The next dish was prepared by Disney's own Mark Mattern, chef at Cinderella's Royal Table in the Magic Kingdom, a restaurant not known (at least by me) for its exotic culinary accomplishments. The ling cod with herb spaetzel that Chef Mattern prepared, however, dispelled any doubts I may have felt when I saw the menu. The white, lightly seasoned fish had a hint of lemon, which blended perfectly with the mildly herbed little pillows of German dough. This dish was paired with a drier white wine, J.L. Wolf Deidesheimer Leinhöhle Riesling Spätlese Trocken 2001, much more to my liking than the sweet vintages we'd sampled so far. As Chef Mattern spoke about the preparation involved with the dish, I noticed his name badge cited Pittsburgh as his hometown. Like the other chefs, he was extremely approachable, so I told him we shared the same roots and we chatted for a few moments about oucr hometown.