Up next in 10
Artisan Club Foods at Cotino - A Storyliving by Disney Community 4K
Oct 30, 2025
Don't miss Daps Magic's official weekly YouTube show Geeks Corner here: https://www.youtube.com/playlist?list=PLAF91C7183BAB676B Visit Daps Magic: https://dapsmagic.com Join Our Patreon Community: https://patreon.com/dapsmagic Daps Magic was created by a very special group of Disney Fans who had a dream for a place on the internet where people young and old could share their love of Walt Disney and his legacies in a safe and fun atmosphere.
View Video Transcript
0:00
[Music]
0:04
You guys got a little preview of some of
0:06
the elements of what we're uh what our
0:09
focus was. Um, we when we started
0:13
working with the Imaginary team, our big
0:14
goal here was to create an elevated
0:16
experience that really kind of took
0:20
pieces of the Coachella Valley and took
0:22
all of these incredible things the
0:23
imaginary hearing team had done and the
0:25
inspiration and the story and start to
0:28
create menus outside of that that also
0:31
all of a sudden you're out looking out
0:32
here and we're in the middle of this
0:33
beautiful oasis and it's something only
0:35
they could do. So we we started looking
0:38
from first glance as you can see it's
0:40
very it's basically a California classic
0:43
kind of SoCal vibe little bit of a menu
0:46
explain some smaller little specific
0:49
um nods to the hotel valley. So that was
0:51
the the overall inspiration for what we
0:53
did.
0:54
Yeah, this has been exciting because
0:56
we're working on something that you know
0:58
didn't exist before and frankly hasn't
1:00
existed ever. So, it was this
1:01
opportunity to create a, you know, a
1:04
total oasis here in the desert. Um, but
1:07
also keeping in mind that it's a
1:09
community uh where members are going to
1:11
be living um and so ideally members are
1:15
going to be coming here and and
1:16
utilizing both the beach, the various
1:18
elements of the club, of course, the
1:20
dining aspects as well. And so as we
1:22
were developing the menu, um, we wanted
1:25
to keep in mind, we wanted to make sure
1:26
that this was a an offering of
1:29
selections that are both approachable,
1:32
um, but continuously will be, you know,
1:35
have some fresh elements to it. Heavy
1:37
focus on seasonality and local produce.
1:40
Obviously, we're in Southern California.
1:42
We have access to some of the best stuff
1:43
in the world. Um but nonetheless, you
1:47
know, a menu that is something that can
1:49
be, you know, you can go back to on
1:51
three, four times a week. Um you know,
1:53
it's a really important element of of
1:56
putting this particular event.
1:59
Menu is a living thing and especially in
2:01
a in a restaurant that has a community
2:03
attached to it. And so we always wanted
2:06
that to while it has the same gravity,
2:09
have some planets that kind of orbit
2:11
around that sun. That's that's the style
2:12
that we did. So, the chefs will be able
2:14
to create programmed dinners with guest
2:17
chefs and your beverage programming,
2:19
which you guys are going to see as it
2:20
comes here. Maybe a classic cocktails
2:23
that surrounds the the classic cocktail
2:26
eras, but at the same time, you know,
2:28
you've got the beautiful beach bar down
2:29
here that's going to have frozen drinks.
2:31
And we took a lot of inspiration from uh
2:34
California cuisine traditionally has a
2:36
lot of um influences, Asian influences,
2:39
Latin influences. So you'll see like
2:41
spare ribs as you try and have got this
2:42
great Korean flavor to them. Um at the
2:45
same time you've got we'll have you know
2:47
these incredible uh hints from Latin
2:50
America and you're going to see all of
2:51
that stuff kind of shift through.
2:53
Diadeos Muertos is coming up and you'll
2:55
see these great dinners and pairings in
2:58
one of these cocktails you'll see later
2:59
today are inspired by a lot of these
3:01
elements all while kind of interweaving
3:05
through the story the Imagineers are
3:07
building. So, we've got, you know, a
3:10
chili recipe that they found that's
3:12
actually Walt's chili recipe, which is
3:13
going to be on our menu. We're serving
3:15
the Cobb from the Brown Derby that that,
3:17
you know, is so great. We're going to
3:19
look for old Hollywood elements that
3:21
attach set itself to the menu constantly
3:24
trying to find that back and forth with
3:25
the imaginary team. So, it's been it's
3:27
been a dream for us to be able to do
3:29
something like this. It's been great.
3:33
Questions?
3:33
Questions?
3:36
the face on it. It's amazing.
3:39
It looks good, right? We've been staring
3:42
at it all day long. We're We're
3:43
definitely ready to do some painting.
3:45
Any other questions?
3:47
Can you maybe talk about the story of of
3:49
from inception to today? Like how did
3:52
that evolve? What was it like getting to
3:54
work with Imagineers?
3:55
Yeah. Um it was so obviously incredible.
3:59
Um, we really were able to take this
4:03
story that they created and paint along
4:06
with it. I mean, they we saw the the
4:09
venue, we saw the inspiration, they took
4:11
us through the story. I mean, there's no
4:12
one that does that better that creates
4:14
the story. And food and beverage is a
4:16
bit of a romance story as well for us.
4:18
And and so being able to take this
4:21
foundation that they built and the
4:22
drawings that we saw and the elements
4:25
that that inspired them to create and
4:27
just kind of build off of that um was
4:30
incredible. We started with the two
4:32
restaurants as individual restaurants,
4:34
what it will be and it as it evolves and
4:36
then we took the two combined them into
4:39
the opening menu which is a lot of the
4:41
stuff that you see here and so we know
4:44
what this growth will look like and the
4:46
evolution will look like from them. But
4:48
I mean, it was an incredible experience
4:50
being able to see people who can look
4:54
forward and see things where there's a
4:57
patch of sand and now there's a lake in
5:00
the middle of the desert. I mean, in a
5:01
lagoon, it's incredible. So, it it was
5:03
it was amazing, but it was great. It was
5:05
very it was very easy, you know, and it
5:07
was a very easy relationship to be able
5:10
to talk to them. Just two people getting
5:12
excited about put food in a beautiful
5:14
restaurant.
5:15
So, Anything
5:18
[Music]
5:19
else?
5:21
So, what's your background in in you
5:24
know getting involved with this part?
5:26
Um, I mean Disney has a long history of
5:29
bringing experts in as you guys have
5:31
probably seen with some of the rock work
5:32
itself. I mean, they they've got a long
5:34
history of doing stuff like that. This
5:36
is very similar. We were introduced to
5:38
some incredible people on the Hysteria
5:40
team and um we have a history of a long
5:44
history of food and beverage and we just
5:46
kind of it all worked together and it
5:48
made sense.
5:52
Can you talk about your like your
5:54
background in food and beverage?
5:55
Yeah, I mean we I mean 25 years in LA
5:59
and and multiple places around the
6:01
country. It was good. But we really, you
6:03
know, what we really got excited about
6:05
is even all the things that we've done.
6:07
Um, this is the first time we've been
6:10
able to work in this type of
6:13
environment, creating something so new,
6:15
so fresh that that with this team. So
6:17
that's
6:18
Yeah. But in terms of of background, um,
6:21
you know, between the two of us, it's
6:22
it's kind of a across the board,
6:26
everything from, you know, uh, large
6:28
venues, uh, luxury hotel settings,
6:32
multi-M Michelin star restaurants, um,
6:35
multiple different markets around the
6:37
country from Miami to Chicago, um, to of
6:41
course Los Angeles, Las Vegas. Um, so
6:44
between the two of us, um, number of,
6:47
uh, a number of different years in in
6:49
pretty much almost every
6:51
burgers and drinks, lots of lots of
6:53
meals across the country,
6:55
but it really, you know,
6:58
it's one of the reasons we were so
6:59
excited. I mean, to be able to work with
7:02
a team like the engineering team to do
7:05
this in conjunction to create something
7:07
out of nothing was is a once in a
7:10
lifetime opportunity. We've we've
7:12
enjoyed every minute of it, I think. And
7:15
you got here today, so that's that's it.
7:20
Which one's Brian? Which one's Ryan?
7:21
I'm Brian Hart. It's Ryan stock. Yes.
7:26
And you guys will enjoy, I think, the
7:27
cocktail experience coming up. You're
7:29
going to get to see some of the fun like
7:31
ways that we're programming. And
7:32
programming is going to be such a big
7:33
part of this, bringing in guest chefs
7:36
and guest bartenders and wine makers to
7:39
kind of really create an experience.
7:41
local is so important. Um, you know,
7:44
from that we've got great wines coming
7:45
in from Tmacula, but it's also important
7:47
in a community and a membership type
7:49
experience to bring the world to them.
7:53
So, you're going to see some really
7:54
great oldw world wines and some great
7:56
people from around the world come in and
7:58
talk about different elements and
8:00
tequila makers. And
8:02
is that something that you guys are
8:03
going to be offering um the residents
8:06
here?
8:09
That'll be a part of the programming.
8:11
The class that you're going to get to
8:12
see down here is going to be a very
8:14
pretty much dead-on example about it's
8:16
like a kind of educational experiential
8:19
class of
8:20
making cocktails and having fun at the
8:22
same time.
8:23
Yeah.
8:24
Such a special venue that there's so
8:26
many different um areas in which you can
8:29
activate and program, you know, in big
8:32
ways and in, you know, smaller ways. Not
8:34
everything, you know, is is necessarily
8:37
going to need to be a multi-hour
8:39
commitment from the from the guests and
8:41
the membership here.
8:43
So, it's, you know, it's keeping all of
8:45
that in mind so that it's it's
8:47
programming for all days of the week
8:50
for, you know, all different interest
8:52
levels and, you know, there's just so
8:54
many different uh so many different
8:56
areas in which we can really
8:57
Well, we wanted members to be able to
8:59
call up and say, "I'd love to have an
9:00
anniversary dinner on the beach to be
9:02
able to just do it like figure out a
9:04
way, set the table up, put it on the
9:05
sand. what can we create here that can't
9:08
be created anywhere else. So, it's been
9:10
a huge focus and we've had a ton of fun
9:12
with with Jay and Anthony um the team
9:15
that'll be here running the show and
9:17
what are all the different elements and
9:19
the unique moments that we can create
9:21
for the members here to really set set
9:23
everything apart. So,