Tuesday, March 8, 2011

Disney College Program

Can I take just a moment for a personal brag? My sweet cousin Camille, a student at Middle Tennessee State University, just got accepted into the Disney College Program! We're super excited to have yet another reason to visit our happy place!

So, what exactly is the Disney College Program? It's essentially a paid internship. Students in a variety of majors can have the fun experience of working for Disney for a year, all the while gaining a wealth of knowledge, earning college credit, and making some cash too! Really, what could be more fun to a young person than working at Walt Disney World? (Not quite as glamorous, my first job here in Nashville was working at the General Jackson Showboat, part of Opryland USA. That was super fun, so I can only imagine how much MORE fun working at WDW would be!)

If you know a college student who might be interested in meeting fun people, learning from the best in the business, and earning some $ and college credit, you can direct them to the Disney College Program page for more information.

Congratulations, Camille! We're coming to see you in September!

Monday, March 7, 2011

Up Recreation--Don't Try This at Home!

Time-Lapsed Video of Flower & Garden Prep



Enjoy this time-lapsed video of preparation for Epcot's Flower & Garden Festival, courtesy of Inside the Magic.

Thursday, March 3, 2011

Friday Photo

It's opening night for the production of Annie that my daughter and I are both performing in (Bethlehem Players, on stage March 4-13, for tickets visit www.ticketsnashville.com or  www.bethlehemumc.com,  or call 615-791-6456, ext. 2). Now that I got that shameless plug out of the way, here's the Friday Photo that really does fit in with my plug. Do you know where it's found in the World?



And, just for fun, here's a bonus photo. That mean orphan on the far left of the front row belongs to me.

New Annie Leibovitz Disney Dream Portraits Released

I just adore the Disney Dream Portraits taken by famed photographer Annie Leibovitz! Today, hop on over to the official Disney Parks Blog to see the three new images they've just released. Look for these ads in upcoming issues of your favorite magazines. Breathtaking!

Jungle Cruise Live Action Movie in the Works

It worked for The Pirates of the Caribbean...not quite so much for The Haunted Mansion. Disney will give turning a Park attraction into a motion picture yet another shot with Jungle Cruise: the Movie. (OK, that's not actually the title...I just made that up.)

The Hollywood Reporter has a few details, including the stars (Tim Allen and Tom Hanks are teaming up again for this one!), the producers (same guys responsible for bringing us The Fighter), and script writer (who has worked on Shrek and several Disney straight-to-DVD releases).

While the project has been in the works for some time, it appears that they are actually moving forward now. Can't wait to see what they come up with!

Wednesday, March 2, 2011

Le Cellier Goes "Signature"

We all saw this one coming, didn't we? Le Cellier, the ever-popular steak house in the Canadian pavilion of Epcot, has now become one of Disney's Signature Dining Experiences. What does that mean to you and me? For starters, there is a new menu; but don't worry--their famous Canadian Cheddar Cheese Soup (made with Moosehead beer and bacon) remains. As do a host of other popular dishes. But you will be paying a bit more for your beloved favorites, as prices seem to have hiked up to fit the "Signature" label.

The most significant difference, of course, is that Le Cellier will now require 2 table service credits on the Disney Dining Plans, instead of the previous 1. And you can expect this already-hard-to-get-an-ADR eatery to become even more popular.



If 2 dining credits, or $30-40 per entree is out of your price range, you can create a little Le Cellier magic at home with this recipe for the aforementioned Cheddar Cheese Soup. I have made this a couple of times, and even mixed up a couple of steps in the recipe, and it was still wonderful! Be sure to balance it with a salad, 'cause this recipe is anything but light! Bon apetit!