Napa Rose Cooking School

Sunday, 30 Apr 2006 | Cooking, Disneyland, Food


Saturday, I was thrilled to have the honor of attending the very first Napa Rose Cooking School class ever. The Napa Rose is an award winning restaurant at Disneyland's Grand Californian. It was such a great experience because it was a combination of two things I really love, Disneyland and cooking.

The class was taught by Napa Rose Executive Chef, Andrew Sutton and his wonderful staff. Chef Sutton and his chefs were so friendly and informative. I can't say enough about how welcome they made all of us feel.

We learned the secrets to preparing a 4 course meal just like they serve at the Napa Rose. Our menu included the following delicious courses:

Lobster Avocado Martini "Shaken Not Stirred" with a Mango Lime Vinaigrette

Portabello Mushroom Cappuccino with Brandy Thyme Foam

Blackberry Cabernet Braised Prime Beef Short Rib with a Farm House Potato Salad

Creme Brulee with a Raspberry Conserve

We were shown a demonstration of each step in preparing the dishes by Excecutive Chef Andrew Sutton himself. I am so pleased to have practiced my knife skills and cooked in the kitchen of a fine restaurant the likes of the Napa Rose. Chef Sutton explained that he loves to cook based on the seasons, using the freshest ingredients available throughout the year. He also places importance in using organically grown foods and sustainable farmed foods. I learned a lot of new things about cooking during the class.


After we finished with our lessons, we were rewarded by sitting down to a lunch with Chef Sutton. We were served the menu we had learned to prepare paired with selected wines to complement each course. Chef Sutton was so hospitable and interesting. I felt like I was a guest at his home for a meal.

We had an intimate group of 12 students in our group. I enjoyed meeting fellow food and Disneyland lovers. The people I met at the cooking class were fun and easy to converse with. I was the only one taking pictures while we ate lunch, so I handed out business cards to everyone so they could see my pictures online. Sometimes I feel a bit self conscious taking photos at a restaurant, but I didn't that day because everyone seemed so pleased that I would be recording memories in pictures for all to cherish. I have posted more photographs on Flickr. If any of my classmates read this, please leave a comment or drop me an email to let me know! I'd love to hear from you.


After lunch, Eugene gave us a tour of the Napa Rose wine collection. He explained that they stock anywhere from 17 to 20 thousand bottles of wine in their cellar. The wine room has a number of notable bottles of wine on display inside its glass walls. I stayed for a bit after the class to watch the chefs prepare for dinner in their beautiful open kitchen. As parting gifts, we each received a Napa Rose apron and baseball cap. I had a wonderful time. Thank you, Andrew Sutton and staff for a memorable experience!

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