photo from http://www.yehaabob.com
Yehaa Bob Jackson was recently awarded the very prestigious Disney Legacy Award and that honor leads to our discussion about Disney Name Badges - and the discovery of the very cool Name Tag Museum.
You can find Bob’s t-shirts and CDs here!
Waiting for the parking lot tram! So very magical!
The WatchamaGreg joins us for a discussion of Brave and Wreck It Ralph. Which deserved the Academy Award? Yes, we’re ridiculously Disney-centric and barely mention the other nominees, other than to say that more people really need to see The Pirates! Band of Misfits, an Aardman Animations tour-de-force.
Related links:
So, it’s finally happened, the (sort of) un-anticipated bye. Cat #1 has been out of town and things are a bit hectic here in the Land of Which I Am Mayor, so, instead of releasing a show of me reading the phone book or an undesited presentation from the Disney Magic about making towel animals (I’ve no idea how it ends but Trace indicated it could be with him cursing some clueless wanna-be towel folding lady), we shall take the week off and rejoin you all Wednesday, March 6, 2013!
Thanks!
Ah Romance!!!! Is there such a thing – well, OF COURSE!!!
Also, though I kinda wanted Chef Yoshie to be a wizened crone ala Mother Willow crafting sushi from her willow tree, this more sums things up (from the Disney Parks Blog):
When California Grill closes in late January for renovations, Yoshie has decided it’s time to take a break – the job of sushi chef involves many long hours of standing, and Yoshie says she’s ready to sit for a while.
She started at the California Grill back in 1995 when she convinced the chef to add sushi to the menu. And at the time, Yoshie was one of a handful of female sushi chefs in the U.S. “They said the temperature of a woman’s hands is too high to handle fresh fish,” says Yoshie with a shrug. But Yoshie proved the critics wrong as she created delectable sushi for a legion of fans.
Though we’ll miss Yoshie, sushi will stay on the menu, says Chef Brian Piasecki, with Yoshie’s protégés carrying on her work.
5 Questions With Yoshie
- What is your favorite sushi to make?
My favorite sushi to make is actually a roll that is on the menu right now – it’s called the Dragon Roll and consists of two types of tuna, tempura shrimp, cucumber and red peppers topped with tobiko (flying fish roe). It is one of my favorites because it looks so beautiful and is truly an artful presentation.
- Do you have a favorite moment from all your years at California Grill?
There have been so many over the past 17 years! One that stands out was just a few years ago when a woman came to the California Grill with her family and she was celebrating her 78th birthday. She was fascinated by what I was doing and came over and visited me. I asked her what her favorite type of sushi was and she said that she has never eaten sushi before! That was the perfect cue for me to make her something special to enjoy for her birthday. She was absolutely thrilled and couldn’t believe that she had gone her entire 78 years without enjoying this amazing culinary treat. It was very special to see her reaction and to have her experience this for the first time here at the California Grill.
- A funny moment from your years at California Grill?
Probably one of the funniest stories was when I was serving a California roll to a guest and the gentleman actually though that the green wasabi (Japanese horseradish) on his plate was guacamole. Boy, was he surprised, but it was too late because he put the whole green ball in his mouth. He was okay, thank goodness, and we both got a great laugh afterwards.
- What’s your favorite meal to cook at home?
I love having the whole family at home for a meal, and one of my favorite dishes to cook is a large pork roast that I can hand-shred for the whole family – along with homemade eggrolls.
- What’s next?
I just want to be able to relax and enjoy spending time with my family, my husband, three children and all 10 grandchildren.
So there seem to be some questions about iTunes and last week’s show – download ep#235 here if you didn’t receive it – and that get’s us talking about iTunes, podcasting, ratings, filthy things and the Ramones. Follow that?
Thank you for listening to “the lunatic ramblings of a conspiracy theorist” of the Disney podcast scene. We are so proud!
This week, we talk about Adam the Woo and Escape from Tomorrow: Behaving badly? Illegally? Unethically? Also some side notes about RFIDs.
Related links:
in the secreting river
Here is that trip report you never asked for….
fez-o-rama!
key west
minnie!
shipboard art!
SO, YOU ALL MAY NOTICE THAT THERE SEEM TO BE 2 EPISODES #232. WELL, CAT#2 WAS APPARENTLY SO EXCITED ABOUT BEING ON A BOAT THAT SHE POSTED AN EXTRA SHOW A WEEK EARLY! WE WILL TAKE A BYE NEXT WEEK (1/23) AND RESUME WITH EPISODE #234 THE FOLLOWING WEEK! SORRY FOR THE CONFUSION!! 
This week, you will hear Chef Nicholas and Chef Brenton demonstrating how to make signature items from DCL’s Magic – Palo’s Oregano and Parmesan Crusted Rack of Lamb and a great Apple Strudel with Creme Anglaise from the bakery. You will also here Sommelier describe the wine pairings, as well as lots of interesting info about the ship’s many kitchens – we hope you enjoy! Recipes below – I included the appetizer (Warm lobster Martini as well although I didn’t record that presentation):
In 2013, Jennifer hopes never to order something so vaguely-named as “Frozen Drink.”
We have lots of things we hope and plan to do in 2013! We discuss them.
A couple related links:
