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disney_leonard
04-02-2009, 02:40 PM
I think the executives at DLR laid off the senior web people. Last week I noticed that they had posted a Food and Wine recipe on the AP page under News and Events. The recipe was for Roasted Butternut Curry soup. When I read it I found it interesting, especially the steps 8 and 9:

Roasted Butternut Curry Soup
Preheat the oven to 400 degrees 1. fahrenheit. Place
the squash cut side up on a parchment lined cookie
sheet. Season with ½ teaspoon kosher salt and ¼
teaspoon black pepper. Drizzle with 1 tablespoon of
the clarified butter on both sides of the Squash and
season with salt and pepper as well.
2. Place in the oven and roast until the skin is golden
brown and the squash is tender, about 50 minutes.
Remove from the oven and allow to cool.
3. Once cool enough to handle, use a spoon to scoop
the squash out of its skin and set aside until ready
to use.
4. Set a medium size saucepan over medium-high
heat. Add remaining 2 tablespoon of clarified
butter and when hot, add curry powder, cumin,
coriander, nutmeg and cinnamon. Toast and stir for
1 minute. Add cut up vegetables (onions, carrots,
celery), along with half remaining of kosher salt and
black pepper, sauté until lightly caramelized, about
3 to 4 minutes. Add ginger and garlic and
sauté 30 seconds.
5. Add chicken stock and reserved butternut squash to
the pan and bring to a boil. Reduce to a simmer and
cook for 15 to 20 minutes or until all the vegetables
are soft.
6. Remove the soup from the heat and blend until
smooth. Strain through a medium size strainer and
put in a clean pot.
7. Add coconut milk. Bring back to simmer. Adjust
seasoning with remaining kosher salt and pepper.
8. Transfer pan to the oven and cook, uncovered, for
10 to 12 minutes, or until rice is almost cooked and
most of the liquid is absorbed.
9. Remove paella from oven, cover loosely, and let sit
for 10 minutes before serving.


I sent Guest Services an email about this. A week later they sent me the corrected recipe. Today I went back to see if they updated the recipe and instead found a new one for Chipotle Stuffed Beef. When you try to follow the link:

http://adisneyland.disney.go.com/media/dlr_v0200/en_US/ap/AP_Recipe_ChipotleBeef.pdf

It can't find it so it takes you back to the DL home page.

Maybe they are trying to keep the recipes secret? This appears to be two of the dishes that will be featured during Food and Wine.

stan4d_steph
04-03-2009, 06:11 AM
Comedy of errors!

Would you mind posting the correct recipes here, since it's possible they will never make it to the website?

disney_leonard
04-03-2009, 07:44 AM
I don't have the beef recipe yet. This is the soup recipe they sent me. As you can see, even the revised version leaves a little room for imagination (see step 9)-

Thank you for your e-mail to the DISNEYLAND® Resort.

Is this the recipe you are referring to:

2 pounds butternut squash, halved and seeds removed
3 tablespoon clarified butter
1 tablespoon Madras curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup white onion, diced 1/4"
1/2 cup carrots, peeled and diced 1/4"
1/4 cup celery, diced 1/4"
1/4 cup minced ginger
1 tablespoon minced garlic
3 1/2 cups chicken stock
1/2 cup coconut milk
1 tablespoon packed brown sugar
2 teaspoon salt kosher
1/4 teaspoon freshly ground black pepper
1 teaspoon toasted pepitas (Garnish)
1 Tablespoon chopped cilantro (Garnish)

Preparation
1. Preheat the oven to 400 degrees Fahrenheit.
2. Place the squash cut side up on a parchment-lined cookie sheet.
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Drizzle with 1 tablespoon of the clarified butter on both sides of the squash and season with salt and pepper as well.
3. Place in the oven and roast until the skin is golden brown and the
squash is tender (about 50 minutes). Remove from the oven and allow to cool.
4. Once cool enough to handle, use a spoon to scoop the squash out of
its skin and set aside until ready to use.
5. Set a medium saucepan over medium-high heat. Add remaining 2
tablespoon of clarified butter and when hot, add curry powder, cumin, coriander, nutmeg and cinnamon. Toast and stir for 1 minute. Add cut vegetables (onions, carrots, celery) along with half remaining of kosher salt and black pepper, and sauté until lightly caramelized (about 3 to 4 minutes). Add ginger and garlic and sauté 30 seconds.
6. Add chicken stock and reserved squash to the pan and bring to a boil.

7. Reduce to a simmer and cook for 15 to 20 minutes or until all the
vegetables are soft.
8. Remove the soup from the heat and blend until smooth. Strain through
a medium strainer and put in a clean pot.
9. Add coconut milk. Bring back to simmer. Adjust seasoning with
remaining kosher salt and pepper.
Garnish with toasted pepitas and

Again, thank you for taking the time to write. We hope you will have the opportunity to visit the DISNEYLAND® Resort soon and trust your visit will be pleasant in all regards.

disney_leonard
04-09-2009, 11:03 AM
Update-

On April 3 I sent this to Guest Services thanking them for the soup recipe and reporting the bad link.

Thank you for clearing that one up. This week there is a different recipe posted for Chipotle Stuffed Beef Tenderloin. Unfortunately, the link to that recipe is bad. Can you help with this recipe?

This is what they sent back on April 6.

Thank you for your e-mail to the DISNEYLAND® Resort.

We would be happy to send you the information requested. Please reply with your complete street address, and we will forward the information to you. We appreciate your interest in the DISNEYLAND® Resort.

Again, thank you for taking the time to write. We hope you will have the opportunity to visit the DISNEYLAND® Resort soon and trust your visit will be pleasant in all regards.

This is my response the same day.

What I want is for the links on your pages to work. I want to get the Food and Wine Recipes you post. The link for the Chipotle Stuffed Beef Tenderloin listed on the Disneyland Annual Passholder News and Events Page doesn't
work-

http://adisneyland.disney.go.com/media/dlr_v0200/en_US/ap/AP_Recipe_Chipotle
Beef.pdf

If you want to mail me all of the Food and Wine Recipes you may do so
at: my address

Today I received this reply.

Thank you for your letter.

We appreciate you taking the time to let us know about the technical issue you've experienced. We're always working to make this site the best it can be, and comments like yours are very helpful. We'll get on the problem right away!

Of course the link still doesn't work. I know in the scheme of things this is very minor. But I believe it shows what the lay offs and staff reductions are doing across the board. I will keep you updated and post the beef recipe if I get it.

disney_leonard
04-09-2009, 11:10 AM
SUCESSS!!! I just got this from Guest Services.

Thank you for contacting us.

To access the Chipotle Stuffed Beef Tenderloin recipe as well as others, please go to the following URL:

www.disneyland.com/recipes

There are four recipes and they all work. Since the links are working I won't re post the complete recipes. There is the soup recipe listed, the beef tenderloin, a berry crisp with sorbet and an asparagus bruschetta.

Thanks to Guest Services. They figured out the problem and let me in on the recipes. I hope they get the AP pages fixed soon. :D

stan4d_steph
04-09-2009, 11:21 AM
Thanks for updating us and sharing the link. I hope you have success trying out the recipes!

bennette
04-09-2009, 11:41 AM
Now if they would just post the majority of the food that will be available. I mean, they've got to be getting close to knowing what they will be, yes?