Up next in 10
Spinach & Artichoke Grilled Cheese Demo | 2026 Disney California Adventure Food & Wine Festival
Mar 7, 2026
Chef Gerald Supan, Disneyland® Resort Chef, demonstrates how the Spinach and Artichoke Grilled Cheese is made for the 2026 Disney California Adventure Food & Wine Festival.
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
Daps Magic HQ: https://DapsMagic.com/DapsHQ
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 legacy in a safe and fun atmosphere.
Show More Show Less View Video Transcript
0:04
a little bit about myself. Um, I was
0:06
I've been with the company for seven
0:08
years. I'm really excited to showcase
0:09
what we have in store for you uh today
0:12
for our food and wine festival over at
0:14
Pimp's Test Kitchen in uh California uh
0:16
California Adventure, specifically in
0:18
Avengers Campus. So, is he eating out?
0:21
We're going to go ahead and go and spray
0:23
the flats off. [music] It can be
0:25
nonstick stainless steel.
0:29
Want to make sure we spray it so it
0:30
doesn't go and stick with our cheese.
0:32
So, the star of this dish is really is
0:34
the um parmesan cheese crust that goes
0:37
on top.
0:38
Going to skip a little bit ahead to go
0:41
with our time. So, right here is our
0:43
build sandwich. We're going to go ahead
0:44
and make that crust on top. I just
0:47
shredded parmesan.
0:49
We're going to sprinkle it on top.
0:51
Pretty spread out
0:53
around two 2 and 1/2 oz. Make sure to
0:56
flatten out so it's evenly cooked. It's
0:58
important that it is flattened out
1:00
nicely.
1:02
Get those little nooks and crannies in
1:04
the middle.
1:08
We're going to place this right on top
1:09
of our belt sandwich. And as we press it
1:12
down, one of our machines at Pest
1:15
Kitchen is our clamshell. So, as this is
1:16
cooking, this is cooking on top as well,
1:18
pressing down a little bit. So, a very
1:20
innovative machine that we have over
1:21
there at Pest Kitchen. And a little bit
1:23
of background while we wait for it to
1:25
cook. peacock crust on the sandwich. Um,
1:28
it is basically um spinach and orange
1:31
kale dip into the sandwich. Of course,
1:33
you can have a cheese with it. White
1:35
American. Can I have a cheese without a
1:36
goat in the grilled cheese while that's
1:39
cooking? Um, I was um I was with one of
1:42
my colleagues when we were making this
1:44
dish and um we're having it with chips.
1:46
So, why not or the success of our
1:48
grilled cheese? We had the cranberry
1:49
millet grilled cheese recess one and put
1:52
it on the Spanish artich choke into the
1:53
sandwich. Our kitchen is a test kitchen,
1:56
so you want to play with it and test it
1:58
out. One of my favorite things about our
2:00
kitchen, it is an open kitchen. You can
2:02
kind of see the experimental things that
2:04
the chefs, the cooks do in the back. Um,
2:07
it's a great way to kind of see what we
2:08
have um are showcasing while you are
2:10
waiting for your meal and then you're
2:12
going to enjoy very soon. Um, so we're
2:14
going to go ahead and talk about all our
2:16
spinach and egg dip that goes into the
2:19
sandwich. We go each ingredient that's
2:22
listed off. Basically, we're going to
2:24
start with the spinach. It is blanch.
2:26
Basically, it is cooked in boiling water
2:28
for like 1 to two minutes really quickly
2:30
to keep that color while getting the um
2:33
the spinach more um edible for
2:35
savoriness. And then next we have our
2:36
roasted artichoke. It is um roasted in
2:38
the oven with garlic to really really
2:41
caramelize and bring out combine those
2:43
flavors all together. Um and then next
2:45
we have our pickling liquid with the
2:47
artichoke. We want to make sure we are
2:48
sustainable with our products and use as
2:50
much of the product as possible to bring
2:52
out that flavor. So, we save it with um
2:54
for the dip. Mix it in with the
2:56
creaminess and loosens uh the creaminess
2:58
of the cream cheese and the mayonnaise.
3:00
And all together, we're going to get
3:01
your artich choke dip. Perfect of course
3:03
with chips, but at the same time, we
3:05
want to make sure we want to kind of
3:07
play a little bit, test it out a little
3:08
bit with the kitchen. So, we put it into
3:09
a sandwich to make our spinach and
3:10
artichok.
3:12
And once that is almost done, an
3:15
indicator to know that it's uh getting
3:17
there. It's getting that nice brown
3:19
color. You can kind of see it's it's a
3:21
thin layer. So, it's going to kind of
3:22
cook on more of the top as well for the
3:25
residual heat that goes uh above it
3:29
as that's cooling. And if you're making
3:32
this, you can also do with a burrito.
3:33
I'm sure you've seen on social media of
3:35
burritos as well as wraps to kind of get
3:37
more of that crunch cuz the burrito does
3:39
have a for the tortilla, it's um thin.
3:42
So getting that crunch adds to the extra
3:44
layer extra adventure through the the
3:46
experience of eating the grilled cheese.
3:48
Really
3:50
when you're making this for the first
3:51
time, you're not sure how long it takes.
3:53
You can kind of just play with it a
3:55
little bit and see when it's done.
3:58
Nice and colored. If it needs more time,
3:59
you can obviously just flip it over
4:01
again. Wait for it till it's done. Wait
4:04
for the other side to cook as well.
4:08
>> [music]
4:09
>> So, as you know, I'm very excited about
4:11
um food and wine festivals. Uh one of my
4:13
favorite dishes that's come as a
4:14
returner is the Msubi fried rice in one
4:17
of the market places that's coming back.
4:18
Very tasty. One of my colleagues made
4:20
that one and he did a great job and I
4:22
can't wait for the guests to try it
4:23
again. Can't wait to eat again. That's
4:24
one of the best parts working in the
4:26
parks, you know, [music] to celebrate
4:28
cuisines, the different types of
4:29
cuisines that the chefs come up with and
4:31
for you all to showcase. And man, it's a
4:33
good way to kind of relate to all the
4:35
other other cuisines as well, like
4:36
Mexican food, American, kind of relate
4:38
to uh for the guests to really see like,
4:40
oh, that's in the parks. Can't wait to
4:42
try that again. So,
4:44
there we go. That's slightly cooked
4:46
[music]
4:50
again with the best part about this.
4:52
It's added extra layer, added extra
4:54
texture. It's grilled cheese. So, more
4:56
cheese to it. I don't know if you can
4:58
hear, but this is what we want to hear
5:01
um from our sandwich. That means it's
5:02
perfect for your country. You really
5:04
feel it when you have that experience
5:06
going on. So you get a nice little cross
5:10
section.
5:12
And that is our spinach and art grilled
5:14
cheese. [music]
5:15
Thank you everyone. It's going to be on
5:16
the buffet site as well if you would
5:17
like to go in and try. So thank you.
5:19
Hope you enjoy.
5:20
>> Thank you guys.
#Food