When The Lion King remake premiered this July in L.A., the CGI film boasted the largest-ever opening weekend for an animated film, racking up $446.1 million globally and begging the question, Will we ever be done with Disney? Don’t count on it. A few weeks before, 2,500 miles away in Bay Lake, Florida, the marketing masterminds at Disney World debuted their latest Chef Series meal, inspired by the film’s release. The exclusive two-night-only affair, courtesy of in-house chef Frank Brough, featured dishes like “The Bone Yard” (à la the hyenas’ graveyard playground), composed of beef kitfo, saffron yogurt, and relish.
Disney has always had exclusive options, if you knew where to look. Take Victoria & Albert’s, the 31-year-old critically acclaimed restaurant at the park’s Grand Floridian Resort & Spa, whose…