A Wonderful Day at Napa Rose

Sunday, 6 May 2007 | Cooking, Disneyland, Food, Restaurants

On Saturday, I attended the Napa Rose Cooking School for the second year. The Napa Rose is a wonderful restaurant located in the Grand Californian Hotel at the Disneyland Resort. It's always a privilege learning from Napa Rose Executive Chef Andrew Sutton. He is so passionate about food; I find it infectious.

This class is such a treat for me for several reasons. I love Disneyland, cooking, eating delicious food and cooking. Every time I've eaten at Napa Rose, it's been a memorable experience. The Napa Rose Cooking School is a hands-on cooking class where you learn to make a four course meal, cook in their professional kitchen and eat the meal as you go along.

The first course was Napa Rose Sauteed Diver Scallops with a Sauce of Lemon and Lobster Accented with Vanilla. For each course, Chef Sutton demonstrated the proper preparation technique and answered questions. It's very exciting for me to cook in a professional kitchen with real chefs since I enjoy cooking so much. The scallops were the first of two courses we got to prepare and then eat the completed dish. Most of the ingredients were prepped for us. I seared the scallops shown in the photo above. We also plated the dish, so this is my actual plating you're viewing.

The second course was Napa Rose Roasted Heirloom Beet Salad with Frisee, Watercress, Cider Vinaigrette & Mine Shaft Blue Cheese. The roasted golden and red beets were very sweet and flavorful in this dish. Chef Sutton showed us how to marinate sliced purple onions in seasoned rice vinegar to create pickled onions to accompany the salad. It just takes about 20 minutes in the vinegar to make a tasty compliment. We learned how to make this course, but didn't prepare it ourselves. All of the recipes from the day were presented in a nicely printed full color booklet with pictures, so we can make all of the dishes at home.

The third course was Perfectly Roasted Rack of Lamb. This was the second hands-on dish we prepared and plated. I was pleased with the medium doneness of my chops as you can see from the photograph. I think my plating was good too, but could have been better. The Colorado lamb Napa Rose uses is absolutely delicious. I was a very happy camper eating this course.

The fourth and final course was Napa Rose Wine Country Wild Berry Cobbler with Orange-Scented Buttermilk Biscuit. The buttermilk biscuit that tops this dish was a very wet dough with plenty of butter that flows and forms over the cobbler as it bakes. The orange flavor works very well in the biscuit and the blueberries, raspberries and blackberries were the perfect sweetness with a very fresh flavor. The accompanying scoop of homemade vanilla ice cream was the perfect compliment.

All of the Napa Rose kitchen staff were so helpful and friendly. I want to thank Executive Chef Andrew Sutton, Sous Chef Jeffrey Cummins, Andhi, Siriluck and Bon for their help and instruction. They were all wonderful to work with. Each class member also got to take home a chef jacket. We wore them during the class, making us look like professional chefs. They were very nice, but I must say I like the Napa Rose logo which adorns the real chef jackets worn by the Napa Rose chefs.

I had a great time atttending the Napa Rose Cooking School. Each course was exquisitely paired with a selected wine. I enjoyed the food, the instruction and the friends I made. Now I'll have to prepare these wonderful dishes for my family and friends to enjoy.

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