Disney's exclusive Club 33 is opening its membership. Here's how you can join the waitlist
Disneyland's Club 33 has long been touted as the theme park's most exclusive and mysterious members-only club, but that's changing as the 'Happiest Place on Earth' opens up its member list.
Club 33's allure is that members and staff don't talk about the not-so-secret society openly hidden in New Orleans Square at Disneyland.
Club 33 stays on the down-low with discreet rules and even a dress code. But Disneyland is breaking those rules and sharing access to its Club 33 location within the Disneyland resort for the first time by advertising the club's existence online and on the Disneyland app.
But don't hold your breath. The wait list to join reportedly is several years long.
Demand for membership is so highly coveted that an Arizona husband and wife sued — but lost their bid — to regain entry into the club after the theme park revoked the couple's membership because the husband was caught allegedly drunk in the park.
The club was founded by Walt Disney himself and, according to the theme park website, it offers various curated experiences for members, including access to exclusive dining locations at the Disneyland resort.
Located next to the Blue Bayou restaurant, the club takes its name from its 33 Royal St. address in Disneyland's New Orleans Square. A '33' sign on a locked green door signals the entrance to the mysterious club.
It was inspired by the VIP lounges Walt Disney experienced at the 1964 New York World's Fair where 'It's a Small World' and 'Great Moments With Mr. Lincoln' debuted.
The private club opened its doors in 1967. Celebrities who belong to the club include Tom Hanks, Christina Aguilera and Elton John, Eater reported.
Club 33 was the only restaurant and bar in the theme park that served alcohol until Oga's Cantina opened in Star Wars: Galaxy's Edge in 2019.
But being a member of Club 33 comes at a high price: as much as $50,000 for the initiation fee as well as an annual membership fee of $15,000 or higher, depending on the membership level.
You have to express interest in a Club 33 membership by filling out an online form.
You'll be asked to provide your name, address, phone number and email address.
Submitting a form doesn't mean you'll be automatically become a member.
'If the opportunity presents itself, Club 33 may contact you,' according to the website.
How Club 33 leadership decides which people to offer membership to is up to their 'sole discretion.'
You'll only hear from the club as opportunities become available.
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Chicago Tribune
5 hours ago
- Chicago Tribune
From the Farm: Mint farm tours return for next weekend's 48th Annual Mint Festival
We have a pantry drawer file at our farm filled with assorted heirloom recipe cards, pamphlets, menu booklets and other kitchen keepsakes, many from the 1940s and 1950s. A favorite of mine is a small, paper-cover cookbook themed from Walt Disney Studios to promote the re-release of the iconic 1937 animated feature 'Snow White and the Seven Dwarfs.' The cookbook was released in 1956 in cooperation with the American Dairy Association, then headquartered at 20 N. Wacker Drive in Chicago. For the record, the classic 'Snow White and the Seven Dwarfs' feature film returned to theaters in 1944, 1952, 1958, 1967, 1975, 1983, 1987 and 1993. Titled 'Walt Disney's Snow White Dairy Recipes,' the book includes custom Disney character illustrations to accompany each of the 19 recipes and important facts such as 'Drink three glasses of milk every day, because you never outgrow your need for milk!' A favorite recipe included in the booklet and ideally themed for this month is 'Snow White's Mint Frosted Chocolate Cookies,' with an accompanying illustration of roly-poly Happy the Dwarf reminding: 'Tint half the butter frosting pink for variety!' These mint cookies are delicious and ideal for celebrating both Father's Day and our small town of North Judson's 48th Annual Mint Festival always held on Father's Day Weekend. In 1976, North Judson, along with the rest of the nation, celebrated the Bicentennial of the founding of our country. With universal support in the community that an annual fest should become a tradition, town leaders decided to showcase mint, since it is an unusual plant that thrives in only certain areas. There are two other mint festivals in the U.S., and North Judson's is the second oldest, in front of the St. Johns, Michigan Mint Festival and lagging behind the Jefferson Mint Festival in Jefferson, Oregon, launched in 1957 but ended in 2019. (Previously, North Judson tried hosting a 'Harvest Festival,' 'Muck Crop Show' and 'The Jubilee.') After several years on pause, the Mint Festival is once again offering mint farm tours at 3 p.m. Saturday, June 14, hosted by the Wappel Family Farms. Guests should meet at the Wappel Farms at 8835 W. Ind. 10. The tours are free. After my last tasting adventure in 2022, I'll be returning to the festival on Saturday to judge the annual 'Cooking with Mint' contest hosted at North Judson United Methodist Church. Longtime contest coordinators Carol Meister and Cheryl Tellman tell me each category (Adult and Youth under 18) will be awarded a $75 top prize, with a second place paying $50 and a third prize $25. Although contestants may submit as many entries as desired, only one prize will be allowed per contestant. You need not be present to win. Drop off any entries and the accompanying two copies of the recipe the morning of the judging between 9 and 10:30 a.m., and the judging is at 11 a.m. Hoosier Valley Railroad Museum in historic North Judson at 507 Mulberry St., near the former junction of the Erie, Pennsylvania, Chesapeake and Ohio, and New York Central Railroads, will be offering antique train excursions to travel through the rural farm country of Northwest Indiana. The view along the way includes wildflowers, butterflies and wildlife while guests travel through the remnants of the Grand Kankakee Marsh that our 26th U.S. President Teddy Roosevelt once hunted. Diesel train excursions are round-trip from the depot and travel about five miles to the Kankakee River at English Lake before returning to North Judson. Trains depart at 10 a.m., noon and 2 p.m. (Central Time) both Saturday and Sunday during the Mint Festival. The total length of each trip is approximately 45 minutes. Tickets are purchased at and seating is limited. Open-air or coach seating for adults (ages 16+) is $20; children (ages 3-15) $14; toddlers (Ages 0-2) are free with first-class lounge seats (all ages) at $25; and rooms (all ages, seats three) for $80.00 (infants and toddlers may ride the train free). For more information, visit the North Judson Mint Festival on Facebook. As for Snow White's cookie recipe, she is quoted in the vintage 1957 cookbook saying: 'Dear, dear! Those little men are always hungry it seems. I simply cannot keep my cookie box filled. I think I'll get them to help me with an easy way to fill the cookie box with quick and tasty treats.' Cookie batter: 2 squares baking chocolate 1 cup sifted flour 3/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup softened butter 1 cup sugar 2 eggs 2 teaspoons 1 1/2 cups coarsely chopped pecan meats Frosting: 1/4 cup butter 1 1/4 cups sifted confectioner's sugar plus 1 1/4 cups (divided use) 1/2 teaspoon peppermint extract Splash of milk or cream as needed for consistency A scant drop of green food coloring Directions: To make cookie batter, melt chocolate and sift dry ingredients. Set aside. Cream butter and sugar. Add eggs, one at a time; beat well after each addition to creamed butter. Add vanilla, melted chocolate; mix in dry ingredients and nuts. Drop from a teaspoon onto a greased cookie sheet. Bake in a 350-degree heated oven for 10 minutes. When cool, frost with green mint frosting. To make frosting, cream 1/4 cup butter and 1 1/4 cups sifted confectioner's sugar. Add 1/2 teaspoon peppermint extract and add the other 1 1/4 cups of sifted confectioner's sugar. Add enough milk or cream to make the frosting of a spreading consistency. Tint a pale green with food coloring and spread on the cookies.

Eater
14 hours ago
- Eater
Inside Evelyn, Dallas's New Steakhouse With ‘Feminine Energy,' Old Hollywood Vibes, and Plenty of Selfies
Welcome to the Scene Report, a column in which Eater captures the vibe of a notable Texas restaurant at a specific moment in time. Before Evelyn debuted in late March, it was one of the most hyped restaurant openings of the year, especially among the young and social set. That's partly due to mounds of media coverage and glitzy social media posts that showcased attractive people in a visually appealing space, promising to bring diners back to Hollywood's golden age. In a city as steak-heavy as Dallas, there's plenty of room to color outside the usual red-meat-and-mahogany box, and the team behind Evelyn didn't want to create another stuffy steakhouse, ICRAVE design manager Lisa Johnson tells Eater Dallas. Instead, they wanted a restaurant that exuded 'striking feminine energy,' offering a vibey dining experience with good music and space to dance. So Dallas-based Reach Hospitality, the group behind the Mexican, Black Tap, and Pie Tap, hired ICRAVE, the firm responsible for big-name restaurants including Catch and STK, to rethink the classic steakhouse experience. In this case, that translated into a lot of soft upholstery, blush tones, and artwork featuring women — some portraits depicting faces, others snapshots of clothed bodies dancing, clinking glasses, and crossing their legs. The goal for the menu was to capture the essence of classic Hollywood steakhouses, with steaks, seafood, martinis, and wine. But how does Evelyn's substance stack up to its style? Eater Dallas paid the Design District restaurant a visit to find out. The Vibe Evelyn is more than just the name; it's an homage to a fictional Hollywood starlet, Johnson says. 'We developed the persona around Evelyn,' she explains. 'You're never fully exposed to her identity, but you get hints of her throughout the space,' which features three separate rooms and a choose-your-own-adventure feel. Enter through the Ruby Room, a red and gold bar area that welcomes diners with tables flanking an oval-shaped bar. The Piano Room, a more subdued dining area featuring an actual piano, welcomes diners with inviting rose-colored banquettes and soft music playing on the sound system. Photographs line the walls depicting a coquettish Evelyn, or parts of her — a leg in one shot, lips in another. Room Seven, the most high-energy space, features a dining area with a separate bar, a massive disco ball hanging overhead, and room for people to drink, mingle, and dance. From its multi-room setup to the music and design, Evelyn is built for fun and photos. When my wife and I visited at 8 p.m. for dinner on a Friday around six weeks after its opening, the bar buzzed with people, and nearly every table was full. Women noticeably outnumbered men, with several groups seemingly there to celebrate bachelorette parties or birthdays. Others seemed to be there to simply enjoy the ambiance as they sipped cocktails, dined on oysters and steak, and snapped photos. Some, however, looked lost. At one point, three men in polos wandered up to the bar, ordered beers, and exchanged confused glances, perhaps realizing this wasn't the scene they imagined. They slipped out after one drink. A return visit a couple of weeks later with some friends on a Saturday night found a similar crowd. The restaurant was full from end to end, and as the night drew on, more people made their way onto the dance floor, swaying their bodies to the loud but not conversation-killing combination of '70s and '80s beats. The Food Given the notably untraditional vibes, Evelyn feels more like a restaurant with a lot of steak than an actual steakhouse. We started with a half-dozen fresh and briny oysters paired with a trio of sauces: Champagne mignonette, cocktail sauce, and sinus-clearing horseradish. Next up were the wagyu cheesesteak bites. Evelyn's playful take on a Philly cheesesteak was topped with melty Provolone Mornay, caramelized onions, and black truffle shavings and served with a side of pickled peppers that brightened the rich flavors. Though the cheesesteak bites were a hit, the dish was so filling that splitting the two mini sandwiches and still ordering steaks afterwards might have been too ambitious. The BLT wedge salad was crisp and comforting — exactly what you want when ordering a salad that barely qualifies as a vegetable. For entrees, our waiter suggested the spinalis (rib-eye cap), a cut that rarely appears on Dallas menus. Cooked to our preferred medium rare, the steak was tender and juicy. We paired it with the prawn primavera, a pasta dotted with olives, tomatoes, capers, and artichokes. The menu didn't mention the buttery sauce, so it was richer than expected, but the linguine and prawns were cooked just right. Not everything was a winner. Despite my high threshold for salt, our side of asparagus was so coated in seasoning that we had to scrape it off to eat it. The Chocolate Decadence dessert, studded with crunchy chocolate pearls, was gorgeous when it hit the table, but once the server broke it open with a knife and drizzled chocolate sauce on top, it lost its visual appeal, looking less like a dessert and more like a mound of dirt. The flavor was chocolatey and decadent as described, but that was the only note it hit. The Drinks Martinis are a hallmark of the drinks menu, which includes a Vesper, an espresso martini, and a signature house martini. This cold, clean, and well-balanced sip features a combination of gin, vermouth, and a complementing dash of white balsamic vinegar. During my visit, it was presented on a tray with an empty glass, an ice bowl with a mini carafe nestled inside, and two garnishes — lemon peel and olives. In a show of unexpected hospitality, the bartender replaced my glass with fresh ice-cold stemware when I was halfway through with my drink, ensuring the last few sips were as frosty as the first. If you want to splurge, the Price of Fame is the most indulgent martini on the menu. Made with saffron-infused Nolet's Reserve gin, dry vermouth, black truffle bitters, and caviar-stuffed olives, this cocktail costs a cool $150, reasonable considering the pricey gin and accoutrements. It's still an exercise of excess, of course, but arguably more fun and interesting than paying $150 for a glass of wine or scotch. Diners can also expect riffs on original cocktails, including the margarita and Old Fashioned, plus around 20 wines by the glass, plenty more in bottles, and a few beers. The Verdict Evelyn's is by no means a cheap night out, but apart from obvious splurges like caviar and that extra-fancy martini, the costs are in line with other upscale restaurants and steakhouses in Dallas. While the restaurant's particular brand of energy might not be for everyone, it's an undeniably fun place to celebrate. If you enjoy glamorous crowds, high-end vibes, and you don't mind a few selfies around your steak, Evelyn belongs on your list. Sign up for our newsletter.
Yahoo
a day ago
- Yahoo
Disney's grandchildren divided over new animatronic of Walt as one calls it 'dehumanizing'
Disney's Imagineers are working on a new animatronic of iconic American visionary Walt Disney, but some members of his family have opposing views about whether it celebrates his legacy or dehumanizes him. Disney's Main Street Opera House plans to unveil a new theme park attraction called Walt Disney – A Magical Life, featuring an audio-animatronic of the company's founder. But Joanna Miller, one of Disney's grandchildren, slammed the idea of an animatronic as "dehumanizing" in a viral Facebook post. Among her claims, she suggested that her grandfather had told early Imagineer Sam McKim he never wanted to be commemorated with an animatronic. She went on to speak to the Los Angeles Times about why she believes it goes against her grandfather's wishes. Shortly after she wrote her post, she met with Disney CEO Bob Iger and Disney Imagineers to see the animatronic in production, crediting the current company head as being "very kind" and noting he listened to what she had to say. The robot itself, however, left her cold. As 'Snow White' Struggles, Here Are Five More Disney Controversies That Rocked The Company "I think I started crying," Miller told the L.A. Times. "It didn't look like him, to me." Read On The Fox News App She wrote in a separate letter to Iger, "I strongly feel the last two minutes with the robot will do much more harm than good to Grampa's legacy," and worried people "will remember the robot, and not the man." As for claims that Disney would not have wanted to be commemorated as an animatronic, Imagineer Jeff Shaver-Moskowitz said, "In all our research, we never found any documentation of Walt saying that. We know that it's anecdotal and we can't speak to what was told to people in private." After Miller's comments were published, The Walt Disney Family Museum shared a statement with Fox News Digital indicating other family members feel far more positively about the animatronic of the Disney family patriarch and were included in the process of its production. "Walt Disney Imagineering invited museum Board members—five of Walt Disney's grandchildren and three of his great-grandchildren—to view the progress of the attraction's development, which included a preview of the new Audio-Animatronics figure of Walt in its animated form," the statement said. "As part of their meticulous eVorts to produce a historically accurate likeness, Walt Disney Imagineering also reached out to the team at The Walt Disney Family Museum for guidance in identifying items that Walt Disney regularly wore," it added. Chris Miller, Disney's eldest grandson and a member of the museum's Board of Directors, said in the release, "I watched the show with my sisters Tammy and Jenny and the Imagineering team welcomed our feedback." He added further, "The level of innovation and technological advancement has exceeded anything that has been seen before in Audio-Animatronics. While our family has our own memories of Walt as our grampa, we left the presentation feeling confident that he will be depicted in the show as the public remembers him from his introductions on the "Disneyland and Wonderful World of Color TV" series." Click Here For More Coverage Of Media And Culture Tamara Miller, Disney's granddaughter and vice president of the museum's Board of Directors, offered similar praise. "It was an honor to be welcomed by Imagineering to preview the 'Walt Disney – A Magical Life' attraction. Having this representation at the park that grampa built is the right place for this, to educate people about who he was and introduce him to new audiences," she said in the release. "This attraction is a great opportunity for an audience to get a good representation of him. We believe that our grandfather would have been enthusiastic about the project. I look forward to having my children and grandchildren see this representation of my grandfather." Fox News Digital reached out to The Walt Disney Company for article source: Disney's grandchildren divided over new animatronic of Walt as one calls it 'dehumanizing'