Citricos....a review...the food, the wine, Navan and a cast of thousands

[jeminni]

WB


Looking forward to reading your reviews. On the topic of the unfinished reviews.... what was in the spoon????

 

[disneyfav4ever]

OMG, we should...those V&A reports AND the Yachtsman Steakhouse reports. We had 2 INCREDIBLE experiences in 2007 with BOTH places that just never got reported on. In the Spring for my birthday dinners at both places and then again in the fall for Kevin's birthday dinners. I can't make a promise for making up past due reports, but will promise that we will report on everything from last week!

I've been looking for Yachtsman Steakhouse reviews, I look foward to reading yours.

We dine at Narcoossee's once last year and again this year, we'll be doing a review of Narcoossee later this week, but alas no pictures from that event, and explain that in the review....

No pictrues?!?!?!

 

[TigerKat]

Welcome back you guys!!!!!

 

[Mister Disney]

WB


Looking forward to reading your reviews. On the topic of the unfinished reviews.... what was in the spoon????

oh....THE SPOON....I totally forgot about that one...and I owe someone a present because of it.....

This was a "tasting" of 1999 Royal Tokaji Essencia.

The first vintage since the celebrated 1993, the 1999 Essencia comes in a stately brass-hinged wooden box carved from Hungarian oak, lined with velvet and containing a hedonistic touch – the indulgent Royal Tokaji Hungarian crystal sipping spoon. The spoon was designed exclusively for Royal Tokaji, enabling 33 sips per bottle – or 66 if you share your spoonful with a loved one. The back label bears the number of each bottle produced.

History from Sommelier extraordinaire, Israel Perez from V&A is that the very 1st bottle produce during a vintage year is given to the current sitting Pope of the Catholic Church, and that it is kept on their nightstand for an evening nightcap.

Wine & Spirits Magazine rated Essencia a perfect 100. The rating for Royal's Tokaji Essencia is the first perfect, 100-point score Wine & Spirits has ever bestowed.

 

[BabyPiglet]

Great reviews!

 

[BriarRosie]

Lesson for the day....
**An amuse-bouche, also called an amuse-gueule, is a tiny bite-sized morsel served before the hors d'œuvre or first course of a meal. These, often accompanied by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

My dear Professor Von Drake is back! for you. for K-Man.

Thank you for telling us what was in that freakin' SPOON!

Thought of you guys while I Noshed Around the World in October.

Holy crap, foie gras ravioli? I need to go back to Citrico's.
Oh, all of those appetizers looked tasty! And we need to get Brenda (oybolshoi) to
read your lessons. She wondered about duck confit during her food report.

 

[Mr. D's K-Man]

Psst....listen closely....as I will only tell this once.....

I could spin a tale and tell you the reason Mister Disney and Mr. D's K-Man have been off the boards for over a year was because ....

The K-Man remains behind bars as a Pirate?

well....that would be untrue....we've just been bad and are here to take our spanking!

SPANKING? Did someone mention SPANKING!

YO YO YO HO ..... I'll gladly come out of shackles for that!

 

[kaytieeldr]

Will you have us back?

Wellllllll.......... okay!!!!!!!!!!!!!!!!!!!!!!!!

 

[Mr. D's K-Man]

That we've been checking out the new furniture line at Ethan Allen?

WELL ... we DO have a new coffee table at the Manor and it DID come from Ethan Allen. Just don't tell anyone that it's the first time we bought something from Ethan Allen that didn't come from our close friend, CLARENCE!

 

[Mr. D's K-Man]

or that we got lost in the woods, while camping with Goofy?

CAMPING?

The last time we went CAMPING was at the Travelodge back in 2005!

I will NEVER GO CAMPING AGAIN!

 

[suzimar57]

so glad to see you back again - and loving the photos!!!

 

[Mister Disney]

So.....where were we?

In between watching the Food Network, I'll be posting.....

My "friend" Alton Brown is on right now....sorry if I digress!

Goat Cheese Truffles

Tomato, Cracked Pepper, and Sesame "Truffles" with Arugula, Frisee, Nueske Applewood Smoked Bacon and Roasted Beets
I must admit that normally Kevin and I are not fond of Goat Cheese. Mostly we've never been able to "flavor" them well enough. Well, these three small morsels were flavored alrighty.

At 12 o'clock we have the sesame goat cheese, at 5 o'clock, we have the tomato dusted cheese and at 11 o'clock is the cracked pepper.

If I had to pick one, I would say my favorite was the tomato goat cheese, but all of them were wonderful. I immediately tasted the applewood smoked bacon. I was suprised that I actually was able to tell what type of bacon it was, but lately, we've been using a lot of cracked pepper bacon and applewood smoked bacon at home....so I guess my taste budds are being trained. The roast beets were amazing. red beets, and small orange / yellow beets.....I LOVE beets.....especially homemade "harvard beets", they are real simple to make and SOOOO much better than the canned variety.

At this point Chef Eddie Mendoza came over to the table. Incredible man, and we got the opportunity to talk about why he had picked what he sent out so far. He wanted to give us an overall flavor of what the "new" menu was all about.

Buffalo Mozzarella

Roasted Tomatoes, Organic Extra Virgin Olive Oil, 8 year aged Balsamic Vinegar, and Micro Basil.
Chef Eddie, told us that as different tomatoes come into season that the tomato that will be paired with the buffalo Mozzarella will change. That is a refreshing thought, as I am sure you know....tomatoes out of season are usually flavorless soft messes, not worth the time or energy. None of these adjectives could be used to describe these.

This evenings offerings include small grape tomato, a large red tomato and an incredible roasted tomato. The roasted tomato is by far I think the most flavor at this point. The roasting condenses the flavors and also tends to draw out the sweet flavors in the tomato. The "star" of the plate was the mozzarella....smooth and creamy would best describe it. It was incredible fresh. OLD mozzarella tends to be tough and have a thicker "skin" on it. This was beautiful....we could almost see the "milk"

YUM

 

[pixie08]

Welcome Back!!!

I am loving your report..can't wait to read more.

 

[Mister Disney]

Just don't tell anyone that it's the first time we bought something from Ethan Allen that didn't come from our close friend, CLARENCE!

That requires a LITTLE clarification....

that would be the CLEARANCE section........

 

[Mr. D's K-Man]

That requires a LITTLE clarification....

that would be the CLEARANCE section........

There you go telling Family Secrets again.

Just don't go posting photos of Our Lady of the Manor!

 

[CinRell]

Oh I'm SO glad to see you BOTH posting again! I've not commented on your threads too terribly much but read them religiously.

Welcome back and don't take such a long leave of absence again!!!

 

[Mr. D's K-Man]

Buffalo Mozzarella[/B]

Roasted Tomatoes, Organic Extra Virgin Olive Oil, 8 year aged Balsamic Vinegar, and Micro Basil.[/QUOTE]


NOTE: Not a single BUFFALO was harmed in the making of this masterpiece!

 

[suzimar57]

good to know!!!

 

[Mister Disney]

Well, as we pondered the next offerings and what might come forth from Chef Eddie Mendoza, Gwen walks up to the table carrying nothing less than our 2 most favorite culinary offers in the World and I do NOT mean WDW.

Bone-In Ribeye

Wood-Roasted Spainish Onions, fingerling potatoes, Lemon Rosemary Butter and a veal glace.

DOES THIS NOT LOOK LIKE A FLINTSTONE piece of meat?!?!?

I'll leave Kevin to explain my "mis-step" with Gwen on the wine offering to go with this dish.....

BUT....so....after talking WAY too much , I finally cut into this gigantic cut of beef, which is the ONLY steak we serve here at the "Manor"

I was dismayed...it was more than medium...and appeared medium well.

At this point the K-Man is blaming my fat mouth for the reason the beef is over cooked.....as meat has a tendacy to continue to cook...after it is taken off the heat.

Well, by a short piece of saving grace....as it turns out, I cut deeper into this piece of Fred Flinstone meat and it is absolutely medium rare in the center. PERFECTO!

At this point, I am concentrating on the meat, and forgetting the potatoes and onions!

next up....the second Main Course!

 

[PrincessAurora]

Glad to see ya again! I skipped Citricos the last time in order to do Narcooses with my beloved Chef Gray only to discover he left The Mouse to do other things in the wilds of the South.

I will say that the 3 previous times I ate at Citricos with Chef Gray, there was the Fois Gras Ravioli on the menu. It was my favorite.

So I guess we switched dining places I snagged Chef's Table on my last trip. Totally thought of you guys while I was eating fois gras and kobe beef.

Enjoying your new food porn. Now get posting or no more spankings for you!