New Chef, New Tastes on the Menu at Mama Melrose’s Ristorante Italiano in Disney’s Hollywood Studios
posted on April 25th, 2012 by Pam Brandon, Disney Parks Food Writer
With a new chef who professes that her three favorite spices are “garlic, garlic and garlic,” Mama Melrose’s Ristorante Italiano at Disney’s Hollywood Studios is worth a visit to try some of the newest tastes on the menu.
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Chef Beatriz Candelario most recently was chef at Cape May Café at Disney’s Beach Club Resort, and has been cooking in Walt Disney World Resort restaurants for 15 years. The new Mama Melrose seafood cioppino, created by the kitchen team with Chef Bea’s leadership, is a great example of her love of Mediterranean dishes, a mélange of fresh clams, shrimp, calamari and mussels tossed with fregola pasta in a light tomato broth. The team’s rendition of pork Milanese comes with roasted fingerling potatoes and pancetta vinaigrette – a genuine taste of rustic Italy.
Gnocchi fans will want to try Mama Melrose’s hand-rolled version of the little Italian soft dumplings with seasonal vegetables in a basil pesto, a true Italian comfort food.
Save room for the cool, dreamy tiramisù semifreddo with layers of buttery mascarpone, ladyfingers, and Marsala wine with coffee sauce. “Semifreddo” is Italian for “half cold,” and this luscious dessert is even more delicious than the gooey classic version of tiramisù.
A solid wine list, beer and specialty cocktails make Mama Melrose’s an extra-special spot for lunch or dinner (one entitlement on the Disney Dining Plan). And you also can book the Fantasmic! Meal Package to receive designated seating during the spectacular nighttime show.
See the posts below for more news about dining at Walt Disney World Resort:
- Citrus Swirl is Back at Walt Disney World Resort!
- Tandoor Ovens, Mongolian Grill, and Real Gelato at Landscape of Flavors at Disney’s Art of Animation Resort
- First Look at New Tutto Gusto Wine Cellar in Italy at Epcot
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A Napa Rose Favorite with Disneyland Resort Chef Andrew Sutton
posted on April 23rd, 2012 by Pam Brandon, Disney Parks Food Writer
Chef Andrew Sutton, of Napa Rose in Disney’s Grand Californian Hotel & Spa at the Disneyland Resort, is sharing one of his favorite dishes with Disney Parks Blog readers today: Pappardelle with White Shrimp, Fresh Grape Tomatoes, Basil, Saffron, and Capers.
If you skip making your own pasta, the dish goes together in minutes, creating a one-dish dinner that’s perfect for sharing. Pappardelle is a large, broad fettuccine noodle that is perfect with this light tomato sauce, but you could use any favorite noodle. But if you’ve got an afternoon and want a real treat, roll out your own.
Chef Andrew varies this dish every time he makes it, but here’s a version you can try at home.
Pappardelle with White Shrimp, Fresh Grape Tomatoes, Basil, Saffron, and Capers
Serves 6 to 8
6 quarts water
1 pinch (20 medium threads) saffron
2 tablespoons coarse salt
1 pound pappardelle pasta
4 tablespoons extra virgin olive oil, divided
2 tablespoons chopped garlic
1/2 cup diced onions
1/2 cup diced fennel
18-24 white shrimp, peeled and deveined
2 cups chicken stock
1 1/2 cups red grape tomatoes, cut in half
4 cups (1 pound bag) fresh spinach, rinsed
2 tablespoons chopped basil leaves
3 tablespoons butter, softened
2 tablespoons capers
Freshly ground black pepper, to taste
For pappardelle pasta:
- Boil water, saffron, and salt in a large stockpot over high heat.
- Add pappardelle pasta and cook for 2-3 minutes or until al dente. Drain, rinse, and place in a large mixing bowl; toss with 2 tablespoons extra virgin olive oil to prevent sticking.
- Heat remaining 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Add onions and fennel and continue cooking for 4-5 minutes or until vegetables are tender.
- Add shrimp, chicken stock, tomatoes, and spinach and toss to combine. Cook for an additional 3-5 minutes or until shrimp are pink and slightly opaque.
- Add cooked pappardelle pasta, basil, butter, and capers and thoroughly toss. Once butter is melted and pasta is heated, season to taste and serve.
Pappardelle Pasta Dough
4 cups all-purpose flour, sifted
4 extra-large eggs, room temperature
1/2 teaspoon extra virgin olive oil
2 tablespoons water
For pappardelle pasta dough:
- Place flour on a large clean work surface. Create a mound and make a well in center. Combine eggs and olive oil in a small mixing bowl, whisking thoroughly. Pour into the well; incorporate flour using a fork, beginning slowly at first. Push against the outside wall of flour with your other hand to prevent the wall from collapsing as you continue to mix.
- When approximately half the dough is incorporated, the dough will begin to come together. At this point you can begin using your hands to further combine the dough and liquid. Add 1 tablespoon of water at a time if necessary.
- Knead dough using heels of your hands and push dough away from you. Turn dough, fold it over and continue kneading for 4-5 minutes or until dough is smooth and elastic.
- Form dough into a ball and wrap in plastic wrap. Set aside and allow to rest at room temperature for at least 20 minutes.
- Divide dough into 6 equal portions. Pass dough through a pasta machine according to manufacturer’s directions. Start at the thickest setting and adjust the setting to the thinnest setting as you progress.
- Cut pasta into 1 inch wide and 6- 8-inch long noodles using a knife. Dust lightly with flour to prevent sticking and place on a cookie sheet until ready to cook. (Dough can be frozen up to 2 months.)
Cook’s Notes:
If you don’t have a pasta machine, simply roll dough out on a clean work surface, using a rolling pin dusted with flour. Turn occasionally as you roll to keep a uniform shape and thickness. Once dough is very thin, you may cut the dough.
When cutting the pasta, don’t worry about making it straight or perfect; this is part of the charm of homemade pasta.
For more about dining at the Disneyland Resort, read these posts:
Two More Disneyland Resort Chefs Achieve Notable Culinary Ranking
posted on April 18th, 2012 by Pam Brandon, Disney Parks Food Writer
Earning the distinction of Certified Executive Chef through the American Culinary Federation (ACF), Disneyland Resort Chefs Chris Faulkner and Marcel St. Pierre recently joined Chefs Bill Orton and Chris Justesen, who also have been awarded this prestigious ranking that requires considerable education and work experience.
The ACF is the nation’s largest organization of professional chefs and has been considered the authority on cooking in America since 1929.
Faulkner is the chef at Storytellers Cafe at Disney’s Grand Californian Hotel & Spa, and graduated from the California Culinary Academy in San Francisco. His biggest inspiration in the kitchen? “Discovering new ingredients,” says Faulkner.
St. Pierre is chef at Club 33 in Disneyland park, and graduated from the Culinary Institute of America in Hyde Park, N.Y. “I am a true believer that hard work pays off, “ says St. Pierre. “I wanted to give back to the culinary industry while hopefully being an inspiration to my team.”
Justesen is area chef at the Disneyland Resort and also graduated from the Culinary Institute of America in Hyde Park. His biggest culinary inspiration? “My two grandmothers,” says Justesen.
Orton heads Disney’s Culinary Academy and graduated at the top of his class from the French Culinary Institute in New York. Originally certified in February 2007, Orton is an advocate of continuing education, and says that his students are his biggest inspiration. “They get so excited about cooking, and their excitement is contagious,” says Orton.
Check out these posts for more news about dining at Disneyland Resort:
- Dinner with Ariel and Her Princess Friends Coming Soon to Ariel’s Grotto at Disney California Adventure Park
- New Disney Dining Email System to Serve Disneyland Resort Guests
- Cool New Cocktails at Napa Rose at Disney’s Grand Californian Resort & Spa
Citrus Swirl is Back at Walt Disney World Resort!
posted on April 17th, 2012 by Pam Brandon, Disney Parks Food Writer
With this week’s happy announcement of the return of the Orange Bird to the Sunshine Tree Terrace in Magic Kingdom Park, the original Citrus Swirl makes its official comeback too. Gone for more than a quarter of a century, it’s nice to have them back where they belong for the 40th anniversary celebration of Walt Disney World Resort.
Who remembers that icy swirl of frozen orange and soft-serve vanilla ice cream, a duo of delish in the heat of summertime? There was a knock-off for a while at Aloha Isle, but this swirl is the original recipe, a sweet-tart tower in a cone or cup ($3.19 and on the Disney Dining Plan).
And check out the adorable orange bird sipper cup – for kids of all ages. Oh, Orange Bird and Citrus Swirl, welcome home!
See the posts below for more news about dining at Walt Disney World Resort:
- Tandoor Ovens, Mongolian Grill, and Real Gelato at Landscape of Flavors at Disney’s Art of Animation Resort
- First Look at New Tutto Gusto Wine Cellar in Italy at Epcot
- Yummy New Tastes at Disney’s Animal Kingdom at Walt Disney World Resort
Dinner with Ariel and Her Princess Friends Coming Soon to Ariel’s Grotto at Disney California Adventure Park
posted on April 15th, 2012 by Pam Brandon, Disney Parks Food Writer
What could be better than dining with Ariel and her princess friends for breakfast or lunch at Ariel’s Grotto at Disney California Adventure park during Ariel’s Disney Princess Celebration? How about a royal dinner?
Yes, beginning June 15, 2012, guests may join Ariel and her princess friends for breakfast, lunch or dinner for an enchanting Character Dining experience filled with music, laughter, delicious food and the opportunity to meet Disney Princesses. Reservations for dinner at Ariel’s Disney Princess Celebration are now open today, Apr. 15. Call the Disney Dine Line (714-781-DINE) or emailing dining your reservation requests to dine@disneyland.com.
“World of Color” dining packages will no longer be offered at Ariel’s Grotto after June 14, 2012, but guests may still enjoy “World of Color” package options at other park locations to receive a ticket for access to the “World of Color” Viewing Area.
Cool New Cocktails at Napa Rose at Disney’s Grand Californian Resort & Spa
posted on April 10th, 2012 by Pam Brandon, Disney Parks Food Writer
“We asked our bartenders to come up with 20 cocktails to feature at Napa Rose,” says Philippe Tosques, general manager of the restaurant at Disney’s Grand Californian Hotel & Spa. Philippe and restaurant manager Eric Quezada challenged bartenders Matt Ellingson, Ryland Brown and Joe Monje to come up with incredible libations, featuring all sorts of unusual combinations.
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“Eric and I both were pleasantly surprised by the complexity and flavor profiles,” says Philippe. How about the British Spitfire with VeeV Acai, Domaine de Canton Ginger and fresh lemon honey syrup? Or the Equinox, with Calvados, Liquor 43, Goldschlager, Cherry Heering and fresh lime juice. There’s also a classic Old Fashioned and a Manhattan, and the signature Napa Rose with Beefeater gin, Campari, Drambouie, fresh lemon juice and Peychaud bitters.
Below is the recipe for the Bitter Storm. “I think this is a really good reflection of what we’re doing at the Napa Rose bar,” says Philippe.
Bitter Storm
Serves 1
¾ ounce Bulleit Bourbon
¾ ounce Fernet-Branca
½ ounce Cherry Heering liqueur
½ ounce Poire William brandy
½ ounce Orgeat syrup
¾ ounce lemon juice
Grapefruit peel, for garnish
- Pour all ingredients into a shaker; fill with ice and vigorously shake for 30 seconds.
- Strain into a tall chilled classed filled with ice. Garnish with grapefruit peel.
Tandoor Ovens, Mongolian Grill, and Real Gelato at Landscape of Flavors at Disney’s Art of Animation Resort
posted on April 9th, 2012 by Pam Brandon, Disney Parks Food Writer
We got a chance to talk with Michelle Clegg, food & beverage operations manager for the soon-to-open Landscape of Flavors food court at the new Disney’s Art of Animation Resort that debuts next month at Walt Disney World Resort.
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They’re still tweaking the menu, but all sorts of creative new items make this the next generation of Disney food courts. Even burgers are “create your own”; you can start with a beef, chicken or veggie burger, and then the kitchen will pile on your favorite toppings (say, pepperjack cheese, pickles, tomatoes, onions and lettuce). But most fun are the four onstage tandoor ovens where chefs will bake bread and roast chicken, shrimp, sausage and acorn squash and other veggies – Michelle says that the roasted acorn squash is her favorite dish at the new restaurant. Tandoors are cylindrical ovens that reach very high temperatures and quickly bake, so it should be a grand onstage show for diners. The real treat is naan, a delicious Indian bread that’s slapped directly onto the oven’s walls and left to bake until puffy and lightly browned, perfect for wrapping all sorts of delicious food.
And the restaurant’s Mongolian grill is another new touch – 3 feet in diameter, the chefs will make everything onstage, from challah bread French toast for breakfast to grilled beef and fish for lunch and dinner.
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There’s lot of attention on “better-for-you” options, so you’ll find buckwheat waffles and pasta, multigrain rice, low-fat smoothies, egg white frittatas and make-your-own yogurt parfaits. But it’s all about choices, so there are still pizzas and fries (and chocolate chip pancakes).
And we’re excited to see real gelato on the menu, the Italian version of ice cream with less butterfat but bigger flavor. That and a whole menu of coffee drinks, including iced French vanilla, iced mocha, cappuccino, espresso and mochachino. We’ll carpool to the new resort for our 3 p.m. break!
New A La Carte Dinner Menu at Makahiki at Aulani, A Disney Resort & Spa
posted on April 6th, 2012 by Pam Brandon, Disney Parks Food Writer
We love a buffet, but sometimes it’s just nice to sit back and, well, be waited on…and enjoy a generous plate instead of lots of small bites (since our tendency is to try a taste of this ‘n’ that at the buffet).
Guests at Aulani, a Disney Resort & Spa, head to Makahiki for breakfast and dinner, where the buffet stretches with dozens of global tastes. At breakfast, you can have all-American eggs and toast, or a taste of the islands with miso soup with dried seaweed and pickled vegetables. The dinner buffet is equally interesting, from fresh seafood to roast chicken, fried noodles, nishime (Japanese vegetable stew) and roasted veggies.
The new a la carte dinner menu is a nice combo of tastes, from a classic Caesar salad to pork and vegetable spring rolls and a simple shrimp cocktail for starters. Entrée standouts include amazing island-style barbecue pork ribs, a half-pound Angus bacon cheeseburger, and country fried chicken with mashed potatoes. You still can get a curry bowl with chicken and steamed white rice, or teriyaki-grilled salmon with Japanese noodles, but most of the dinner choices are more mainstream, such as bow-tie pasta with veggies and creamy basil pesto or a rib-eye steak with roasted red potatoes and creamed spinach.
Kids get a choice of cheese or pepperoni pizzas, pasta or chicken. And for sweet endings, sip a cup of Kona press pot coffee and eat a New York-style cheesecake with fruit sauce, Hawaiian chocolate cake or apple pie with a scoop of vanilla ice cream. Sit back, relax…ahhhh, that’s vacation.
First Look at New Tutto Gusto Wine Cellar in Italy at Epcot
posted on April 5th, 2012 by Pam Brandon, Disney Parks Food Writer
With an opening set for early May, here’s a sneak peek at Tutto Gusto, the new wine bar adjacent to Tutto Italia Ristorante in the Italy Pavilion at Epcot that’s sure to be a new World Showcase hot spot.
Gusto takes over the former lobby space of Tutto Italia and extends back toward Via Napoli. The 96-seat Tutto Gusto will be a more intimate space, with décor inspired by an Italian wine cellar with stone walls and floors, and vaulted ceilings and a fireplace in the dining room. Hours will be 11:30 a.m. to 9 p.m.
The chefs have created a small-plate menu that takes guests on a fabulous culinary tour of Italy. There are six sections and all sorts of wonderful tastes: Affettati (cured, sliced meats); Formaggi (Italian cheeses); Panini (sandwiches); Piccoli Piatti (small plates); Cavatappi (a type of pasta), and Dolci (sweets).
With more than two dozen small plates with everything from a taste of prosciutto de Parma to creamy burrata cheese and mussels with white wine, we can’t wait for a taste. The pasta dishes all are made with cavatappi, a corkscrew-shaped pasta, and include three versions: tomato and bufala mozzarella; shrimp, chilis, garlic and tomato; and arugula, potato, pancetta, tomatoes and asiago cheese. Classic Italian!
More than 200 Italian wines, including sparkling, reds and whites, and beers such as La Rossa, Moretti and Menabrea will be offered. Grappas – a distilled drink made from what remains of grapes after they have been pressed for winemaking – will be another specialty, or just sip an espresso or cappuccino.
Tutto Gusto is part of the Disney Dining Plan.
It’s Dinner Family Style for Disney Vacation Club Members at Aulani, a Disney Resort & Spa
posted on April 1st, 2012 by Pam Brandon, Disney Parks Food Writer
After a leisurely day at the beach or exploring the island, what a pleasure for Disney Vacation Club members to return to their villas at Aulani, a Disney Resort & Spa, and find supper is ready. The resort recently introduced a new way to end the day, a perk just for Disney Vacation Club members.
The chefs are creating four different meals that serve up to four diners with an entrée, side dishes, a salad and dessert. The baked pasta, for instance, comes with a Caesar salad, garlic bread, grilled vegetables and a cheesecake with berries. Roasted rosemary chicken incudes corn on the cob, mac ‘n cheese, a green salad, dinner rolls and a fruit cobbler. There’s also meatloaf and baked salmon with all the fixin’s.
Disney Vacation Club members may order their meals by calling Private Dining before 12 noon for delivery that evening between the hours of 5 and 10 p.m.
Sure makes it easy to enjoy the spacious kitchens and dining rooms in the villas!
