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FOOD AND DRINK An E-Ticket "We like to think of ourselves as fun dining, not fine dining," explains Steven Mary, Executive Chef of Catal. That's a good thing, too. Seeing as how the restaurant is situated in the midst of Downtown Disney, Anaheim's sprawling shopping and entertainment complex adjacent to Disneyland, it certainly behooves them to embrace the whimsy. As such, it was virtually a no-brainer for them to get involved with the Burgers & Beaujolais program, especially since the concept's bones were already in place. "We've been doing monthly beer and burger pairings at Catal throughout the year," explains Eric Stenta, Senior Director of Operations, Downtown Disney for the Patina Group, Catal's parent company. "We see the Burgers & Beaujolais program as a means Eric Stenta, Senior Director of Operations, Downtown Disney of taking that pairing concept to the next level." for the Patina Group, and Steven Mary, Executive Chef of Catal. To that end, Mary has created a burger that is The two see the Burgers & Beaujolais program as an extension every bit as elevated as the program itself, rolling of the restaurant's monthly beer and burger pairing. out a sumptuous sandwich featuring caramelized onions finished with balsamic vinegar, arugula, aged blue cheese and heirloom tomato between a brioche bun. "The components on the burger are ones that I would add to a steak dish," Mary states. "We feel that the burger's ingredients and the wine's tasting notes strongly beckon each other." Viva La Fusion Pascal Olhats is no stranger to Georges Duboeuf. The owner and Executive Chef of Brasserie Pascal in Newport Beach and the man behind the Duboeuf label have known each other for over three decades. All solid relational ties aside, the Newport Beach bastion of French cuisine's participation in the Burgers & Beaujolais program reflects a growing trend that is happening on both sides of the pond. "The new generation of French chefs have fallen in love with creating American food," Olhats states. "It's the opposite of what's happening here, where lots of young chefs are doing their own spin on traditional French cuisine. Because of this, I look at the burger as a bit of French-American fusion." Guests will most likely look at it as sumptuous. The half pork, half duck confit patty is topped with tomato confit, garlic potatoes sautéed in duck fat, Gruyère and Dijon mustard. "The burger is designed to bring out the best in the Beaujolais, and vice versa," Olhats says. "The pairing itself creates a good balance of dryness, earthiness and fruitiness." All three venues plan on running the Burgers & Beaujolais program through September. However, they each plan on extending the pairing if it proves to be successful. And really, why wouldn't it be? After all, there are mouthwatering burgers and a delicious wine involved. Brasserie Pascal owner and Executive Chef Pascal Olhats is looking at the Burgers & Beaujolais program as an expression of French-American fusion. 102 / the tasting panel / september 2013 TP0913_063-103.indd 102 8/22/13 9:24 PM