DOG DAYS OF SUMMER: Tramp, the lovable mutt from Disney's animated classic "Lady and the Tramp," watches over the famous bowling pin-shaped pool at Disney's Pop Century Resort in Lake Buena Vista, Fla. Themed pools at Disney resorts are an ideal way to beat the heat during the summer months at the Walt Disney World Resort. (Todd Anderson, photographer)
KO OLINA, Hawaii (July 22, 2010) – Beginning in fall 2011, Aulani, a Disney Resort & Spa, Ko Olina, Hawai?i will draw on the celebrated Disney magic, storytelling and service to create wonderful family vacation memories drawing on the beauty, fun, enchantment and traditions of the islands. “Aulani celebrates the best of Hawaii and represents a new way to enjoy a family vacation with Disney,” said Tom Staggs, chairman of Walt Disney Parks and Resorts. “We believe the tremendous beauty of Ko Olina provides the perfect opportunity to create a uniquely Disney experience for our guests in a way that is true to Hawaii.” Aulani draws its inspiration from the traditions and heritage of the people of Hawaii. Walt Disney Imagineers, with the help of local architects, artisans and historians, are weaving Hawaiian stories into the buildings, interiors, art and gardens of the resort. “There are so many wonderful stories to tell in Hawaii,” Staggs said, “and with the help of local experts we’re excited to bring them to life for guests in our new resort.” Each day of their stay, Aulani guests will be able to customize their experience – relaxing on the beach, playing in the pools, discovering the island on a specially planned excursion, gathering at the fire pit for storytelling, or spotting the statues of Menehune, the legendary island little people, hidden throughout the resort. “We want this resort destination to reflect the vibrant culture that surrounds it. The name 'Aulani' expresses a connection to tradition and deep storytelling – and its roots are in this land right here,” said Joe Rohde, senior vice president, Creative for Walt Disney Imagineering. Aulani traditionally means “a messenger of a chief – one who delivers a message from a higher authority.” The name Aulani was chosen to position the resort as a messenger of the “higher authority” that is Hawaii, its spirit and its culture. “As the history and heritage of Hawaii are the inspiration for Aulani, we are committed to using our skills in design to put guests into these stories,” says Rohde. Aulani is being built on 21 acres of oceanfront property in Ko Olina, adjacent to a crystal-blue lagoon and a white-sand beach. Ko Olina is 17 miles from Honolulu International Airport and approximately 30 minutes from Waikiki. Upon its completion, Aulani will include 359 traditional hotel rooms and 481 two-bedroom equivalent Disney Vacation Club villas in two towers, each featuring angled rooms offering thrilling views of the ocean, mountains and the magnificent grounds that Disney is creating. Family-friendly resort amenities will include an 18,000-square-foot spa, two restaurants, a kids’ club (Aunty’s Beach House), a wedding lawn, a conference center, and a spectacularly themed pool area complete with swimming pool, wading pool, tube slides, sunset-facing hot tubs and a snorkel lagoon. When Aulani opens its doors next year, it also will offer adventures that invite families to discover the island. Guests can enjoy one-of-a-kind excursions that blend the wonders and excitement of Hawaii with the Disney tradition of storytelling. Disney’s first resort in Hawaii, Aulani has been under construction since its blessing and groundbreaking ceremony in November 2008. In April, the resort celebrated a major milestone: the end of its vertical construction.-30- Contacts:Diane Hancock, 407/462-9602Jill Bona, 808/531-6087 AULANIGENERAL7-21-10/dvc:7-26-10
Salmon and English Pea Risotto with Spring RampsCalifornia GrillDisney’s Contemporary ResortWalt Disney World Resort Serves 4 Ramp Pesto1 1/4 cups extra virgin olive oil1/4 cup roughly chopped fresh whole ramps, root ends and tough tops removed and discarded2 tablespoons grated aged (hard) goat cheese1 1/2 tablespoons toasted pine nuts1 teaspoon roasted garlic puree1 clove garlic, peeled and mincedPinch coarse salt, coarsely ground black pepper Roasted Black Trumpet Mushrooms2 tablespoons extra virgin olive oil1 tablespoon minced shallot1 clove garlic, minced2 cups black trumpet mushrooms, or similar wild, meaty mushrooms 1/2 teaspoon coarse salt1/4 teaspoon coarsely ground black pepper Sautéed Peas and Ramps1 tablespoon butter12 fresh ramps, washed well1/2 cup fresh English peas1/2 teaspoon coarse salt1/4 teaspoon coarsely ground black pepper English Pea Risotto 2 cups fresh English peas1/4 cup sugar6 1/4 cups vegetable stock, divided1/4 cup olive oil1/2 cup diced onion2 cloves garlic, minced1 1/4 cups carnaroli or Arborio rice (also called risotto rice)1/2 cup heavy cream1/4 cup grated manchego cheese1 tablespoon butter1/4 teaspoon coarsely ground black pepperCoarse salt, to taste Salmon4 (6-ounce) filets skinless wild salmon1/2 teaspoon coarse salt1/4 teaspoon ground white pepper1 tablespoon canola oil24 yellow pea tendrils, for garnish For ramp pesto:1. Place all ingredients in a food processor; pulse until mixture is well combined but still slightly chunky. Set aside. For roasted black trumpet mushrooms:1. Preheat oven to 400ºF.2. Place oil, shallot, garlic, and mushrooms in a large bowl. Toss to coat. Sprinkle with the salt and pepper, and toss again to thoroughly combine.3. Place mixture on an ungreased baking sheet. Roast for 15 to 17 minutes, or until the mushrooms are fragrant and slightly shriveled.4. Place the roasted mushrooms in a medium sauté pan over high heat. Sauté for 2 to 3 minutes, tossing constantly, until mushrooms are seared and crisp around edges. Set aside and keep warm. For sautéed peas and ramps:1. Melt butter in a medium sauté pan over medium heat. When butter is frothy, add ramps and peas. Sauté for 2 minutes until just warm. Add salt and pepper; stir to combine. Set aside and keep warm. For English pea risotto:1. Bring a medium saucepan of water to a boil over high heat. Add peas and sugar to water. Cook 2 minutes, then plunge peas into an ice water bath to stop the cooking.2. Place cooked peas and 1/4 cup of vegetable stock in food processor and puree. Once the mixture is smooth, pour through a fine-mesh sieve into a medium bowl, pressing puree through the sieve with the back of a spoon. Discard solids. Set pea puree aside.3. Place remaining 6 cups vegetable broth in a medium saucepan over medium-high heat. Bring to a slight boil, then adjust heat to medium to keep at a simmer.4. Heat oil in a wide-bottomed saucepan over medium heat. Add onion and garlic, and sauté for 3 to 4 minutes, or until onion is translucent. Add rice; sauté for 2 minutes, stirring constantly with a wooden spoon.5. Slowly ladle 1/2 cup simmering broth into rice, stirring constantly until most of broth is adsorbed. Continue adding broth, 1 ladleful at a time, stirring frequently between additions and waiting until rice looks slightly dry before adding the next ladleful. When most, but not all, of the broth is absorbed, taste the risotto. When risotto is done, it should not be crunchy at all, but still slightly firm. Add remaining broth, if needed, until risotto is al dente.6. Remove from heat, and add the pea puree, heavy cream, manchego cheese, butter, and pepper. Taste, then add salt to taste (some broths are salty, so the amount of salt you add will vary). Stir to combine. For salmon:1. Sprinkle the salmon filets with salt and white pepper. Heat oil in a large sauté pan over medium-high heat. When oil shimmers, carefully add salmon filets to the pan. Cook for 4 minutes, then flip filets, and cook for 4 minutes more. Remove pan from heat. To serve:1. Divide the risotto equally among 4 wide, shallow bowls, then place about 1/4 cup mushrooms on the center of the risotto.2. Place the salmon directly on top of the mushrooms, then place another 1/4 cup mushrooms on top of the salmon. Drizzle a bit of ramp pesto around the outside of the risotto.3. Evenly divide sautéed peas and ramps over the top of the fish. Garnish with 6 pea shoots on each portion. Serve immediately.
Golden Gate CocktailThis drink was created especially for the 15th anniversary of California Grill at Walt Disney World Resort. The award-winning restaurant at the top of Disney’s Contemporary Resort opened to rave reviews on May 15, 1995. 1 1/4 ounces Remy Martin VSOP Cognac3/4 ounce Amaretto Disaronno1/2 ounce cranberry juiceOrange slice, for garnishShake ingredients with ice and strain into a martini glass. Squeeze the slice or orange into the drink. ##
Following in the footsteps of illustrious Disney chefs, Brian Piasecki took the helm in the kitchen at California Grill in January 2009. We asked him what’s ahead for the 15th anniversary of the award-winning restaurant (and also what he keeps in his own fridge and his favorite Disney attraction). As a chef, what do you love most about the California Grill?The passion, creativity and ability to stay updated with fresh, seasonal and inspiring ingredients throughout the year. It is an amazing place filled with energy and an electricity of people and families coming together for a wonderful experience. I know their expectations are high when they walk in the door, so that really keeps me motivated and driven.How have you tweaked the menu? Over the last year the menu has gone through many transformations. I have been focused on using local products when possible; sustainability in the produce and seafood I select, and using alternative lean, red meats that are low in fat and high in protein such as ostrich and bison. I have also been very focused on a return to the basics in the kitchen direction, ensuring that all products are handled and prepared with the upmost care and attention to detail. We have been focused on expanding the sushi selections and introducing new and different product such as Hiramsa fish and fresh wasabi root. What will never leave the menu?There are several extremely popular menu items that have become staples such as the goat cheese ravioli with sun-dried tomato nectar and the grilled pork tenderloin with zinfandel glaze, button mushrooms and goat cheese polenta. And there are the menu categories that will never go away such as the flatbreads and sushi.Any ideas for 2010 you can share? I continue to work with our seafood suppliers to introduce a new sushi menu that will incorporate all 100 percent sustainable fish selections. I am also working on the possibility of starting very specific themed menus for popular foods when they come in season, like heirloom tomatoes. Wouldn’t it be great to come to dinner at the California Grill in the middle of tomato season and be presented with a five-course menu that has tomatoes as the main ingredient in each course? Then think about the possibilities: fresh Florida-grown Zellwood corn, wild mushrooms, heirloom squash . . . there are some very exciting possibilities! \Describe your culinary inspirations. For me, inspiration comes in many forms – it may be a twist on an old favorite, or using a product new to the market, or using something that is local, organic or sustainable. Sometimes fun twists on classic flavors or familiar foods combined with the freshest and “just in season” items drive my plate combinations and profiles. I strive to bring familiar foods to the table in a simple, yet natural way so that the flavors shine – if it’s salmon, it has to be an amazing piece of wild, fresh, rich salmon – the best we can source and make that the true star on the plate. What was your most memorable meal anywhere in the world?My most memorable meal was at a very small restaurant in South Africa, Rust en Vrede. I was able to go into the kitchen and cook for the first part of the dinner with Executive Chef David Higgs, who also had an amazing passion for fresh and local ingredients and a strong focus on detail and flavors. It is the restaurant at the Rust en Vrede winery, so we dined with the winemaker and experienced every aspect of the estate. Dinner was seven courses, all local items from the market, house-cured bacon – with great conversation about food, trends, diners and what’s next for the world of food.Name 3 things that are always in your fridge at home.Half and half, eggs and Tony Packos sweet hots pickles and peppersWhat is your favorite dish to make at home?I don’t cook at home as much as I would like since I am in the restaurant most nights, but I do love being in the kitchen with my kids [ages 11, 13 and 15]. They love to cook and they love to watch me cook, so any time we get to be together to make a big Sunday breakfast, a batch of brownies or a roast pork dinner is very special for me.What food would you never give up?Chocolate!What's your favorite Disney attraction? It’s a toss-up between Rock ‘n’ Roller Coaster and Twilight Zone Tower of Terror. I am a huge coaster fan and adrenaline junkie.##10QUESTIONS/5-5-10
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