With spring just around the corner, Patina Restaurant Group’s three signature restaurants in the Downtown Disney District—Italian favorite Naples Ristorante e Bar and Paseo and Céntrico, the elevated Mexican dining concepts led by Michelin-starred Chef Carlos Gaytán—are celebrating the season alongside the Disney California Adventure Food & Wine Festival. From culinary demonstrations to an evening with Chef Gaytán himself, food lovers in Orange County and beyond can experience these special spring events:
Experiencias de Paseo: Crudo & Tequila April 9)
Led by Paseo’s Executive Chef Rudy Lopez, guests will enjoy a culinary demonstration featuring the stories behind Kanpachi Crudo, the classic appetizer of chips and salsa, and Paseo’s signature Sonrisa Margarita.
Paseo – 1580 Disneyland Drive, Anaheim
An Evening With Chef Carlos Gaytán (March 26)
To welcome spring, Chef Carlos Gaytán will present an incredible five-course tasting menu, perfectly paired with wines from Mexico’s Monte Xanic. Guests will enjoy Chef Gaytán’s signature modern take on Mexican cuisine, featuring dishes like mahi mahi, pozole verde, and crispy pork belly in a tamarindo glaze, with a decadent Mandarina cheesecake with cookie crumble to finish.
Paseo – 1580 Disneyland Drive, Anaheim
Make & Shake: Pizza Making and Mixology Class (March 29 and April 5)
At Naples Ristorante e Bar, guests will craft their own authentic wood-fired pizza alongside the restaurant’s expert chefs and mix up two classic cocktails—the Italian Royale and New York Sour—with professional mixologists. This hands-on class will teach guests how to create the perfect Neapolitan-style pizza, topped with fresh vegetables and savory Italian meats, paired with an expert-led mixology session.
Naples Ristorante e Bar – 1550 Disneyland Drive, Anaheim
Photo credit by Patina Restaurant Group
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from the blog
- 05.25.25 – Woody’s Wharf Marks 60 Years with Music and Giving
- 05.24.25 – Chef-Driven Farmhouse Opens at Descanso Gardens
- 05.24.25 – Georgia’s Introduces New Weekday Lunch Specials
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