Edgar Beas, the Executive Chef of the Radisson Blu hotel in Anaheim, raises the bar with a menu inspired by Spain’s Basque Country at Blu SkyBar, which overlooks Disneyland and Disney California Adventure. Beas uses quality ingredients to ensure that Blu SkyBar is not only a tourist favorite but also a favorite restaurant for locals.

Bacalao con su kokotxa al pil pil.

While the current menu at Blu SkyBar is Spanish, Chef Beas said about 80% of it is from the Basque Country. Some of the dishes include the bacalao con su kokotxa al pil pil (salt cod, cod throat, olive oil, garlic), croquetas de jamon (croquettes). “If you go to the Basque Country, those are their traditional things. The rice dishes like the lobster paella and the arroz rojo (red rice), that is more Valencia, but we want to focus more on the Basque area,” he said.

The chef, who previously worked at the three-Michelin-starred Martin Berasategui Restaurant, said: “We have changed the menu six or seven times since February. A lot of changes, but it is relative to what is around. There are a certain type of fish you cannot get year-round, or mushrooms, or you know, the seasonal ingredients. Sometimes I just like to play around with new ideas and come up with something new.”



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