As many of you know, Contemporary Resort’s California Grill will be closing February 1st for an extensive refurbishment that will keep its doors closed through late summer. Amanda over at Disney Every Day shares some renderings of the new interior, so be sure to check those out!
I’ve dined in the actual restaurant only once back in 2010, but have stopped in on several more occasions at the bar. Sushi Chef Yoshie Cabral is retiring from the restaurant that she’s been with since 1995, creating over 2,000 pieces of sushi on a busy night.
We loved the Spicy Kazan Roll served at the restaurant!
The restaurant will still continue to serve sushi, according to the Disney Parks Blog:
“And even though Yoshie is retiring, she was a wonderful mentor to the California Grill team, and sushi chefs will continue her legacy. Creative new tastes include the Spicy Kaza roll with tuna, shrimp and scallops with tempura crunch and fireball sauce; Japanese-style bone marrow with crunchy panko, sweet onion jam and beef tartare; and Sea Urchin Nigiri with mamanori (soybean paper), salmon roe and freshly grated wasabi root.”
Take a look at some of the tasty, new dishes the sushi chefs will be serving up!
Some classics will be reinvented by Chef Brian Piasecki, such as the pork and polenta, which will become “Pork Two Ways.” The dish will feature wood-fired tenderloin with goat cheese polenta and braised lacquered pork belly with country applesauce. Doesn’t this look fantastic?
A 24-hour braised beef short rib with truffle whipped potatoes, vol-au-vent with roasted vegetables and natural jus reinvents comfort food as well.
One of the most famous appetizers is the Sonoma Goat Cheese Ravioli. Disney Parks Blog shares a video and recipe of the dish, and I will tell you, it’s amazing. It’s been tweaked throughout the years, but they post the original recipe for the dish. Trust me; it’s incredible!
I can’t wait for the restaurant to reopen at the end of the summer, and look forward to revisiting their cheese board and seasonal flatbreads, along with trying many of the new, inspired dishes.
Until it reopens, I’ll be trying to recreate the tastes at home, while sipping on a 19th Hole.
Do any of the new items stand out to you? Which item are you afraid will disappear? Are you looking forward to the renovations of the space? Let us know what you think of these big changes!