The Disneyland Resort is truly
a place where my dreams came true. I still remember my first visit to
Disneyland when I was 4-5 years old and knew right then that I wanted to work there
when I grew up. When I turned 16, Disneyland started recruiting at local Orange
County high schools. With a referral from one of my mom’s friends, I landed a
job as a Culinary Hostess at Café Orleans in New Orleans Square and is also
where I met my future hubby. Accolades of my Mickey Mouse bread boule “invention”
advanced me to Food Concept and Product Development. I worked as a Storyboard
Artist just as they broke ground on Disney’s California Adventure, The Grand
Californian Hotel & Spa, and Downtown Disney. Napa Rose at The Grand
Californian Hotel & Spa holds a special place in my heart. My team had its
last dinner here as each of us went on to other positions within Disney or to
pursue careers outside of Disney.
 |
| General Manager Philippe Tosque (Courtesy of The Disneyland Resort) |
Napa Rose Food and Wine
Pairing Experience is where exceptional wine and food come together in a
tasting event in the Napa Rose lounge. General Manager, Philippe Tosque, and
his team of in-house sommeliers and culinary staff have put together five
different wines with carefully paired artisanal cheese and small-batch cured
meats. Your servers are sommeliers and will provide tasting notes, information
about the origin of the foods and interesting details on the wines being
served. This is great for the wine novice and even wine aficionados since
pairing wine with the right foods is always a learning process. The selection
of wines and food pairings will change every month or two.
Here is a look at what will
be served through mid-May:
House Smoke Maple Leaf Farms Duck Breast with
Blonde Morel Mushrooms and Kumquat paired with 2011 Conde Valdemar Tempranillo (Crianza,
Rioja DOCa, Spain). Tasting notes: Bright red cherry hue; Intense ripe fruit
aroma along with spicy notes, cocoa, and balsamic; Well-balanced with long
finish. The earthy, smoky, and tangy flavor from the duck pair perfectly with
this Tempranillo.
Lamb and Kalamata Olive Paté
with Mustard Accents paired with 2014
Stolpman Vineyards Estate Syrah (Ballard Canyon, Santa Barbara County).
Tasting notes: Dark red hue; Earthy, menthol, smoky flavors on the palate. This
pairs perfectly with the lamb, but would also be great with a chargrilled thick-cut
ribeye.
Laura Chenel’s Crottin
(California) paired with 2006 Reinhold Haart Riesling (Spätlese, Piesporter,
Goldtropfchen GG, Mosel). Tasting notes: Golden hue; Earthy and apricot aromas;
Juicy acidity, spicy minerality, and flavors of peaches, apricot, red
raspberry, and tangy lime. This pairs perfectly with the soft-ripened creamy
flavor of the crottin.
Fiscalini
Cheese Company Bandage Wrapped Cheddar (California) paired with 2011 Castiglion Del
Bosco Brunello di Montalcino (DOCG, Tuscany, Italy). Tasting notes: Ruby
red hue; Complex and inviting mouthfeel with balanced flavor. This pairs
perfectly with the creamy sweetness of English style farmhouse cheddar.
Rogue
River Blue Special Reserve (Oregon) paired with Graham’s
10 Year Tawny Port (Douro Valley, Portugal). Tasting notes: Deep tawny
color; Molasses and fig aromas; Dark fruit and molasses flavor enrobe the
palate. This pairs perfectly with the intense yet creamy blue cheese.
A Disney-perfect adventure
awaits you at the Napa Rose Food and Wine Pairing Experience. Make your reservation
today for a relaxing afternoon or a nice break during the day when visiting the
Disneyland Resort.
For more information:
1600 S. Disneyland Dr.
Anaheim, CA 92802
+1.714.781.3463
Saturday afternoons from 2 p.m. to 3 p.m.
Guest must be 21 or older and
must present valid photo ID to attend.
Cost: $95 per person (tax and
gratuities included)
Reservations: Required
(reservation line open daily from 8 a.m. to 9 p.m.)
Parking: 5 hours free parking
with validation
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