Common Studios’ Mardi Gras parade floats glide down the streets of the theme park so simply.
However getting that look — full with glitter, props, particular results and bunches of bead flingers — isn’t simple.
Lora Sauls, assistant director of inventive improvement and present path at Common Orlando, walked us via the inventive course of earlier than the primary of the Mardi Gras celebrations final week.
Of the 12 models within the parade, six are fully new designs. The Common crew descends upon Kern Studios, which has 10 warehouses in New Orleans filled with Mardi Gras props. They’ve potential themes in thoughts earlier than leaving Florida, Sauls says.
The New Orleans half is a quick, two-day course of, she says. “We go to all of the warehouses, we return to the lodge, we work out what the theme is,” she says. “We current to Kern the subsequent day — right here’s our six new floats.”
Kern, famed maker of Mardi Gras decor, has an artist who then takes Common’s concepts and attracts out ideas using the warehouse props. Then there’s some forwards and backwards between Kern and Common designers about colours and different issues.
“Kern has a warehouse right here the place they strip the Mardi Gras floats [from last year], they usually’ll take it again to a clean canvas,” Sauls says. It will get repainted to go along with the brand new theme.
“They’ll have props are available, then they’ll put all of the bas-relief items on the aspect, that sort of pop off the aspect and so forth. Then the floats get shipped on [Universal} property,” she said.
That’s where the glitter happens, thanks to Universal’s decor team. Then there’s lighting and special effects such as fire-throwing and bubble-blowing.
This year’s new floats are inspired by New Orleans’ largest krewes, organizations that throw parties and parades in Louisiana, Sauls says.
“There is a wine float inspired by Bacchus, the god of wine,” she says. ” There is a mask and feathers float inspired by the beautiful costumes that they have in New Orleans. … There is a bayou float that was inspired by a krewe that loves to use flowers everywhere.”
There’s also a food float that’s fronted by a king cake baby wearing a crown and looking to toss beads.
“That’s what I love about Mardi Gras. Everyone’s in a great mood because it’s a party,” Sauls says.
Taste of New Orleans and beyond
The kiosk menu for Universal Mardi Gras: International Flavors of Carnaval is widespread and global – it’s right there in the name.
But there’s nearly home-grown fare found at the Bites of the Bayou kiosk, which drew a formidable line on opening weekend with its baked Cajun mac and cheese entree. I asked Jens Dahlmann, vice president of culinary operations, if this dish was something served in Louisiana or perhaps a recipe from a swamp witch.
“It was inspired by the Cajun,” he said. “It has all the flavors of Cajun with the Andouille sausage, the holy trinity. But then we put it into a format that’s just highly appealing for our guests.
“Who doesn’t like mac and cheese, period? But then to load it with these big, bold flavors of Cajun. … When we created the first time, we all loved it.”
The India option is back at the festival after an absence of a few years. It is a vegan potato dosa offering with curried potatoes, onions, black mustard seeds and coconut chutney.
“Our guests love crepes,” Dahlmann says. “To do something like this, which is gluten-free and vegan and it’s delicious? I can check a lot of boxes.”
Universal’s Mardi Gras parade and menu are available daily through March 30. (Concerts are held on select evenings. This Saturday: Joe Jonas.)
Seven Seas sizzle
Over at SeaWorld Orlando, the Seven Seas Food Festival is also underway. It has 190 food choices this year.
Development of its menu is a nonstop process, says Jose Vargas, executive sous chef.
“I do this job 365, right? Like, I’m at home. I’m watching Food Network; I’m watching my favorite shows on TV. I’m reading books, seeing what’s trending every year,” Vargas says. “And I’m not gonna lie, I look at the other parks, too.”
It was a working vacation for 14 days in the Mediterranean for Vargas.
“I did 14 cities in 10 days. … It was me going into restaurants and talking to chefs. That recipe was shared with me by a chef from Santori. … It’s a little bit of mine, but 90% is his.”
But there are items cooked up in-house within the SeaWorld family, he says.
“We have 10 other parks with 10 other chefs. We had a meeting yesterday. I am going to borrow something that they did from an Asian event. … It never ends. That’s why I love this job.”
Seven Seas runs on select dates through May 4. The menu will be enhanced with fresh items on holidays such as St. Patrick’s Day and Cinco de Mayo.
“I like to have that mystery. Come into the park, check it out,” Vargas says.
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