Happy Tuesday guys! This will be the final recap from my recent Disneyland adventure. After trying out some NOLA inspired cuisine at Ralph Brennan’s Jazz Kitchen, and fireside drinks and desserts at the Grand Californian’s Hearthstone Lounge, we ended the weekend with a phenomenal 5 course meal at the Napa Rose Chef’s Counter!
About Napa Rose: For over 10 years, Chef Andrew Sutton has been telling the story of the Napa Valley through his food. He continues to astound with his fresh, innovative cuisine and invites Guests to interact with him and his talented kitchen staff at the Chef’s Counter, where you can order from the house menu or “The Vintner’s Table” prix-fixe menu. Chef Sutton can even create a tasting menu tailored to your preferences.
Amuse – Apple and Brazeoli Relish w/ red pepper jelly
Breads – Olive and onion bread and asiago flat bread w/ sea salt and rosemary butter
Pan seared scallops in vanilla sauce (on the menu)
Cauliflower Cous Cous w/ River Sturgeon and a blood orange sauce
Seabass w/ octopus on top meditrian style and salsa verde
Rabbit and bacon cheddar biscuit (menu)
Roasted Beet Salad w/ goat cheese penna cotta
Veal Sweetbreads w/ celery root lemon grass pure with veal bacon
Asparagus Truffle w/ ham
Truffle Risotto (on menu)
Stuffed Chicken w/mushroom and truffle butter
Intermezzo – Lemon Honey Sorbet
Lamb and Pesto Gnocchi on Lamb Shoulder
Duck w/ lentil salad
Bacon Wrapped Pork Tenderloin w/ apple and spinach
Hot Chocolate (on menu)
Tangerine Creme Brûlée
Chocolate Creation by Janelle at the Pastry Counter
This dinner was one of the most interactive and fun meals I have ever experienced. The wait staff was incredible, the food was top notch, and Chef Sutton himself came over and explained each course to us and took the time to chat which was very cool. I would definitely recommend the chefs counter to anybody visiting Disneyland. It’s probably not the best situation for bigger groups or kids, because the counters are small and the meal took just about 3 hours from start to finish.
Dining Tips – Before the meal starts the chef and/or host will come over and get some meal preferences. My suggestion is to be as open as possible. I’m not a huge mushroom fan, but ended up trying some great dishes I wouldn’t normally had because of that. If you don’t want to smell like you just sat in a kitchen for 3 hours, ask to reserve the pastry counter! Also, be prepared for a ton of food. We ended up with 5 courses including dessert and could barely roll ourselves out of the restaurant at the end.
Overall the whole evening was phenomenal and I can’t wait to go back and try it again!