Tables in Wonderland - The Wave - February 25, 2010 - Strawberries

Discussion in 'Disney Dining Reviews' started by ehagerty, Apr 16, 2010.

  1. ehagerty

    ehagerty DIS Veteran

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    We enjoyed our "Tables In Wonderland" dinner so much (May 21, 2009 - Theme = Zellwood Corn) that I now look for the opportunity to return to their monthly gatherin (3rd Thursday of each month).

    Click Here for the Zellwood Corn Dinner review

    From the menu....

    "Our dinner will feature Lott Farms located just west of Plant City, Florida. Mike and Sandy Lott started their farm in 1979 on rented land and purchased and built their family farm of 50 acres in 1983. They have lived and farmed this land with their children and grandchildren since that date. Mike's great strawberries are sold under the Classic label through C&D Produce Distributors.

    Jim Killam is the North Florida Sales Manager for Vineyard Brands. He is the importer of all the wines that have been chosen to pair with the menu selections to be served this evening. Jim has been involved in the Food and Beverage Industry for over 30 years and has been a long-time friend and partner with the Walk Disney World Food and Beverage team. Jim is a Certified Sommelier by the Court of the Master Sommeliers."

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    Lucky me - much as I love corn (and I do), I love strawberries even more! I was dining solo this evening. I saw many familiar faces from the May 2009 dinner - they all seem to know each other really well.

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    Reception:


    Avocado Fries with Ancho Chile Aoili


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    I ate several of these delectable tidbits. Avocados are not indigenous to my area, and I don't have confidence selecting and preparing food with them. As with any food I really like and rarely have, I accepted all offers of these.

    Ali, as with most of the Wave staff, is a regular participant in these dinners. Friendly, cheerful and always willing to smile for the camera.




    The avocado fries, close-up

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    August Kesseler Sylvaner / Riedling, Rheingau, Germany

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    ....in the stemless wine glass (with Wave inscription) on the right..





    Grilled Naan Bread, Strawberry-Marinated Chicken and Midnight Moon Cheese


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  3. ehagerty

    ehagerty DIS Veteran

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    The Table:

    Today's theme, strawberries, carried through to the table, with a centerpiece vase of crystal marbles and strawberries, along with red napkins.

    Somehow, fortunately, I was seated at the same table as the selected suppliers for this dinner. I learned many things, including the fact that
    (a) there 200 seeds on every strawberry
    (b) how the unseasonably cold winter affected the crop
    (c) how the berries did not bloom in time for Valentine's Day (high season for chocolate-dipped strawberries).​
    I am sure I learned more, but that was two months ago!!


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    Chef Frank and the "wine guy" Joe, informing us about some dimension of our meal

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    Mike Lott, educating us about strawberries

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    Salad - Myakka Heirloom Tomatoes, Fresh Mozzarella, Aged Balsamic Strawberries and Tiny Opal Basit from Odessa, Florida


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    Accompanied by a wine pairing:
    Marques de Caceres Rose, Rioja, Spain 2008

    I seem to recall that Joe selected this wine because it strawberry notes to match with the strawberry vinaigrette salad dressing.

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  4. ehagerty

    ehagerty DIS Veteran

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    Seared Sea Scallops with Cream Corn and Applewood Smokes Bacon

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    Wine Pairing:
    Tablas Creek "Cotes du Tablas Blanc" (Viognier, Roussanne, Marsanne, and Grenache Blanc), Paso Robles, CA 2008



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  5. ehagerty

    ehagerty DIS Veteran

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    Duck and Lobster Two Ways - Duck Confit and Sliced Breat, Lobster Tagliatelle with Cahaba Farms Arugula and Florida Gulf Coast Spiny Lobster.

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    Chef came out to explain his dish


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    Somehow, he managed to incorporate lobster pieces into the pasta itself.



    I had my first taste of duck confit at the California Grill a few years back. I was an instant fan (what's not to like about the taste of dark meat cook in oil? and yes, my cholesterol is high!) - and enjoyed this immensely.



    Wine Pairing:
    Domaine Vincent Girardin "Emotion de Terroirs" Burgundy (Pinot Noir), Meursault, France




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  6. ehagerty

    ehagerty DIS Veteran

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    Strawberry Heaven!!

    Lott Farms Strawberry Charlotte with Strawberry infused Gelato, Chocolate Truffle Mouse, Strawberry Nectar, Balsamic Strawberry reduction

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    Close up of Strawberry Charlotte and Strawberry Nectar

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    The gelato was cradled in a strawberry candy, flower-cup-thingy. It looked like the kind a candy use to coat candy apples. The gelato was homemade. It was all good.

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    ... and ta-da, the choclate mousse


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    They didn't even mention the 3-chocolate-covered strawberry on the menu - but there it was on the plate. Along with some decorative chocolate strands.


    Here is the pastry chef, Jeff. I think his career will be long and prosperous. I was very impressed with each element on the dessert plate - and I hate to admit it, but probably would have been impressed with any one of them. The fact that I got all 5 was nothing short of amazing to me. These desserts were worthy of signature restaurants and above. I don't know if they offer Chef Jeff's delights on the regular Wave menu, but it is worth checking it out!!!!

    Recap:
    Charlotte - I am not a big cake fan, but this was pretty, complex in design and delicious.
    Gelato - I AM a big ice cream, gelato, sorbet fan - this was perfect
    Mousse - I don't normally order chocolate desserts, but this was great
    Choco-covered berry - excellent
    Foam - my mother-in-law always gives us some foam if we come out on a strawberry jam Sunday in May/June. This tasted exactly like that. A good, nostalgic, comfort thing (as opposed to a gourmet thing like the other items on this plate).

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    I hope the pastry chef sticks around!!!


    Wine Pairing:
    Perrin et Fils Vinsobres (Syrach / Grenache). Cotes du Phone, France




    Chef Frank wraps it up for us - inviting all to future events. I am hoping for June, 2010!!

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  7. Redwitch

    Redwitch DIS Veteran

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    Amazing! (The food and your pictures.) As always, thanks for sharing!
     
  8. BriarRosie

    BriarRosie <font color=blue>Creator of Tag Fairy Haiku:<br>Cl

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    Wow. Amazing photos as always. When I saw the pasta, I was hoping that it didn't taste like the Dead Sea like Todd's pasta did. :rotfl2:

    But the pastry god impressed me. Unbelievable! :lovestruc
     
  9. Linda67

    Linda67 Has a Masters in Margaritas

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    Such beautiful pictures.
    Thanks so much for taking the time to post these. It looks like you had a wonderful evening
     
  10. TheDISneyFamily

    TheDISneyFamily <marquee><font color=peach>°O° DIS Friendship Pixi

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    Wonderful review! Everything looked delicious! :goodvibes Is there a V&A Queen Victoria’s Room review coming soon?
     
  11. ehagerty

    ehagerty DIS Veteran

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    My pleasure!
    No oversalted dishes here!!
    As tasty as they were beautiful
    Anytime - and I'll check out your dining review, too
    Not anytime soon. I do have another regular dining room set of pictures from February that I haven't gotten around to posting yet. Given the price differential between the dining rooms, I will probably stick with the regular dining room (TiW discount) for now. They have added really interesting wine pairings (sake, vodka, belgian ale, etc.) in the main dining room. Even though some of the pictures start to look redundant to the casual reader, it is still an adventure of the palette for me.
     
  12. emmabelle

    emmabelle <font color=darkorchid>I better watch out or my ta

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    I just creeped on your Cali Grill pic's, they're very cool!!!! :thumbsup2
     
  13. adsrtw

    adsrtw DIS Veteran

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    As always, beautiful pics! Thanks for sharing.
     

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