https://www.ocregister.com/2018/02/02/chef-andrew-sutton-sizzles-at-disneylands-21-royal/
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Chef Andrew Sutton loves his job. For seventeen years, he helped revolutionize the dining scene in Anaheim. “We have to vote with our dollars,” says this farm-to-table chef. “We must buy from sustainable fisheries and eat locally grown produce whenever possible. Fortunately, I have Disney behind me to buy whatever we need.”Sutton pulls out his phone. He scrolls through an album of a recent “field trip.” One bright early morning, he took his executive chef team to San Diego, where they worked with experienced line fishermen to see how their seafood is really caught. Photo after photo shows Sutton or one of his chefs posing with a large fish plucked from the sea. Later that day, they brought their catch straight to Disneyland Resort, where Sutton shared the bounty with the diners feasting at Napa Rose that evening.
Read the article for a Q&A with the chef...
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Chef Andrew Sutton loves his job. For seventeen years, he helped revolutionize the dining scene in Anaheim. “We have to vote with our dollars,” says this farm-to-table chef. “We must buy from sustainable fisheries and eat locally grown produce whenever possible. Fortunately, I have Disney behind me to buy whatever we need.”Sutton pulls out his phone. He scrolls through an album of a recent “field trip.” One bright early morning, he took his executive chef team to San Diego, where they worked with experienced line fishermen to see how their seafood is really caught. Photo after photo shows Sutton or one of his chefs posing with a large fish plucked from the sea. Later that day, they brought their catch straight to Disneyland Resort, where Sutton shared the bounty with the diners feasting at Napa Rose that evening.
On another occasion, Sutton was cooking for a private party at 21 Royal, the park’s luxe new group dining experience in New Orleans Square, upstairs from the Pirates of the Caribbean. This space was once off-limits to the public, but now a customized dinner for 12 guests with a prime view of Fantasmic is available, the ultimate Disney culinary dream come true. For one of these dinners, the guests requested sea urchin. Sutton wanted the best, so he called a diver he knows in San Diego. That night, he served the spiny urchins in the form of a creamy uni fettuccine. The pasta was swirled inside the urchin shells with thick slabs of bright orange uni lounging on top.
“Our diners travel all over the world. They want to know where their food comes from, and they expect something magical. It’s about empowering the diner with environmentally friendly choices, but above all they should just enjoy the meal.” Sutton and his wife raised two daughters in Orange County. This leads the chef to often think about how our environmental impact will affect the next generation. “I just want them to know we did our part.”<<Read the article for a Q&A with the chef...
