Guy's Disney Holiday | Disneyland | Disney Food | Guy Fieri | Walt Disney World | Food Network

Hey everybody, I'm Guy Fieri. This is my wife, Lori, and our sons, Hunter and Ryder. And we're here at the Disneyland Resort for a special holiday celebration done Fieri-style. Now wait till you see the food. Look at that. From gingerbread houses to candy canes. Hunter, he's gonna flip. We're going inside the Disney kitchens. We're on fire, baby. Oh, we need one of these at the Fieri compound for a behind-the-scenes look. See if they're up. This is gonna be interesting. And taste. This is money. And how they're doing the holidays upright. Fantastic. With every flavor of the season. Thank you. You're very welcome. Now we're starting out at Disneyland Town Square. The first place you go when you get here. This place is great any time of the year. But you just gotta check it out during the holidays. Oh, it's so exciting. Everything's decorated. Makes me feel like a little kid. I'm more excited than the kids. You got to meet Mickey and Minnie. Let's go, Ryder. That is awesome. No matter where you are in the park. Let's go look in here. The holiday spirit is all around you. You want to look everywhere all the time because you don't want to miss anything. Like the Town Square Christmas tree. Wrapped in 48 miles of lights. That's amazing. It's so beautiful. And at the other end of Main Street, 50,000 lights are putting a holiday glow on the castle. At night when it's all lit up, it's so beautiful. Even the rides change for the season. How cool is that? And we're going to be a part of all the holiday excitement. Here we go. But remember, this is the Fieri family. I'm starving. So at the top of our list is a big bite. I got this marshmallow right here. Of all the holiday favorites they're cranking out here. Just try a little bite. From a five-star Christmas dinner to handmade candy by the ton. Over 300 pounds of English toffee every day. We got to get the candy cane. They're hand-making more than 100 of those a day. They are so good. And they're making three kinds of candied apples. That's my favorite thing to eat here at Tootsie Land. And more than 15,000 cakes and cookies a week. From a hot fudge brownie funnel cake. It's wonderful. Yeah. To holiday snowmen. I really like the frosting and the sprinkles. And the holiday classic, gingerbread. They've even got them on the march with a gingerbread house to match. And they're doing the real thing, too. Baked and decorated from scratch. And the man behind those great gingerbread houses is executive pastry chef Jean-Marc Vialet. Jean-Marc, I'm Guy. Hi, Guy. And this is my son Hunter. Hi, Hunter. And we would love to get a little rundown on how to make those dynamite gingerbread houses. I'll do a little construction. We'll do a little construction. The chef had already started the job for us. Mixing up the gingerbread batter. Running it through a sheeter. Cutting each piece to size. Then baking them. Now all we had to do was put the thing together. Sounds simple, huh? How do we get started? First the bag. Icing. Roll icing. Put the icing down. Look at the size of this hand. Squeezing that bag like that. Put one icing up. Like this? Yeah. That's a lot harder than it looks. Squeeze it hard like you're getting toothpaste out of it. Here I go. Keep going hard. It's harder than it looks. It's way harder than it looks. Put the base first. Like that? And you're going to stick it against the first wall. There you go. How's that look? Good. Now chef, I don't think I've ever seen a gingerbread house this big. Is this how big you always make them? For this season, yeah. We made a 14 feet tall gingerbread house. How many? 14 feet tall? Gingerbread house. With a wood frame. Okay, I was going to say. Can someone live in this? Seriously, you can live in one. That would be sick. Yeah. Just eat your way into the next one. Yeah, exactly. Yeah. We've got the base down. Three to the sides. We've got a front. Two roof panels. And then, where does the rest of this go? Some of the windows. There's another shaped roof to go on top of it to go in advance. Okay, there's a side patio on it as well. A side patio. Yeah. So this isn't just a gingerbread house. This is a gingerbread villa. It's a Beverly Hills gingerbread house. I like that. Okay, which one do you want to do? Are you going to do the window? I'll do the window. I'll do the icing up top. Okay. So far, so good? I like it. I can't see where the rest of my snow is. Look at that. It's good. There's more snow up here. I'm going to hit that right there. Now, you hit the wreath right on there. This one goes right here. Right there. All right, so what's left? Okay, Hunter. There's a few things left. Yes, Santa, of course. Up on the chimney. Got him? I got it. Okay. There you go. And Mickey on the right side. Nice. Of course, Minnie on the left side. Okay. Who's that? Beautiful. Cool. Now, Chef, let me get this straight. Over 11 pounds of flour to make this. Three days to do it. Everything on there is edible, right? Yes, sir. But nobody eats it? No. It's a bummer. I wanted to have some gingerbread. I mean, I think I'd come and have gingerbread at house. Did you want gingerbread? Yeah. You want gingerbread? Yeah. Here's some gingerbread. Doesn't quite look like the house, but I think it'll work. Same dough? Yeah. You bit the head. Chef, thank you. That was a blast, man. Oh, thank you. We had a good time. Me too. Okay, load that up into the car, Hunter. Okay. Now, while Hunter and I leave the scene of the crime, Chef Jean-Marc is just getting started. He's making profiteroles by the dozen. Great on their own, even better come holiday time when the chef stacks them two feet high to make something called croquembouche, a French specialty from the 1800s. It's very festive. I like the sprinkles. And pretty. He's also going to crank out another one of these, his signature Yule log. Folks love it. Really, really good. I like the chocolate and the cream. And I'm coming back later to help with that. Meantime, Chef Jean-Marc's whole staff is baking nonstop to keep up with the holiday crowds who just keep jamming the bakery on Main Street. This is our first stop. Next door, they're doing ice cream in holiday colors. The cone makes me think of Christmas. A few doors down, it's the candy store. Folks are lining up for those handmade candy canes. But they can only make so many, so folks come early. Happy holidays. And the lucky ones go home with this. Speaking of lucky, I'm going to get a chance to crank out some of the canes myself. Now? Sure. It's a tough job, but, hey, somebody's got to do it. That's one. Look at that. Dig it. When my Fieri family Disney holiday returns. This is the one I'm going to make for Hunter. You know, you come to Disneyland, and you've got that got-to list. You've got to ride this. You've got to see that. And for a lot of folks, like my son Hunter here, during the holiday times, you've got to check out the Candy Palace for some of their homemade sweets you really can't find in most places. My favorite thing to eat in the candy shop is the chocolate. We like to stand and watch them hand make it. All year long. But at the holidays, they're really knocking themselves out. It's just wonderful. Yeah. Dipping caramel in chocolate and decorating pretzels. They're to die for. I like the candied apples. Done up for the holidays three ways. Gosh, what? And they're even hand making this Christmas classic. Candy cane. It was totally awesome. They're only doing it once a week. And selling them fresh the same day. So when they're gone, they're gone. We got the last ticket. Thank you so much. Thank you. Happy holidays. Thanks. Okay, Hunter, here's our choices. We can make candy canes or candy apples. Which one do you want to do? Candy apples. See, I want candy canes. You go make the candy apples. I'll go make the candy canes. Okay. All right. I'm here to see a guy about some candy canes. Well, you've come to the right place. You're the man? I am. I'm Rob. Hi, this is Chris. Hey, Rob. This is Chris. Chris, how you doing, guys? Rob, how long have you done this? This will be my 35th year. 35th year of sitting in this room that's, what, 100 degrees? Well, about 93, 98. 93, 98, 100. That's close enough to 100. And Chris, how about yourself? How long? This is my 20th year. 20th year. So you guys are just rookies at this. Basically. Let's rock and roll. Now, copper pot. It's going to disperse the heat evenly throughout the pot. And you need that for making candy. That's correct. Dig it. First, add our corn syrup. A little bit higher viscosity than what you would use at home. Granulated sugar. Regular or granulated sugar? Just regular granulated sugar. Okay. We want to add just enough water to dissolve the sugar. That looks like a sugar bubble bath flavor test. You can see the sugar up here on the side. We don't want that to get into the candy because that will grain it and turn it into a rock candy. So we'll wash that down. We'll put our thermometer in. And we'll cook it up to 313 degrees. Literally, when it hits 313, boom, we're over. We're shutting it off. Okay. And we're just going to pour it in one spot and let it flow. Whoa, that's crazy. And hot. It's very hot. You feel the heat coming off of there? But you're going to see here how quickly it cools. So we've already built up a crust. We were kind of quick with the flippy flippy there, weren't we? The table is absorbing the heat. That is crazy. And how often do we make these a day? We make these three times a day, 45 of a batch. You do it once a week for one month? Correct. And you're only making 1,000 of these? They're collector items, pretty much. Can I do the flippy flippy? Sure. You just... And then we're going to be cutting off some sections and coloring it for our stripes. While Chris adds food coloring to make the red and green sections, Rob and I work on the main part of the candy cane. Holy horse collar. So we're going to be pulling this on the hook now, and you're going to see it change color as we go along. Pull, and then flip it up and pull again. It's like we're making noodles at Mr. Chow's. You want to try out your muscles for me? I think a lot of people are going to be very unhappy if I dump this on the floor. Now? Sure. A little more. That's cool. Hot, but really cool. Tag in. Go. So you're going to do the next step, which is add in the peppermint oil to give it its flavor. Just a little bit? Uh-huh. Okay. Again. See the pipes on this guy? We're done here. I need to change the grain and form it into a block to put the stripe onto it. And which way are we going to pull this? We're going to pull it this way. Okay, so we always are going to stay with the grain. So we want to pull with the grain. Now we're going to bring this over to the heat and add in our colored stripes. So a huge piece of fruit leather. So remember, whatever you do on one side, you need to do on the other side. Okay. Now we're going to work on a narrow stripe. So we're going to start with green, because that will be next to our red. And guess which color comes next? Both green. Okay. So now what we're going to do is we're going to start forming this into a cylinder. So I can't pull round candy canes out of a square block. And I'm going to start narrowing this down to the diameter that we want the candy cane. Wow. Each one of these is going to get a hand formed by you squeezing it out like that? That's the mark? That's the mark. I'm just going to pinch these in so that it's nice and round on the end. I'm going to shoot it down here to you. Bend it around. Do I get it in here? And then I bend it over. Is that right on point with that? That's beautiful. You just move it up towards me again, and then we carry it over to the cool table. That's beautiful. Okay. I'll just put it down there. And that's it? That's it. That's one. Look at that. Dig it. Okay. Down. Over. There we go. Same thing on this side, but opposite, right? Exactly. All right. This is the one I'm going to make for Hunter. Look at that. Cradle it gently. Are these ready to go now? Sure. The first ones are all hardened up. That's good flavor. Great crunch to it as well. Hey, listen. My son Hunter is over there making some candy apples. Ollie, can I grab a couple? Sure. Help yourself. You sure? You're a good man. Listen. 35 years of doing it the right way. Thanks, Rob. All right. Merry Christmas. You got some razzmatazz rope. Put those eyeballs on anywhere you want. You can make it even like a cyclops if you would like. Now, my dad would love this. Just sprinkle it on like this. Yep. So, what are... How are things going here? Good. That looks money. While you were doing that, I was over there busting out the candy canes. What do you think of that bad boy? That's... That's a big candy cane. Want to try it? Ow. So, what do you think? A little trade for the candy cane for the candy apple? I don't know, Dad. Okay. You think about it. Hey, listen. There's a lot more to come on this great holiday celebration at Disneyland when we come back. Next up. This looks like a Pilates mat. More holiday baking. Like I'm putting makeup on a donkey. That is about one of the craziest looking things I've ever seen. Then, the goose is loose. A holiday feast for the family. Just try a little bite. Mmm. Delicious. All coming up on the Fieri Disney Holiday Special. Go like this, Ryder. And we're back for more of our holiday celebration here at the Disneyland Resort. Now, my family's doing what a lot of families are doing this time of year. That's getting together, hanging out, and having a good time. Go, go, go, go, go. Ready? Faster, faster, faster. Do it again, do it again. This is a good time for family. That works. What ride do you want to go on? I think we need to do Buzz. Okay, here comes Buzz. Hey, Buzz Lightyear. Good job, Ryder. You really start feeling the spirit when you're here. Aww. That is so cool. Have some good fun, have some good food, make some memories. Yeah, like food memories. You know what I want is a corndog. The stuff you look forward to every time you come back. Two corndogs. So, when I come to Disneyland, one of the things I have to have is a corndog from the red truck. But it's Hunter's turn. Hunter, what do you want? Ice cream. Ice cream it is. So, here we are at the Gibson Girl ice cream parlor with Katie, who's going to give us a little rundown on the cones and the cups. Now, Katie, what is more popular, the cup or the cone? Well, everyone likes the waffle cups because they smell really good when they walk in. But the cones are what we get to dip all the good stuff on. Hunter, which one are you going to want? Probably cone. Yeah, why? Because you can dip it in the chocolate and other stuff. Yeah, go figure, right? What flavors of ice cream do we have? We have the classic flavors, chocolate, strawberry, vanilla, mint chocolate chip, cookies and cream. We have milk almond fudge, butter pecan, sherbet, and for the holidays especially, we have peppermint ice cream. What do you think? Peppermint. It is the Fieri holiday celebration. I mean, this is my son Ryder right here. What do you want? You want ice cream? Yeah. We better hurry up and make these cones. Ryder's getting restless. So, you take the cone right here. You just dip it in and get the little excess off. Okay, so you dip them and then you let them cool? You just let it dry a little bit so it doesn't drip. So, it's still going to be tacky. Yeah, and then you take the peppermints and you just put it all over it. And I'll dip one more. That way we can do the sprinkle and the peppermint. Hunter cooks with me a lot on my show. I think I want to see if he can pull that off. You want to try one? Okay. I'll make one for you and one for your brother. Okay. Dip it down in. There you go. Maybe we do sprinkles. Spin it. There you go. Let it dry. You like that one Ryder? I want ice cream. You want to do that one too? Oh, look at that. Nice job. Don't go leaving extra candy in the bottom of that cone kid. I know you. What do you want to put in yours? Peppermint. Peppermint for yours and vanilla for your brother? Yeah. Dynamite. Here you go. How's that? Good. Nice job boo. Way to knock it out. How's that? Good. It is good, huh? Katie, you're great. Thank you very much. You're very welcome. The doing it by hand thing adds so much to the feel of stepping back in time. Here you go. To the kind of old-fashioned holidays. Let's see how it tastes. Everyone wants to remember. With all the old-fashioned favorites. Even a fresh baked yule log. A sponge cake with a little whipped cream and some chocolate on the outside. It's very nice. It kind of looks like if you took a piece of wood and you chopped off the end of it. It was really, really good. I liked the chocolate on the outside and the cream. And our old pal, Jean-Marc, is the dude who's baking them. Now, Jean-Marc, a yule log, I mean, you don't see that every day. Not every day. Only at Christmas. Only at Christmas? Yeah. A yule log, basically, is a piece of wood made out of pastry for Christmas. A piece of wood made out of pastry? Yes, sir. This is a yule log. sponge cake, OK. Chocolate. Flexible sponge cake. This looks like a Pilates mat. The trick is instead of putting 100% flour, put 50% flour, 50% corn starch. That makes it flexible. That makes it flexible! Really? We take the flexible sponge cake, and we get started. And we get started. Fantastic. We start it with buttercream, all over the sponge cake. The flexible sponge cake. The flexible, the Pilates sponge cake. There you go. OK. I have to do it even, too. That would be better. It's like me doing tile. I'm not really good at that either. Looks pretty good. But why do I feel like this is going to be uneven? Want more cream? Please. I'm running out. There you go. So no matter how bad I did that, you were going to be able to fix it. Oh, yeah. So now that I finished that up. It's beautiful and even. Do you see that? Unbelievable. Yeah, well, it's amazing. I don't even believe it myself. Now we roll this up like this. Now we're going to roll the other side. You start. I'm going to start it for you, OK? Start like this. OK. And after you take the paper and roll it like that. There you go. See, it rolls along. I get to keep the paper as a souvenir? Yeah. So we rolled it once, and then we rolled it back. How long do we let it refrigerate? Like two hours. Two hours. But we're going to make more of these? We're going to make four of them. It's really going to be six feet long. What's the biggest Yule log you've ever made? Last year, we made a 32-feet Yule log. Really? So that is a lot of Yule log. And now we're going to put more buttercream on there? More buttercream. Like I'm putting makeup on a donkey right now. Now that we got all the buttercream on, what are we going to put on? Chocolate ganache. You make the ganache and the buttercream? Oh, yeah. Like bark. It's supposed to be a tree. So that's what we're going to make this look like, is a tree? Yes, we're going to do it like a tree. See? Then with the four, then you do the bark. Oh, boy. It'll start looking like bark. Well, I don't know what kind of trees you have there in France, my friend, but... Looks good. You think so? Yeah. OK. Then let's make where the little squirrel lives. OK. Now, OK, so now what happens? Now we're ready to decorate. Hey, wait, wait, wait. We're going to do more to this? We're going to put leaves and branches? Oh, yeah. OK, so just all over? Yeah. That's snow. See, this is my favorite part here. That looks like a branch. Yeah. Can we put more stuff on? Yeah. You can eat the stuff off of it. You can eat everything. Kids must go crazy for this. I got to tell you, Chef, that is about one of the craziest looking things I've ever seen. This is a first for me, Chef. Good. John Mark, thank you very much. Are we ready to flip? And when we come back, I'm doing Christmas dinner in a crate. Fantastic. And later, a holiday goose. That is probably the quintessential holiday meal and a killer dessert. The best hot chocolate ever. As my family's Disney holiday continues. Come on, it'll be fun. Yeah. You know, one of the great things about going to Disneyland during the holidays is it's like going to a little bit everywhere, like here in New Orleans Square, where they got the balconies, the beads, and the beignets. Can I get an order of beignets, please? One beignet. Make a beignet. Here you go. Those look good. Can I have one? They are so fluffy. These are just as good as the ones that we had in France. Fresh made all day long. Wonderful. I was surprised to find something from Louisiana or French Quarter here. And another French classic. The crepe is fantastic. They've got all kinds, like New Orleans chicken and gumbo crepes. Chicken has my name on it. Crepe is what it should be called. Fresh fruit crepes. That's excellent. And special for this time of year. We have the holiday crepes and. They're seasonal crepes. Got a turkey special in there? Chef Shawn Lane's wrapping an entire holiday meal in a crepe. It's got the stuffing, and the turkey, and the gravy, and the spices. It's fantastic. So hot saute pan, a little olive oil. Yeah, start with a little olive oil. It's a good way to start. Now we'll add the turkey. Can we throw that on there? The onion, is that the way we're supposed to say it here? Absolutely. A little Cajun accent. A little celery. A little sweetness there. Go with a little garlic? Yes. You can't cook anything here without garlic. Like the way you're thinking. How about chives? OK, just a touch of that. Chopped rosemary. Dig it. And some fresh thyme. Oh, I like the way that's looking. Touch of stock. The turkey stock. Next, we're going to add the roux, unsalted whole butter, and flour. So let that sweat down a little bit. You want to hit it with a little salt to help it out. Some gummy bears. And ground white pepper. I like the white pepper idea. Work those in a little bit. So we got a little sweetness in there. We got a little heat from the pepper, a little bit of salt. Nice. So let that tighten up, and then we'll be ready to go. Now, we're going to make the filling first, and then we'll go over and make the crepe. Absolutely, yes. See how I said that? Crepe. Good for France. Yep. Crepenator. Yep. First time I've heard that one. Yeah, it's the first time I've ever said it. Now, we'll separate the filling from the sauce. OK, dig it, dig it. Strain the filling through a china cap. So you get the flavors of the sauce that we cooked it in, and we're going to make that to be the sauce that's going to go over the top of it. That's correct. Like this idea. Oh, look at that. Crank up the smell-o-vision. Filling's done. The sauce is done. Now we make the crepe. Correct? Yes, that's the next step. This is the batter. Cake flour, all-purpose flour, special magic flour. We're in the magic kingdom. Well, we ran out of pixie dust, but we use all-purpose flour. Good. A little milk? We use low-fat milk. A couple eggs? Now we whisk. And you're looking. I mean, you've eyeballed that viscosity that you're looking for. So when it pours on, it's just going to fan out just enough. That's correct. If it's too thick, it's going to be a pancake. And we do not want that. You like that? That looks good. This is where the magic happens, huh? Our magic happens all over the resort. OK, I walked into that. Now you can use some of this extra batter to cover up any rips or tears. Kind of a culinary bondo. I like it. We ready to flip? We're going to flip. Nice. Fingers of steel. A little bit of time on the other side. Now we're going to plate it up? Just to finish it on one side, yeah. And then we go straight to the plate. Dig it. First, we'll start with stuffing. Lay the crepe on the plate. Now, filling goes in. Is there a special method how this is laid out? Yeah, we like to put a little bit of filling on the inside first. Do a traditional fold. Look at that. Fantastic. And have one more time. Oh, so a double decker? Oh, yeah. And we'll top with some more of the turkey filling and sauce that we strained earlier. A little pan sauce on top. Maybe a little garnish with some fresh baby carrots. We're going to do this all night, so it's. Absolutely. A baby zucchini, yellow sunburst foie gras. Finally, we'll garnish with a little fresh chopped herbs. Dig in. I mean, this looks like enough for two people. No, this is a single serving. This is a single serving crepe? Mm, fantastic. Very savory, not over salty, prepared by hand. Every day. Made to order. Yes. I mean, this is really nice and light and works just kind of as a nice medium for all the flavor. Mm, that's excellent. What do you think of the crepe? Delicious. Absolutely fantastic. Try some of this, hon. It's so good. I would eat all of that. You'd eat all of it? No question? So if I went like this, if I took that away and traded it like that, that would be OK? Oh, yeah. And from New Orleans Square to all over the park, you can enjoy the holidays with favorites from all over the world. Just trotting around the globe, you know, with a spoon. Like maybe you want a British twist. I wasn't expecting to get shepherd's pie. It was delicious. Or you could go for Mexican. He loves the chimichangas. It's a trace like cheesecake. It's like a holiday dessert from Mexico. Rich and creamy. Very smooth tasting. They've got Italian favorites. Yeah, pretty much. And your basic breakfast? Merry Christmas. They're doing that up for the holidays, too. If you're going to do anything, go have breakfast with the characters, get our pictures taken. When you walk in, you're kind of like, say bye. There's so many lights. You see all the Santa hats on. The spirit of being with your friends and family while having a good corn dog. Which keeps the army of chefs, bakers, and candy makers cranking out the favorites by hand and by the ton. Thank you. You guys have a great day. And for many visitors from all across the country and the globe, it's an old family tradition to be here on Christmas Day. We have several generations here. I look forward to it every year. I can't wait to come here for Christmas and to bring them. And that means another old tradition, Christmas dinner. So to do that up as big as it gets, we're heading to Disney's Grand Californian Hotel and Spa, where their take on Christmas dinner is off the holiday hook. Order one, please. Medium rare. Now, we have worked our way through the Disneyland Resort trying some of the greatest holiday foods. Cakes, cookies, candy canes, crepes, you name it. But it's time for the holiday feast, the main event. And here we are at the Napa Rose Restaurant at the Grand Californian Hotel. And my buddy, Andrew Sutton, the executive chef, boy, have you laid it all out for this holiday. We're going to have a blast this holiday. And these are some of my favorite treats we like to serve throughout the holidays. We have lobster tamales. We've got a beautiful lamb chop that's been grilled. Also, the braised asabuco. 45-day-age ribeye with a nice little garlic butter up on top. We've got cioppino. Northern California favorite. Because I know you love it. I got some goose. Because you've got to have goose for the holidays. Without question. And look at the desserts that you've got laid out here. Oh, they're gorgeous. We have this beautiful eggnog creme brulee and the best hot chocolate ever. The best ever? We've got a kid named Hunter Fieri sitting at a table that will give us the rundown on that one. Let's do this, chef. I'd really like to learn about making the goose and that cioppino. Well, being a cioppino man that I am, I think we've got to knock that out as well. Let's do it. Come on. Up next, it's too beautiful to even eat. It's dinner time. My family is going to love that. When we come back. Enjoy, everyone. So we're back at the Napa Rose Restaurant at the Disneyland Resort. Order beef medium. Where my buddy, Chef Andrew Sutton, is laying out a huge spread for Christmas dinner. One lamb shank. And he's about to whip up a couple favorites for the Fieri family. All right, chef. So we're going to make a goose. I mean, that is probably the quintessential holiday meal. But a goose, I got to tell you, a little dry. But when they're done right, oh my God, they are awesome. It's like the most flavorful thing you'll ever have in your life. How do we start? We're going to make a brine. Apple cider vinegar. Join me if you would. Carefully measured. Absolutely. We got three cups of cider. Oh, please. This brine is all about winter. Three cups of salt. So we got to balance here between the sweetness of the sugar, the acidity of the vinegar, and then the saltiness. And that's the whole key. And you know that as well. It's got to have that balance. Black peppercorns for a little flavor. Little bit of bay leaves. I'd say 10. Oh, you like a little more heat. I like it. Some orange zest. This is the fragrance that pulls it all together. Maple syrup, about three cups. I love your measurement style. Well, it's a little practice going in there. I'll tell you that. And a couple gallons of water. Yeah, we've got to immerse this bird. So it's going to give it a little simmer and it's going to release that skin from the muscle. And that's going to allow that fat just to render over that bird and make it so tasty. And lastly, a few branches of dill. Dig in. All right, let's crank this up. Smells awesome. You're on fire. We're going to score it first because it's real important that we release the grease out of the bird and let it drip through and get it real close to full. So we're only going down about an eighth to a quarter of an inch. So you've got your boiling brine. This thing is rocking. It is rolling. Drop that sucker right down inside. But this will sit for about four minutes. When it comes up, you'll see even the skin starts to separate. The flat molecules start breaking out of it. It's a challenge. I like how you keep the wooden spoon in there for convenience of handling. See the little bubbles of grease starting to flow. That's just going to run right over that bird and make it all juicy. The goose is loose. Now, what we need to do is pack in some salt. Get that thing in there. You've got to season it up. The brine's not going to do everything by itself. Right. Fresh thyme. And some apples. Those apples will help grab onto the spit. I'm going to run it all the way down. This little string is going to hold onto it so this bird roasts nice and even. Yeah. What is this? The Cadillac of all rotisseries? This thing is nice, man. Slide one in, drop it in the other side, and away your bird goes. Oh, we need one of these at the Fieri compound. It's going to roast and drip. So, 275, seven to eight hours. Look at that, baby. Isn't that nice, all glistening and shiny? Roasting up. Look at the fat has rendered down. There's almost no fat. It's just skin left. That is literally pull-apart right there. Tender as can be. Look how thin the breast is on that. It's got moisture popping out. Take a look at that. That is every bit of not dry. These are the nuggets of love right here. This is what it's all about for me. Then we're going to julienne it up. Now, where did those ovens come from? Right, those ones? Yeah. I would honestly have to tell you, just tasting that right there, I might enjoy that more than turkey. That's winter. That's fall. That's, again, cut to the bottom. That's winter. That's winter, winter, big goose dinner. Adding a little bit of canola oil. You don't want to add anything that's got flavor. Our onions. Let that goose talk. Goose is a subtle flavor. Let that goose talk. Adding a pinch of salt. We're going to caramelize this nice and brown. Then we're going to add the goose. I started to drool a little bit. Chopped onion. A little bit of our braising liquid, which is this cranberry pork goose juice. Cranberry pork goose juice. That's just really going to reduce and tighten up around that. Tighten up around that. So if it wasn't tender as it is, this is going to make it fall apart. That smells fantastic. Look how much it's reduced. I got to get a little fancy pants on you, you know? If you didn't, I would worry. A little sweet potato puree. Keeping it in that nice woodsy vein. You and your ring molds. I like them. But what's nice about this, again, no bones. This thing is just pure eating. And what do we have going on top of here? A little bit of a cabbage. Just braised cabbage with a touch of cranberry. A little carrot for some sweetness. Put our sauce around. I got you some sweet potato gnocchis. When you said goose for holiday dinner, I don't know that most folks would envision that. Cranberry roast, just for fun. And this is our holiday Christmas goose. Chef, that's too beautiful to even eat. It really is something special. And it's so savory. Isn't that nice? Great texture. This, to me, is Christmas holidays, you know? No question, best goose I've ever had. Thank you. Now, Hunter's going to go for this at dinner, big time. And so am I. But for my wife, Lori, Chef Sutton's whipping up another holiday special here, Cioppino. Without question, I make Cioppino. Definitely make it a Thanksgiving, Christmas, and I will for sure throw down New Year's Eve. It's family food. It's people together. Let's get into it. Because we all have our own style. My style is to get a nice, roasted, charred tomato sauce. You just blister them whole, and it gives it that roastiness on the outside. I'm from Texas, and I like that charred, roasted salsa. So you're going to take our California favorite and throw your own little spin on it? Yeah, I can't leave. You got it. A little olive oil, three tablespoons. And then just a touch of garlic. Little bit of shallot. Going to get that going. Give it a little stir. And then I like a little spice. Definitely throw some heat. Okay, so a little red chili flake went down. I like that back spice that as you eat, it starts warming your soul and just making you feel real good. We want to toast this to California tan. California tan. Don't you love it? I always try to explain to people, what color do I want that garlic to go to without burning? California tan is my new line. And that's it. Deglaze with my white wine. Got my crab broth. I make my own clam juice. I put my Dungeness crab in that. Now, but Jimmy, I'm with onions and fennel, sometimes a little red bell pepper. All that's in my chipino broth. I got my tomatoes, slivered garlic. Sliced fennel. I'm going to add sliced onions. Deglaze with my white wine. Three bay leaves. Couple of sprigs of thyme. Throw in a little bit of the clam juice and my charred, roasted tomatoes that I've been pureed in that blender. Give that a little stir. I'm going to pop in my bay leaf and let this guy come to a boil. We got a little bit of a boil going. This is boiling. We're going to add our shrimp. I like a good amount of shrimp. It's a beautiful razor clams. They're funky looking, they're big, they're long. And they are just yummy though. They throw a lot of flavor and they are sweet as all get out. We're going to add a little bit of our snow crab sauce. Then I do a pinch of either chervil or basil and a squeeze of lemon. I'm going to be real gentle with a stir now. Just now at this point, I'll go with a little bit of white fish. I go with a nice scallop. So while I'm making this, I like to grill up some beautiful diver scallops. A little salt and pepper. A little salt and pepper, a little olive oil. I put a pinch of the chervil on there as well. Lightly grilled. Pull out your bread here. Now I like to serve mine on a little bit of risotto. This is the lemon risotto. Little spinach in there. You know, I got to get my veggies in on my kids. Now my wife loves my cioppino. So this is going to be an interesting test to see how this goes. It's not a mano-a-mano kind of contest, man. It's about good eats, man. That's what I'm talking about. She might be voting for the home favorite. No, this is Napa rose style right here. Little more refined than Fieri gone wild. So a piece of garlic bread. Finish her up with a little sprig of parsley. Taste that broth. Fantastic. The depth of the flavor on that. Everything's cooked perfectly. I think the scallop's a nice touch at the end, chef. My family is going to love that. But I cannot fill up right here. I'm going to be looking forward to this holiday feast. Thank you so much. Great job. Have a good day. See you. Here's a little cioppino for you, ma'am. Thank you very much. You're very welcome. Look at that. For you, young man, I have a quesadilla. This is for you. Thank you. Just try a little bite. I'm not kidding you. You will love it. I'm serious. This is really good. Mm. What do you think? Don't I look delicious? I love the shrimp. I love the bread. I think it's a nice touch putting the risotto on there. Definitely. What do you think? Pretty good. Real rich flavor, huh? I don't like the sauce. I think it's like a nice holiday dish. Good stuff. What a great holiday meal. And there's still dessert. And we're making that when we come back. We've been having a great time on our Disney family holiday. Give me some knuckles. That's what I'm talking about. From the rides. Look at the baby elephants. To the treats. Try it. You bit the head. How is that? It is good, huh? To a fabulous holiday dinner. Mm. Goose. You have got to try this. Cepino. It's delicious. And we're not done yet. So we're back here at the Napa Rose restaurant. Halfway through our family's holiday meal. And it's time to make dessert with this guy, George Sotelo, our executive pastry chef here. Now, what do you have in store for us? We're making eggnog creme brulee. Eggnog creme brulee. So eggnog's not good enough for the holidays. We're going to make creme brulee out of it. Creme brulee. What do you think? I'd like to put some granulated sugar on the saute pan. This is going to work as a little barrier so we don't burn the cream. Gotcha. I whisk the granulated sugar because we want to dissolve the granulated sugar with the cream. Okay. We're going to let it boil for like, you know, two, three minutes. And then we're going to start tempering the egg yolks. Slowly temper it into this. Yes. If we poured it all in at one time, we would make an omelet. Yeah. So we go slowly with it. We have egg yolks right here. I'm going to add a little bit of the granulated sugar. That's to protect the egg yolks from burning. Yeah. You know, getting scrambled eggs. So I'm going to add the nutmeg. Fresh ground nutmeg. Yeah. And then we have brandy. We're going to add a little bit of brandy. I'm going to temper it with the cream. You want me to stir it? Yeah, that would be nice. Thank you so much, guy. Thank you for helping me. Stirring it fast so it doesn't turn into an omelet. Now everybody can go in. And then we're going to strain it. So we're not going to do it in the traditional little dishes right now. We're going to transfer them to the dishes later. We're going to transfer it to a nice cookie tart shell. An edible cookie crust made with unsalted butter, powdered sugar, orange zest, nutmeg, egg whites, and flour, rolled out and baked inside an individual mold. And now we have a beautiful tart shell instead of using the dish. Which brings us back to our creme brulee. Water so it cooks evenly? Yes, it cooks evenly. And then hit it in the oven? Yes. And don't move it? Don't move it. And at what temperature? 300 for like 40 minutes. Oh, I can't wait to see this. OK, chef. So now it's out of the oven. It's cooled down. You see a little bit of the spice of the nutmeg on there. This you're going to take it and you're going to spread it in. Yeah, I like this way because you have the cookie crust. And you wouldn't be able to achieve that cookie crust if you did it with that because the moisture of the creme brulee would make it soggy. Yes, yes. Beautiful. Now we're going to brulee the creme brulee. We're going to brulee the creme brulee. You have crystal sugar. We're going to use a beautiful torch. We're going to brulee. Oh, look at that. Beautiful. We're on fire, baby. So it's got the crunchy crust, nice and cool. And then you brulee that sugar on top of it. And it melts and makes that nice candy shell. Going to have a nice presentation with this beautiful plate. Captain Kirk wants this back. It's served on top of a cranberry and raspberry compote. What do you think, guy? Well, being that Lori's a big fan of creme brulee, I think she's going to go nuts for that one. That's nice, man. So we're ready for holiday. Now, before we serve that at the table, what else do you do? What other great desserts? I mean, if you're knocking this out, you got any others you want to tell me about? Yes, we do the best hot chocolate ever. The best hot chocolate ever? The best. Made with condensed milk, granulated sugar, low-fat milk, heavy cream, cocoa powder, and two kinds of sharpened burger chocolate, milk and dark. OK, well, listen. Let's do this. I got to get back to the table with my family. My wife's going to love the creme brulee. Would you bust me out one of those best hot chocolates ever and bring it over for Hunter? You got it, guy. You're the man. OK. Thanks, chef. Take care. Thank you. Eggnog creme brulee. Yummy. Thank you. Oh, I want to try that. This is the best hot chocolate ever for you, Hunter. Oh my gosh, Ryder. There you are, my friend. How is it? Good? Woo! That's really thick. What do you think of the creme brulee? It's fantastic. You get a little bit of the nutmeg in there, kind of the eggs and eggnog. I love the berries. The berries are perfect. Oh, the berries do make it. But the crust, yeah, I like it. Because normally, creme brulee only has a top. This has got a nice crust around it. I love the outside of that one. Mom, taste this. I'll try this one. It's like heavy chocolate. Wow, that's like a melted, uh. Melted candy bar? Yeah. Yeah, pretty much. It's delicious. So we had a great day and a great feast. And we got one more great event to wrap out this holiday celebration. You know what that is? Main Street and some fireworks. You ready? OK. It's right here. Where? Do you see it? Yeah. And to top it all off, here in Southern California, through the magic of Disney, it's snowing. Well, is that a fantastic way to wrap up this holiday celebration or what? We have had a blast here at Disneyland Resort. From my family to your family, we hope your holidays are everything you want them to be. Take care.