Disclaimer: This is not a sponsored post. Disneyland provided a buffet meal to my family and I to help aid my post. All opinions are 100% my own. Recipe below courtesy of Disneyland.
I just found my new favorite place to dine while visiting the Magic Kingdom. As much as I love all the delicious food that can be found inside the Disneyland Resort Parks, the bar just got raised to a new level with the “beach” themed buffet menu now being served over at PCH Grill. PCH Grill is located across the street at the Paradise Pier Hotel. Chef Jeremiah Balogh has made sure to create something for all diet types. I was a little skeptical at first not quite sure what type of vegetarian options would be present, but to my complete delight there was plenty for me to eat. Not only were the options abundant, they were super delicious and impressive. Impressive is the key word. I was dazzled by how flavorful the food was. It was so up my alley I pictured myself going to visit PCH Grill even on days when I’m not visiting The Disneyland Parks. Plus they had plenty of other options for fish and meat eaters. I ran into a few friends that have recently dined there as well and they were also gushing about how good the food was. I can’t wait to go back again.
Here is the PCH Grill menu: I highlighted all the vegetarian options and added a few photos so you could see for yourself!
Seafood Sauté Station:
Shrimp Alfredo with Cavatappi Pasta, and Littleneck Clams, Chorizo and potatoes, cooked in our Signature Broth with Roasted Garlic Herb Crostini
Dry Rubbed Smoked Tri Tip and Baby Back Ribs
served with your choice of Honey BBQ Sauce, Spicy BBQ Sauce, Pico De Gallo, Corn Bread Shells and Honey Butter Pearls
Wood Fired Pizza Station(Our Guests table bread)
Build-your-Own Cheese or Pepperoni Pizza (Spieled tableside by the Server for the Children)
Mini Taco Station
Beer Battered Sustainable Fish or Zucchini Tacos with Cabbage in Mini Corn Tortillas
Avocado Aioli, Limes, Jalapeños, Spicy-Citrus Crema, Molcajete Salsa, Tomatillo Salsa Verde, Fresh Cilantro, Roasted Serrano Chilies
Also featuring Chef’s Rotational Specialty
Whole Roasted Sustainable Fish (Salmon)
Spiced rubbed Pork Shoulder
Cheeseburger Sliders & Mini Hot Dogs
Heirloom Tomato-Mozzarella Topped with Creamy Pesto & Aged Balsamic Reduction Finished with Fresh Cracked Pepper and Sea Salt
Roasted Potato Salad with Creamy Mustard Dressing
Olives, Roasted Beets, Carrots, Tomatoes, Onions, Cucumbers, Grissini
Herb Vinaigrette (Parsley, Chives and Tarragon), House Made Buttermilk Ranch Dressing, Blue Cheese
Brioche fresh Fruit Pizza
Milk Chocolate Caramel Tart
With Sea Salt and Bacon Brittle
“Build your own Strawberry Shortcake”
Pound Cake, Whip Cream, Chunky fresh Strawberry sauce
Dessert filled Ice Cream Cones
Vanilla Bean, Passion Fruit, Strawberry
Layers of Coconut, Mango Coulis, toasted Coconut
Fresh Fruit Kabobs of Melons, Pineapple and Strawberries
Non-Alcoholic Premium Beverages:
Party Wave Lemonade
All Natural Odwalla Lemonade, with Flavors of Coconut and Banana,
Topped off with Whipped Cream and garnished with Dark Chocolate Shavings
And a sugar-glazed, honey-infused baked Banana Slice
(Served in a coconut mug)
Peach and Orange Tea,
Garnished with chilled Watermelon spheres
Berry Crisp at PCH Grill (pictured above)
Recipe courtesy of: Disneyland Resort, Disney’s Paradise Pier Hotel
Serves 4 to 6
1 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) unsalted butter, melted
1 heaping cup quartered fresh strawberries
1 heaping cup fresh raspberries
1 heaping cup fresh blackberries, halved if large
2 tablespoons sugar, optional
1 teaspoon orange zest
For streusel topping:
- Sift together flour, sugar, and cinnamon in a medium bowl.
- Stir butter into flour mixture until combined and crumbly.
For berry filling:
- Preheat oven to 375°F.
- Pour berries, sugar, and orange zest into an 8×8-inch baking dish. Sprinkle topping evenly over filling.
- Bake until topping is golden brown and filling is bubbling, about 40 to 45 minutes.