef on Food Network's hit show “Iron Chef America,” Cora is a graduate of the Culinary Institute of America in New York. She also is Executive Chef for Bon Appétit magazine. In addition to hosting the instructional cooking demonstrations for Disney Video on Demand, Cora has been a featured chef at the Epcot International Food & Wine Festival and at Disney’s California Food & Wine Festival at Disneyland Resort.

Sanaa (pronounced sah-NAH), the new table service restaurant at Animal Kingdom Villas' Kidani Village is set to open May 1, 2009. Named for the Swahili word for "artwork," Sanaa will feature African-inspired cuisine with an Indian touch and will be open for lunch and dinner. The restaurant will serve familiar foods prepared in tandoor ovens, along with slow-cooked specialties showcasing the flavorful spices of Africa.

The following are some of the dishes that will appear on Sanaa's menu:

Lamb Kefta with Tamarind and Papaya Sauce.

Grilled Flank Steak, with spinach and mushroom pancake served with oven-dried chutney.

Tandoori Chicken served with basmati rice or seven-grain pilaf.

Tandoori Lamb Chops served with basmati rice or seven-grain pilaf.

Grilled Pork Chop Loin, glazed with pickled lime and ginger served with sauteed spinach.

Mustard seed-crusted Scallops with a coconut cream sauce.

Dum Biryani, Fresh vegetables and basmati rice, wrapped in bread dough served with pineapple raita.

Slow-cooked beef short ribs, shrimp with green curry sauce, served with basmati rice or seven grain pilaf.

LAKE BUENA VISTA, Fla., Oct. 2, 2008 — Several Walt Disney World Cast Members were among the top hospitality-industry professionals to receive honors for outstanding culinary achievements in the annual Santé Restaurant Awards presented by Santé, a magazine for restaurant professionals. As the only peer-judged restaurant and hospitality competition in North America, the awards program recognizes excellence in restaurant food, wine, spirits and service hospitality. Disney’s Chef de Cuisine Scott Hunnel received the Culinary Professional of the Year award for his outstanding achievement in culinary service and hospitality at Victoria and Albert’s restaurant at Disney’s Grand Floridian Resort & Spa.

"It was like winning an Oscar," Hunnel said of his award. "Working for Disney has been very gratifying because they support my continuous growth, along with the other Cast Members who work in the restaurants," he said.

As a Disney chef for nearly 20 years, Hunnel said a true leader realizes that it takes more than cooking a good meal to be successful—it’s a team effort. "It’s really taken years of building the foundation of this restaurant and building the team," he said of his fellow chefs at Victoria & Albert’s. "We had to really instill the philosophy of continuous evolution."

Understanding that evolution helped Hunnel capture the attention and taste buds of his peers. The fundamentals of cooking don’t change, he said, rather it’s the extra love that goes into the dish that makes his cooking and the restaurant menu different from others. This culinary expertise is tastefully demonstrated in one of his signature dishes -- the applewood smoked buffalo tenderloin with melted fennel, leeks and salad greens with blood orange vinaigrette.

Other Disney professionals setting themselves apart from competitors include Gary Kaikaka from California Grill at Disney’s Contemporary Resort, who received the Service Professional Award for outstanding achievement in food, wine and spirits service. The restaurant managers and servers at Jiko—The Cooking Place at Disney’s Animal Kingdom also received the Wine Hospitality Award for outstanding achievement in wine service and hospitality.

The Santé Restaurant Awards are based on a variety of criteria, and winners represent a broad spectrum of restaurant- and hospitality-industry professionals with a common passion for their work and a commitment to excellence. Award recipients will be honored for their achievements at this year’s festivities, to be held at Silverado Resort in Napa, Cal., Nov. 4.

Guests get VIP treatment at the elegant Chef's Table in the back of the kitchen at Victoria & Albert's at Disney's Grand Floridian Resort & Spa. Chef Scott Hunnel and sommelier Brian Kozial offer award-winning cuisine and fine wines.