In 1987, I created corn dogs for a temporary location during The State Fair Days at Disneyland. We thought it would last only a few months, but now its company wide. Enjoy the history and watch the tape too. Below is the recipe for 10 servings instead of the 100 I created!
Here is the show.. Enjoy!
Here we show you how to make three of the featured cookies from the Market House on Main Street…
Here is the video of the cookie production. Enjoy
The Tahitian Terrace was a Polynesian themed restaurant at Disneyland Park in California. It was placed next to the Enchanted Tiki Room attraction in Adventureland. Popular dishes to enjoy during the themed native dancing show where skewered chicken, tropical fruit salads and other island dishes were served. It was in operation from 1962 to 1993 when it was replaced by Aladdin’s Oasis Dinner Show which only lasted 2 years. Currently, they are changing the restaurant once again to The Tropical Hideaway. This dessert was on the menu from the late 80’s to closing. It was served with vanilla ice cream for $2.
Even though we purchased the pie crusts, I wanted to include a recipe and also the proper techniques as to how to make the perfect pie crust. You can watch the show to see me roll out the dough.. It is all in the method! Enjoy!
Here is the show!
I had worked a long 19 hours straight, went home to change my clothes and take a shower and get back for the opening of the Blue Ribbon Bakery on Main street. It was April 6th, 1990. I created a number of items that could be baked in front of the guests so they had the aroma of the freshly baked goods coming out of the oven. Similar to the Candy Palace, only making a few items in front of them and putting other products that were brought it. The location was put together quickly as a bakery/frozen yogurt stand. It took the place of the Sunkist Orange Cafe which was a lessee. Their contract of 35 years was up and they did not renew. Honestly, it probably was too high. The mornings breakfast items were served and the later afternoon hours, sandwiches and pieces of cake. I have put together the Carrot Muffins (same as the cake but without icing) and the Chocolate Chip Cheesecake (This item was sold throughout the park in New Orleans Kitchens, Tomorrowland Terrace, Plaza Inn and Plaza Pavilion) . Watch the video for some Retro Pictures too!
April 6th, 1990. Blue Ribbon Grand Opening on Main Street USA
Here is the show.. Enjoy!
Many of you know, I was the Pastry Chef for the Walt Disney Company in the mid 80’s to the mid 90’s. I created a number of items that are still used in all of the Disney Parks worldwide. When I worked for the company we only had California an Florida with Euro Disney opening up and then the name change to Paris Disney. I decided this week to focus on some of the foods that we made since the world wide web has so many fake foods that are being published that we’re not the recipes and not the correct information. I still have my formula book with the mass quantities for the foods.
Making Truffles for Club 33’s Private events.
Today we focus on The Big Thunder Ranch. It was an area out in the North west of the property. It had a great outdoor dining BBQ place. I created the cornbread and here is the recipe
On a slow day we would bake 1500 servings of cornbread.. Cornbread Recipe from Big Thunder Ranch
Our second recipe comes from one of the smallest food venues that Disneyland had, The Mile Long Bar. A Soft. Gingerbread Cake. The cake was sold for only a shirt time as they decided to close the Mile Long Bar down and change the land to Critter Country from Bear Country.
Here is the show for Monday !
America is Apple Pie to the French’s Fruit Tarts. Enjoy the show of making three different pastry. A Rustic Apple Almond Galette, A Brandied Cherry Tart and a Pear Almond Tart. Many of the desserts have two and three components. Watch the video and then check out the recipes.
Here is the show!
We go back in time to the one and only Bullock’s Wilshire Tea Room. I have the tea room in my book, here are two recipes. One a Cantonese Chicken Salad and The Worlds Best Brownies. Enjoy and watch the show too. A few retro Pictures for you
BULLOCK’S WILSHIRE 1919-1994
Learn to make Italian Limoncello and a Fantastic Cake.
Here we have a few recipes from my LA’s Legendary Restaurant book and one from The South of France
Here is the show.. Enjoy!
Every day is a food day of sorts.. Today.. Pineapple Upside Down Cake.
In 1925, Gold Metal Flour printed the new recipe on cards for homemakers. It was first made with a cast iron pan. Here is the pan I talk about: Pan on Amazon
Here is the entire show. Enjoy!
It is Friday! Another week of classes. It did go by fast! Tonight was have a Roasted Garlic Sauce with my method of roasting garlic to perfection! Also. The World’s Best Meatballs.. Now if you have an Italian Grandmother, don’t tell her you have a recipe for better ones!
I hope you have enjoyed these classes every weeknight.. Here is the video of tonight’s in case you want to watch it again. Also, all of them are on YouTube.
For those of you that took too many bananas the first week of quarantine.. They are overripe and now you have to make cake! Or go back on a few weeks and make the Hummingbird Cake. I hope you enjoy the show and the recipes! Share with other too.
For those of you that took too many bananas the first week of quarantine.. They are overripe and now you have to make cake! Or go back on a few weeks and make the Hummingbird Cake. I hope you enjoy the show and the recipes! Share with other too.
For a number of years I conducted tours of “The Big Easy” New Orleans. Hundreds took my tour of the historical city. One day was a cooking class. After the deadly Katrina Store, the Cajun Cooking School reopened for the first time in months. We learned how to make these flavorful small bite muffins. Sorry to say, the cooking school is no longer in operation, but their muffins will live on with you. Also, a award winning Blueberry Muffins for you to enjoy.
Here is the show for you to watch. All of the shows are on Youtube.
Here are two recipes and some technique on how to make a tart. I like to make a savory tart with herbs I have in my garden. They are so good and the tart shell is so flaky.
If you would like to a sweet tart, just omit the herbs and add 2 tablespoons of granulated sugar. Make sure you do not over-process the dough in the food processor
Here is the show if you have not seen it.. Share with others!
Fresh Basil Pesto and how to make it to store. Then we will make a cream sauce with some pesto and a Panko Pine-nut Crusted Chicken.
This is one of those little bites you can make with things in the pantry. The recipe I used rice krispies. take a look at the recipe for the other items you can use.
Today is Good Friday.. Like no other Holy Week we have had. Be safe and see you next week. Here is the show below.
This method of cooking this pork loin can be for Lamb or chicken also. I try to use Regional honey when I can.
Here is the show. If you are interested in joining us for May of 2021, email us at ggeary@aol.com
One of my first jobs was at a Hollywood Bakery called The Cake Walk on 3rd street in La Brea area. We produced cakes for every high end restaurant in the area. Also, wedding cakes and production crews. We only had 12 items but boy were they good. Here is one of the first places that The Cake Walk had as a client. Hampton’s Hollywood on Highland. It was owned by friend of the owners Paul Newman. Here is the potato salad recipe that i love. It is in my Restaurant book.
Here is the show. Enjoy!
It is Tuesday the second day of the week of Easter. Here is today’s show. How to properly make Hard Boiled Eggs and also Spicy Deviled Eggs
If you have problems with making hard-boiled eggs here is the key. Try my “How To” page for Hard Boil Eggs.
Here is the video for you to view:
