DISNEY'S
CALIFORNIA
ADVENTURE

TOURING
Guide Map
Basic Services
Calendar of Events
Early Entry
FASTPASS
Rehabs and Closures
Ride Restrictions
Seating Photo Gallery
Smoking Policy
Special Needs Travelers
Tours

DCA Expansion

Wandering the Land
   Photo Essays

AT A GLANCE...
Attractions
Restaurants
Shopping

HOLLYWOOD PICTURES BACKLOT
Disney Animation Building
--Animation Academy
--Courtyard Gallery
--Sorcerer's Workshop
--Art of Animation Gallery
--Turtle Talk with Crush
Drawn to the Magic
Hyperion Theater -
    Aladdin
Monsters, Inc.
MuppetVision 3D
Playhouse Disney Live!
Tower of Terror

GOLDEN STATE
Bay Area
Golden Dreams
Bountiful Valley Demo
    Farm

A Bug's Land
Flik's Fun Fair
--Heimlich's Chew Chew
     Train
--Flik's Flyers
--Francis' Ladybug Boogie
--Tuck'n'Roll's Drive 'em
     Buggies
--Princess Dot Puddle Park
It's Tough to be a Bug

Condor Flats
Soarin' over California

Golden Vine Winery

Grizzly Peak
Grizzly River Run
Redwood Creek Challenge
    Trail

Pacific Wharf
Boudin Bakery Tour
Mission Tortilla
    Factory Tour

PARADISE PIER
Boardwalk Games
California Screamin'
Golden Zephyr
Jumpin' Jellyfish
King Triton's Carousel
Maliboomer
Mulholland Madness
Orange Stinger
Sun Wheel
S.S. Rustworthy

Toy Story Mania!
Coming in 2008!

SUNSHINE PLAZA

ENTERTAINMENT
Disney's Electrical
    Parade
Pixar Play Parade

SPECIAL EVENTS
Disney's
   HalloweenTime
Food & Wine
   Festival
Mickey's Halloween
   Treat

ARCHIVES
Block Party Bash

OTHER THEME PARKS

Disneyland

Animal Kingdom
Disney's Hollywood
   Studios
Epcot
Magic Kingdom

Universal Orlando
    Resort
--Universal Studios
--Islands of Adventure

Taste Menu

Saturday, May 3, 2008
6:30 to 9:30 p.m.
Stage 17, Hollywood Pictures Backlot
Disney's California Adventure Park

Menu

Enjoy the delicious tastes and aromas as 14 of the finest chefs present their culinary creations in true "grand-tasting" style, including:

Blue Bayou - Chef Moises Carranza
Herbsaint Smoked Tomato Artichoke Bisque with
Eggplant Caviar froth

Cafe Orleans - Chef Sean Layne
Deconstructed Ratatouille with Champagne Risotto and
roasted Red Bell Pepper Couli

Catal - Chef Greg Stillman
Enlightened Japanese Sweet Potato with Duck Confit
cracklins and passion fruit essence

Club 33 - Chef Marcel St. Pierre
California Poussin, Walnut Muhammara

ESPN Zone - Chef Kirk Ingebretsen
Zone Style Chili with Jalapeno Cornbread

Hook's Pointe - Chef Brian Hathenbruck
Bruschette with garlic croutons and
shaved Parmigiano Reggiano

House of Blues - Chef Wendie Huffman
Pan Seared Voodoo Shrimp

Napa Rose - Chef Andrew Sutton
Goat Cheese Ravioli with fried Artichoke
and Yellow Tomato Sage Butter

Naples Ristorante - Chef Joseph Gotti
Aged Balsamic with Grilled Figs and Prosciutto

Ralph Brennan's Jazz Kitchen - Chef Darrin Finkel
Spicy Boiled Gulf Shrimp on Creole Gazpacho
with Wasabi Caviar

Steakhouse 55 - Chef Jason Martin
Certified Angus Beef NY Strip with 55 rub
served with Au Gratin Potato Stack

The Vineyard Room - Chef Gloria Tae
Spicy Fennel Sausage and Roasted Tomato Bolognese
with Lemon Mascarpone Polenta

Yamabuki - Chef Richard Sato
Sushi Three Ways

Chef Jamie Gwen
Meyer Lemon Lobster Slider

Plus the finest from outstanding featured Festival winemakers and brewers:

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