It's 6 pm on 4.27.20 and it's Pepper's 13th birthday! As I look back on all the food we have been blessed enough to enjoy - whether Homemade or Served - one night that stood out was the gala from a couple of months ago. It was an Egyptian-themed black-tie event that my team and I hosted (part of my day job!) and the food was exquisitely prepared by the team at Disney's Grand Californian Hotel in Anaheim, CA. For "A Night on the Nile" the Chef and his culinary team served the following -
1st
Creamy Red Lentil Soup - this was so creamy and flavorful but not overpowering. It was a great opening for our Egyptian-styled dinner.
2nd
The Grand Californian Baby Mixed Greens
Crumbled Feta, Pickled Onions, Tomatoes and Cucumbers
Lemon-Cumin Vinaigrette
I love cumin, on just about anything!
3rd
Bounty of the Nile
Cumin Dusted Salmon and Braised Short Rib
Vegetable Couscous
This main course was delectable. I had double salmon because I'm a pescetarian. I heard the short rib was tender and achieving that for such a large crowd was a feat.
4th
Warm Date Cake
Coconut Ice Cream with Pineapple Accents
Kudos to the DGC culinary team!
