Disney has released a preview for Episode 205 from Season 2 of “Behind the Attraction.” All 6 episodes from the second season will arrive on Disney+ on November 1, 2023.
The series, from Disney Branded Television, takes viewers on a ride behind Disney Parks’ most iconic and beloved attractions, featuring the Imagineers that designed them and the Cast Members who operate them. On the heels of season one’s exploration of staples including Jungle Cruise, Haunted Mansion, “it’s a small world,” and Space Mountain, season two will continue to showcase more quintessential Disney Parks’ attractions including Pirates of the Caribbean, Big Thunder Mountain Railroad, Indiana Jones Adventure, EPCOT, The Food, and Nighttime Spectaculars.
The series hails from Dwayne Johnson & Dany Garcia’s Seven Bucks Productions and The Nacelle Company, and is narrated by Paget Brewster (“Criminal Minds”). Brian Volk-Weiss directs the series and serves as Executive Producer, along with Dwayne Johnson, Dany Garcia, Hiram Garcia, Brian Gewirtz and Frankie Chiapperino from Seven Bucks Productions, and Ian Roumain, Benjamin J. Frost, and Cisco Henson from The Nacelle Company.
Behind the Attraction Episode 205 – The Food
Churros, DOLE Whip, turkey legs, and more… Discover the stories behind these tasty treats! Walt knew food was crucial to the park going experience. From ‘walk-around’ snacks to themed dining experiences like the piratical Blue Bayou Restaurant, there’s something for everyone. Learn how the churro debuted at a Disneyland teen nightclub, how the Central Bakery makes all of Disneyland’s sweets, and what goes on at the secretive Flavor Lab at Walt Disney World. What’s the Flavor Lab? That would be telling! Globally, explore how Disneyland Paris puts their twist on Walt’s favorites, Hong Kong Disneyland Resort creates character-shaped dim sum, and Tokyo Disneyland reimagines popcorn, to name a few. Food keeps the story going beyond the attractions!
Check out some images from this episode below:
You can watch the trailer for the series below: