Marcy Carriker Smothers’ latest book, “Eat Like Walt: The Wonderful World of Disney Food,” is a hefty, large-format tome that can be a little hard to digest in one visit, kind of like the iconic theme park in its name. But thanks to a generous helping of insider-type historic photographs and drawings, colorful graphics and a passionate narrative, it sweeps the reader along for the ride. And it’s a good one.
The Sonoma County food and wine expert, radio personality and “communitarian” do-gooder grew up going to Disneyland on a regular basis with her family and has always been fascinated by the magic created by the iconic theme park.
“For me, it was the best and happiest place on Earth,” Smothers said in an interview at her Santa Rosa home. “Everything tastes better at Disneyland ... when I enter the gates and see the giant flower Mickey, I feel like I’m home.”
An avid researcher and food enthusiast, Smothers knew a few years ago that she wanted to write a book about Disneyland’s incredible edibles during its halcyon years, from the park’s opening in 1955 to Walt Disney’s death in 1966.
“My concept was that Walt intended the food and eating experience at Disneyland to be as immersive and entertaining as the attractions,” she said. “I also wanted the book to be Walt-centric. This was my slice of the pie ... there are 10,000 books written about Walt, but this is the first one written through the lens of food.”
After starting her research, however, she decided to expand the time frame to incorporate a chapter on Walt’s own personal eating habits at home — one photo shows him next to the fridge with a hot dog in hand and his own dog watching — as well as a chapter about his pioneering studio restaurants, which date back to 1921.
“By 1940, he had four state-of-the-art restaurants for employees,” she said. “The Monte Cristo sandwich (made famous at Disneyland’s beloved Blue Bayou restaurant) was on the studio menu back then — it’s a California sandwich.”
In the heart of the book, Smothers whisks the reader off on a culinary tour of the park’s six lands, capping off the tasty adventure with two bonus chapters at the end on Walt’s favorite restaurants outside of Disneyland and a retro array of recipes from his home, studio and Main Street, U.S.A.. including the famous Pineapple Polynesian Ribs served at Adventureland’s Tahitian Terrace.
“All the recipes are authentic to Walt’s era, and now everyone can eat like Walt,” she said. “Pick your favorite Disney music and listen to it while you cook like Walt.”
With the help of archival photographs and menus, Smothers turned back the clock to when Disney himself walked the streets of Disneyland, picking up litter and striding from Walt’s Enchanted Tiki Room and the Golden Horseshoe in Frontierland to his two apartments located over the fire station and over the Pirates of the Caribbean attraction.
“Disneyland is the only park in the world where Walt stepped foot,” she said. “The two restaurants he championed — Blue Bayou and Club 33 — both opened after he died, and Blue Bayou is considered the first theme restaurant in all of history.”
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