Mickey Mouse Takes Bite Out of Big Apple
Disney World's cuisine is all grown up.
Close to a dozen chefs and sommeliers from Walt Disney World descended on
Guests packed the
|California Grill at Disney's Contemporary Resort|
Other courses included an even richer Niman Ranch Beef and Kobe Short Ribs with a Potato Crouton and Oxtail Jus from Scott Hunnel, chef at Victoria and Albert's at Disney's Grand Floridian Resort and Spa, an inspired cheese course from Chef Anette Grecchi Gray of Jiko at Disney's Animal Kingdom Resort and a Tanzanie Dark Chocolate Napoleon with Tangerine-Caramel Sauce from Erich Herbitschek, master pastry chef of Disney's Grand Floridian Resort and Spa. Sommeliers Bridget Sherren (California Grill) and Robert Dunham (Flying Fish Café) selected wines that paired harmoniously with each course, including a seductively silky Trapet 2002 Gevrey-Chambertin Ostrea with the salmon.
In addition to preparing an elaborate meal on "foreign" turf, the group took full advantage of their time in
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For more information on Walt Disney World dining, visit http://disneyworld.disney.go.com
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