AC in A2......Aaron 693 Posted January 29, 2013 Report Share Posted January 29, 2013 http://disneyparks.disney.go.com/blog/2013/01/a-sneak-peek-at-new-california-grill-menu-at-disneys-contemporary-resort-at-walt-disney-world-resort/ Quote Link to post Share on other sites
Beckers 1,136 Posted January 29, 2013 Report Share Posted January 29, 2013 The beef short rib sounds good! Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted January 30, 2013 Report Share Posted January 30, 2013 Sad to hear Yoshie is retiring - she is a pistol and a hell of a sushi chef!But these additions to the sushi menu sound fantastic...Creative new tastes include the Spicy Kaza roll with tuna, shrimp and scallops with tempura crunch and fireball sauce; Japanese-style bone marrow with crunchy panko, sweet onion jam and beef tartare; and Sea Urchin Nigiri with mamanori (soybean paper), salmon roe and freshly grated wasabi root. Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted May 1, 2013 Report Share Posted May 1, 2013 More on what's coming to the refurbished California Grill from the Disney Food Blog... California Grill Menu UpdatesDuring an informative conversation with California Grill Chef Brian Piasecki this week, I uncovered these fun updates!California Grill is still looking at a “late Summer” opening…likely early September. Get ready to make your reservations as booking should be available in the next 4 weeks or so. New! Omakase MenuI asked the Chef if he foresaw any Chef’s Counter or Chef’s Table option at Cali Grill in the future. While he said there wouldn’t be a typical Chef’s Table option, California Grill will be offering an Omakase menu at the sushi bar. “Omakase” means “I’ll leave it to you” in Japanese, and that’s exactly what diners will do when ordering this menu! They’ll receive a 12 course, chef-directed meal featuring modern interpretations of Japanese cuisine and sushi, progressing from lighter dishes and flavors to heavier and richer options in later courses. The menu will change for this meal regularly, and that could mean that you get a completely different meal from night to night. The items will not be available on the regular menu and will only be available for those ordering the Omakase meal. California Grill Menu UpdatesWe got a taste of a brand new menu item! The Oak-Fired Three Meat Meatball with marinated olives, chimichurri, and Meyer Lemon. photos and more info...http://www.disneyfoodblog.com/2013/04/29/news-california-grill-menu-and-epcots-france-ice-cream-shop-menu-updates/ Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted May 4, 2013 Report Share Posted May 4, 2013 More on the new menu from the Disney Parks Blog... California Grill Chef Shares Some New Dishes for Restaurant’s Fall Debut at Disney’s Contemporary Resortposted on May 2nd, 2013 by Pam Brandon, Disney Parks Food Writer Still no exact opening date, but “early fall” is the best guess for the re-imagined California Grill to debut at Disney’s Contemporary Resort. Meanwhile, Chef Brian Piasecki is working on the new menu in an off-site kitchen, snapping photos like these as he creates deliciousness. He has a few favorites, like the three-meat meatballs he shared at a recent media event. “We’re really trying to think of creative new ways to use our wood-fired oven,” says Piasecki. Those meatballs are one way, with pork, lamb and veal spiced with house-made harissa. An oaky, crispy crust makes them perfect for dredging in Meyer-lemon-scented chimichurri with a side of marinated picholine olives and a little orzo. “Perfect for sharing,” says Piasecki. Piasecki is sourcing as much as possible locally, like the Cape Canaveral prawns, “still alive when they arrive at the kitchen door,” he says. He roasts them head on in the wood-fired oven and serves with oven-roasted tomatoes, charred lemon and a handful of peppery baby arugula. (And he’s using the shells to make prawn oil.) Light, crisp, contemporary cooking. He’s playing around with house-made charcuterie – prosciutto, sausage, rillettes, butter and mousse, all made with duck and served with house-made pickles, chutneys and an earthy whole-grain mustard. A delectable new entrée includes beets roasted three ways with pan-seared halibut, and the beets share a starring role on the plate: salt-crusted and oven-roasted, with beet syrup and beet microgreens. Pair that with parsnip “silk” and a rich macadamia nut vinaigrette for a sublime plate of healthful eating. Speaking of fish, the kitchen will have new custom, cast-iron planchas (flat-top grills) just for cooking fish. “Dual temperature zones so we can sear the fish on one side, then slide to the other with a lower temperature for cooking the rest of the way,” says Piasecki. State of the art and a chef’s dream come true. The new kitchen also expands the sushi area with a classic look, including a glass case to showcase the beautiful seafood. A fun new feature is a 12-course “omakase” menu, which essentially leaves the selection up to the chef, with a chance to show off a little and showcase some unusual presentations you won’t taste otherwise. Aside from the kitchen, new tables and chairs are arriving, and the new lighting fixtures are “spectacular!” says Piasecki. Stay tuned for updates on the dining room. http://disneyparks.disney.go.com/blog/2013/05/california-grill-chef-shares-some-new-dishes-for-restaurants-fall-debut-at-disneys-contemporary-resort/ Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted June 17, 2013 Report Share Posted June 17, 2013 From the Disney Parks Blog... First Look at New California Grill Beverage Program at Disney’s Contemporary Resortposted on June 17th, 2013 by Pam Brandon, Disney Parks Food WriterJust back from a whirlwind trip through Napa Valley and Sonoma Vineyards, California Grill Chef Brian Piasecki and general manager Michael Scheifler went in search of the best of the best for the soon-to-open California Grill. “We visited 15 wineries in five days,” says Scheifler. “It was a whirlwind, but we came home with some great new discoveries.” Like Tres Sabores, a small, organic vineyard in Napa where they discovered a delicious zinfandel. And Heitz Cellars, where they are bottling magnums of chardonnay just for California Grill – it’s resting in the bottles now and won’t be ready until fall, says Scheifler. “We’ll offer club service, where we will bring the magnum to the table to pour by the glass, a really fun presentation” he says. The new display case is a showstopper as guests exit the elevator to the 15th floor, with 1,600 bottles on display in an onstage, climate-controlled, state-of-the-art cabinet. In all there will be about 250 wines on the list, and out of those, 72 percent will be from California. Another 22 percent is Old World wines and 5 percent New World wines. “We’ll have something for every palate,” says Scheifler, “from a first-growth Bordeaux to a boutique wine from Oregon or South Africa.” There will be 80 wines by the glass, up from 50 on the previous wine menu. And sommeliers will be there to help you select a pairing, with more than 20 on staff. Scheifler is just as excited about the expanded sake program to pair with the expanded sushi menu, with 10 varieties on the list, from a light, sparkling sake to “cask strength.” And craft beer is back, with eight brews on the new menu, mostly from California. “We can’t wait to debut the new beverage lineup,” says Scheifler. “Drinks span from classic cocktails to wines you won’t find anywhere else, the beverages are a great complement to Chef Brian’s new menu.” Stay tuned for menu updates coming soon! http://disneyparks.disney.go.com/blog/2013/06/first-look-at-new-california-grill-beverage-program-at-disneys-contemporary-resort/ Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted July 19, 2013 Report Share Posted July 19, 2013 From the Disney Food BLog... New Sweet Endings for Re-Imagined California Grill at Walt Disney Worldposted on July 19th, 2013 by Pam Brandon, Disney Parks Food Writer It’s almost impossible to slow down Pasty Chef Jeff Barnes long enough for a quick interview about all the new desserts for California Grill at Disney’s Contemporary Resort, but we managed to get a peek at what he and his artistic team have been creating. “You’re going to see a big change with some new concepts,” says Chef Jeff. “This is our chance to create a new menu with a fresh infusion of California, and it’s coming together nicely.” The theme is “artful and playful,” he continues. Chef Jeff, Chef de Cuisine Brian Piasecki and Area Manager Michael Schiefler have already done three tastings, each time carefully analyzing components of each sweet. Let’s start with the bread. “We have created two fabulous new breads just for California Grill,” says Chef Jeff. One is a whole-grain sourdough roll from a starter the Contemporary Bakery, the other lavender-infused focaccia, made with fresh California lavender, olive oil and other herbs. Imagine! Chef Jeff’s favorite dessert is the Sundae Sampler, a trio with a Coke float, strawberry sundae and caramel corn sundae, “too good and tempting to have such great flavors on one plate,” he says. The chocolate pudding cake and banana fritters is a close second, made with a 70 percent dark chocolate from Belgium, new on the market. “And I can’t forget the Meyer Lemon cheesecake – so light and refreshing,” says Chef Jeff. Just remember to save room for dessert when the California Grill reopens this fall. Stay tuned for details – we’ll let you know when reservations are open. http://disneyparks.disney.go.com/blog/2013/07/new-sweet-endings-for-re-imagined-california-grill-at-walt-disney-world/ Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted September 8, 2013 Report Share Posted September 8, 2013 The Disney Food Blog has posted an article previewing the new decor and menu for the refurbished California Grill...http://www.disneyfoodblog.com/2013/09/06/first-look-the-new-california-grill-at-disneys-contemporary-resort/#more-91092 Excerpts...Beautiful New Menu Additions Are Served Up From the Open Kitchen Sake Martini Wood Burning Oven Menu -- Click to EnlargeOak-Fired Three Meat Meatball is a new Appetizer at California Grill Menu -- Click to EnlargeCalifornia Grill Sushi VaritiesMore options from the sushi and sashimi menuPork Belly Sushi Menu -- Click to Enlarge Duck in all its glory at California Grill Menu -- Click to Enlarge Squash Ravioli at California Grill California Grill Halibut OMG I wants me some of that sushi please!! Quote Link to post Share on other sites
Brent... Just Brent 83 Posted September 9, 2013 Report Share Posted September 9, 2013 It sounded delicious until I saw $29 for a roll. Umm, no thanks to those prices. Wow. Quote Link to post Share on other sites
Beckers 1,136 Posted September 9, 2013 Report Share Posted September 9, 2013 That little coke float is the cutest thing ever!!!! Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted September 9, 2013 Report Share Posted September 9, 2013 It sounded delicious until I saw $29 for a roll. Umm, no thanks to those prices. Wow. Yeah it looks like they bumped the price of the rolls up a few bucks. It's definitely not the cheapest sushi you'll have, but IMO it might be the best. And the rolls are decent size. We usually split 3 between the 2 of us and call it a night. Quote Link to post Share on other sites
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