TRAVEL
hen The Lion King remake premiered this July
in L.A., the CGI film boasted the largest-ever
opening weekend for an animated film, racking
up $446.1 million globally and begging the ques-
tion, Will we ever be done with Disney? Don’t
count on it. A few weeks before, 2,500 miles
away in Bay Lake, Florida, the marketing masterminds at Disney
World debuted their latest Chef Series meal, inspired by the film’s
release. The exclusive two-night-only affair, courtesy of in-house
chef Frank Brough, featured dishes like “The Bone Yard” (à la the
hyenas’ graveyard playground), composed of beef kitfo, saffron yo-
gurt, and relish.
Disney has always had exclusive options, if you knew where to look.
Take Victoria & Albert’s, the 31-year-old critically acclaimed restaurant
at the park’s Grand Floridian Resort & Spa, whose seasonal prix fixe
offerings are complemented by a hefty menu solely for drinking selec-
tions. (Our tip: Make a reservation far in advance for the coveted Chef ’s
Table in the kitchen, where you can quiz the sous-chef between bites.)
What is new at Disney World is the streamlined access to these
opportunities. Earlier this year, the company launched the CrownCollection, a bespoke service to assist visitors with highly person-
alized, luxe vacations. Travel agents can help schedule meals, score
VIP passes, customize daylong tours, and reserve rides on the Grand 1
yacht, which sails the park’s Seven Seas Lagoon and Bay Lake. “We’re
always trying to find elements that help guests continue to experience
new things and find ways to keep them engaged,” says Paul Oppedisano,
vice president of premium services at Walt Disney World Resort.
Oppedisano is, thank goodness, a foodie, so the Chef Series is one
such offering. Entering its third year, the themed dinner series has
spotlighted the likes of Aladdin, Ratatouille, and Alice in Wonderland.
Held four miles away from the Magic Kingdom at the private-housing
development Golden Oak (a gated in-park community where homes
start at $2 million), the dinners serve up to 55 guests, starting at $349 per
person. Oppedisano gushes over March’s Dumbo-themed night, where
chef Michael Rodriguez created eight inventive courses, such as “Caged
Beginnings,” a citrusy burrata and eggplant confit, presented within a
cracker dome and complemented by shiso-basil pistou. “I was stuffed
by the time we got to desserts,” he says with a laugh. “I thought I would
take one bite, but I ate the whole flippin’ thing. I’ve been wowed every
single time with the chefs’ creativity.”W
For 48 years, the central-Florida theme park has treated jet-setters to exclusive
experiences well beyond the price of a FastPass. Starting this year, the Crown
Collection makes them easier to find than ever. By Brianna KovanDISNEY WORLD