Disney Dining - The Menu

Banana Bread from Disney's Animal Kingdom Lodge

Buttermilk Fried Chicken from Classic Hall at Disney's Pop Century Resort

Canton Beef from Epcot's Nine Dragons Restaurant

Carrot Ginger Soup from Boma -- Flavors of Africa at Disney's Animal Kingdom Lodge

Chicken Asiago Pasta from Disney's All-Star Resort

Chicken Jambalaya from Boatwright's Dining Hall at Disney's Port Orleans Resort

Coconut Curried Chicken Stew from Boma at Disney's Animal Kingdom Lodge

Corn Bread From Disney's Wilderness Lodge and the Fort Wilderness Resort & Campground

Crab Cakes at Disney's Flying Fish Cafe

Ensalada De La Casa at Epcot's San Angel Inn Restaurante

Grapefruit Cake at Disney-MGM Studios' Brown Derby

Jambalaya at Downtown Disney's House of Blues

Lemon Panna Cotta from Tony's Town Square at Walt Disney's Magic Kingdom Park

Onion Tart at Disney's Grand Floridian Spa and Resort's Citricos Restaurant

Orecchiette Pasta With Chicken from Spoodles at Disney's Boardwalk Resort

Soft Pretzels from Epcot's Biergarten Restaurant

Sonoma Goat Cheese Ravioli at the Contemporary Resort's California Grill

Sticky Mickeys at Disney's Contemporary Resort

Sweet Potato Hazelnut Gratin at Disney's Wilderness Lodge

Sweet Potato Pancakes With Pecan Honey Butter from Boatwright's at Disney's Port Orleans Resort

Tomato Dip With Warm Goat Cheese From Tony's Town Square Restaurant in Disney's Magic Kingdom Park

Wurst Salad from Biergarten Restaurant at Epcot

Wurst Salad from Biergarten Restaurant at Epcot

Schnitzel, strudel and good beer offer a taste of Bavaria at the Biergarten Restaurant at Epcot, which features lively entertainment and 33-ounce steins. This recipe is for the Wurst Salad served at Biergarten Restaurant at Epcot. "Wurst" is the German word for sausage. You can find these products in the deli at many large supermarkets.

Yield: 6 servings.


2 lbs. (4 cups) assorted smoked German sausages (see note)
1 cup julienne red onion
1 cup German sweet pickles, cut on bias
1/2 cup German sweet mustard
1/2 cup German hot mustard
1 cup canola oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/3 cup granulated sugar


1. Cut the assorted sausages on bias.

2. Add the red onion and sweet pickles to the sausages.

3. Mix mustards, oil, vinegars and sugar.

4. Mix dressing with sausages. Let set for 1 hour.

Recipe note: A variety of sausages may be used, such as: debrizener, bauerwurst, jagdwurst, frankfurters and summer sausage.

The [[Germany]] Pavilion is part of the World Showcase within the Epcot theme park in [[Walt Disney World]] in [[Lake Buena Vista, Florida]].

[[Image:Epcot-Deutschland.jpg|thumb|left|200px|German Pavilion]]
The Germany Pavilion is designed to look like a German town, but with architecture from different eras and regions. The Platz (square) is decorated with a statue of [[St. George and the Dragon]] and a [[clock tower]]. The [[Biergarten]], at the rear of the courtyard, sells traditional [[German food]]. The pavilion also has numerous small shops selling German goods, including [[doll]]s and [[cuckoo clock]]s. The area near the pavilion is decorated by an extensive model village with working model trains. Snow White, the 7 Dwarfs, Grumpy, Sneezy, Dopey,l Queen make appearances.{{-}}

==Attractions and Services==
[[Image:Germany epcot rhine boat ride.jpg|thumb|right|200px|Concept drawing for part of the ''Rhine River Ride'']]
===Ride (cancelled)===
The original design of the pavillion called for a boat ride along the [[Rhine]] river. It was to have focused on German folklore, in a similar manner to the Mexico and Norway rides. According to the Walt Disney Company's 1976 annual report the ride was to be '' " ... a cruise down Germany's most famous rivers -- the Rhine, the [[Tauber]], the [[Ruhr]] and the [[Isar]]. Detailed miniatures of famous landmarks will also be seen, including one of the [[Cologne Cathedral]]."''[http://jimhillmedia.com/blogs/jim_hill/print/2772.aspx Jim Hill blog]

Though the building was built, the ride wasn't and is now used as storage space. You can see the main entrance hall, as it's now the dining area for the Biergarten. The ride building is used for storage for floats, a workshop and cast member rehearsal space.

* '''Biergarten Restaurant:''' The indoor restaurant is designed to look as though [[Oktoberfest]] is being celebrated there. [[Schnitzel]], [[strudel]] and [[beer]] offer a taste of Bavaria at the [http://disney-dining.blogspot.com/2006/09/wurst-salad-from-biergarten-restaurant.html Biergarten Restaurant]. It features entertainment and 33-ounce [[stein]]s. The dining hall is actually in the entrance area for the never built boat cruise down the Rhine.

Sonoma Goat Cheese Ravioli at the Contemporary Resort's California Grill

This recipe is for the Sonoma Goat Cheese Ravioli from the California Grill at Walt Disney World's Contemporary Resort. Goat cheese is also called chevre. It has a tart flavor and soft, moist texture. Some of the better-known chevres include banon, Boucheron and Montrachet. Pure chevre on the label ensures the cheese is made from goat's milk. Others could have the addition of cow's milk.

Yield: 4 to 6 servings.


1 lb. soft, mild goat cheese, such as Montrachet, crumbled
5 1/2 oz. aged goat cheese, crumbled
1/2 cup seasoned bread crumbs
2 Tblsp each: basil pesto and extra-virgin olive oil
2 tsp roasted garlic puree (see note)
1/2 tsp salt, or to taste
1/8 tsp freshly ground pepper, or to taste
16 large egg roll wrappers
1 large egg beaten with 1 Tblsp water for egg wash
Clear tomato broth (see note):
14 whole, vine-ripened tomatoes
1 tsp salt


1. For the broth, in a blender, in batches, coarsely chop tomatoes with salt. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth. Set sieve over a bowl. Let mixture drain in the refrigerator for 24 hours to collect the liquid. Discard tomato pulp and reserve the liquid. You should have about 4 cups.

2. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.

3. On a work surface, lay out 8 egg roll wrappers. Brush each with egg wash. With a sharp knife, mark each wrapper into 4 squares, taking carenot to cut all the way through. Place about 1 tablespoon of the goat-cheese mixture in the center of each square. Cover with the remaining 8 wrappers and press edges together. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli. Press edges together.

4. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes. Drain completely. Serve with warm tomato broth.

Recipe note: If you don't want to make the broth, top ravioli with chopped, seeded ripe tomatoes. Roasted garlic puree: Heat oven to 325 F. Line baking sheet with foil. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet. Drizzle generous tablespoon of olive oil over garlic. Sprinkle with 1⁄8 teaspoon salt and pinch freshly ground black pepper. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour. Remove, let sit until cool enough to handle. Squeeze garlic, gently pressing to release cloves into a bowl. Stir to blend to a spreading consistency. Makes 3 tablespoons. Extra can be used as a spread for bread.

'''Disney's Contemporary Resort''' is located at [[Walt Disney World Resort]] near [[Orlando, Florida]]. It is owned and operated by [[The Walt Disney Company]], first opened [[October 1]], [[1971]], at which time it featured state-of-the-art facilities. It is currently in the process of renovation to make it state-of-the-art again. It is categorized as a 'Deluxe' Disney resort.

[[Image:Disneys-contemporary-resort-mosaic.jpg|left|300px|thumb|A prominent mosaic by [[Mary Blair]] seen in the Grand Canyon Concourse.]]

== Design ==

The most prominent of the hotel's four stand-alone buildings is the Contemporary Tower, built as an [[A-frame]] with outer walls which slope inwards around an inner atrium. This design was a collaboration by Disney, the [[United States Steel Corporation]], and [[Los Angeles, California|Los Angeles]] [[architect]] [[Welton Becket]]. To construct it, [[steel]] frames were erected on site and modular pre-constructed rooms were lifted into place by [[crane (machine)|crane]]. Approximately 500 guest rooms line the outer walls of this building. Room renovation should have been a simple matter of replacing modules when refurbishment was needed; however, it was found that the modules settled and became stuck in place, rendering them irremovable. Most of [[Disney's Polynesian Resort]] was built this way also.
Another resort in Orlando that was built by [[US Steel]] was the [[Court of Flags Resort]]http://www.bigfloridacountry.com/courtofflags.htm in 1972. They also had the slide-in modular units.

The Contemporary Tower houses most of the resort's key facilities, including resort registration and guest services ([[concierge]]). The main hall, named the Grand Canyon Concourse, is also located in the main Tower, and houses two restaurants and a variety of shops. The [[Walt Disney World Monorail System]] runs through the inside of this building, providing a monorail station here for resort guests. Also adorning the concourse walls is an enormous [[mosaic]] designed by [[Mary Blair]].

One three-story wing flanks the south side of the Tower, and offer an additional two 250 rooms. A [[convention center]] was added to the resort and opened on November 11, 1991, with more than 90,000 square feet (more than 8,300 square meters) of convention space.

As of [[November]], [[2006]], the North Wing was closed and surrounded by construction walls that also encompass portions of the guest parking lot. By [[January 30]], [[2007]], Disney's Racquet Club has been demolishedhttp://photos.joelandkristine.com/Walt_Disney_World/Resorts/Disney's_Contemporary_Resort/2007. and demolition on the North Wing began. The North Wing has also been removed from the Contemporary's maps and signs. Demolition began on [[January 31]], 2007 and as of April 6, 2007, the North Wing has been removed.http://www.wdwmagic.com/resorts_contemporarydvc.htm. These developments, as well as online photographs of a newly designed 16-story, crescent-shaped tower leads to speculation that a [[Disney Vacation Club]] building will be constructed in the former location of the North Garden Wing.http://www.screamscape.com/html/walt_disney_world_resort.htm

Permits for the Contemporary DVC project has been filed. [http://www.bigfloridacountry.com/contemporarydvcpermits.pdf PDF File of paperwork]. This PDF file shows drawings, maps, and info regarding this WDW project.

== Guest rooms ==
[[Image:Contemporary Room2.JPG|thumb|A renovated room]]
While rooms vary slightly, standard guest rooms contain two queen beds (or one king bed), a [[bed (furniture)|day bed]]/couch, a sitting table, a [[credenza]] with a [[TV]] and a coffee maker, a small [[refrigerator]], and a fairly large closet. Bathrooms for standard rooms at the Contemporary usually have dual sinks and vanity, a standard western toilet and a bathtub. The Guest Rooms make use of muted Browns, Reds, Purples and Greens as a part of their theming, partially inspired from current Asian interior design trends. Rooms previously made use of vivid [[primary colors]] red, yellow and blue, to match the theming of the hotel, which was said to be influenced by [[contemporary art]] from the [[1960s]] and [[1970s]]. As one of the original resorts on property, the Contemporary Resort sports some of the largest rooms on Disney property, matched only by [[Disney's Polynesian Resort]] which also opened in 1971.

The Contemporary Resort also offers a variety of suites, as well as two levels of [[concierge]] (sometimes referred to as "club") service on the 12th and 14th floors.

== Restaurants ==

There are several restaurants in the Contemporary Resort's main building.

*The California Grill provides a high-class and critically acclaimed dining experience featuring exotic dishes and attentive service. Located at the top of the Contemporary Resort's main building, the California Grill offers sweeping views of the [[Magic Kingdom]], the Seven Seas Lagoon, Bay Lake, [[Disney's Grand Floridian Resort]], and [[Disney's Polynesian Resort]]. It offers a magnificent view of the Magic Kingdom's fireworks shows also.

*Chef Mickey's, on the Grand Canyon Concourse, is a buffet which features appearances from Disney characters. Open for breakfast and dinner. Chef Mickey's offers a view of the monorail entering the resort and constant character appearances. There are childrens items including Goofy's pizza, Mickeyroni and cheese, and other novelties. There is also an adult buffet which includes pot roast, steak, potatoes etc. Dessert bars are available to all. The characters may vary, but include [[Mickey Mouse]], [[Minnie Mouse]], [[Donald Duck]], [[Goofy]], [[Pluto (Disney)]], and [[Chip 'n Dale]].

*The Concourse Steakhouse, also on the Grand Canyon Concourse, is a casual sit-down restaurant. Open for breakfast, lunch and dinner. There are rumors of the closing of the Concourse Steakhouse. It is said that it is to be replaced by an Asian influenced restaurant called Wave. Wave will be located in the area where The Food and Fun Center is now located. The Food and Fun Center is said to be moved to the Concourse Steakhouse's area.

*The Food and Fun Center, in the main lobby area, is a counter-service eatery serving light fare and snacks with a large [[video game]] arcade. It is open 24 hours a day at peak times of the year. The Food and Fun Center and arcade will be moved during the current renovations.

*The Sand Bar, located just alongside the main pool, offers a variety of outdoor treats from burgers to ice cream sandwiches. There is also a cocktail bar that serves a vast array of alcoholic beverages. The food menu at the Sand Bar's grill is similar in scope and price to the Food & Fun Center inside.

== Entertainment and activities ==

The Contemporary Resort offers two pools and a private beach on Bay Lake. A marina offers several water activities, such as boat rentals, [[personal watercraft]] rides, fishing tours and rentals.

The [[Magic Kingdom]]'s nightly [[fireworks]] show "[[Wishes]]" is visible from the Contemporary Resort, with the show's soundtrack played over speakers in various locations from which the fireworks can be seen. The [[Electrical Water Pageant]] also passes the Contemporary Resort nightly at around 10:05 p.m., pending any inclement weather or other technical conditions.

== Long-term refurbishments ==

During 2005-06, Disney completed a renovation of all guest rooms and many public areas throughout the resort. The decor changed little through the resort's history and has been replaced with more modern decor and furnishings.

=== New guest rooms ===
Using muted colors, updated furnishings and linens, guest rooms of the resort will receive the most drastic of changes, creating a modern appearance consistent with the resort's name. New beds will be installed with white duvets and sheets, with a suede headboard that runs the height of the room. A clear glass desk workspace will be added to rooms, while a new light-green [[futon]]-style [[futon|day bed]]/[[couch]] will also be introduced. Carpet and wall colors now incorporate a soft "chocolate" brown color, while the new entertainment center brings in rich wood touches to the room. This entertainment center includes a 32" [[high-definition television|high-definition ]] [[LCD television]], however the rooms still receive analog video signals, so HD video is still unavailable to these televisions (but possibly available in the near future, somewhere in or before February 2009, when all television signals go digital). Bathrooms also receive similar treatment, with new modern "flat sinks", new mirrors and new wallpaper.

=== Restaurants renewed ===

Restaurants have also been subject to speculation on pending renovations, with the [[Orlando Sentinel]] reporting that all of the restaurants at the resort will be entirely reworked. California Grill and Chef Mickey's are both rumored to receive design updates to compliment the rest of the resort refurbishment, while the Concourse Steakhouse and Food & Fun Center will be completely demolished and will move locations, putting the steakhouse on the lobby level, and have a new name. Food & Fun Center and arcade will be on the Grand Canyon Concourse fourth floor. A new restaurant, possibly called ''"The Wave"'', is rumored to also be in the works, but few details are available, except that it may feature [[Asian cuisine]].{{Fact|date=May 2007}}

=== New Grand Canyon Concourse gift shop ===

The open space between the shopping areas of the Grand Canyon Concourse has been closed off, in which a new gift shop will be placed. Carpet and Tile on the Concourse have also been replaced.

=== New lobby ===

In the lobby of the Contemporary Resort, photos that render what a new renovated lobby would look like have been put up. These changes will most likely begin in the near future.

Ensalada De La Casa at Epcot's San Angel Inn Restaurante

Step into an authentic Old Mexico-style rancho to experience the warmth and hospitality that make this restaurant, modeled after a hacienda that dates back to 1692, a landmark in any world. Enjoy specialties like grilled tenderloin of beef, grilled shrimp, and pasta or Mahi-Mahi. Savour subtle flavours and surprising tastes that are genuinely Mexican because the accent is on authenticity. This recipe is for the Ensalada De La Casa served at Epcot's San Angel Inn Restaurante.

Chipotle peppers are dried, smoked jalapenos. Chipotles are sold dried, pickled and canned in adobo sauce. Look for them at Wal-Mart Supercenters, Fresh Market and Hispanic grocery stores.

Yield: 4 servings.


12 oz. green lettuce mix
1 small jicama, peeled and cut into strips
1 small can of cactus strips
1/2 lb. cherry tomatoes, cut in half
1/2 of a small red onion, cut into slices
1/2 of a red bell pepper, cut into slices
1/4 cup shredded Monterey Jack cheese
1 avocado, peeled and cut into slices
House ranch dressing:
1/2 cup mayonnaise
1/4 cup each: sour cream and buttermilk
1/2 tsp Worcestershire sauce
1 tsp each:
lemon juice, white vinegar and freshly minced garlic
1/2 tsp salt
1 tsp sugar
1/8 tsp each: ground cumin, pepper, tarragon, ground oregano and ground basil
1 tsp each chopped: fresh parsley and chipotle pepper
3 tsp cilantro
Milk as needed


1. For dressing, combine all liquid ingredients in a bowl, whipping at medium speed until smooth. Add dry ingredients and mix well (you may add milk to obtain desired texture). Refrigerate until ready to serve.

2. In bowl, toss salad ingredients. Add dressing to taste.

The [[Mexico]] Pavilion is part of the World Showcase within the Epcot theme park in [[Walt Disney World]] in [[Lake Buena Vista, Florida]].

[[Image:Insidemexicoepcot.JPG|thumb|left|200px|Interior shot]]
The structure of the Mexico pavilion was designed by architect and structural engineer [[Arturo Dulzaides]] in 1984. It resembles a [[Mesoamerican pyramid]]. The nightly fireworks show "Illuminations" is controlled from a window atop the building. The window is barely visible from street level, but can be seen at an angle.

Visitors enter through a display of Mexican artwork, the "Animales Fantasticos" art collection. The main room is the home to a twilight-lit Mexican marketplace, Plaza de los Amigos. At the edge of the plaza, a restaurant, ''San Angel Inn'', overlooks an indoor lagoon. To the side of the plaza, a boarding area leads to a boat ride, [[Gran Fiesta Tour Starring The Three Caballeros]] (formerly [[El Rio del Tiempo]]).

* '''Gran Fiesta Tour Starring The Three Caballeros''' (2007 - present)
* '''El Rio del Tiempo (The River of Time)''' (1982 - 2007), a slow boat ride through Mexico.

* '''San Angel Inn''' is modeled after a hacienda that dates back to 1692. Disney Dining. "Step into an authentic Old Mexico-style rancho to experience the warmth and hospitality that make this restaurant, modeled after a hacienda that dates back to 1692, a landmark in any world." http://disney-dining.blogspot.com/2006/09/ensalada-de-la-casa-at-epcots-san.html
* '''Cantina de San Angel''' is a counter-service fast-food establishment which serves food such as tacos, burritos, nachos, and churros.

===Live entertainment===
* '''Mariachi Cobre'''

Grapefruit Cake at Disney-MGM Studios' Brown Derby

This recipe is for the Grapefruit Cake served at Disney/ MGM Studios' Brown Derby restaurant, which is patterned after the legendary Hollywood Brown Derby. The recipe, a menu classic, was developed after a request from gossip columnist Louella Parsons, who loved desserts and dieted constantly. She informed owner Bob Cobb she was not coming back if he didn't come up with a nonfattening dessert. Cobb's idea to "put grapefruit on something, because everyone knows it's slimming" was the origin of this menu addition. Obviously it's not a fat-free sweet, but apparently it appeased Parsons at the time.

Yield: 8 servings.


1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs, separated
1/4 cup each: vegetable oil, water
3 Tblsp grapefruit juice
1/2 tsp grated lemon zest
1/4 tsp cream of tartar
16-oz. can grapefruit sections, drained well

Cream-cheese frosting:

16 oz. cream cheese
1 tsp each: lemon juice, freshly grated lemon zest
1 cup sifted powdered sugar
6 drops yellow food coloring


1. For frosting, beat cream cheese on high speed until light and fluffy. Add lemon juice and zest. Gradually add powdered sugar, beating until blended. Add food coloring as desired.

2. Heat oven to 350 F. Lightly grease 9-by-2-inch round cake pan. Line bottom of pan with wax paper. Lightly grease paper.

3. Sift together flour, sugar, baking powder, and salt.

4. Whisk egg yolks, oil, water, grapefruit juice and zest until smooth. Whisk in flour mixture.

5. Using an electric mixer, beat egg whites and cream of tartar just to stiff peaks. With a rubber spatula, gently fold egg whites into yolk mixture, until just blended. Pour into prepared pan. Bake 25-30 minutes, or until the cake springs back whentouched lightly in the center. Invert cake, still in pan, and cool on wire rack. Run a spatula or a table knife around the edge of the cake. Carefully remove cake from pan. With serrated knife, cut cake in half horizontally.

6. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake and frost top and sides. Garnish with remaining grapefruit sections.

The '''Brown Derby''' was a landmark restaurant in [[Los Angeles, California|Los Angeles]] frequented by celebrities during the [[Golden Age of Hollywood]]. It was an example of [[novelty architecture]], known for being physically shaped like a brown [[derby hat]]. It was the first restaurant to serve [[chiffon cake]], a soon-to-be famous recipe invented by insurance salesman Harry Baker and later picked up by [[Betty Crocker]]. It is the home of hundreds of caricatures of celebrities.

The single greatest legacy recipe of the Brown Derby is the [[Cobb Salad]]. It was invented by and named after Bob Cobb, one of the owners of the Brown Derby. According to Bob's wife Sally, Bob basically raided the fridge late one night at the restaurant and chopped up some left-overs for his dinner. Some of his Hollywood friends, including [[Jack Warner]], [[Sid Grauman]], [[Wilson Mizner]], and [[Gene Fowler]] stopped by the restaurant that night and, curious about Bob's creation, joined him. They then began to ask for it on later visits, and the rest was history.

It was named after the Brown Derby Restaurant located in [[Malverne]], [[New York]], which operated as a popular [[vaudeville]] hang-out. It had been owned by [[Frank Britton Wenzel]]. This restaurant closed in [[2001]].

The first Brown Derby, also known as the '''Little Hat''', was opened in February [[1926]] across the street from the [[Ambassador Hotel]]. The Derby was often the site of [[afterparty|afterparties]] following bashes at the Ambassador Hotel's [[The Ambassador Hotel#The Cocoanut Grove|Cocoanut Grove]] [[nightclub]]. This was the only Derby that was actually built in the shape of a hat. In 1937, it was moved one block up the street.

A second Brown Derby opened at 1628 Vine Street, near [[Hollywood and Vine]] on [[Valentine's Day]], [[1929]]. In 1942 [[MGM]] film star [[Ruth Hussey]] first met her talent agent husband [[Bob Longenecker]] at lunch there. Other Derbies were later built in [[Beverly Hills]] (across from the [[Beverly-Wilshire Hotel]] on Wilshire and Rodeo) and in [[East Hollywood]] (also known as [[Los Feliz]]) at Los Feliz Boulevard and Hillhurst. The Los Feliz Derby had a "car café" which emulated the then-new "[[drive-in]]" trend.

The Hollywood Derby closed in [[1985]], shortly followed by the original location's closure. The shell of the Brown Derby was restored and placed on top of the strip mall that took its spot at 3377 [[Wilshire Boulevard]]. It is now painted orange and home to Cafe SheeRi.

The Los Feliz Derby is now a nightclub called [http://www.clubderby.com The Derby]. In the late 1990s, it was one of the centers of the resurgence of [[swing dancing]], offering live swing dance bands seven nights a week and launching the careers of modern swing bands such as [[Big Bad Voodoo Daddy]] and [http://www.crawfordmusic.com/ Johnny Crawford] and his band often played there as well. Today, the Derby offers a variety of entertainment throughout the week, and swing dancing with live bands is still featured on Sunday nights and special occasions.

In June of 2004, the Derby and adjacent lots were purchased by Hillhurst/Los Feliz LLC, a subsidiary of Adler Reality Investments Inc. The building faced demolition to make room for a condominium complex. An independent coalition called "Save The Derby" fought to prevent the Derby from being demolished by getting it recognized as an official historical landmark. On May 19, 2006, the Los Angeles City Council voted unanimously to designate the entire structure an official Historic Cultural Monument of the City of Los Angeles.

There is a re-created Hollywood Brown Derby at the [[Disney-MGM Studios]] at the [[Walt Disney World Resort]] in [[Florida]].

"Brown Derby" is also the name of a dessert served by the fast food franchise Wimpy. It consisted of a ball of ice cream, and a warmed chocolate doughnut.

In one of the Hollywood episodes of "[[I Love Lucy]]", Lucy ([[Lucille Ball]]), Ethel ([[Vivian Vance]]), and Fred ([[William Frawley]]) have lunch at the Brown Derby. During the misadventure, the trio dines in a booth neighbored by [[Eve Arden]] on one side and [[William Holden]] on the other. This leads to the famous disaster scene in which Lucy inadvertently causes a waiter to dump a plate of food on Holden.

Neo-swing band [[Cherry Poppin' Daddies]] have a song titled "Brown Derby Jump" on their album ''[[Zoot Suit Riot (album)|Zoot Suit Riot]]''.

Crab Cakes at Disney's Flying Fish Cafe

This recipe is for the tiny crab cakes served at the Flying Fish Cafe at Disney's Boardwalk Resort.

These savory crab cakes have been on the menu since Flying Fish Cafe opened in 1996. If you want to serve them as a main course, just make them larger, and you'll have enough to serve four to six guests.

Yield: 28 small crab cakes.


6 cups soft fresh bread crumbs, divided
1 lb. lump crabmeat, picked over
1/2 cup each, finely chopped: red onion, red and green bell peppers, green onions
1/2 cup mayonnaise
1 poblano chili seeded, and minced
4 large egg yolks
2 Tblsp lemon juice
1 Tblsp chopped fresh parsley
1 3/4 tsp salt, or to taste
1 1/4 tsp ground pepper, or to taste
1/2 tsp cayenne pepper, or to taste
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying

Chili remoulade:

2 tsp each: ancho chili powder and water
1 1/2 cups mayonnaise
1/4 cup each: finely chopped red onion and dill pickles

2 tablespoons each: drained and chopped capers, finely chopped flat-leaf parsley, finely chopped fresh tarragon, snipped fresh chives and lemon juice

1/4 tsp each: salt and cayenne pepper, or to taste


1. For the chili remoulade, combine chili powder with water and let stand for 10 minutes. Combine chili mixture with mayonnaise, onion, pickles, capers, parsley, tarragon, chives, lemon juice, salt and cayenne pepper. Cover and chill.

2. For cakes, stir 2 cups crumbs, crab, onions, bell peppers, mayonnaise, chili, yolks, lemon juice, parsley, 3/4 teaspoon salt, 1/4 teaspoon ground pepper and cayenne pepper.

3. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 11/2 inches in diameter.

4. On plate, stir flour and remaining 1 teaspoon salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat eggs. Place remaining bread crumbs on plate. Dip each crab cake into flour, shaking off excess, then into egg, shaking off excess, and finally into bread crumbs, shaking off excess. Place cakes on wire rack.

5. In skillet, heat 1/4 cup oil over medium-high heat. Fry cakes, in batches, cooking 3-4 minutes on each side, or until golden and crisp. Remove with slotted spoon and drain on paper towels; keep warm. Add more oil as necessary. Serve with remoulade.

American dish comprised of a crab meat patty and various other ingredients such as breadcrumbs, milk, eggs, onions, and seasonings. Occasionally other ingredients such as red or green peppers are added, at which point the cake is then sautéed, baked, or grilled, and then served. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland.

The two most common styles of Maryland crab cakes are known as Boardwalk, and Restaurant. Boardwalk crabcakes are typically deep fried and breaded, and are often filled with stuffing of various sorts and served on a hamburger bun. Restaurant crab cakes, which are sometimes called gourmet crab cakes, are served with no filler, and are composed of all-lump crab meat served on a platter or open faced sandwich. Many restaurants that offer Maryland Crab Cakes will offer to have the cakes fried or broiled. Broiled crab cakes are lower in fat and healthier.

Meat from any species of crab may be used, although the meat of the blue crab, whose native habitat includes the Chesapeake Bay, is traditional.

Chicken Jambalaya from Boatwright's Dining Hall at Disney's Port Orleans Resort

This recipe is for Chicken Jambalaya from Boatwright's Dining Hall at Disney's Port Orleans Resort. Andouille (an-DOO-ee) sausage is a heavily smoked sausage important to any jambalaya and many other Cajun dishes. Look for it in full-service gourmet stores and larger supermarkets.

Yield: 5-7 servings.


1 lb. boneless chicken thighs, cut into small pieces
3/4 cup roughly chopped andouille sausage
3 Tblsp oil
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced green peppers
1/4 tsp cayenne pepper
2 1/2 cups uncooked rice
2 Tblsp Creole or Cajun seasoning
2 Tblsp tomato paste
3 cubes chicken bouillon dissolved in 5 cups hot water
Salt and freshly ground black pepper to taste


1. Add oil to 4-quart saucepan. Cook chicken and sausage in pan just long enough to sear the outside of the meat. Add onion, celery, green peppers, and cayenne pepper to the meat. Cook until onions are translucent.

2. Add rice and Creole or Cajun seasoning to pan, stirring slowly to coat the rice. Add tomato paste and the chicken stock. Stir well.

3. Cook on low heat until all water has been absorbed. Add salt and pepper until seasoned to taste.