Chapter 12: Napa Rose Chef's Counter: Wednesday May 13th
Being somewhat refreshed by our afternoon nap, (but still rather full from those churros) it was time for the most anticipated meal of our trip (and perhaps my whole life)
My family sat at this counter
it's the closest one to the entrance, not that that means much, it was in front of the cold service preparations.
Our Server was Rodney (the head server, and he deserves it). If you look up "Rodney Napa Rose" on Google you will hear all about how awesome he is. Honestly I think he is the best server I've ever had anywhere, ever.
We really looked forward to enjoying the “Tasting Menu.” As I mentioned before, we are die hard foodies and there is little that can put us off, except extreme spice, caffeine (CinderellaLove is allergic, but it wouldn't have been an issue anyway, nothing was made with coffee) or alcohol (CinderellaLove has been through AA and I have no problem being a teetotaler). We were assured that these things would not be an issue, and they were not.
Ironic to the last statement, one thing I was really looking forward to was the flight of three non-alcoholic "wines." Sadly, we came to the park the day after the Tinkerbell half marathon and, because runners want to be at the top of their game, many, many of them went with the non alcoholic flight with their meals. Rodney did not think that they had had a chance to replenish their stores yet (only 3 days later) but sent a server to check the wine cellar.
When Rodney came back as we were served our amuse bouche, he sadly informed us that there was no Navarro Vineyards Gewürztraminer, but there was still the Navarro Vineyards Pinot Noir Grape Juice. As a consolation, and because we were wearing our anniversary buttons, he gave us complementary Martinelli's Sparkling Apple Juice.
Our amuse bouche was a Parmesan Cheese Pouffe with a marscapone filling, placed in a Sungold tomato sauce and garnished with garlic flowers. This was the only thing that we all received which was the same, we all enjoyed it's sharp Parmesan flavor, and marveled at how it was indeed so puffy.
While 'C' ate his Pouffe Rodney came by with a large stack of Disney Coloring pages and real Crayola crayons (it's fancy here, none of that RoseArt garbage)
He asked 'C' what he thought about the park and later in the meal complemented his artistic abilities.

He was probably by our table every 20 minutes or so and each time spent a minute or 2 talking with 'C' in this picture is how 'C' felt when riding, and after riding his favorite ride, TOT.
CinderellaLove and I enjoyed the atmosphere while Cecilia and her cohort prepared appetizers for a special party (I think it was wedding related)
I forget his name, when I asked questions she was very forthright, he tried to use very erudite cooking terms. I asked if he was filling something with mascarpone, he started to go into some detailed explaination about something and Cecilia cut him off and said, 'yes, it is a herbed mascarpone cheese, the thing am using is a plain mascarpone." One thing they were preparing this:
It is the Seven Sparkling Sins, and everything looked so fun and delicious. CinderellaLove and I teased about how we really wanted that (of course it was a $45 appetizer to share, so we did not anticipate getting one as part of a $100 meal)
Soon our first course (appetizers) came,
I got the
Tender Mediterranean Octopus Carpaccio, served with Fingerling Potato (basically it was a potato salad but there were only 2 small pieces of potato, surrounded by pickled vegetables), Green Garlic Coulis, and Red Fresno Chile Vinaigrette
It was fine, even good, but not something I would order again, CinderellaLove found it more enjoyable than I did.
She however got this
Three of the Seven Sparkling Sins, a Seared Ahi Nacho, Shrimp in Cucumber Wrap With Lemon Dill Creme, and a Curried Crab Taco
These were all AMAZING! so delicious, hers was much better than mine.
'C' got his dinner at the same time too,
a
Cheese Pizza with Fire-roasted Roma Tomato Sauce. Rodney managed to secure some peperoni for 'C' as a treat, as it was not on the menu.
it was a fairly large personal pizza, probably 7 inches. CinderellaLove and I both tasted it and enjoyed it, but it seemed to be a blend of at least 60% Parmesan/Romano/Asiago cheese to perhaps 40% mozzarella, giving it a very distinct and mature flavor for a children's menu item. 'C' however has odd tastes and strong flavors are not a problem.
Soon our second (Fish) course was served
I received the Sautéed Sustainable Fish of the Day, that day it was Sea Bass, with
Applewood-smoked Bacon, Castroville Artichokes, and Sungold Tomato Sauce (again my side item was basically potato salad, this time served hot) it was mostly Yukon gold potatoes, but the bacon was amazing as was the bass. next to the fish is a Sungold tomato, slightly stewed, a very nice bright accompaniment to the heavier rich flavors on the plate.
CinderellaLove got a Pan Roasted Diver Scallop (the menu item contains 2) on a sauce of lobster and lemon accented with vanilla. While this was being prepared I asked what the tall decorative item was, Cecelia said it was basically a Ruffles potato chip. (I love her she is great) The scallop was cooked well, CinderellaLove said it was perfect. We agreed that the sauce from this is the best thing we ate at Disneyland, and one of the best things we have ever eaten ever. Rodney said it would be a crime to waste any and suggested that we dip our bread in it to get every drop, we did.
While he was with us, he then brought out a bottle of the Navarro Vineyards Pinot Noir Grape Juice
at first taste neither CinderellaLove or I were very fond of it, I thought that the juice was exceedingly sweet, and had overpowering tones similar to prune, or pure cherry juice. Definitely a sipping "wine" (it was funny they always referred to it as our wine, even though the bottle says juice).
It did make for a beautiful photo.
While Here Rodney continued his conversation, skillfully distracting 'C' and helping him to endure a multi-hour meal. He asked 'C' to draw a picture of the TOT and complemented him on how much detail he put in, to be fair, it is pretty good for a 6 year old.
At this time we also received our intermezzo
a Mayer Lemon Sorbet. CinderellaLove and I have a deep fondness for Mayer lemons, Our first house had a Mayer lemon tree, and we grew to love the unique sweetness they have. Unfortunately they are difficult to find in California, if you don't have your own tree, and impossible to find in Idaho.
I suppose we did all received the same thing here too. A perfect moment in sorbet.
We then received our third (Entree) course
CinderellaLove got the Sonoma Rabbit and Forager Mushroom Risotto, with Golden Carrots, Sweet Peas and Grana Padano. It was very good, but we were suprised by how little rice was in the dish.
I got something that I forgot I had teased about as a worst case scenario, months prior, shortly before making the reservations, we had watched Ratatouille, and this was served
Sautéed Veal Sweetbreads and Morel Mushrooms served with Rainbow Carrots, Fava Beans and Orange Glaze.
I initially regretted not remembering this, but I wouldn't have said no. I knew if there was anywhere in the world that I would trust the preparation of sweetbreads, it would be here. The worst thing about eating these was the mental hurdle, fortunately my personal boundaries are week and I only hesitated a moment.
These had been seared and caramelized, while the exterior was almost crispy, the interior texture was extremely smooth, tender and moist, additionally the flavor was quite mild and creamy, almost like a naturally occurring mousse. The translucent brown sauce was much like a mild teriyaki, perhaps what teriyaki would be without soy sauce.
After this was our final savory course (the meat course)
CinderellaLove received Pan-roasted Angus Beef Filet Mignon with Braised Kobe Beef Cheeks, Fennel Puree, and Sonoma Mushrooms, all of the meat was incredibly tender and moist.
The piquant fennel puree provided an interesting counterbalance to the heavier flavors of the beef.
I was served the Herb-roasted Colorado Lamb Chop and Braised Lamb Brisket, with Cumin-Cabernet Sausage, Spring Leeks, Preserved Lemon, and Mustard Sauce
In this I had a ten year desire come true, (it's an odd desire) but I had once been in a specialty shop in an obscure part of a Northern California city, they had house made minted lamb sausage, I really wanted to buy some, but at the time it was not feasible. I was never able to make it back, and I have never seen lamb sausage available anywhere else since. This dish provided me with an impossibly perfect idea of what it may have been like. The lamb chop, while more rare then I tend to eat my meat was also ideal. wonderfully complemented by both sauces, a mustard on top and a mint at the bottom.
It is interesting to note that during the meat course, both CinderellaLove and myself found our 'wine' to have completely different characteristics. It was light and delicious with this meal, and we understand why it would have been served as the final in the trio.
While we were enjoying our meat course, some Disney execs came by (there were many in the park all week) one came up to 'C' and started talking to him, I was distracted by my food, but a few minutes later when I looked at him again, I saw she was still there, but she had crouched to his level. I could not believe the time and attention he had received that night. I was afraid that he would be bored to tears, I was ready to let him play video games on my phone most of the night, but everyone was so concerned with his enjoyment as much as ours that he was never bored.
Lastly came our desert course.
I got the
Wine Country Warm Country Strawberry Rhubarb Crisp with Buttered-oat Coconut Crust and Strawberry Sorbet
it was good, the top of the pie is what a Christmas butter cookie wishes it was. The rhubarb was wonderfully tart, but again CinderellaLove enjoyed mine a little more than I did, but I am hard to please, and often suffer from "I want what you are eating" syndrome.
CinderellaLove got the Peanut Butter Croquantine with Manjari Chocolate Ganache with Caramelized Bananas.
The penmanship on these plates was amazing, by the way. The beautiful spun sugar circle was the first thing I wanted to try and tasted horribly burnt.

but everything else on the plate was fantastic, a perfect peanut butter mousse, with a delicious ganache, the bananas were understated, but as that is hard to do was it's own small miracle.
'C' got the
Balboa "Beach Sand"
A Blue Tahitian Vanilla Bean Crème Brûlée "Ocean" with Graham Cracker "Sand", some fun Fish and a Beach Umbrella! he did not enjoy the caramelized sugar but the presentation, and everything else he loved, especially the fish.
Rodney came once again to ask how things were, and 'C' mentioned how much he loved the Swedish fish. Rodney had a gift for him:
Rodney explained that he was from Hawaii, and that in Hawaii, turtles are a symbol of wisdom and longevity. It was a simple, but charming parting gift from him.
As we waited for our payment to be processed (it took a lot of gift cards) Rodney brought us chocolates
He also brought 'C' some extra Swedish fish.
Then our bill came back
I had to sign a receipt for every $50 gift card.
This was by far the most expensive meal I've ever had
As I mentioned in a previous post, I typically think that tips should not mean a person makes more than $50 an hour to wait tables. I did not feel so here, In my wallet I had $32 and I left it all, wishing I had more to leave him.
I have never had a more impressive dining experience in my life, every single thing was good (and there were many) some were the best I've ever had.
While I cannot make this a regular experience (and would not even if I could afford that) I absolutely think that this was the meal of a lifetime, and that anyone who has the opportunity should avail themselves of it. I look forward to having an excuse to do this again one day.