The Original Storytellers

The statue features a young Walt Disney in a fedora and traveling attire­—just off the train from Missouri and ready to realize his dreams. With him is his pal, Mickey Mouse, standing atop the trunk containing Walt’s belongings.

Unlike the Partners statue at Disneyland park, which sits on a pedestal, the Storytellers statue will be at eye level, reminding cast members and guests alike of the humble beginnings of Walt’s history-making story.

Imagineer Ray Spencer worked with sculptor Rick Terry on the statue’s design. “Walt Disney was a dreamer, and he came to California in 1923 to fulfill his dreams of creating great entertaining stories for all,” Ray says. “To me, people come to Disney parks to fulfill dreams… In that spirit, Walt is one of us.”

As Appeared in Disneyland Resort Line

A World of Tomorrow: Inside Walt’s Last Dream

A decade on, there’s still debate about when exactly the 21st century began. For Disney fans, that pivotal moment didn’t come at the stroke of midnight in 2000, or even a year later. At the heart of Walt Disney World, under the warmth of an autumn Florida sun and amid spectacular pageantry and color, the dawn of the new millennium arrived nearly 20 years earlier than it did for the rest of the world—on October 1, 1982, when EPCOT Center made its long-awaited debut.

On display were fiber-optic systems, video-conferencing kiosks, computer-generated animation, an army of Audio-Animatronics® figures, and the world’s first (and, to this day, only) self-supporting geodesic sphere, a gleaming silver 18-story-high wonder. And that’s just what the public saw.

Behind the scenes, an elaborate and massive infrastructure moved everything from guests to digital data, from water to trash, in an intricate and choreographed system that combined technological innovation with Disney’s unique brand of showmanship.

“Walt was always trying to go beyond what he did before”

If EPCOT Center seemed, at the time, the pinnacle of Disney know-how, that’s because it was—the culmination of nearly two decades of thinking, dreaming, researching, and designing that began with Walt Disney himself and reached fever pitch while his Company worked with other major American companies to build exciting pavilions for the 1964 New York World’s Fair. For Pepsi-Cola’s pavilion at the World’s Fair, Disney produced it’s a small world. Ford’s Magic Skyway was designed by WED Enterprises (later renamed Walt Disney Imagineering), and General Electric teamed up with Disney for Carousel of Progress. For the state of Illinois, WED created Great Moments with Mr. Lincoln.

Walt was intimately involved in planning those attractions for the World’s Fair, explains Disney Legend Marty Sklar, retired Imagineering vice-chairman and principal creative executive (and Walt’s ghostwriter). “Walt would go around to the laboratories of major companies, and anytime Walt would go there, they would trot out the newest things they were working on. Walt loved seeing these concepts, and he loved the technology.

“There were three reasons Walt got involved with the World’s Fair,” Marty says. “One, he wanted to bring those attractions to Disneyland. Two, he wanted to prove a Disneyland could work on the East Coast. And three: EPCOT.”

“EPCOT” rapidly became one of Walt’s favorite words—and the most prominent project for his company. It was an acronym he and the Imagineers coined from the phrase “Experimental Prototype Community of Tomorrow” as they worked on their city of the future. Walt was eager to show it to the public, but when he took part in a November 15, 1965 press conference to announce Walt Disney World, Epcot wasn’t mentioned—though it was very much on his mind. (Editor’s note: In 1994, the name “EPCOT Center” was shortened to Epcot, which is how we’ll refer to it here.)

Back in California, plans were further along than many people, including those who worked for Walt, realized. A private conference room Walt had set up was off-limits to all but a few, and it held amazing plans. An East Coast theme park was just the beginning.

In the spring of 1966, Walt met with Marty. “He said, ‘Let me tell you what I’m thinking,'” Marty remembers. “And then he just started talking. And talking. And talking. He kept coming back to one phrase: ‘To meet the needs of people.’ That’s what Walt wanted to do. There were things in our society that frustrated him. Traffic. Education. Even collecting trash.”

“The entire underpinning [of Walt Disney World] was based on Epcot

As Walt talked, Marty took notes, and the full scope of Walt’s ambition fell into focus. In four decades, he had moved from black-and-white silent cartoons to color feature-length animated films, then to live-action movies and theme parks. Now he was talking about building a city. It made sense, given Walt’s history, Marty says. It combined everything he had done so far—turning fantasy into reality, blending education and entertainment, creating real worlds from imaginary ones.

“Walt was always trying to go beyond what he did before,”Marty says. “Walt made it very clear that he was not interested in what we did yesterday. He wanted to know what we could do today and tomorrow.”

During the planning and construction of Disneyland, Walt had been introduced to the basic concepts of urban design and slowly became a self-taught expert in the field. Such seemingly dry concepts as city planning and urban decay fired his imagination. When Disney’s Chief Archivist Dave Smith catalogued Walt’s office in 1970, one of the books on a shelf behind Walt’s desk was architect Victor Gruen’s The Heart of Our Cities: The Urban Crisis, Diagnosis and Cure.

“Walt was serious about that city,” Marty explains. “And he had a lot of work being done at the time” to explore its viability. Walt asked for Marty’s help to coalesce his thoughts so he could produce a film to explain the project, and, over the next several months, Marty wrote a script for a 24-minute film that detailed the “Florida Project.” In the film, an ebullient Walt explains the concept of Epcot—a full-scale city of the future where people would live, work, and play in comfort. An international shopping district would re-create scenes from around the world, and American industry would have a showcase for the latest technologies.

Walt shot the short film in October 1966. Eight weeks later, he was gone.

The brief-but-potent film, however, lived on. It was shown a handful of times in early 1967 to key constituencies: the Florida Legislature, invited guests (for a packed presentation in a Winter Park theater), and once on statewide television. The film proved vital in convincing both the Legislature and voters that Disney’s Florida Project should be approved, which it was. From the moment the project was given the go-ahead, Marty says, the Company’s resources were dedicated to getting Walt Disney World up and running and to regaining confidence in the absence of its founder and leader.

In October 1971, the first phase of Disney’s Florida Project—Walt Disney World’s Magic Kingdom—opened on time and on budget. And though it might have seemed on the surface that the Epcot idea had been abandoned, nothing was further from the truth, according to Marty. “So many of the things that Walt wanted to do, we did. We were already running a city.”

Indeed, the Reedy Creek Improvement District, a governmental body overseeing the development of the more than 40 square miles of land that make up Walt Disney World, was created during Walt’s final months with the intent of bringing Epcot to life. Its building codes and planning guidelines were initially crafted with an eye toward Walt’s plans for Epcot. “The entire underpinning [of Walt Disney World] was based on Epcot,” Marty reflects.

Without Walt, though, constructing an actual city seemed virtually impossible. “It was such a big idea,” Marty says, “not just beyond anything Disney had done, but beyond anything anyone had done.” And yet, the concepts behind Epcot were enormously compelling, in part because they represented everything that Walt had focused on in his final months.

By 1974, it was clear that Walt Disney World was an unqualified success. That May, Marty’s phone rang. It was Disney’s then-president, E. Cardon “Card” Walker. Marty recalls the brief conversation vividly: “He said, ‘What are we going to do about Epcot?'”

It became one of the most vexing, fascinating, and creatively overwhelming questions that has ever faced the Imagineers.

Marty tasked Imagineer Peggie Fariss with convening an unprecedented series of conferences to explore some of the most important topics of the day—among them, energy (this was shortly after the 1973 oil crisis), food production, communications, oceanography, transportation, and global affairs. Held in Florida beginning in 1975, they became known as the Epcot Forums, and one of the first people Peggie asked to participate was renowned science-fiction author Ray Bradbury. He remembers the Epcot Forums well—especially the humility with which participants approached them.

“We [as a society] didn’t know who we were,” Ray tells Disney twenty-three. “I told them that they should present the history of mankind to people. We needed to rediscover where we came from, and where we would like to be going, so I kept talking about this again and again.”

Other Epcot Forum participants included Melville Bell Grosvenor, former head of National Geographic; oceanographer Robert Ballard; researchers from the University of Arizona; and chief scientists from General Motors.

“What we found was quite interesting,” Marty says. “Almost everybody we met with said, in one way or another, that people didn’t really trust industry, they didn’t trust government—but they did trust Mickey Mouse.” The idea of blending Disney storytelling techniques with academic and scientific research was roundly endorsed.

Walt had envisioned a city where research-and-development techniques could be presented, but the problem was that nothing of the sort had ever been tried. On the other hand, the Magic Kingdom proved that a Florida theme park could work. And the 1964 World’s Fair still loomed large, as did previous Fairs, which had been used to showcase American ingenuity and global cultures.

“I had always dreamt of building a World’s Fair,” Ray says. “When I was 12 years old, I went to the [1933] World’s Fair in Chicago and fell in love with the future. If they could do that to me when I was only 12, it could happen to many other people. I went crazy; I went mad. I exploded with emotion! That fair caused me to go home and prepare myself for the future, to write about it, to change the future. Epcot could help other people do the same thing, to prepare them to explode with love and emotion, to encourage them to change the future.”

Epcot’s basic structure began as two distinct themed areas in different locations at Walt Disney World—both more serious and far-reaching in ambition, and more straightforward and simple (though futuristic) in design, than a typical theme park. And both areas drew inspiration from the World’s Fair concept that Ray and others had championed.

The first themed area was dubbed the Walt Disney World Showcase, and would explore the countries, people, and cultures of the world. Plans initially called for it to be built just south of where the Transportation and Ticket Center is today. The other was named the EPCOT Future World Theme Center, and was conceived as a vision of the future as seen through the eyes of American corporations. That collaboration with leaders of U.S. industry was always crucial to the Epcot concept, both as city and theme park. “Walt said there was no way any one company could do this,” Marty remembers. “It was all about ideas, about things that were happening in the world, and about Disney’s ability to communicate those ideas, to tell those stories.”

The Future World Theme Center, whose name was frequently shortened to “the EPCOT Center,” was proposed for the middle of the property. Walt had always touted the “blessing of size” as a key attribute of the Florida project. “We felt there was room for these two parks,” Marty says. “But as we tried to sell the idea [to corporate sponsors], we weren’t getting very far. One day, we had a big meeting with [top Disney executives] Card Walker and Donn Tatum. John Hench and I looked at the two models, and we just put them together.” The two legendary Imagineers had made a seemingly simple change, but it worked.

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With the basic design concept for Epcot settled, Ray Bradbury found himself spearheading the development of one of the signature attractions, a concept called Spaceship Earth, which built upon his passion for telling the story of human beings. It would be the centerpiece of Future World. For Ray, its importance could not be overstated.

“They put me in charge of writing the original script for Spaceship Earth, to tell that wonderful science-fiction story inside it,” Ray says, his voice bursting with pride nearly three decades later. “And when you come out, you go into the future. You’ve been in a spaceship, a time machine, you’ve left the Earth, you’ve gone to the moon, and if that isn’t a great start, I can’t think of one!”

Some of the most storied names in Imagineering history—including John Hench, Dorothea Redmond, Tim Delaney, Harper Goff, and Herb Ryman—conceived remarkable images of what Epcot could be. These kinetic, evocative paintings and drawings helped cement the notion that Walt Disney World could convey more than fantasy, that a vacation could encompass exploration, discovery, and learning.

What had been two disparate concepts began feeling more and more like a uniform whole as Epcot took on the hourglass shape so familiar to today’s visitors. Future World anchored the north side, with World Showcase laid out around a large lake on the south. Conceptually, they’re radically different, but together, they contain an important underlying thread: the notion of progress, of working together to achieve a better tomorrow. One part of Epcot shows us what is possible, the other shows us who will make it happen: We will. By understanding and celebrating our differences, we can create a better future.

“The whole of Epcot teaches us how miraculous we are,” Ray says. “We are very special people. We are part of something that began millions of years ago. So, all the time, on every side, Epcot points to you and says, ‘You are individual. You are creative. I hand you the future; step into it. Believe and go forth.'”

By its placement just inside the main entrance, Spaceship Earth would serve as a beacon to guests, its location encouraging them to begin their visit with a ride through human history, communication, and innovation. From there, they would be ready to more fully appreciate the opportunities, challenges, and subjects being presented to them.

Inside Future World, Spaceship Earth would only be occasionally visible, with the huge hub of CommuniCore (now Innoventions) often obscuring its view. But from World Showcase, the geodesic sphere would almost constantly loom on the horizon, a subtle reminder that our cultural connections drive the progress of our never-ending trip aboard Spaceship Earth.

Likewise, Epcot itself was designed to be situated at the geographical heart of Walt Disney World—since it was the center of so many of the ideas contained in Walt’s final visions. By 1976, the concept of Epcot began to make perfect sense as a theme park. But it still had to be built. Not even the initial phase of Walt Disney World was as large. Indeed, Epcot was, for many years, the largest single-site construction project ever undertaken, requiring more than three years of around-the-clock labor. And it presented its share of logistical challenges.

“When we started on Spaceship Earth,” Marty explains, “they wanted to put it on the ground and do three-fourths of a sphere. A group of Imagineers went to John Hench (who had conceived of making Epcot’s visual icon a full geodesic sphere) and said, ‘We can’t do this.'” John came up with the solution: Create two hemispheres and hang the bottom from the top.

Inside The Land pavilion, the single largest attraction in Epcot’s Future World, there was a smaller problem that was no less pressing. Working in conjunction with the University of Arizona, Imagineers had designed a massive greenhouse to showcase new concepts in agriculture. But plants need to be pollinated, and pollination usually requires bees… and bees don’t typically mix well with large numbers of people. To this day, plants inside The Land are pollinated by hand, an exacting process.

Then there was the seemingly simple issue of where to place World Showcase pavilions. For a while, the United States was front and center, the transition point from Future World to World Showcase, much as the “host” pavilion had always been at a World’s Fair. But World’s Fairs are temporary. This was forever. Should America really be entitled to position itself more prominently than other countries?

Ultimately, the United States was placed at the far end of World Showcase. Guests wanting to see its presentation would have to pass by and discover other countries and cultures. Mexico and Canada, America’s neighbors to the south and north, became the entry points for guests arriving from Future World.

As Epcot progressed, a thousand challenges and problems needed to be addressed, each as unique as the project itself. As the kaleidoscopic, tumultuous decade of the 1980s began, construction continued on this Walt Disney dream. Advertising and public relations programs were developed to herald “The Dawn of a New Disney Era” and, perhaps most impressively, the promise that “The 21st Century Begins on October 1, 1982.”

the kind of hope and optimism that Walt himself felt so deeply”

When that day finally arrived, it felt to Ray as momentous as the actual turn of the century did years later. Perhaps more so. Doves flew past Spaceship Earth. Performers clad in futuristic white jumpsuits sang, danced, and imparted a sense of jubilation and optimism. “Through the crowd came John Hench,” Ray recollects, “and when he held me and hugged me, I thought, Oh, my god. This is the greatest thing! It is the greatest moment in my life, in my world, to be part of the birth of Epcot.”

Like the world around it, Epcot evolved in the decades that followed. Technologies that had seemed impossibly far off became familiar. Attractions were updated to reflect new developments and were sometimes changed entirely—the old giving way to the new just as Walt had promised from the start. But at its heart, the spirit that infused Epcot throughout its development, its construction, its opening, and its infancy never wavered. Epcot may seem different today, Ray says, and that’s precisely the point: “We can keep growing with it. We can change parts of it. We can even rebuild parts of it. But it will continue to influence us.”

“Epcot,” Marty concludes, “is about trying to communicate hope and optimism to people…the kind of hope and optimism that Walt himself felt so deeply.”

By D23’s John Singh with special thanks to Steven Vagnini for his research and contributions.

ESPN Zone’s Spinach and Artichoke Dip

Ingredients

Spinach and Artichoke Dip
4 tablespoons (1/2 stick) butter
1/4 cup diced onion
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup heavy cream
2 cups whole or 2% milk
1/8 teaspoon white pepper
2 1/2 cups grated Parmesan cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
8-ounce package cream cheese, cut into cubes and softened
2 1/2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 (14.5-ounce) cans quartered artichoke hearts, drained
1 cup shredded mozzarella
Tortilla chips, carrot and celery sticks, garlic bread, for serving

Preparation

Preheat oven to 350°F. Melt butter in a large stockpot over medium heat. Add onions and garlic and sauté 2 minutes. Add flour; cook for 4 minutes, stirring constantly. Slowly whisk in cream and milk, then bring to simmer, whisking often until sauce is thick and coats the back of a spoon. Add white pepper and Parmesan, stirring until well incorporated. Remove from heat. Add salt, pepper, Worcestershire, and hot sauce. Mix well. Fold in cream cheese, stirring well until cream cheese is completely incorporated. Add spinach, stirring to combine. Add artichoke hearts, stirring gently so as not to break up the artichokes. Pour mixture into a 9×9-inch baking dish and sprinkle mozzarella evenly on top. Bake 15 minutes, or until cheese on top is completely melted and bubbling. Serve hot with tortilla chips, carrot and celery sticks, and/or garlic bread.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

Flo’s V-8 Café Veggie Tater Casserole

Inspired by the colorful restaurants and diners dotting iconic Route 66—a 2,400-mile stretch of highway that runs through eight Western and Midwestern states—Flo’s V-8 Café aims to please every palate. And this classic dish, which is no longer on the menu, will have you racing for seconds!

Bring a little Flo home with this fabulously fresh recipe.

Ingredients

Veggie Tater Casserole
3/4 cup bulgur wheat
1 tablespoon extra virgin olive oil
2/3 cup diced onion
1 teaspoon minced garlic (about 2 small cloves)
2/3 cup diced zucchini
2/3 cup diced yellow squash
1/2 cup diced red bell pepper
2 1/2 cups vegetarian sausage crumbles, such as Morningstar Farms
Coarse salt, freshly ground black pepper, to taste
4 cups prepared mashed potatoes
6 deli-style slices cheddar or 3/4 cup shredded cheddar

Preparation

Place bulgur in a large, heatproof bowl; cover with boiling water. Set aside for 15 minutes; drain excess water and set bulgur aside. Preheat oven to 400°F. Heat oil over medium heat in a large sauté pan; add onions and cook until translucent, about 2 to 3 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Increase heat to medium-high and add zucchini, squash, and peppers. Cook, stirring often, 3 to 4 minutes. Stir in sausage crumbles and cook until heated through, about 3 minutes more. Add bulgur to pan, stirring to combine. Season with salt and pepper. Pour mixture into a 9×9 baking dish, packing firmly with a spatula. Spread mashed potatoes over mixture, then top with cheddar. Bake 10 to 12 minutes, or until cheese is bubbling and light brown at the edges. Let cool 3 to 4 minutes, then cut into squares and serve hot. Serves 6.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission. 

Flo’s V-8 Café Strawberry-Rhubarb Pie

Inspired by the colorful restaurants and diners located along iconic Route 66—a 2,400-mile stretch of highway that runs through eight Western and Midwestern states—

Flo’s V-8 Café aims to please every palate.

Just make sure you save room for dessert… like Flo’s famous Strawberry-Rhubarb Pie!

Bring a little Flo home with this fabulously fresh recipe. Featuring a streusel topping and a dash of orange juice for zing, it’s a treat that’ll rev your engines.
Remember Flo’s promise: “Drive in empty and fill’er up!”

Ingredients

Strawberry-Rhubarb Pie
1 ½ cups sliced frozen rhubarb
Favorite pie crust or pie dough (enough for a 2-crust pie)
1 egg
1 tablespoon water
2 cups fresh sliced strawberries
½ cup light brown sugar, lightly packed
½ cup sugar
Zest of 1 orange
2 tablespoons fresh orange juice
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

Streusel Topping
½ cup sugar
½ cup light brown sugar, lightly packed
5 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Preparation

Strawberry-Rhubarb Pie
Place rhubarb on towel or layers of paper towels to thaw and drain, removing as much liquid as possible. Preheat oven to 425˚F. Roll out crust for two 9-inch crusts. Place 1 crust in bottom of pie pan; chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make egg wash. Set aside. Mix thawed and drained rhubarb, strawberries, brown sugar, sugar, orange zest and orange juice in a large mixing bowl; set aside for 10 minutes. Stir flour and cinnamon into rhubarb-strawberry mixture. Pour filling into shell and brush edges with egg wash. Add top crust and seal edges with fork tines. Use a sharp knife to slice a cross into center of top crust. Using your fingers, pull back all 4 points of the cross until the dough can be pressed into edges of crust. Egg wash top of pie and sprinkle streusel topping onto exposed pie filling. Collar pie with foil and bake for 10 minutes. Decrease temperature to 375˚F and bake an additional 30 to 40 minutes or until pie is golden brown, removing foil last 15 minutes. Cool before serving. Serves 6 (makes a 9-inch pie)

Streusel Topping
Combine sugar, brown sugar, flour, salt, and cinnamon in a medium bowl. Mix in softened butter with a fork or fingers until mixture resembles coarse crumbs. Stir in vanilla extract. Set aside.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

Boma’s Papaya, Avocado, and Grapefruit Salad

From the gardens of Epcot to the jungles of Disney’s Animal Kingdom,

Walt Disney World has a bouquet of places to dine alfresco.

But if you can’t take in the blossoming wonders of dining up-close among the manicured topiaries, try this fresh fruit salad recipe at home in the comfort of your own backyard.

Ingredients

1 papaya, small
1 ripe but firm avocado
1 grapefruit
10 mint leaves, cut into thin strips
1/2 cup plain yogurt
2 tablespoons grapefruit juice
1 tablespoon honey

Preparation

Peel the papaya, halve, and scoop out the seeds. Dice into one-inch cubes. Slice avocado lengthwise all the way around to the pit. Gently twist each side in an opposite direction to separate halves. The pit should remain in one side. Slip a large spoon in between the skin and the meat and scoop out the flesh. Cut into 1-inch cubes. In a large bowl, peel and section the grapefruit letting the pieces fall into a bowl. (Reserve juice for the dressing.) Add the papaya, avocado, and mint leaves; set aside. In a small bowl, stir together yogurt, grapefruit juice, and honey. Pour the dressing over the fruit and toss gently.

Epcot’s Potato Leek Soup with Irish Cheddar Cheese Crisps

Don’t be surprised when your guests ask for seconds of this delicious soup. The Epcot Food & Wine Festival favorite has been bringing crowds back for another helping year after year! Sometimes comfort food needs an old-time favorite so make sure to pair it with a pint of Guinness Ale.

The Irish classic is creamy and rich

—a nice complement to the soup’s full texture.

Ingredients

Potato Leek Soup
1 tablespoon unsalted butter
2 garlic cloves, peeled and minced
1 pound leeks, white parts only, halved lengthwise, rinsed and thinly sliced
1 pound russet potatoes, peeled and thinly sliced
4 cups vegetable stock
1 cup heavy cream
sea salt, freshly ground black pepper, to taste
2 tablespoons finely chopped chives
ground nutmeg, to taste

Irish Cheddar Cheese Crisps
1 puff pastry sheet, thawed
water, as needed
1/2 cup grated Irish cheddar cheese
1/4 teaspoon paprika

Preparation

Potato Leek Soup
Melt butter in a large saucepan over medium heat. Add the garlic, leeks, and potatoes and cook until softened, about 8 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes. Add cream and cook for an additional 10 minutes, or until the vegetables are completely tender. Season to taste with salt and pepper. Remove from heat and cool. Transfer soup to a blender in small batches and purée until smooth, or use an immersion blender and purée in the pan. This soup may be served either hot or cold. For cold soup, chill in the refrigerator for at least 1 hour. To serve, ladle into 4 soup bowls. Garnish with chopped chives, nutmeg, and a cheese crisp. Cook’s Note: Leeks are related to both garlic and onion, but the flavor is more delicate. For this soup, use only the white portion of the leek and slit from top to bottom to wash thoroughly, as soil can get trapped in the leek’s overlapping layers.

Irish Cheddar Cheese Crisps
Preheat oven to 400°F. Grease baking sheet. Cut puff pastry sheet into an 8 x 6-inch rectangle. Brush the surface with a small amount of water. Spread cheese over the surface and sprinkle with paprika. Cut dough into 3 x 1/2-inch-wide strips. Place strips on baking sheet and bake for approximately 10 minutes, or until golden brown.

Trusty Turkey Burgers

Ingredients

1 1/2 pounds lean ground turkey
1 medium-size firm Bosc pear, peeled, cored, and coarsely grated
1 egg, lightly beaten
1 cup panko Japanese-style bread crumbs
1/4 cup fresh flat leaf parsley, chopped
2 cloves garlic, very finely minced
1 1/2 teaspoons fresh sage, finely chopped
1 1/2 teaspoons rosemary leaves, finely chopped
1/4 teaspoon ground allspice
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil

Preparation

There’s no mystery to solve here! Party guests of all ages will smell these delicious turkey burgers from miles away.

Mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary and allspice in a large bowl until well combined. Add the salt and pepper to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet until well done.) Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate patties until the grill is ready. Prepare a charcoal fire or gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.

23 Questions with Julie Andrews

As longtime Hollywood royalty, Disney Legend Julie Andrews is the perfect person to introduce National Princess Week. She first met Walt Disney when she was playing the part of Queen Guinevere in Camelot on Broadway. After seeing her performance, Walt invited her to Hollywood where he cast her in his classic live-action/animation film, Mary Poppins. During her extraordinary career, Julie has portrayed queens and princesses, including the title role in the 1957 television broadcast of Rodgers & Hammerstein’s Cinderella as well as Queen Clarisse in The Princess Diaries and its sequel.

The Academy Award®-winning actress, singer, and children’s book author is now collaborating with The Walt Disney Company and Target to celebrate the inaugural launch of National Princess Week. On April 22, Target commemorated this auspicious new holiday by showcasing a variety of Disney Princess merchandise including apparel, toys and books, DVDs and CDs, stationery, and more featuring such beloved princess characters as Cinderella, Snow White, Ariel, and Belle.

National Princess Week coincides with the Blu-ray release of The Princess Diaries starring Julie Andrews and Anne Hathaway, which will be available in a Target exclusive two-movie collection featuring The Princess Diaries and The Princess Diaries 2: Royal Engagement. Also featured at Target will be The Very Fairy Princess: Here Comes The Flower Girl!, the latest release in Julie’s No. 1 New York Times bestselling The Very Fairy Princess children’s book series, co-authored with daughter Emma Walton Hamilton and published by Little, Brown Books for Young Readers.

What is National Princess Week, and how did it come about?
Julie Andrews:
It came about as a happy collaboration. I’ve long had a relationship with Target and also, of course, with The Walt Disney Company, and it is so magical that they have come together to help create and hugely support National Princess Week, which began April 22, and is planned as a yearly event. What it boils down to is that everything princess will be combined under one roof, especially since many of Disney’s animated films have been about a princess or somebody very, very special who believes in themselves. Additionally, I have a picture book series called The Very Fairy Princess, and this first National Princess Week coincides with the release of the third book in the series called The Very Fairy Princess: Here Comes The Flower Girl! So it’s a win-win situation for all of us.

Kids are so creative, innocent, and inventive, and this is the perfect event to bring that out.

And what will National Princess Week mean to kids?
JA:
National Princess Week allows young children everywhere to celebrate role-playing and become little princes or princesses. It’s an opportunity to celebrate inner and outer sparkles, dress up, and dream. Kids are so creative, innocent, and inventive, and this is the perfect event to bring that out.

photo of Julie Andrews

“Disney has a lot to do with young ladies thinking that they may be a princess because their stories are all about believing in yourself and using your imagination, and that’s a very powerful tool for children growing up.”

Why do you think princesses are so popular?
JA:
I think every little girl everywhere feels that she is secretly a princess inside. Disney has a lot to do with young ladies thinking that they may be a princess because their stories are all about believing in yourself and using your imagination, and that’s a very powerful tool for children growing up. So if you believe that you’re a fairy princess deep down inside, that fantasy is probably going to stand you in some good stead as you go on in life. Fantasy plays a powerful role for children in their being able to cope and developing a wonderful imagination.

Your latest The Very Fairy Princess book is also being released during National Princess Week. What is this book about?
JA:
It’s called The Very Fairy Princess: Here Comes the Flower Girl! and it’s about our little Geraldine, or Gerry as she’s called. In each book, she goes out to meet her destiny, and she passionately believes that she is a very fairy princess so that ultimately, by the end of each book, she convinces everybody else that maybe she is. In this one, she’s asked to be a flower girl at her aunt’s wedding, and she makes a smashing wedding for Aunt Sue by decorating the cake and hanging everything off of the garden trees and making Aunt Sue feel happy. It’s about the power of love and inner sparkle that makes a great, great day.

What do you hope that young people take away from National Princess Week?
JA:
I think some of the best qualities about being a princess are what you carry inside. It’s about being generous and kind and creative and setting an example. As Gerry says in The Very Fairy Princess books, “Everybody can be a princess. You just have to let your sparkle out.”

So what initially inspired you to start The Very Fairy Princess book series?
JA:
It was my granddaughter Hope, and just an idea that a princess doesn’t only have to be glamorous on the outside, that started it all.

And can you talk a little about co-authoring with your daughter Emma and how that came about?
JA:
About 15 years ago, I was approached by my publishing company to write something for very, very young children, particularly boys. And since my daughter just had a new son, I asked her, “If you had to go to the library and pick just one book for Sam, what would it be?”

Emma quickly said, “Oh mom, there’s absolutely no contest. It would be a book about trucks because he is absolutely truck crazy.” And she struggled to find anything in the library that was family oriented in terms of its theme, and I said to her, “Well, should we try to write one together?” And that’s where it all started. To date we’ve written a lot of books together for both young boys and girls. In addition to The Very Fairy Princess books, we co-wrote the Dumpy the Dump Truck series.

photo of Julie Andrews
“Fantasy plays a powerful role for children in their being able to cope and developing a wonderful imagination.”

What’s it like working with a relative—your own daughter?
JA:
I love it. We found early on that we were very compatible together creatively. We formed our own little publishing company called The Julie Andrews Collection, and our books are now published by Little, Brown Books for Young Readers. We’ve been blazing away ever since. We’ve done about 25 books together thus far.

Emma and I are both absolutely passionate about having children learn to read early. We formed the publishing company that my daughter runs for me, and we have three words that are stamped on every book we publish: “Words, Wisdom, Wonder.” What could be better than that?  All of our books are a very special genre of books. They’re not edgy. In fact, they’re a throwback to the older great books that I used to love. They all have themes of love of nature and empowering children to think for themselves and encouraging their imaginations. It’s also opening up a world to them that you hope they’re going to just take and run with.

Which modern-day princesses inspire you?
JA:
Well, I think our lovely British princess who’s just become William’s wife is a wonderful inspiration, especially in terms to how much responsibility modern princesses have. It’s not just about dressing up and being glamorous. It’s a heavy responsibility to be a princess these days. They really have a lot on their shoulders. They are ambassadors. They carry out the messages and they work very, very hard.

What are some of the best qualities of princesses?
I think some of the best qualities about being a princess are what you carry inside. It’s about being generous, kind, creative, guiding other people, and setting good examples.

I’ve always loved Cinderella, and she really does become a princess in the end.

Do you have a personal favorite Disney princess?
I’ve always loved Cinderella, and she really does become a princess in the end. Snow White is pretty wonderful, too.

Do you have a favorite princess tale?
I love all the great Grimm Fairy Tales. They’re all about believing in yourself and using your imagination.

You come from a whole family of entertainers. Why do you think it’s important to experience entertainment, whether it’s in books or in films, together as a family?
JA:
Well, I cannot imagine a world without the arts around. Arts in all forms stimulate us and show us who we are­–they’re a mirror that reflects who we are, they nurture and they embrace us. I cannot imagine a world without music and theater, and I wish there were more programs in schools.

It’s important to bond as a family and connect via the arts. I can’t remember the statistics, but it’s something along the lines of . . . if you read to your child, they will do better in school, it will make their interpersonal relationships better, improve their social skills, and they are more likely to vote when they’re older. And it all stems from being read to as a child

Do you think it’s important to encourage imagination and creative play in kids today?
JA:
I read a lot to my kids when they were growing up, and now to my grandkids as well. Books helped open up a world to them that you hope they’re going to just take and run with.

photo of Julie Andrews
“I read a lot to my kids when they were growing up, and now to my grandkids as well. Books helped open up a world to them that you hope they’re going to just take and run with.”

What is it that makes you like inspiring children?
JA:
For some reason, and it’s nothing that I sought out, it seems that children–their growth, their young minds, and their education particularly–just resonates for me. And since I have a huge connection in these areas, I think it’s just been a great platform for me to be able to give back to children. And I love writing for kids.

Why do you think The Princess Diaries is still a great movie to watch at home with your family, and that a whole new generation of children are going to fall in love with it?
JA:
To be honest with you, I think that every seven years, if you think about it, there’s a new generation and to be involved with a film that gives so much pleasure to children every time they stumble across the movie. It has been a gift for me. This also applies to Mary Poppins and The Sound of Music. There’s always a new generation that can discover it, and I think The Princess Diaries is that kind of a movie.

We sort of fell in love, in the loveliest possible way.

How did you get involved with The Princess Diaries movie?
JA:
Garry Marshall–that’s exactly why. I didn’t even see the script. I just went to meet him, and we talked about it. We sort of fell in love, in the loveliest possible way. He so stimulated me with his dialogue and ideas and thoughts, and I thought I’d love to work for him so that’s what happened.

What was it like working with Garry Marshall?
JA:
He’s a man who just has magic, anything he touches seems to be brought alive and seems to be magical, and we met and I loved him instantly. I don’t know a soul who doesn’t love Garry Marshall. And he gave me such creative freedom to sort of imagine what Queen Clarisse should be.

What was it like working with a young Anne Hathaway?
JA:
I instantly knew that this was a very beautiful young lady but who also had talent. Her instincts are phenomenal and she’s lovely. She’s grown up through her roles so beautifully. She’s such a natural, and I used to look at her and think, “My god, you really do have it.”

Why do you think this film still resonates with audiences today?
JA:
I think the film itself still resonates for every generation because it’s got a wonderful heart. It’s about responsibility and obligation and decency and growing up and discovering who you are inside. Again, I go back to that inner sparkle. What makes you tick? What turns you on? And if you can find that in life, you’re very, very lucky.

It is about time we talk about modern princesses and the obligations they have . . .

Did you know at the time that this movie was going to be putting sort of a whole new spin on being a modern princess?
JA:
I certainly thought it was very, very timely. It is about time we talk about modern princesses and the obligations they have and the duties that they have and what it takes to cut the mustard, so to speak.

Do you have any favorite moments or funny sort of production stories or scenes from the film?
JA:
Do I ever! Mattress surfing down the stairs is a hazard, I can tell you, and children often ask me, was that really you? And I say, “Yes it was, and I was absolutely terrified. I was hugely proud of myself when I pulled it off, but it wasn’t that easy.

There are still one-liners from the film that I use in my everyday life. The princess Anne Hathaway says, “Would you like to slide in first into the car?” and the queen says, “No, I never slide.” And so I cannot tell you how many times that comes up in my life, and I respond, “I never slide.” It’s definitely a small joke in the family.

photo of Julie Andrews
“How lucky can a girl get? I mean, I just happened to be the lady that was asked to play Maria von Trapp, Mary Poppins, and Queen Clarisse in The Princess Diaries. And I’ve loved being part of all these films.”

Another funny line from the movie that continues to resonate is a scene where my character, Queen Clarisse, leaves a minor car accident with a San Francisco trolley car, and my character departs by saying, “goodbye trolley people,” and gives a royal wave of the hand. Kids love the goodbye trolley wave. When I’m signing books and children come to see me, they all ask if I can do the wave . . .  it’s just great that they pick up on all those things.

Show me what an ordinary schlump-along looks like and then show me how a princess should walk.

Another moment I’ll remember fondly is when Garry Marshall just said, “Show me what an ordinary schlump-along looks like and then show me how a princess should walk.” And that’s where some parts of the movies just kind of evolved and we made a moment out of it.

Another time, Garry said to me, “Well, come on, we’re inventing this wonderful country, Genovia. Where is it? What are they famous for? And I put my thinking cap on and I said well, maybe they’d be famous for lace-ups, meats, their wonderful pears, fruits, and the cheeses that they make. Well, of course, the next thing I knew the set was just full of fake pears and pear statues and lace mats, and princess Anne Hathaway’s wedding gown was made of lace. Give Garry an inch and he’ll just run with it big time.

What better image could one ask for?

What are your favorite moments in your acting career, and why?
JA:
Well first of all, I have been involved with so many wonderful films. How lucky can a girl get? I mean, I just happened to be the lady that was asked to play Maria von Trapp, Mary Poppins, and Queen Clarisse in The Princess Diaries. And I’ve loved being part of all these films.

I think that in my career, I’ve always tried to embrace anything that’s new and different and vital and what I hoped was worthy. It just happens that the movies that have been the most successful for me are the ones that are family oriented and that are geared towards family. And so it’s something that was kind of visited upon me in a way, but that I could not be happier about. I mean, heavens, what better image could one ask for?

Sautéed Sea of Cortez Rock Scallop with Sauce of Lemon, Lobster, and Vanilla

Here are the recipes you'll need to bring home the tastes of Napa Rose restaurant at Disneyland Resort!

Ingredients

Sautéed Sea of Cortez Rock Scallop
12 each, large rock scallops or diver scallops
1/4 teaspoon, salt
2 tablespoon, clarified butter
1 1/2 cup, Chive Whipped Potatoes
1 1/2 cup, Lobster Sauce

Chive Whipped Potatoes
3 each, russet potatoes, peeled
1/4 cup, snipped chives
2 tablespoons, unsalted butter
3/4 cup, heavy cream
2 tablespoons, sour cream
1 tablespoon, fresh lemon juice
Salt and pepper to taste

Lemon, Lobster, and Vanilla Sauce
1 tablespoon, clarified butter
2 each, minced shallots
1 cup, white wine
1 cup, chicken stock
1 each, vanilla bean (split) or 1/8-teaspoon of good vanilla extract
1 small pinch, saffron
3 tablespoons, diced tomatoes
1 each, lobster (steamed, cracked, and meat removed)
1 tablespoon, chopped thyme
1 tablespoon, lemon juice
6 tablespoons, whole unsalted butter

Preparation

Sautéed Sea of Cortez Rock Scallop 
Have Chive Whipped Potatoes ready. They can be held warm and ready to serve. Make Lobster Sauce and have it ready as well. Place scallops on a towel and season with salt. Over medium high heat, add 2 tablespoons of clarified butter to a large sauté pan. Make sure the pan is very hot, then add seasoned scallops with their flat sides down. Sauté for 4 minutes per side or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly, reduce the heat to medium once scallops are cooked on both sides. To serve, place the hot Chive Whipped Potatoes in the center of the plate and set 2 scallops per person on top of the potatoes. Then with a spoon, pour Lobster Sauce evenly all the way around the scallops, making sure that everyone gets lots of garnish. Serve with a chilled, quality California chardonnay for an added treat.

Chive Whipped Potatoes
Place potatoes in a saucepot with enough cold water to cover potatoes by at least 3 inches. Place on burner set to medium heat and bring to a boil. Simmer for approximately 20 minutes or until tender. Drain off all excess water and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, chives, and add the butter and cream until potatoes are nice and moist. Add lemon, taste, and adjust seasoning if necessary.

Lemon, Lobster, and Vanilla Sauce
Over medium heat, sauté shallots lightly in clarified butter. Add the white wine and reduce by 70 percent. Add the chicken stock, vanilla, saffron, and reduce by 50 percent. Add tomatoes, lobster, chopped thyme, and lemon juice. Remove saucepot from heat and slowly whisk in unsalted butter. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.