Eat Like Walt: The Wonderful World of Disney Foodis a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.”
Two decades before the California food revolution, Walt Disney was planning a revolution of his own. Walt knew that food could be more than nourishment – it could be entertaining, too. The concept of families eating and playing at the same time was an innovation in mid-century America. Food in Disneyland wasn’t gray or humdrum. It was full of fantasy and color!
Eat Like Walt: The Wonderful World of Disney Foodis a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.” Author Marcy Carriker Smothers continues…
““Eat Like Walt: The Wonderful World of Disney Food gives you a great sense of Walt Disney’s creative journey in designing Disneyland as an immersive experience, in thinking about food as an important part of creating something enjoyable and memorable. It’s a fascinating story, connecting the personal, professional and public sides of Walt Disney’s life: from his simple tastes and down-to-earth home life, to his attention to detail and good quality in everything he touched, to his incredible understanding of storytelling and entertainment as a complete experience.”
“Marcy paints an in-depth picture of the food at the Disney Studios and Disneyland during Walt’s lifetime. Reading it you can imagine what these places were like when they first opened – what it must have been like to see Walt standing in line at the commissary for lunch, or seated at the back table at the Carnation Café. Any Disney fan knows how exciting it is to get to hear a new part of the Disney story. This one is a special treat.” – John Lasseter, Chief Creative Officer, Walt Disney and Pixar Animation Studios & Principal Creative Advisor, Walt Disney Imagineering.
Los Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County.
“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714 -acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”
The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.
Los Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County. Chef Fraser is our guest.
Dinner begins with a First Courseof Sautéed Abalone with Wild Watercress, Preserved Lemon and Sea Beans; followed bya Second Course of Beets from Our Farm with Smoked Garlic and Chanterelle Mushrooms. For theThird Course, guestsenjoy Sweet Shrimp and Sea Urchin Risotto with Kuri Squash. Served for the Main Course will be Grilled “Parker Ranch” Wagyu Beef with Kale, Crouton, Snails, Cheese and Red Wine Sauce. The evening is complete with the final DessertCourse – Blackberry, Hazelnuts and Goat Cheese. Wine pairings are available for the dinner by The Bear and Star’s General Manager Robert Williams.
The provocative issue discussed in “What to do When Laptops &Silence Take Over Your Café” is how does a café that wants to maintain a lively atmosphere handle customers who hang out there all day on their laptops (while buying little food & beverages) and use the establishment as their office. Chef Andrew weighs in on the hospitality debate.
Interestingly enough L.A. restaurants, including Venice’s Rose Café, are featured in the piece.
New 2018 “Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine-Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound).
The Amtrak bus stop is located in the heart of the village at Solvang Park, 1630 Mission Drive—within easy strolling distance to 16 hotels, 35 restaurants, 22 wine-tasting rooms, 150 boutique shops, 5 authentic Danish bakeries, 6 museums and many more activities.
Solvang’s long-time Media Relations Director Laura Kath is our guest.
New 2018 “Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound).
Solvang Conference & Visitors Bureau Executive Director Tracy Farhad reveals, “Just show your current Amtrak train/bus ticket to Solvang at participating businesses and you’ll enjoy rewards for taking a vacation from your car. It’s so easy to be car free in Solvang year-round and enjoy our warm, Scandinavian hospitality with no passport required!”
Here are the current participating Solvang businesses in the 2018 “Take Amtrak to Solvang & Show Your Ticket for Specials” offer, valid now through December 31, 2018.
First, be sure to visit the Solvang Visitor Center, 1639 Copenhagen Drive, open 9:00 a.m. to 5:00 p.m. daily (behind the Solvang Park bus stop) for FREE 2018 Destination Guide, maps, savings coupons and gift of audio ear buds—perfect for enjoying by downloading the new Solvang Heritage Walking Tour App.
The ment’or BKB Foundation oversees, and funds, the USA’s participation in the biannual Bocuse d’Or International CulinaryCompetition. Inspired by Team USA’s unprecedented Gold Statue at the Bocuse last year ment’or is now funding, and building, a dedicated training kitchen for Bocuse d’Or Team USA located at the Culinary Institute of America at Copia’s campus in Napa. Scheduled to open in Spring 2018 ment’or’s hope is that this kitchen will become a permanent home for the Team.
The targeted fundraising goal is to raise $250,000.
The new space will replicate the kitchen at the Bocuse d’Or, so that Team USA can practice to compete as they would on the actual competition day. Most importantly, the kitchen will be outfitted with the necessary equipment to ensure that Team USA can continue to succeed on this international culinary stage. In addition, guests will be able to visit the training space to see the physical platters, tools. Photos, and memorabilia encompassing Team USA’s storied history and growing legacy.
Ment’or BKB’s Executive Director Young Yun provides the details.
Baker and restaurateur Tarit Tanjasari closed his popular Crema Café in Seal Beach late last year for a total remodel. It originally launched on Main St. in 2006. It feels more open now as the wall between the Bakery & Café was removed.
“The Crema Cafe is a European-inspired restaurant and bakery in beautiful downtown Seal Beach, California. We serve breakfast and lunch 7 days a week. Our menu offers classic favorites and delicious new alternatives. From our famous sweet and savory crepes to our tempting pastries, hearty sandwiches and fresh salads, we offer a variety of great breakfast and lunch choices.”
“Our artisan bakery offers a full range of fresh-baked goods. We use the finest ingredients like real butter and wholesome grains. Our assortment of handcrafted breads includes our signature 7-grain Crema Multigrain bread, sourdough and raisin pecan. See our schedule for a complete list of available daily breads. You can also indulge your sweet tooth with our enticing array of cookies, muffins, scones, sweet croissants and macarons, baked to perfection.”
“We invite you to dine al fresco on our airy patio or in our cozy interior. Our patio is pet-friendly, so feel free to bring man’s best friend along, too (please make sure Fido is on a leash).”
Since 1941, one symbol has stood for the most exquisite dining experience in San Diego. The Seahorse symbol of The Marine Room.
“During this time, The Marine Room has earned countless accolades. Renown critics have described its privileged setting on La Jolla’s finest beach and the thrill of being “eye-level” with the crashing surf at high tide. The culinary artistry of Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver has been called “world-class” for its devotion to fresh seafood, seasonal variety, hand-selected local ingredients and award-winning desserts. Others have defined the experience as “sophistication with a sense of delight.” But our greatest satisfaction comes simply from serving our guests – who come to celebrate the joy of life with good company, a perfectly-prepared meal, and a golden Pacific sunset to call their own.”
We’re long overdue for a chat with Chef Bernard. He also generously shares the La Jolla & San Diego restaurants he personally recommends.