Whilst there is still no exact opening date, â€œearly fallâ€ is the best guess for the re-imagined California Grill to debut at Disneyâ€™s Contemporary Resort. Meanwhile, Chef Brian Piasecki is working on the new menu in an off-site kitchen, snapping photos like these as he creates deliciousness. View attachment 15136 He has a few favorites, like the three-meat meatballs he shared at a recent media event. â€œWeâ€™re really trying to think of creative new ways to use our wood-fired oven,â€ says Piasecki. Those meatballs are one way, with pork, lamb and veal spiced with house-made harissa. An oaky, crispy crust makes them perfect for dredging in Meyer-lemon-scented chimichurri with a side of marinated picholine olives and a little orzo. â€œPerfect for sharing,â€ says Piasecki. View attachment 15134 Piasecki is sourcing as much as possible locally, like the Cape Canaveral prawns, â€œstill alive when they arrive at the kitchen door,â€ he says. He roasts them head on in the wood-fired oven and serves with oven-roasted tomatoes, charred lemon and a handful of peppery baby arugula. (And heâ€™s using the shells to make prawn oil.) Light, crisp, contemporary cooking. Heâ€™s playing around with house-made charcuterie â€“ prosciutto, sausage, rillettes, butter and mousse, all made with duck and served with house-made pickles, chutneys and an earthy whole-grain mustard. View attachment 15135 A delectable new entrÃ©e includes beets roasted three ways with pan-seared halibut, and the beets share a starring role on the plate: salt-crusted and oven-roasted, with beet syrup and beet microgreens. Pair that with parsnip â€œsilkâ€ and a rich macadamia nut vinaigrette for a sublime plate of healthful eating. Speaking of fish, the kitchen will have new custom, cast-iron planchas (flat-top grills) just for cooking fish. â€œDual temperature zones so we can sear the fish on one side, then slide to the other with a lower temperature for cooking the rest of the way,â€ says Piasecki. State of the art and a chefâ€™s dream come true. The new kitchen also expands the sushi area with a classic look, including a glass case to showcase the beautiful seafood. A fun new feature is a 12-course â€œomakaseâ€ menu, which essentially leaves the selection up to the chef, with a chance to show off a little and showcase some unusual presentations you wonâ€™t taste otherwise. Aside from the kitchen, new tables and chairs are arriving, and the new lighting fixtures are â€œspectacular!â€ says Piasecki. Stay tuned for updates on the dining room.