Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Disneyland > Disneyland Trip Reports
Find Hotel Specials & DIScounts
 
facebooktwitterpinterestgoogle plusyoutubeDIS Updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read


Reply
 
Thread Tools Rate Thread Display Modes
Old 03-07-2010, 06:42 PM   #1
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

Disney's CA F&W Fest - Final wrap up for 2010 see you next year!

So I finally finished up my (what was) live Dining Review from WDW, and I need something to keep me occupied until Food & Wine starts in California on April 16, 2010. I thought that if I started my review now, it might make it come faster! So for those of you die-hard Epcot F&W Festival people who don't know it, yes, Disney's California Adventure also has a F&W Festival sponsored by Vanity Fair and it takes place in the opposite time of year so it is possible to hit both in one year. I did in 2009!

The Festival is in it's 5th year now, and I have been attending events since before it became a full fledged Festival. In year two when it was still "Food & Wine Weekends", I attended a Winemaker Dinner at Steakhouse 55 with Beaulieu Vineyards for my birthday present. They have been one of my favorite wineries for years...but back to the Festival.

In the third year I started attending the Napa Rose Cooking School. This is one hell of a pricey Event, but I wouldn't miss it for the world! Each year we make a four course meal (well we get to watch how the desserts are made). That we get to eat, complete with wine pairings. Everyone gets a chef's coat and we also get the cookbook which has all the previous years recipies in it too. The cooking school is limited to sixteen participants, and takes place on a Saturdays during the Festival. It sells out every year. In fact one of the dates sold out in three hours!

What I prefer about the CA Festival vs Florida is that I live closer and can attend any events that I want! But not only that, the signature events appeal to me a lot more than what I've seen in the Florida Festival. I'll be attending all sorts of events, and reviewing them here. Three weekends, I'll be using our DVC points to stay over at the GCV and the other three I will be driving in for the Winemaker Dinners. Until the Festival starts I'll recap past Festival happenings.

First off here is the game plan:

April 16-19 - Stay in a Studio at the GCV. Friday night Dinner at Steakhouse 55, Saturday Cooking School, Sat & Sun, check out the tasting plates at the "Taste of California" Marketplace, and Sunday night Wine Maker Dinner at Club 33 with the Lasseter Family Winery, and John & Nancy Lasseter will be there!

April 23 - Winemaker Dinner @ Steakhouse 55 - Buena Vista Carneros

May 1-2 - Stay in a Studio at the GCV, Dinner at the Chef's Table at Napa Rose, It's my birthday!), May 2 Lunch at Club 33

May 7 - Brewmaster Dinner @ Steakhouse 55 - Karl Strauss Brewery, now sold out!

May 21 - Winemaker Dinner @ Steakhouse 55 - Groth Vineyards & Winery, now sold out

May 29 - Stay in a 1 Bedroom at the GCV, Taste (Equivalent of Party of the Senses) Saturday

So here it goes!
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!


Last edited by franandaj; 08-02-2010 at 01:53 AM. Reason: just updating
franandaj is offline   Reply With Quote
Old 03-07-2010, 07:22 PM   #2
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

Napa Rose Cooking School 2008

My first year at the Napa Rose Cooking School, I had no idea what to expect.

Everyone showed up pretty early for the 10AM Class and upon check-in we were handed our Chef's Coats. They had us take a seat in the lounge and pretty soon and tray of lovely pastries and tasty coffee was set out for us to enjoy while we waited.

Pretty soon Andrew Sutton came out and told us a little bit of what was in store for us. We put on our coats and went straight to the kitchen sink to wash our hands before starting. We were taken to our "stations" and given a knife and some celery to practice cutting. I don't know when it happened, but one lady cut her finger pretty badly. Disney security came in, the legal department. I'm pretty sure that was the last time the knives came out for a cooking class, EVER.

We split into two groups, I was in the "prep your risotto" group. We learned how to prepare the risotto so that it was five minutes away from being completed. That way if you served this meal at a dinner party, you could have everything prepped and ready to go, and not take time away from your guests.

After prepping the risotto, the groups traded and we got to make our first course. Grilled Caesar Salad. Boy is this tasty and simple to make, it's quite impressive. You grill the half head of romaine for about a minute, just enough to get char marks on it. The lettuce is warm and slightly wilted, but still has most of it's crispy texture. I've made it several times on the BBQ for friends and it's always a hit. I took a few bites before realizing I needed to take a picture!



Once we finished eating our salads, everyone returned to the kitchen to start working on the sauce for our main course. The sauce that we made was full of yummy things like garlic, fennel and shallots, but the star of the dish was yellow tomatoes. Each of us made a small amount in our little pots and then we poured them all into a large pot to simmer. Later they pureed and strained everything. Next we went back to the kitchen to finish up the risotto.



We added english peas, mushroom, red peppers, and lots of Parmesan Cheese. This was so yummy, but I couldn't finish the whole bowl!



Our main dish was halibut with yellow tomato sauce. Each chef in training seared their own piece of fish and one of the chefs from the kitchen helped each of us so that we got it to the correct doneness. Then they helped us plate the food over a bed of roasted vegetables, and poured the sauce around the plate. I've made all these dishes several times at home and they are delightful!



For each course the chefs sit down with a glass of wine and enjoy the meal.



Then we were treated to a Heavenly dessert, Scharfenberger Chocolate Souffle and Tuxedo Strawberry. The top two Disneyland pastry chefs showed us all the steps in creating this wonderful dessert, but I have yet to try this at home. They made painting the strawberry look so easy, but somehow, I don't think mine would come out like this!



So those few hours had such a profound impact on my life, later in the year I started an herb garden in my small patio, and even grew my own tomatoes last year (which you will see came in handy for the 2009 cooking school installment).
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!


Last edited by franandaj; 04-19-2010 at 08:50 PM. Reason: Updated bad picture links
franandaj is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 03-07-2010, 09:31 PM   #3
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

Napa Rose Cooking School 2009

This year I went into the Napa Rose Cooking School knowing what to expect, and Chef Sutton did not disapoint! We were again treated to the lovely pastries and coffee, and this time we got right into cooking.



In preparation the chef had roasted some veal bones. We made a base with onions, fennel, celery, they came around and added a bone and red wine to each of our pots and we let that reduce, then and some veal stock and we let that reduce, and we just put the pots on the back burner and let them reduce for a couple hours.



He showed us how to make these incredible Blue Cheese Croutons that go with an heirloom tomato salad and the recipe for the dressing. Then we went back to the kitchen to make Snapper Veracruz. We sauteed our choice of vegetables from the mix they provided. I don't like olives, but I thought I would try putting them in, ick. Every so often I try something I don't like again just to see if my palate has changed, nope, still hate olives!

We seared the fish first, then sauteed the veggies, then they scooped a ladle of some sauce in there and we put the fish back to heat up. I don't know what the sauce was (it was tomato based and very good) and that is probably why I haven't attempted to make this dish at home yet. Could be the olives too!





After we enjoyed our Snapper Veracruz, they served us the Heirloom Tomato Salad that was demonstrated earlier. This is one simple and VERY tasty recipe that I have made numerous times. Remember I told you I planted my own tomatoes? All summer long I would get a yellow heirloom tomato at the store and mix that with my Beefsteak tomatoes to make a tasty salad. It's hard to see the croutons in here, but they're there. Chef said make twice as many as you need because you'll be eating them the whole time you're cooking and he was right!



Next up New York Steak with that yummy brown sauce. By this point our class that was from 10-1 was not even close to finishing. It was only 12:30, I knew this from last year as was perfectly patient to go through the rest of the class. Back to the kitchen we went, our veal bone sauces had been simmering for over two hours and it was time to finish them up.

We seared the NY Steak, and then added some Portabello Mushrooms, the strained sauce and a big dollop of butter, (BTW the butter they serve here is absolutely divine, I think he said it costs $90 for a tube about the size of those Pilsbury cut & bake cookies).



Here is what it looked like on the plate. I poured a little too much of my sauce on there, but I didn't want it to go to waste.



Next up they showed us hot to make Chocolate Pate. Basically you make these loaves of Fudge, cut them into triangles and then they used power tools to spray them with a chocolate coating.



They also let us make one of the little Hazelnuts coated with sugar that you see on top of this dessert. DP had been lurking throughout the entire class on her scooter reading a book or taking pictures while we were in the kitchen, and when we ate I would pass the plate to her sitting behind me she would finish what I couldn't eat. When the class ran so long over, the man sitting across from me couldn't stay and had to leave so the server offered her his dessert!



Another year of great recipies and techniques!
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!


Last edited by franandaj; 03-07-2010 at 09:35 PM. Reason: left out the portabello mushrooms
franandaj is offline   Reply With Quote
Old 03-07-2010, 10:12 PM   #4
aspen37
Changes In Latitudes, Changes In Attitudes.
 
aspen37's Avatar
 
Join Date: Dec 2006
Location: Aspen
Posts: 4,756

Wow the Napa Rose cooking school looks amazing. I can't wait to read your reviews.
I will be at DCA F&W during the first weekend. I have been to Epcot's F&W and F&W in Aspen. I am very excited because I have heard great things about F&W at DCA.
__________________
Anna

Backstage Magic Tour April 2010 Trip Report http://www.disboards.com/showthread.php?t=2408048
aspen37 is offline   Reply With Quote
Old 03-07-2010, 10:22 PM   #5
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

Quote:
Originally Posted by aspen37 View Post
Wow the Napa Rose cooking school looks amazing. I can't wait to read your reviews.
I will be at DCA F&W during the first weekend. I have been to Epcot's F&W and F&W in Aspen. I am very excited because I have heard great things about F&W at DCA.
Hey! I was replying to your PTR while you were reading mine! How funny is that?
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!

franandaj is offline   Reply With Quote
Old 03-08-2010, 12:02 AM   #6
aspen37
Changes In Latitudes, Changes In Attitudes.
 
aspen37's Avatar
 
Join Date: Dec 2006
Location: Aspen
Posts: 4,756

Quote:
Originally Posted by franandaj View Post
Hey! I was replying to your PTR while you were reading mine! How funny is that?
Great minds think alike!
I asked this on my thread but thought I would ask over here too. Do you plan on going to Sweet Sunday's on the 18th? By the way your pictures are great of the Napa Rose Cooking School, they made me very HUNGRY!
__________________
Anna

Backstage Magic Tour April 2010 Trip Report http://www.disboards.com/showthread.php?t=2408048
aspen37 is offline   Reply With Quote
Old 03-13-2010, 12:41 PM   #7
Disney owl
DIS Veteran
 
Disney owl's Avatar
 
Join Date: Apr 2001
Location: West Yorkshire U.K
Posts: 3,928

great report & photos
__________________
Sue

JUNE 1996 & JUNE 1998 JUNE 2005 DLP - Camp Davy Crockett
AUGUST 2000 & OCT 2002 SEPT 2008 DLP - Offsite
JUNE 2001 AUGUST 2003 & 2007, SEPT2010 WDW - Offsite
Disney owl is offline   Reply With Quote
Old 03-14-2010, 12:43 AM   #8
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

Kenwood Vineyards Winemaker Dinner

Several weeks after the Dinner with MacMurray Ranch we had a Dinner with Kenwood Winery. Again Chef Jason prepared another excellent meal and the wines were also superb.



Our first course was a Seared Dayboat Scallop with Cheesy Corn Grits and Mango Beurre Blanc, and was served with a Reserve Chardonnay, Russian River Valley, 2007. This was so good! With each bite I ate some of each component, greens, scallop, grits and sauce. Everything paired so nicely



Our second course was a Grilled Prime Rib Cap with Wild Forest Mushroom Gnocchi and the wine was a Jack London Vineyard Zinfandel Sonoma Valley 2006. This was a really amazing dish, I mean how often do you eat just the cap of a Prime Rib, and how often is the cap meat medium rare? Chef Jason told a story about how difficult it was to get only the caps, since it was such a tender cut of meat. Evidently another customer was trying to outbid him on these.



The next course was Broiled Buffalo Tenderloin with Vidalia Lyonnaise Potatoes and Braised Pork Belly (Pork & Beans) served with a Reserve Cabernet Sauvignon, Sonoma County, 2005. This was just incredible, if you haven’t had Buffalo before it is the most amazing meat, it’s lean and flavorful. This was so good and those fancy potatoes with the down home pork & beans made a great pair.



We didn’t get an amuse bouche with this dinner, but before dessert, we received this bonus cheese course. I don’t remember anything about it other than I enjoyed it.



Dessert was a Scharfen Berger Chocolate Souffle with Bing Cherry Ice Cream and it was served with a Lake Sonoma Winery Zinfandel Port, Dry Creek Valley, 2005. This was more of a molten chocolate cake, but regardless it was REALLY good, and the cherry ice cream went with the chocolate so well and the Zinfandel Port, Mmmmmm it was so yummy.



I can’t wait until the Winemaker dinners start again this year. Even more interesting will be the Brewmaster Dinner (a first for the Festival), we’ll have to see how they turn out, I can’t wait!
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!

franandaj is offline   Reply With Quote
Old 03-14-2010, 01:29 AM   #9
lulubelle
I am Miss Klutz Woman
We could seriously have a Pirate Party in there!
As far as pants go, we were not allowed to wear them
 
lulubelle's Avatar
 
Join Date: Nov 2000
Location: Rancho Belago, CA
Posts: 5,176

Thank you Alison for the wonderful reviews and pictures.

I really hope my party meets up with yours at Taste this year. And we are in a 2 bedroom villa to boot! We plan on bringing a brekkie casserole to heat up and enjoy with some fresh fruit and mimosas the next morning!

I am really hoping they finally follow Florida's queue and have sampling sized tapas in the new location. It just didn't work the year they had them in the old Lucky Fortune Cookie location.

Anyway, looking forward to more from you!
__________________

DH~You will forever be in my heart
lulubelle is offline   Reply With Quote
Old 03-14-2010, 01:56 AM   #10
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

Quote:
Originally Posted by lulubelle View Post
I really hope my party meets up with yours at Taste this year. And we are in a 2 bedroom villa to boot! We plan on bringing a brekkie casserole to heat up and enjoy with some fresh fruit and mimosas the next morning!
Did I already tell you that we will be the ones in scooters with our tray tables attached to the tiller bars, we'll be really easy to recognize!

Quote:
Originally Posted by lulubelle View Post
We plan on bringing a brekkie casserole to heat up and enjoy with some fresh fruit and mimosas the next morning!
OK, please share...brekkie casserole?

Quote:
Originally Posted by lulubelle View Post

I am really hoping they finally follow Florida's queue and have sampling sized tapas in the new location. It just didn't work the year they had them in the old Lucky Fortune Cookie location.

Anyway, looking forward to more from you!
Oh I remember that year when they had the tasting portions at Lucky Fortune! We tried a few of them and they were good, but it took a loooooong time to get our order. I hope that this new place has separate stations where you can get each tasting portion instead of having to order everything all together and wait.

Last year at Taste we ended up chatting up the Festival Director and he mentioned that CA food laws won't allow the kiosks like Florida has, and that the Food Police show up at EVERY event in the DCA Festival just to make sure that they are following code. Sheesh!

Glad you're enjoying it, I'm going to run out of past stuff pretty soon, and the Festival is still over a month away! I'm getting so excited. I've decided that I'm going to spend my birthday evening at the Napa Rose, hopefully the Chef's counter. In fact I have some pictures from last year still to post from another evening we spent there during F&W.

I hope we can meet up too! We'll be in a 1 br, since we requested a Handicapped Accessible, I've heard they're on the 1st floor. I'm thinking after all the weekends of such great food, I'll bring a pack of Velveeta Shells & Cheese and some Keilbasa for our dinner the night after Taste. We'll need some peasant food after all the haute cuisine that we'll enjoy! I'm planning on spending a lot of the time Sunday relaxing in the Villa and enjoying that jacuzzi tub!
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!

franandaj is offline   Reply With Quote
Old 03-14-2010, 07:40 PM   #11
kaoden39
Prayers and pixie dust from your friends on the DIS
Hugs
I have been flipping all around the internet
 
kaoden39's Avatar
 
Join Date: Aug 2006
Location: Fairfield, CA
Posts: 30,184

Oh it all looks so wonderful and fun. I am hoping to get a chance to go next year. I would love to take the cooking class.
kaoden39 is offline   Reply With Quote
Old 03-15-2010, 02:57 AM   #12
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

Quote:
Originally Posted by kaoden39 View Post
Oh it all looks so wonderful and fun. I am hoping to get a chance to go next year. I would love to take the cooking class.
It is sooooooo amazing! Chef Sutton and his staff are so nice and the things you get to make and eat are so good. They make it really easy, and it's all healthy! That's what is so amazing, the first year I was counting calories and I analyzed all the recipies (well not dessert, haven't tried any of those), but all the others were tasty and healthy. I can't wait to see what they have in store for this year!
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!

franandaj is offline   Reply With Quote
Old 07-14-2010, 01:36 AM   #13
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

So last weekend I learned that if you want to get into a Celebrity Chef demo, you evidently have to be there at the park opening, get in line and just wait it out. I had four demos that I wanted to see this year. The first, Guy Fieri, we didn’t even leave Long Beach before his demo started, and arrived well after it was over. The second Sunny Anderson, she cancelled. The Third, Robert Irvine was closed at 11:00AM and we didn’t get there until 12:30, so with lessons learned from now on if I want to go to a Celebrity Chef Demo, get there at park opening and camp it out and wait.

This week the chef was Anne Burrell, and I was determined to be in her demo and taste her food since I had not been in any other demo this year. I arrived at the parks by just after 8AM, when I arrived at the Chef’s stage they line hadn’t started. I went and did a little shopping and by the time I got back at about 9:15 a line had started, so I figured it was time to get in line. The first ten of us in line were all ladies and as I chatted up the other ladies in the line I found that most of them had waited in other lines together throughout the Festival, they affectionately referred to each other as their “Food & Wine Family”. One group was a mother / daughter team who the mother was retired and the daughter was unfortunately unemployed, so while she was looking for a job, she took her days without interviews to use the AP they had purchased last year to come out and enjoy the F&W demos.

I met a couple of other ladies all of whom were Disney fanatics and foodies, who were all AP holders and just liked the idea that they could use their days off, or even take vacation days to do something that really didn’t cost “extra” as they already had the APs. I decided that next year, I was going to join this fun family of crazy foodies for those chefs that I really was interested in seeing.

While waiting in line, there was CM assigned to us to make sure that anyone in line stayed here (for the most part) and monitored us when we wanted to go out for lunch or bathroom breaks. I took the opportunity to go to the Farmer’s Market and try the Buffalo Chicken Wrap which was one of the special F&W offerings. It was Chicken Tenders with Blue Cheese, Buffalo Sauce, and Chopped Celery.

It wasn’t as good as it sounded, while everything sounded really good, I think the fact that it was cold and the chicken wasn’t hot and crispy made a big difference in the flavor. I think if they had been cooked to order with hot chicken it would have been more successful.



It’s kind of funny in the picture in the container you can’t tell that it is in a spinach tortilla!



So after waiting 4 or so hours we are let into the demo area. I was seventh in line and that put me right front and center. Notice all the utensils and things on the counter in front of the chef.



Anne Burrell was hilarious! She had us all laughing and kept us completely entertained while offering a great presentation on how to cook some great food.



Notice how by this point, she has cleaned off the counter so that we could see her better, it was quite humorous how she did this, but it was one of those, “you had to be there” sort of moments.



She was animated and so entertaining we all had a great time at her demo.



She made a rustic Monkfish stew with clams that was excellent and seemed pretty simple. I can’t wait to try it at home, it was delicious!





During the demo she mentioned that black pepper had no place in her kitchen Afterwards at the autograph session I told her that it was very possible that I could fall in love with her, but she didn’t like pepper and I carry a pepper grinder in my purse so it would never work between the two of us and she echoed that sentiment!


Next up, Taste and an extra special surprise!
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!

franandaj is offline   Reply With Quote
Old 07-14-2010, 02:06 AM   #14
franandaj

Sharing adventures and good times
My heart is forever given to Fran
 
franandaj's Avatar
 
Join Date: Nov 2009
Location: Long Beach, CA, VWL, BCV, SSR & VGC
Posts: 23,371

So I saw Anne Burrell on Friday afternoon, and Saturday evening we were booked for Taste. Unlike all the other Chef’s Anne was only doing a demo on Friday and Sunday which was odd because most other Chefs did all three days. We are DVC members and one of the reasons for buying into the VGC DVC was to stay for F&W, so we checked into our room right at 4PM. We got settled into the room and began to assemble our “Tastemobiles”.

For those who are not familiar with “Grand Tastings”, basically that means you walk around a room eating food, drinking wine and there is no place for you to sit. You are supposed to chat with people as you stroll around and meet new friends. This presents a problem if you have a disability that keeps you from being able to stand for long periods of time or if you walk with multiple canes so last year, Fran came up with the “Tastemobile”.





Essentially we built the tray table shown below from basic materials you can find at Home Depot and then attached them to our scooters with zip ties.



Last year we learned that if we each took a dish from each station that we wouldn’t get a taste of everything, so this year our plan of attack was that we would each take something from each station, split it, and once we had tried everything we would come back for what we wanted seconds of. So our first pass I’m not really commenting on, “ooooh this one was sooo good” because I’m not sure there was anything I ate that didn’t deserve that, everything was awesome and I just wish I had a bigger stomach, everything was awesome and all the wines were great. I didn’t record those, only that they were very tasty and went wonderfully with the food. I’m just glad that we can do this event every year and go back to our villa afterwards!

This is a grilled salmon cone from Andrew Sutton at the Napa Rose Restaurant, they also had a vegetarian version which I took because I don’t care for salmon. I didn’t get a pic of the veg version and I’m sorry this one is so blurry!



This is a Piquillo Pepper with Goat Cheese from Nick Weber at the Catal Restaurant and Uva Bar. Fran went back for a few of these once we went through the whole circuit!



This is Beef Bracole & Chicory Fava Bean Puree from Marth Sigala of Café Orleans.



From Darren Finkel at Ralph Brennan’s Jazz Kitchen this is a Cajun Boudin Stuffed Quail.



This is a Gazpacho with Avocado and Spicy Rock Shrimp from Greg Stillman at Naples Ristorante.



The surprise is that we realized why Anne Burrell was not doing a demo on Saturday, she had booth at Taste Saturday night, next update more Taste offerings and our meet with Anne! Good night for tonight!
__________________
Alison ~~~~ She said it wouldn't be Boring! | Our Disney Dream Home|Sleepy and Grumpy Visit Tatooine |Keep Your Eyes on the Road | I do get to go to WDW this year! | Expo 2013 | ...It's How You Play the Game | We need a little Magic... | TR - Pinch me... | Destination D-75 TR | It'll be a WONDER ... | Cheating on Mickey w/ Harry, PTR | D23 Expo 2011 TR | D23 D40 WDW in Detail | DCA F&W Review | Jan 2010 DR Visits 2015: VGC, VWL, DCL 2014: VGC, CSR, VGF, DCL 2013: VWL, BCV, DCL, AKL, BLT, VGC, 2012: VGC, DCL, 2011: VGC, BLT, OKW 2010: THV, AKV, VGC, 2009: BWV 2008: SSR, 2007: AKL & GF, 2001: AKL, BC & DCL 1997: DXL & WL 1993: GF, DL Too many to count since 1973!

franandaj is offline   Reply With Quote
Reply



Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
thread Thread Starter Forum Replies Last Post
Disney's California Food & Wine Festival 2009 glendalais Disneyland (California) 82 03-15-2010 08:27 PM
Disney California Food and Wine Festival honugirl Disneyland (California) 0 02-09-2010 08:58 PM
Disney's California Food & Wine Festival details announced mef78 Disneyland (California) 16 01-31-2010 09:29 PM
YAY were going to be in Disney for FOOD AND WINE festival..tell me all about it!!!! Lynn5700 Disney Restaurants 5 05-20-2008 07:29 PM
Quick Trip - GF Tea, California Grill, Food and Wine Festival and Bahama Breeze LKS Disney Restaurants 8 11-12-2002 01:28 PM

facebooktwitterpinterestgoogle plusyoutubeDIS Updates
GET OUR DIS UPDATES DELIVERED BY EMAIL



All times are GMT -5. The time now is 12:28 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.

You Rated this Thread: