Jock Lindsey’s Hangar Bar uses two-piece martini cups to serve deviled eggs in a Halloween candelabra. Chef Gary Miles found the solution for the lounge at Disney Springs in Walt Disney World.
The Candelabra Eggs are his favorite dish on this year’s menu. Getting the presentation right meant finding food-safe holders that fit.
The team tried cupcake liners and bamboo cones before Miles found the answer while walking through a storage room.
The puzzle behind the Halloween plates
Miles helped create the first holiday menu at Jock Lindsey’s Hangar Bar in 2019. He’s worked at Disney Springs since it opened.
As the holiday menus grew to include Halloween, the team developed its approach: familiar and trending flavors with unexpected presentations. Bone Kebabs also feature on the Halloween menu.
Beyond candy and sweets, the holiday didn’t suggest a universal dish to him. Festive presentation became his answer.
“I’m a puzzle person,” Miles said. “I like to figure things out, so Disney Springs is a really exciting place to be.”
He likes that the bar doesn’t restrict his team to a particular cuisine. That freedom lets the kitchen draw inspiration from around the world.
From dishwasher to Disney chef
Miles started his restaurant career at 15, when his mother worked at a Mexican restaurant in Ohio. One Friday, his mom called and asked whether he wanted to wash dishes.
He’d been watching TGIF on television. After that first shift, he kept coming back, drawn to the line cooks joking and having fun while they worked.
“I wanted to be a part of that, so I kept pushing to learn more,” Miles said. Within months, he was cooking alongside them on the hotline.
He came to Walt Disney World 28 years ago through the Disney Culinary Academy apprenticeship program. His career has taken him through roles across the parks, and he earned the Walt Disney Legacy Award.
He now creates dishes for Disney-owned restaurants across Disney Springs. Chef Gary’s work reaches beyond the Hangar Bar to D-Luxe Burger, kiosks and outdoor vending.
Miles credits support from Disney’s leadership, both inside and outside work, as one reason he’s stayed. He now builds that same kitchen camaraderie for the teams he leads.
For all his interest in solving culinary puzzles, his favorite part of cooking is bringing joy to others.
Source: Disney Parks Blog
Discover more from Theme Park Shark
Subscribe to get the latest posts sent to your email.
