The product recipe has been solidified, and I am getting ready to print labels and move closer to production. I will spare you the joy of filing my first Sales and Usage Tax report with the state, even though I haven't sold anything yet. I recently went on vacation with some of my family to Disneyland Resort. I love Disney. I love food. So here is some DLR food porn for you.
Apologies to Chefs Alex Flores and Andrew Sutton and his staff for the quality of the photos. I used my phone and took them quickly so it didn't get cold and I could enjoy it at it's peak.
Carthay Circle is inside Disney's California Adventure. INSIDE. This is inside a park. I would have been happy to eat the food at a restaurant anywhere else. To have this option during a day in a fantasy land and being able of to forget about the dumpster fire that is 2017 was an escapist experience of the highest order.
The first time we entered without a reservation and left our name with the hosts who were all as pleasant as you would expect for Disney personnel, even if they are feigning it after dealing with jerks who are the center of the world and can't understand why they have to suffer such indignities as waiting for a 1/2 hour for a table when their little precious is screaming bloody murder because they haven't met Mickey yet.
The lounge area is cozy with great chairs to wait in, and there are cocktailers to fetch you drinks. The whole place is themed to Hollywood in the 1920s and I really hope that Hollywood Studios in Walt Disney World gets something similar during its rebirth.
After the decor, the first thing to really solidify the 1920s was the lounge's drink menu. I like Aviations and love Sidecars, both drinks with roots in the early 20th century, and both were on their menu along with a few other classics. I had both the Aviation and the Sidecar and they were the cat's pajamas. My brother had the Pimm's Punch and loved it. I had to keep myself under control, lest I got splifficated and they gave me and my dame the old 23 skidoo.
We ate both times during lunch hours. You are surrounded by lots of dark wood and an attentive and chEARful staff. I am disappointed with myself for not writing down either of my servers names, but if they are any sort of example of the rest of the servers you are in for friendly and unobtrusive experience. Manager David Rodriguez and team run a tight ship.
The menu was brief, but playful and what I expect from a modern American menu, chiefly a mix of world influences, but well executed and not the conundrum that exemplified fusion food of the 90's. I have heard it said of my own menu that it "is not really American" because I use influence from North Africa; East, Southeast, and South Asian; and South America. I have to call BS on that. What are we, if not a nation of immigrants? Modern American food should reflect who are as a country on a whole and Carthay pulls if off well, and it is IN a theme park. I guess modern American could also be hate-mongering and xenophobic, but thankfully they don't embrace that dynamic.
Between the four of us we tried pretty much the whole menu between the two visits. Do not skip the biscuits. If you do I will personally track you down and give you the bum's rush. I will spare you the food porn descriptions and get down to business. You don't need a bunch of verbose and floral words to enjoy the pictures, but I didn't take any pictures on the second visit as I may or may not have been enjoying the beverages at the Festival of Holidays beforehand(I did).
Warm Gorditas Chilled Blue Shrimp. Avocado, Mango-Habanero Vinaigrette. The vinaigrette only hints at habanero. I personally could have gone for more punch from it, but I am sure I am in the minority of their guests that would and understand the understatement.
That is going to do it for this post. I wish I had taken more pictures of the food. I will be doing a couple more posts for a few of the other experiences, including the Festival of Holidays which was a huge shocker and Napa Rose. See ya soon!