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Old 04-17-2010, 07:31 PM   #76
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Great pics!!!! Love that you said your ribeye was a little overdone. We like ours rare too! Food looks delicious. Our first stop when we hit So Cal will be In n Out.
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Old 04-17-2010, 09:29 PM   #77
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Quote:
Originally Posted by toocherie View Post
Alison!

I can't believe I was at the Keegan Gerhard Sweet Sunday last year and didn't know you! Aaarrrrggghhhhhh!

However, I am going to Taste this year with some friends. I will also be a scooter girl--how/where did you get your tray? How did you attach it to the scooter?

I was also wistful because my friends Dawn and Bob were at the Napa Rose cooking school last year in 2009 and enjoyed that menu very much. Unfortunately Dawn got the swine flu and passed away in November so it brought back memories because I saw a lot of them that weekend and reminded me that she would probably have been out here again.

Anyway--we will have to meet up at Taste!
That's too funny that you were there too! We sat right up front on the buffet side of the table facing the demo. It was right after that event that I made my DP go tour the DVC models and buy points here so that I could stay the first and last weekends of F&W!

We made the tray tables ourselves. We just bought a piece of wood at Home Depot, cut it to about 20x18 inches. We bought floor moulding and cut that to make the "lips" of the tray table so our goodies would not slide off the side. The bases are plant hangers that one would mount on the wall and insert a pot into. We attached those with cable tie downs. Then we just used a lot of zip ties to hold them on the scooter. Once I get home, I'll post a picture of the underside for you to see. They worked great the only difficulty is U turns where the angle slants a little bit. Otherwise we had our tables with us at all times and didn't need to wait in line four hours before the event to get a table!

I read about Dawn and Bob, that was very sad. She was probably a really neat lady. We'll be easy to spot at Taste! Don't worry if you're staying, you can have your room at the VGC, we're in a 1 BR that night, we have an accessible unit, so we'll probably be on the ground floor. That's OK, I've had this view (and will for the next two nights) so someone else can enjoy it.

Looking forward to meeting you! In the meantime, I'm going to continue to enjoy the festival! More pics coming!
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Old 04-17-2010, 10:57 PM   #78
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I like my steak bloody too. I hope cooking class is fun.
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Old 04-17-2010, 10:59 PM   #79
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Alison....I'm hungry! Off to lunch for this Aussie! Your extravaganza looks scrumptious

What camera are you using for the food porn shots and what settings are you using? I'm hoping to take a lot of food shots myself...
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Old 04-18-2010, 03:13 AM   #80
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Quote:
Originally Posted by onelilspark View Post
I like my steaks RED in the middle, it made me smile that you said yours were a little over done

I'm excited to read all about your F&W experience! Have a great time at the Cooking School tomorrow!!!
Quote:
Originally Posted by rentayenta View Post
Great pics!!!! Love that you said your ribeye was a little overdone. We like ours rare too! Food looks delicious. Our first stop when we hit So Cal will be In n Out.
Quote:
Originally Posted by kaoden39 View Post
I like my steak bloody too. I hope cooking class is fun.
Yeah for all of us who like our meat still kicking!

Quote:
Originally Posted by PrincessInOz View Post
Alison....I'm hungry! Off to lunch for this Aussie! Your extravaganza looks scrumptious

What camera are you using for the food porn shots and what settings are you using? I'm hoping to take a lot of food shots myself...
For these pics, I'm just using a Canon Power Shot SD890 IS. It's small and I keep it in my purse for easy use. It's great for food shots, but not so hot for things like the testing of WoC that I was trying to take pictures of last night!
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Old 04-18-2010, 03:58 AM   #81
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Napa Rose Cooking School

This is such an amazing event. People don't understand why we pay so much money to make our own food, but the people who do understand really get it and it is so much fun, I can't imagine not doing this class every year. In fact it is one of those highlights that I look forward to. Even now I can't wait for next year and what we will do!

This morning Jim Ames the Festival Coordinator was at the Napa Rose and I talked to him and thanked him for the Festival and told him to let his upper management know that after last year, I bought DVC points so I could stay during F&W! We also talked about how he still thinks that we are all crazy to pay over $400 to make our own food, but is glad that the event sells out before any others.

So that said, this year's cooking school started out like the rest, lovely pastries and cofffe to start and then Andrew Sutton gives us a briefing of what we are in store for.



This man is just brilliant in his recipies, teaching and how he puts this class together. Our menu was quite simple, but delicious,

1st course - home made pasta with shrimp & vegetables in a flavorful healthy sauce

2nd course - stuffed zucchini blossoms served over a bed of greens and bacon

3rd course - Roasted Chicken with a dehydrated strawberry, smoked paprika & herb rub

4th course - Scharfenberger Chocolate Souffle with Cherry Ice cream

He planned it perfectly so that we did all the "heavy lifting" in the beginning of the class and by the end we were just eating the food we made and drinking wine!

First off we washed our hands and then immediately got around to our whole chickens. We stuffed them with half a lemon, lots of salt and a rub that we made from dehydrated strawberries, smoked paprika, salt, pepper, and a couple other things, they had all the herbs set out for us, we just mixed them up and then coated them on the bird. Chef Sutton demonstrated them first and then we got down to business.

This is his bird.



I'm working on mine!



Next up he demonstrated how to send pasta through a press and make Papparadelle. By this pic, he's already put the pasta through like 20-30 times.



Here he shows us how you can put chervil in your pasta to make it more artistic.



Then he goes backwards and shows us how to make pasta dough.



Looks pretty easy huh? We'll see if I try this!



He cuts the already prepared dough into thin slices for the Paparadelle.



Next he demonstrates how to remove the stemen from the zucchini blossoms



They have this whole amazing tray set up for us to stuff our zucchini blossoms, and then make our pasta. Notice the piping bag with the blossoms, this is our next task.



Once we piped the goat cheese filling into the zucchini, we dipped them in flour, egg wash and pankow bread crumbs.



Chef Sutton began our demo of the pasta dish, the butter you see in his hand is the most amazing tasting butter.



He says cook the garlic to California Tan



OK going to post this and continue in another thread so I don't have too many pics!
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Old 04-18-2010, 04:03 AM   #82
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If the recipe you're referring to in my PTR is the paprika chicken here, yes please. I'd like it!!

It looks YUM! Did the chef talk about substituting paprika with curry or chilli powder?
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Old 04-18-2010, 04:19 AM   #83
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Napa Rose Cooking School - Part 2

OK, so where did we leave off, we still haven't actually cooked or eaten anything!

So we have just stuffed & breaded our zucchini blossoms. Now at this point just about everything we need to do is basically set. Next Chef Sutton demonstrates how to make our shrimp paparadelle pasta. They have already cooked the pasta enough so we have everything on our stations that just need to be assembled in our pans. Can I have someone come to my house and do this for me for all my dinners so that all i need to do is put it in a pan?

So we saute the garlic, cook it to California tan, add shallots & red pepper flakes, put in some wine, completely reduce it, add chicken stock and all the veggies, which I think are tomatoes, basil, fennel, spinach, and whatever else was on the plate (we did get a cookbook). shrimp and cook it down till the shrimp are cooked and let it reduce, add a little lemon zest. Then we add the pasta, heat it through and voila! A few tosses of the pan....





The first one was Chef Sutton's, this one is mine:



Here's the finished product, pretty darned good if I don't say so myself!



After we ate our pasta, Chef showed us how to cut up a chicken. Here's some of the chickens we made.



We were all in awe of how he carved this bird with such ease





The sous chefs gave us each plate of greens and bacon. Our stuffed blossoms were labeled with our names, we fried them in olive oil and plated them with our salads.





BTW what they did with this bacon was obscene, they coated it in maple syrup at least three times while they roasted it in the oven. OMG! It was the best bacon EVER!



Once we finished our squash blossom bacon salad, they brought us each a plate of chicken. Throughout the whole meal my DP and my friend Suzie's husband had been lurking around the table each of us shared our first two courses with them, but for the chicken, the staff brought them each a plate of the chicken. That was very nice, they didn't have to do that, but for the price we all paid to register and the fact that each student did make a whole chicken, well, it was just nice of them to bring them an entree too.



This is just a shot of the flatbread they serve, it is my favorite and I eat all of them in the breadbasket that they bring!



These are all the wines that they have been serving us with our courses so far.



I'm going to save dessert for tomorrow! It's already very late and I need to go to bed since I was up so late last night and on my feet almost all day today.

Still to come, dessert at the Napa Rose Cooking School and some of the Tapas plates from the Taste of California Marketplace!
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Old 04-18-2010, 10:07 AM   #84
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I love this!! Thanks for sharing!!!
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Old 04-18-2010, 11:37 AM   #85
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Napa Rose Cooking School - Dessert

After we finished our main course, we were again invited back into the kitchen. Chef Sutton does not make the desserts, they are handled by the Disney Bakery so Jorge Sotelo and his assistant Mario showed us how they made our dessert.

They started off by melting butter and scharfenberger chocolate over a double boiler.



They whipped some egg whites, combined the egg yolks and flour with the chocolate mixture, and folded it all together. Then they showed us the little molds that they cook the souffle's. Next they demonstrated the plating.







We also got to see them demonstrate how they made the little sugar flower you see on the plate.





They shaped each individual petal and then finally made this larger version of the rose we received on the plate. He said that they make about 40 of these every night.



Next we got to make a simple spiral in the kitchen. However at this point, my camera battery was dropping dead so I plugged it in to charge. My friend John took a picture of my spiral and when he gets me the copy, I'll substitute it in here.

My battery charged up enough to take these final pics for the day.





That's it for the cooking school. Next update, dinner at the Taste of California Marketplace.
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Old 04-18-2010, 11:59 AM   #86
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Taste of California Marketplace - Part 1

So for those of you who are familiar with the Epcot F&W Festival, the biggest draw is strolling around the countries and sampling the small plates. Well the California Food Police will not let that happen here, evidently the only thing you can serve out of stands are things like churros, popcorn, ice cream bars. Generally the stuff you see for sale throughout Disneyland and DCA. I guess if you have to actually cook it, the item needs to be prepared in a licensed kitchen. I'm only speculating as I have no idea!

The tapas plates served in DCA are just that, they are prepared in a regular kitchen. They are all served in one location. You place your order at a central register, turn in your ticket at the kitchen and they prepare your plates for you.

We needed a nap after the cooking school so we didn't get down there until 7:45PM, they told us they were closing at 8:00, so we ordered everything all at once (at least everything we planned on eating today). Here are the items that are offered:







We went with one each of the first four items, the berry cobbler, I got a glass of Chalone Chardonnay and DP got a glass of the Festive Ale.

The Halibut was YUM! We'll be back for another one of these (each).



The Quesadilla....meh, not so much....



The slider, it wasn't bad, but could have used something else. Maybe some cheese.



The Cheddar Soup in a Bread Bowl. Not very "sharing friendly". We are each getting our own when we come back!



The Berry Cobbler was tasty but should have been served in a Creme Brulee style dish so that there was a better topping to fruit ratio.



The Festive Ale



And Wine...it's a glass of wine....



Later today we'll be back for seconds on the two we liked, and we'll try all the other options as well. I'll also take some shots of the Marketplace itself. We were there so late and it was so dark last night we were just interested in the food. Today will be a much more leisurely day!

Thanks for reading!
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Old 04-18-2010, 12:51 PM   #87
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Thanks for sharing all your thoughts and pictures. I have enjoyed your report and this certainly gives me a better idea of what to expect on the tapas, etc. It sure is a shame that it can't be set up like EPCOT so you can stroll and eat and stroll and drink and then do it all some more, but then again in DL, you only have to wait in one line to order all your food and not a line each time. So, there are some benefits to each.
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Old 04-18-2010, 04:24 PM   #88
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Love your reviews! And I totally agree with you, the slider need something... cheese or carmelized onions... something!

Sadly my DH ate all the Cheese soup, so I just got a little taste from what was left clinging to the bread bowl.

The halibut was my most favorite dish.
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Old 04-18-2010, 04:35 PM   #89
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That cheese soup looks amazing to me. Oh my.
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Old 04-18-2010, 06:10 PM   #90
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Wonderful update!

Thanks for sharing.
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