August 2014 GF/DF at WDW Newsletter

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It seems hard to believe that the summer is nearly over and the fall season is upon us. It also means the start to another busy fall season at Disney World. From the upcoming Mickey's Not So Scary Halloween Party in the Magic Kingdom to the Epcot International Food & Wine Festival, there's a lot of excitement happening in the Disney parks & resorts during this time of the year.

One of my most favorite seasonal events is Mickey's Not So Scary Halloween Party. This ticketed event held in the Magic Kingdom totally gets you into the Halloween spirit. Guests are encouraged to dress up in costumes and even get the opportunity to trick or treat throughout the park. If you're on a special diet, check with City Hall to see if they have any special diets treats available to you. They typically carry gluten free, nut free, and diabetic candy and some candies also cover other allergens. Last year, I was given a voucher for the Main Street Confectionery to pick out the items that I would like. How cool is that?

I'll be heading to Mickey's Not So Scary Halloween Party early in the season this year, so stay tuned for updates and news from the event.

Another seasonal favorite is the Epcot International Food & Wine Festival. If you're a foodie, this is an event for you! With marketplace booths, culinary demonstrations, mixology sessions, and special ticketed events, there really is something for every taste and budget.

Gluten free visitors can rejoice this year, as Disney is now listing gluten free offerings on their marketplace passports. You can visit any marketplace booth or various locations in the park for these passports. If you're looking to get a leg up on your Food & Wine touring, head over to Gluten Free & Dairy Free at WDW, and check out the full list of the gluten free offerings currently listed by Disney for the 2014 Food & Wine Festival.

Do you love culinary demonstrations? Make sure to contact Disney's Special Diets Department if you book any culinary demonstrations to let them know your dietary needs. I've had a few experiences in which I really couldn't enjoy the food and some where I've had amazing experiences. One of my favorites has to be Chef Kevin Dundon from Raglan Road Irish Pub in Downtown Disney. He made me not one but two safe dishes! Of course, somehow I managed to end up on stage with him at this event to add to all the fun! Check out the full review on my site including lots of pictures!

One of the culinary events that I've always wanted to go to during the Food & Wine Festival is the Kitchen Memories session. These have often included celebrity chefs who talk about their favorite kitchen memories and meals.

In this month's issue, regular newsletter contributor, Laurie Sadowski of the Allergy-Free Cook cookbook series, helps channel this kitchen memories concept with a fantastic recipe for Cherry Soup inspired by her dad and her Polish roots.

As always, this newsletter features our Disney GF/DF food photo of the month, updates on special events and meetups, and guest articles. Of course, you’ll always find the latest reviews, tips, and tricks on Gluten Free & Dairy Free at WDW! If you have a great idea for a series or feature you'd like to see in the newsletter, let us know by emailing:


Sarah, Owner
Gluten Free & Dairy Free at WDW Blog

Photo of Sarah at the Animal Kingdom Theme Park, staying cool!
Photo of the Month
Mallory Square Seafood Cobb Salad at Disney's Old Key West Resort

Submit your GF/DF food photos to
Find Sarah's Gluten Free & Dairy Free Disney reviews in the mobile app YoDish!
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Join us for the 1st Annual Food Allergy & Celiac Convention held at Disney's Coronado Springs Resort on November 22, 2014. For more info visit:

Calendar of Events: August 2014

Thursday, August 7th – 7-7:30 p.m. EST – online

Webinar: Vegan Dining at Walt Disney World

Register HERE



Saturday, August 16, 2014 – Walt Disney World Resort, Orlando, Florida

Meetup – Scat Cats Lounge – Port Orleans French Quarter – 2-3:30 p.m. 




For all your Disney travel needs,
contact Siera from Destinations in Florida!

For a free quote, visit: Destinations in Florida

Laurie Sadowski

Laurie Sadowski is a cookbook author and writer who really loves food. After being diagnosed with Celiac Disease, and hearing the words, "what DO you eat?" one too many times, she decided to author a series of cookbooks entitled The Allergy-Free Cook, which address other food allergies, as well. Visit her at and


Culinary Memories with Laurie Sadowski

August makes me think of two things: the peak of cherry season and my dad. Cherries are at a high at the beginning of the month, and my dad's birthday falls at the end. It also brings me back to my childhood--we had a huge cherry tree in our backyard and spent countless hours picking them, filling dutch ovens full for snacking until we had sore stomachs.
My dad always talked about a cherry soup his mom made. It was a favourite of his because cherries are his number one fruit. Like every "traditional" recipe, it varies from region to region and family to family. This is how he described it to me, save for using egg noodles instead. He said they sometimes dolloped in sour cream, too, but rarely because it was expensive.


Polish Cherry Soup – Zupa Wisniowa

Growing up on the farm, my dad has fond memories of this soup from cherry season, featuring the fruit freshly picked off the tree. Though it’s not exactly the same as my Polish grandma’s, Dad says it’s “just as he remembers” (and he’s a terrible liar). You can also serve it cold, with or without the noodles.

Serves 4 to 6

5 1/2 cups pitted fresh sweet, ripe cherries, divided
2 cups water
1 tablespoon freshly squeezed lemon juice
4 sheets lasagna noodles, cooked according to package directions (I use Tinkyada)

Put 4 cups (960mL) of the cherries and water in a large saucepan. Bring to a boil over medium heat. Remove from heat and using an immersion blender or transferring to a food processor, puree until mostly smooth. Stir in the lemon juice. Set aside. Add the remaining cherries to the mixture, pressing with a fork to slightly mash. Cut the lasagna-noodles width-wise into 3/4-inch strips. Stir them into the soup. Serve at room temperature or cold.

You can learn more and check out my blog here, get the details on my books here, and contact me with questions, comments, and answers to the question of the month here!

Have a magical month!



The Allergy-Free Cook at the Walt Disney World Resort. Can you guess what restaurant she is in?

Find Laurie on:


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July Recap on Gluten Free & Dairy Free at WDW

Here are some dining review highlights from July 2014:

Lunch at Columbia Harbour House in the Magic Kingdom
July 2, 2014


Lunch at Tamu Tamu in the Animal Kingdom
July 10, 2014

Lunch at Sanaa at the Animal Kingdom Lodge
July 12, 2014


Dinner at Boma: Flavors of Africa in the Animal Kingdom Lodge
July 18, 2014

Dinner at Boatwright's Dining Hall in Port Orleans Riverside
July 22, 2014

Dinner at Ravello at the newly opened Four Seasons Orlando located in Disney World
July 27, 2014



Do you have a question for the newsletter? Want to see a new feature? Interested in submitting your own guest dining review? Send all your comments, questions, and suggestions to Sarah at!

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