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The ideas
Behind the Dishes
California
cuisine is all about what is fresh and local. And that is exactly what
my menu has in every dish.
Ratatouille
My opener follows the
rules of being colorful, flavorful and is completely vegetarian, will be
served warm, and in 3oz portions.
Ingredients will be fresh, and as local as possible to California such
as the Roma tomatoes, summer squash and zucchini.
Ratatouille may have originated in the present area of Nice, and was
served as a stew, but my rendition will be a bit more modern, and still
following the California Cuisine style.
The Disney mix is from the recent Pixar Movie.
Sebastian’s Stuffed
Crab Salad
The stuffed crab salad
uses California farmed Dungeness crab from a central or northern
California fishery, and stuffed with ingredients local to California,
fresh avocados, tomatoes, and California freshwater Shrimp.
This dish will be served cold, with the whole crab shell included for
presentation purposes, and inside a martini or brandy glass, with a
single shrimp on the rim of the glass, aside a bed of bibb lettuce and
with a crunchy candied almond garnish, fresh oranges and a honey almond
vinaigrette. 4 oz per portion
Comes from the Disney movie The Little Mermaid.
Snow White’s Apple
Sorbet
Simplified intermezzo,
tart, not too sweet, hopefully made with Pink Lady apples, from the
Cripps Pink variety. It is the only apple in California harvested this
time of the year, and the goal will be obtaining these.
Will be served semi frozen, in a spoon, about 1 1/4 oz, or a 40 scoop.
Comes from Snow White’s poisoned apple, but minus the word poisoned in
the menu.
Lady and the Tramp
Tricky as it was, I
believe I have conquered making a white tablecloth version of the
spaghetti and meatballs portrayed in Disney’s Lady and the Tramp.
Imagine this, hand made egg pasta with a hint of basil, wrapped in a
Northern California heirloom tomato sauce, topped with balsamic glazed
steamed broccoli, chiffanade of basil, and topped with fresh parmesan
cheese.
The meatballs, designed as an intricate forcemeat made solely from a
flank steak, and pork fat. Pounded on the outside perimeter, ground in
the middle, and a garnish display of a Mickey head in the center, made
up of 3 rounded out pieces of flank, placed strategically inside the
forcemeat. Sliced to 1.5 oz potions, and served 3 to a plate, for a
total weight of a 9oz entrée. (See image for details)
Will also be served with a non-alcoholic red wine, from San Jose, Ca,
called Ariel. Again, how perfect, Ariel is the name of the Little
Mermaid. Each place setting will include two wine glasses, one red wine
for the entrée, and one white wine for the dessert plate.
Pirate Chocolate Rum
Mousse
Argh ye maties, ahoy
be thy Caribbean Pirate rum chocolate mousse, savvy? Piped as a mound of
hidden pirate treasure, and topped with golden candies portraying pirate
gold. Behind is a tuile cookie shaped as the Disneyland castle, and a
very small chocolate Mickey truffle, with a side of chocolate crème
anglaise. What better way to end your day than with a devilishly
chocolate dessert, at 3oz per plate.
Served with the white Ariel non alcoholic wine.
Hunny Bread
No, that is not
misspelled, that is the way that Winnie the Pooh spells honey. The
finest in natural and organic gourmet honeys from the mountains,
valleys, seacoasts and back yards of the San Francisco Bay Area.
Served with a compound hunny butter and wait till you see what the
butters look like.
Total food served is 20.25 ounces.
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