On this episode, we are taking on the EPCOT's Festival of the Holidays, and the Main Street dish is still in charge. We're overhauling some festival booth menus and we are creating a holiday dream booth from scratch.
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On this episode, we are dishing on holiday foodie news. The foodie guides have been released for both Mickey's Very Merry Christmas Party and Jollywood Nights, and we're gonna go through some of the new and some of the returning items.
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On this episode, we are dishing on Disney Dining Hacks. We're gonna be tackling and reacting to some of the Internet's most viral dining hacks and seeing if they are a dish or a skip.
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On this episode, we are dishing on Disney Foodie News. We're gonna talk about confirmed items coming back to Hollywood Nights, the France Pavilion's HOTTEST new breakfast, and all of the chicken tenders.
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On this episode, we are back and ranking resorts based on food. This week we are tackling Disney's five Moderate Resorts and ranking them from worst to best.
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On this episode, Bethany is away and Bella and Colin are dishing on Mickey's Very Merry Christmas Party vs. Jollywood Nights. We are putting both Disney Holiday Parties head to head and discussing which one is right for you on your next trip! From food, to entertainment, crowds, to vibes we will break it down and let you know which party we would hate to miss.
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On this episode, we are dishing on the new Unofficial Guide to Walt Disney World. We have our returning guest to the podcast author of this year's Unofficial Guide and our resident Disney Data Queen, Becky Gandillon. She's back and we're talking about highlights from this year's guide, we’re revisiting the dining plan, and dishing on our group dinner at Bourbon Steak.
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Standby Skipper.
https://www.standbyskipper.com
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On this episode, we are dishing on Mickey's Not So Scary Halloween Party. We're gonna talk about what to expect during the event and our best and worst eats of this year's party.
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On this episode, we are dishing on Beak and Barrel. We're gonna break down the drinks, the food, and our best tips for snagging this hard to get reservation.
Beak and Barrel Reservation Finder Spreadsheet.
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On this episode, we are dishing on our Disney lifetime stats. It's a "friendly" competition to see who has experienced the most in Disney World using the Mouse Life app. We're gonna break down our percentages on resorts, rides, and of course, the food.
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https://apps.apple.com/us/app/mouse-life/id6502988913
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On this episode, we are dishing on the Food and Wine Foodie Guide. We are talking new booths, new dishes, and everything you can expect to enjoy at the festival.
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On this episode, we are dishing on some more Disney foodie news and Deluxe Resorts that we will be ranking from worse to best based on food alone.
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On this episode, we are dishing on Foodie news. We'll go over new Disney menus, including Mickey's Not So Scary Halloween Party and the newly open Bourbon Steak at the Swan.
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On this episode, we are playing Main Street Ditch. We're gonna go through four rounds of Disney World food that we are ditching off the menus.
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On this episode, we are taking on Food and Wine Festival, but Main St Dish is in charge. We're giving a few booths and menus a much needed update and creating our own dream booths from scratch.
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On this episode, we are dishing on rooftop Disney. We'll talk about the views, the ambiance, the drinks and fireworks, plus everything you need to know about how to snag a bar seat, what's a order, and where to find the best views of every park.
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Carb lovers rejoice! On this episode, we are dishing on our favorite Disney World breads. We're gonna talk about our top free and paid breads and where to find them.
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On this episode, we are dishing on VIPassholder summer days in Disney World. We're gonna dish on exclusive snacks in the parks, the restaurants where pass holders can save up to 40% on dining, and we are diving into the menu at Coral Reef.
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On this episode, we are dishing on Geo 82. We're gonna talk about what to expect in the lounge, a deep dive of the entire menu, including our top food and drinks, and whether or not we think the reservation is worth it.
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