Show 440, August 28, 2021: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part One

Andrew Sutton of Disney's Grand Californian Resort and Spa

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment.

The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. He was initially spotted by Jose Barragan (then Food & Beverage Director and now General Manager of Carthay Circle.) Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and Club 33 at Disneyland.

“Known for its deep, award-winning wine list, exemplary service and sumptuous dining, Napa Rose features both the prix fixe Vintner Menu and a la carte selections, where Guests can savor wine country cuisine featuring dishes that honor California’s rich culinary bounty, artisan farmers and world-famous winemakers.” A special attraction is the exclusive 12-seat Chef’s Counter (Friday, Saturday & Sunday nights) where guests interact with the culinary team while being served a custom, wine-paired meal.

“Coming from the prestigious Auberge Du Soleil in Napa Valley before opening Napa Rose, Chef Andrew Sutton continues telling the story of the wine country through his food. Twenty years later he still continues to garner praise with fresh, innovative cuisine. Chef Sutton and his team can even create a special tasting menu tailored to a Guest’s preferences.”

Chef Andrew Sutton joins us with corkscrew in hand.

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Show 440, August 28, 2021: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part Two

Andrew Sutton of Disney's Grand Californian Resort and Spa

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment.

The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. He was initially spotted by Jose Barragan (then Food & Beverage Director and now General Manager of Carthay Circle.) Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and Club 33 at Disneyland.

“Known for its deep, award-winning wine list, exemplary service and sumptuous dining, Napa Rose features both the prix fixe Vintner Menu and a la carte selections, where Guests can savor wine country cuisine featuring dishes that honor California’s rich culinary bounty, artisan farmers and world-famous winemakers.” A special attraction is the exclusive, 12-seat Chef’s Counter (Friday, Saturday & Sunday nights) where guests interact with the culinary team while being served a custom, wine-paired meal.

“Coming from the prestigious Auberge Du Soleil in Napa Valley before opening Napa Rose, Chef Andrew Sutton continues telling the story of the wine country through his food. Twenty years later he still continues to garner praise with fresh, innovative cuisine. Chef Sutton and his team can even create a special tasting menu tailored to a Guest’s preferences.”

Chef Andrew Sutton continues with us decanter in hand.

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Show 126, June 13, 2015: Executive Chef & Partner Jason Neroni, Catch & Release

jason-neroniCatch & Release, newly opened in Marina del Rey in the previous Paiche space, is an ode to New England seafood with California inspiration from Chef/Partner Jason Neroni (exSuperba Snack Bar in Venice.) It’s a partnership with restaurateur Bill Chait’s Sprout L.A.

Chef Neroni’s memories of Maine summers and precious time bonding over food with family led to the conception of Catch & Release. Neroni has honed his culinary craft in kitchens all over the world, and these experiences are evidenced by the international influences on the menu. The range is from French bouillabaisse to Spanish paella. Catch & Release, while finding its providence in Maine, retains the California sensibility for which Neroni has become known, serving seasonal seafood and vegetables, whenever possible, from local and sustainable sources.

As a 16-year-old kid from Orange County, Neroni got a job working in Disneyland’s Club 33. There he discovered a love of, and aptitude for, the kitchen that would set him apart. His newfound interest and abilities took him north to Chez Panisse, where he worked the line for a year and began his career-long reverence for responsibly sourced ingredients.

Neroni’s next project with Sprout L.A. is a reimagining and refreshening of The Rose Café in Venice. It will be known simply as “The Rose.”

He’s our guest.

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