The gumbo's not that hard to recreate actually. I haven't had it for a few years, but it at least used to be a fairly mainstream gumbo that leaned a bit heavily on okra (or possibly just overdid the file - there's something bitter that's a very strong component of the base).
I have done an excellent job of making my gumbo taste exactly like the one mentioned! although we like to add a little extra cayenne to make it a bit hotter. The yummy potatoes they used to serve in the Riverbelle Terrace for breakfast...they do still serve them but they are no where near as good I think. Anyway I managed to perfect that recipe at least 10 years ago and the family still asks for "Disneyland potatoes" for breakfast a lot Clam chowder in a bread bowl....got that one down pat too. Fortunately my local bakery makes San Francisco sourdough bread and I can order it in bread bowl form when ever I like I sure would love to recreate the roasted corn chowder from Storytellers!! and their kobe ribs too..... I know it's not Disney, but the shrimp and grits at Ralph Brennans....oh man :yea:
The Cinnamon Roll French Toast at Carnation Cafe, it was my absolute favorite. I'm so disappointed that it is no longer offered on the menu. Stupid Disney! Anyways, make that, and then mail it to me so I can devour them.
I have to go with the Safari Skewer. Asparagus & bacon! How can you go wrong? I have made a version of this at home, but instead of cutting and skewering the asparagus, I wrap the bacon around 1 or 2 spears (depending on their size). Finding or preparing the proper marinade/glaze is key. A teriyaki & wasabi marinade works great!