There aren’t too many cooks in the kitchen, as the Disney Festival of Holidays serves a variety of dishes

The Disney Festival of Holidays returns today to Disney California Adventure Park and with it, the likes of beloved celebrations from around the world, along with some personal inspiration from the Disney chefs who created the menus.

Chef Luis Madrigal puts with his plate, the Esquites Carnitas Mac & Cheese Featuring Cacique® Oaxaca & Cotija Cheeses, with Spiced Puffed Rice

“The kitchen unites people,” said chef Luis Madrigal, whose memories of cooking family favorites of roast beef, carnitas and beer at home influenced his Esquites Carnitas Mac & Cheese dish served at the Festival Foods Marketplace. “I think, how can I do it in the kitchen where I work now? How do I get it to Disneyland?”

During the Festival, which will last until January 9, 2022, guests will be able to enjoy music, dancing, entertainment and, of course, the tastes of merry celebrations such as Christmas, Hanukkah, Diwali, Kwanzaa and the Day of Kings. The entire Festival Foods team, including Chef Luis, has worked tirelessly to bring the flavors of these festivities to the celebration, honoring classic recipes and tasting some tasty twists. This year, the celebration extends to festival-inspired delights in select restaurants, carts and kiosks throughout the park.

Many of the holiday tastes and lively libations have been inspired by the unique stories of Disney chefs, whether it’s the experiments of a father frying turkey on Thanksgiving Day or the desire to help warm up. the heart of those who can’t be home for the holidays.

But chefs are not only inspired by the memories of the home and its cultures, education and traditions; they find him working together in the kitchen.

Festival chef Andrew Zibble
Festival chef Andrew Zibble with his dish, the Nashville Hot Turkey Slider with Dill Pickle

“That’s what keeps me going every day: my brothers and sisters in the kitchen,” festival chef Andrew Zibble said. “I mean the kitchen is great, but it’s more the familiar part of the look of the kitchen that I love and that keeps me going.”

The recent introduction of the inclusion key has also consolidated chefs ’passions for bringing their background and heritage to the kitchen.

Chef Nick Carter
Chef Nick Carter poses with his dish, the reimagined Wellington beef bresket with yogurt sauce and Oikos® Greek onion

“Honestly, when they announced the inclusion key, I said, you know what? We already do,” Chef Nick Carter said. “We are naming something that is already part of the culture of our cuisine. We have a very diverse group; sometimes we work with a hundred people. When we eat collectively, we decide together; it’s not just one person. “

Join us over the next few weeks as we tell stories of some of the Disney chefs who have helped create the market menus for the Disney Festival of Holidays. Until then, join us as we drool with the Disney Festival of Holidays Food Guide on the Disney Parks blog!

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