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Recipes you grew up eating, from Fluffernutter sandwiches to buttermilk-soaked,
deep-fried chicken, are on the menu at Classic Hall, the spacious
food court at Disney's Pop Century Resort.
Chef Dee Foundoukis drew on five decades of familiar American fare
to create a trip down memory lane for diners: warm cinnamon buns,
oversized sloppy joes, slow-cooked pot roast, hot and savory beef
stew with buttered noodles. Even TV-tray dinners with molded tin
compartments.
But there's a sophistication to these satisfying meals. The sloppy
joes are made with a cabernet sauvignon sauce and topped with aged
Wisconsin cheddar. The string beans served with the fried chicken
are fresh and sautéed. And those veggies mom used to insist
you eat are slow-roasted, and include creamed spinach with gruyere,
and fresh micro greens with infused oils.
"This is the way America loves to eat," said Chef Foundoukis.
"It's comfort food, that warm-in-your-belly kind of cuisine.
Guests come in and remember the tastes, the aromas. Food is the
center of many memories."
Chef Foundoukis has updated recipes from the last 50 years for
today's guest, but the robust flavors are still there. The food
court's five areas encompass everything from a bakery to ethnic
foods, with easy-to-read menu boards -- no printed menus, but color
photos of each dish. Guests are free to select from any of the cooking
stations, then pay before they are seated in the 600-seat dining
room.
The Bakery -- Here guests will find fabulous desserts,
from tie-dyed red velvet cheesecake to Twinkie tiramisu, along with
extra-thick malts, milkshakes, banana splits and Dreamsicle smoothies.
In the morning, giant waffles with fruit toppings are favorites.
The Grill -- The legendary Fluffernutter sandwich,
along with a baked version with French toast (stuffed with marshmallow
cream) is on the menu. All-American chow like burgers and hot dogs
are there, but Chef Foundoukis has added a veggie burger with broccoli
slaw and tomato jam on a whole-grain roll.
© 2003 The Walt Disney Company
Fluffernutter sandwich on tie-dyed bread
The Action Station -- Guests can roll up their
sleeves and get in the action, adding a dollop of icing to a cinnamon
bun or dipping strawberries in chocolate. Chefs are tossing salads,
putting the finishing touches on desserts and interacting with guests
in this on-stage kitchen.
The Ethnic Show Kitchen -- Two woks are fired
up, with chefs turning out noodle bowls, pad thai and chow mein.
It's also the place to pick up a grilled cheese-steak burrito or
the ultimate sloppy joe, and after 4 p.m. daily it's "Mom's
Night Out" with classic TV-tray dinners served in three-compartment
tins. Fried chicken and whipped potatoes, chicken and dumplings,
shepherd's pie, prime rib and smoked ham with scalloped potatoes
are among offerings that change nightly. Crumb-top apple cobbler
is a favorite and fitting finale.
This ode to square meals also includes plenty of 21st century vegetarian
creations, from a vegetable chow mein to a baguette stuffed with
slow-roasted veggies and a Mediterranean vegetable toss with artichokes,
spinach, field greens and kalamata olives.
© 2003 The Walt Disney Company
Fried chicken and whipped potatoes in a retro TV-tray
Grab-n-Go -- For guests on their way out the door,
Chef Foundoukis has hummus, tapenades, marinated olives, cheeses
and wrapped sandwiches.
"Classic American fare is part of our pop culture," said
Foundoukis. "We think that the nostalgic fare at Classic Hall
will bring back great memories for our guests."
Destined to be a classic, here's Chef Foundoukis' recipe for fried
chicken:
Pop Century's Buttermilk Fried Chicken
2 pounds chicken pieces (breasts, legs and thighs)
3 cups buttermilk
Kosher salt and freshly ground black pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying
1. Place the chicken pieces in a shallow container skin side down
and pour in buttermilk. Cover with plastic wrap and marinate in
the refrigerator for at least 6 hours or overnight, if possible.
2. Preheat the oven to 375 degrees F.
3. Remove the chicken from the buttermilk and season both sides
with salt and pepper.
4. Place the beaten eggs and flour in separate shallow bowls. Dredge
the chicken pieces first in the flour, then the egg, and then the
flour again.
5. In a 12-inch sauté pan with deep sides, melt enough shortening
so that it is 2 inches deep and heat the pan until the oil begins
to smoke.
6. Fry the chicken for 2 minutes on each side, until the skin is
golden brown. Transfer to a baking sheet and bake the chicken for
15 minutes, or until cooked through.
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