I want this week to be another interactive experience to test your Disney knowledge! Therefore, we will have the first ever “twisted Thursday.” Below, I will list ten different unique “themed” dining experiences available on Walt Disney Property. However, these locations will be listed in a twisted manner with the letters scrambled for you to decode. They come from a variety of different locations and include both quick service and full, sit-down restaurants. Post your answers in the comments, and we will randomly select one correct entry to receive a WDW Radio Mystery Ticket!
I know my favorite restaurants are always those that are themed because they create a different world for you to enter, even if just for a short period of time during a meal. Good luck and happy un-twisting!
1. Isc If Neid Ni Rtaeeht
Hint: Dinner and a movie all in one!
2. 0s5 Rimep Meti Fcae
Hint: Mind your manners and elbows off the table
Hint: Raise your glasses and put on your dancing shoes!
4. Eb Uor Stgeu
Hint: Parlez vous Francais?
5. WdoyololH Norwb Ebydr
Hint: Watch out for the paparazzi
6. Oalcr Efer
Hint: Just keep swimming!
7. Shwignirep Ynonca
Hint: Yeehaw, cowboy
Hint: African market
9. Egdran Lirgl
Hint: Veggies straight from the farm!
10. Csbaeeh nad Rmeca
Hint: We all scream for ice cream!
This week’s featured recipe comes from restaurant #6 on the list! Recipe brought to you by spoonful.com.
For the Asian vinaigrette:
2 tablespoons coffee
2 tablespoons lowsodium soy sauce
1/4 cup olive oil
1 tablespoon hot sesame oil (spray)
1/2 tablespoon honey
Salt and pepper to taste
For the roasted-corn salsa:
3/4 cup roasted corn kernels (1 to 2 ears)
1/4 cup diced tomato
1/4 cup diced onion
1/4 cup diced bell pepper
2 teaspoons rice vinegar
2 teaspoons olive oil
Juice from 1 lime
Salt, pepper, and Tabasco to taste
For the crab cakes:
6 tablespoons heavy cream
8 ounces crab claw meat
1 small carrot, minced
1 small celery stalk,minced
1 tablespoon bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes
Dash of Tabasco
1/2 teaspoon olive oil
10 ounces mixed greens
How to make it:
Roast corn kernels: Wrap ears of corn with husks removed in aluminum foil and bake in a 450degree oven for 15 minutes. Set aside to cool.
Place all vinaigrette ingredients in a jar and shake to combine. Set aside. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl. Season to taste and set aside.
Preheat oven to 350 degrees. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (45 minutes).
Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl. Form four patties.
Heat an oven-safe skillet over medium-high heat for 34 minutes. Carefully add olive oil. Fry for 1 minute, or until browned, on each side.
Place in oven until warmed through (58 minutes). Serve over mixed greens tossed in Asian vinaigrette. Top with roastedcorn salsa. Serves four.
Kristin Casagrand is a student currently studying physical therapy at Bellarmine University. Born and raised in Pennsylvania, Kristin has taken many a family vacations as a child driving 24 hrs, cramped in the back of the car and fighting with her sister to get to Disney (definitely worth it though). She looks forward to sharing “A taste of Disney” with everyone each week.