POP CENTURY RESORT DINING
Culinary Creations Bring Back Memories At Disney's Pop Century
Resort
Recipes you grew up eating, from peanut butter fluff 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 peanut butter fluff sandwich, along with a
baked version with French toast (stuffed with marshmallow cream)
are 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.
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.
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.
Culinary Creations Bring Back Memories At Disney's Pop Century
Resort
Recipes you grew up eating, from peanut butter fluff 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 peanut butter fluff sandwich, along with a
baked version with French toast (stuffed with marshmallow cream)
are 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.
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.
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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