My first experience with Disney’s cuisine was at a meeting last spring. Our breakfast buffet included miniature quail-egg omelettes in biscuits and an unparalleled sea-salt bacon baklava. By lunch, this group—meeting managers and industry leaders with years of experience—was abuzz about the food.
Dinner that night was punctuated by descriptions by our chef of the fresh, local ingredients used in each course.
Our group had the chance to experience two of the many private event