The Tasting Panel magazine

May 2017

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42  /  the tasting panel  /  may 2017 OPENINGS I n the mid-1960s, Walt and Lillian Disney commissioned a "castle" within Disneyland's Magic Kingdom. The space, devised by pioneering production designer and Disney "Imagineer" Dorothea Redmond, was intended for entertaining family, friends, celebrities and VIPs in a style befitting the king of the modern American theme park. Although Walt Disney died before his vision was completed, his dream was realized with the winter 2017 opening of 21 Royal. Disneyland, located in Anaheim, CA, has several high-end public venues, including Napa Rose, Steakhouse 55, Carthay Circle and Club 33. 21 Royal, in contrast, weaves storytelling, fine spirits and seasonal ingredients into a private $15,000 evening of pure imagination for up to 12 guests. Every dish prepared by Executive Chef Andrew Sutton and Chef de Cuisine Justin Monson is customized to a client's corporate meeting, incentive group or family celebration. Matt Ellingson, Sommelier and Project Manager, is a lead player in every performance, carefully pairing wines with every one-off course. Ellingson starts the show with two signature cocktails inspired by Walt and Lillian Disney. The Royal Street Cocktail is based on Walt's favorite cocktail— the Manhattan—but gets a new twist from Eagle Rare Bourbon, Gran Classico and Carpano Antica. The Lilleybelle Sour, with a Sipsmith London Dry Gin base, balances the approachable and complex much as the park's top attrac- tions do. "We want our guests to immediately begin enjoying the experience, as opposed to waiting for [a cocktail] to be executed," explains Ellingson, who adds that 21 Royal's intimate space only allows for a limited selection of spirits. The wines he curates often end up being as special to him as they are for the guests. "Conversations about wine pairings start around a feeling a specific dish conveys or an ingredient's place of origin. If the chefs speak of 'fallen trees along a foggy Pacific coastline,' I want the wine to transport you there. Many of the wines we serve are those I've waited my whole career to taste and get to know. I am honored that, in customizing 21 Royal experiences, I am sharing the history, passion and heritage of amazing producers while creating memo- ries for the guests I am serving." Ellingson, who began his career in 2008 as a bartender at Napa Rose at Disney's Grand Californian Hotel & Spa, explains that Walt Disney's storytelling legacy differentiates the experience of being a sommelier at Disney with the same job elsewhere. After refining his craft with Master Sommelier Michael Jordan and Philippe Tosques, General Manager of Napa Rose (credited for bringing a craft sensibility to its bar), he enrolled in Disney's management training program. His managerial resumé includes The Disneyland Hotel and Steakhouse 55, and revitalizing the beverage program at Club 33 in spring 2014. "We are storytellers, and almost everyone knows what that means because we have grown up enjoying the stories that Disney has to tell," Ellingson affirms. "I think about parents who have spent days in our resort catering to the dreams and wishes of their children, meeting princesses and training with Jedi. Then I think of their getting one night to themselves and sneaking away to Napa Rose, Carthay Circle or maybe 21 Royal." A "Royal" Indulgence SOMMELIER MATT ELLINGSON BRINGS A REGAL FLOURISH TO DISNEYLAND'S ELITE PRIVATE DINING CONCEPT by Elyse Glickman The Royal Street Cocktail (right) is based on Walt Disney's favorite cocktail—the Manhattan—which gets a new twist from Eagle Rare Bourbon, Gran Classico and Carpano Antica. Inspired by Walt's wife, Lillian, the Lilleybelle Sour (left), with a Sipsmith London Dry Gin base, balances the approachable and complex much as the park's top attractions do. PHOTOS COURTESY OF 21 ROYAL Matt Ellingson, Sommelier and Project Manager, at Disneyland's newly opened 21 Royal.

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