This is a long time coming.Earlier this year, I was invited to speak about the future of social media at TECHMunch LA – Disneyland. I wanted to highlight the food at this incredible conference. After all, the conference is about food, marketing and tech!
TECHMunch LA was held at the Grand Californian Hotel & SpaÂ at Disneyland Resort. The conference started with an evening reception where my favorite thing was the Artisan Cheese Melting Station – it was gourmet melted cheese “sammies”Â made to order. I wish I could have put my face under the melting cheese. The lobster pop was also amazing.
I was already blown away by this reception food. What’s the point of going to another hotel for professional conferences when Disney’s chefs are killing it?!
That night, I thought, If this was the caliber of what was to come, this blog may have to become a food blog.
A Taste of Disneyland
When the conference officially started the next day, attendees were treated to “A Taste of Disneyland” featuring 10 Disneyland restaurants and eateries. Ah-ma-zing! Each station was manned by an executive chef and their sous chefs. This was more like a carnival of awesome than “a taste.”
At the time, I was finishing up myÂ first trimester of pregnancy and had to be careful with what I ate and drank. I was so impressed by each chef as they adapted their dishes to my dietary restrictions on the fly. There were certain dishes I just couldn’t eat like lamb or raw tuna. The chefs graciously made me a “vegetarian” version of their signature dishes.
Here’s what was featured at each station during TECHMunch LA’s “A Taste of Disneyland”:
- Blue Bayou Restaurant – Disneyland – Chef Scott Mancino – Portobello Mushroom & Couscous Maque Choux
- Carnation Cafe – Disneyland – Chef Jason Martin – Mushroom Meatloaf Burger on Brioche Bun with Pickled Red Onions & Tillamook Cheddar with a fried pickle
- Carthay Circle Restaurant – DCA (Disney’s California Adventure) – Chef Â Alex Flores – Citrus-cured Cobia with Pineapple-Avocado Mousse & Candied Ancho Chilies – they made a veggie version for me
- Disney’s PCH Grill – Paradise Pier Hotel – Chef Mark Buan – Soy-marinated Tuna Salad – they also made a veggie version for me
- Napa Rose – Grand Californian Hotel & Spa – Chef Gloria Tae -Pan-roasted Colorado Lamb Chop with Celery Root Puree, Sonoma Mushrooms, & Zinfandel Jus – looked delicious but I had to pass on the lamb
- Steakhouse 55 – Disneyland Hotel – Chef Marcel St. Pierre – “Steakhouse 55” Dry-rubbed Tenderloin of Beef with Whipped Yukon Gold Potato, Bone Marrow Panna Cotta (NOM….) & Artisan Cabernet Salt – I ended up with a veggie version: Pan-seared Mushroom, asparagus, panna cotta, fleur de sol & crsipy shell
- Wine Country Trattoria – DCA – Chef Jeremiah Balogh – Wine Country Shrimp served on Polenta Cake with Lemon-Caper Sauce
- Storytellers Cafe – Grand Californian Hotel & Spa – Chef Chris Faulkner – Four-cheese Ravioli with Vegetable Broth, Roasted Peppers, Spinach, Asparagus & Whole-roasted Garlic Cloves
Not to be outdone, the dessert stations were scrumptious. I never use the word “scrumptious,” but that’s the what they were.
- Grand Californian Hotel & Spa Bakery – Pastry Chef Jorge Sotelo & Pastry Chef Nubia Renteria – Scharffen Berger Chocolate Pate; and Whooppee Pie Action Station
- Disneyland Central Bakery – Pastry Chef Jean-Marc Viallet & Pastry Chef Mario Ramirez – French Macarons; and 24-Layer Chocolate Cake with Espresso Sabayon
Regarding this special event during TECHMunchÂ at Disneyland Resort, I brought home two takeaways:
- I will never eat a quick-service burger from Disneyland Park again. I will search out these restaurants that are serving superb entrees for just a little bit more.
- There are awesome desserts available in both parks, hotels, and restaurants… I don’t have to eat the usual Mickey Mouse ice cream bar unless I really want one.
I’m hard to impress when it comes to Disney. (I was a cast member during undergrad.) But this blew me away. I was impressed with the impeccable service and hospitality by staff and chefs. The food was amazing.
I hope TECHMunch continues to partner with Disneyland, as I think it brings together some of the best bloggers I’ve ever met – food bloggers, Disney enthusiasts, some travel bloggers, and marketing pros. I guess there is something to be said about food bringing people together, no matter what your background.
This was such a treat for me as a blogger and a speaker. I would like to thank BakeSpace for inviting me as a speaker this year.
If you are a food blogger, photo blogger, travel blogger, and/or Disney blogger, I highly recommend attending a local TECHMunch conference. (If you’re fortunate to travel to a Disney property for it, all the better!)
Will you join me at the next TECHMunch LA??Â
Disclosure: I was provided a complimentary accommodations and conference ticket as part of my being a speaker at TECHMunch. The above is my honest review and opinion. I was under NO obligation to write about this.Â