Dishes: A Magical Gathering of Disney Dining (Reviews: Apr20-28 w/pics!) Finally DONE
- Thread starter curiouser
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curiouser
Keep believing, keep pretending...
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MA pigletfan said:
I've got a Pink DS Lite, too!! AND I bought Disney Meteos at the EarsPort store at MCO on the way home!
I have NO idea what I am doing on that game!! I got through beginner level but I can't get past Cinderella level on Normal 
Not only are your pics great, but you are one hilarious writer!!!!
I'm loving this!
And aren't we all on WW when not in WDW?!
Thank you so much! I'm really glad people are enjoying reading this as much I as did eating!!
WW unite! Happy late Birthday!
Now bring on the food!
Thank you! It's coming!
That's fantastic! You've got the right idea!!
Too funny! Love your writing style
Thanks and Welcome to the Dis!!
curiouser
Keep believing, keep pretending...
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While in Disney Jeff and I kept a personal trip blog for our family and friends. It was there that I posted a lengthy review of California Grill which I am going to copy and paste here (with extra photos for your food pornaholics! 
). It's not very funny but it best captures the immediate feelings from our dinner - and I feel, personally, should be some sort of reverence towards a food experience this good.
Last night we dined for my Official Birthday Dinner at Disney's California Grill at The Contemporary Resort. The California Grill is located on the 15th (top) floor of the hotel and is surrounded by windows offering a spectacular view of Disney property. Seatings here during The Magic Kingdom's fireworks spectacular, Wishes, are highly sought after.
We were less concerned with the view and more concerned with the Chef's Counter -where you are able to sit and watch the food Magic happen. Unfortunately, the counter spaces were full, so I decided to "settle" for a regular table.
There was no settling.
The view was incredible. Breathtaking. Directly in front of us the sun was transforming in a glowing, firey orange ball on the horizon, painting the sky brilliant shades of orange, pink and purple. Slightly to our right MK and Cinderella's Castle sat, basking in the glow of sunset, the Castle itself glowing softly in a mixture of shadow and light. Slightly to our left was The Grand Floridian resort and Seven Seas Lagoon, both lit by the setting sun behind them. To our rear we could spy the white capped peaks of Expedition Everest at Animal Kingdom and the sphere of Spaceship Earth at EPCOT, twinkling in the light of the sun. (Pictures can not do it justice, by the way)
Our server was Benjamin - he was incredible - knowledgeable, personable and around just the perfect amount of the time. I started with a glass of Wild Horse Pinot Noir - a lightly sweet, slightly velvety red. Jeff had a glass of the Gundlach Bundschu Merlot - dry and fruity, with a hint of earthiness.
We started with the cheese board: a collection of five cheeses and their accompaniments.
Serena: A rich, creamy Gouda-Parmesan cross. It's taste was rich, slightly sharp and with a hint of smokiness. It was excellent on its own, but paired with the pear paste it unveiled a heavenly richness offset by the sweet, pungent fruitiness of the pear.
Winchester Gouda: A dry, crumbling cheese. Exceptionally sharp, but with a distinct richness. It was paired with raw Honey Comb. The pairing was nice, but not incredibly memorable to me. Perhaps I would've enjoyed it more if I was more of a honey fan.
Flixer: A very subtle, mild cheese. Only in its finish do you really ascertain any distinctness in flavor - a warm nuttiness - however, paired with the Candied Marcona Almonds, this cheese really comes along. It brought to mind a savory nut brittle, with the sweetness of almonds and the exceptionally smooth taste of the Flixer.
Sofia: Mild, extremely creamy goat cheese that may have Jeff rethinking his feelings on goat cheese. I can see this cheese being an excellent addition to a chicken dish - melting ever so slightly to enhance the flavors of the chicken. Paired with raisins on the vine, which added a delightful chewiness to the butter smooth cheese.
Echo Mountain Blue: Crisp and yet mild in its blue cheese flavor. A mixture of goat and cow's milk lent to its overall texture and depth in flavor. Paired with a sweet-tart Apple Chutney, the combination danced on your tongue with the complexity of the flavorings.
). It's not very funny but it best captures the immediate feelings from our dinner - and I feel, personally, should be some sort of reverence towards a food experience this good. Last night we dined for my Official Birthday Dinner at Disney's California Grill at The Contemporary Resort. The California Grill is located on the 15th (top) floor of the hotel and is surrounded by windows offering a spectacular view of Disney property. Seatings here during The Magic Kingdom's fireworks spectacular, Wishes, are highly sought after.
We were less concerned with the view and more concerned with the Chef's Counter -where you are able to sit and watch the food Magic happen. Unfortunately, the counter spaces were full, so I decided to "settle" for a regular table.
There was no settling.
The view was incredible. Breathtaking. Directly in front of us the sun was transforming in a glowing, firey orange ball on the horizon, painting the sky brilliant shades of orange, pink and purple. Slightly to our right MK and Cinderella's Castle sat, basking in the glow of sunset, the Castle itself glowing softly in a mixture of shadow and light. Slightly to our left was The Grand Floridian resort and Seven Seas Lagoon, both lit by the setting sun behind them. To our rear we could spy the white capped peaks of Expedition Everest at Animal Kingdom and the sphere of Spaceship Earth at EPCOT, twinkling in the light of the sun. (Pictures can not do it justice, by the way)
Our server was Benjamin - he was incredible - knowledgeable, personable and around just the perfect amount of the time. I started with a glass of Wild Horse Pinot Noir - a lightly sweet, slightly velvety red. Jeff had a glass of the Gundlach Bundschu Merlot - dry and fruity, with a hint of earthiness.
We started with the cheese board: a collection of five cheeses and their accompaniments.
Serena: A rich, creamy Gouda-Parmesan cross. It's taste was rich, slightly sharp and with a hint of smokiness. It was excellent on its own, but paired with the pear paste it unveiled a heavenly richness offset by the sweet, pungent fruitiness of the pear.
Winchester Gouda: A dry, crumbling cheese. Exceptionally sharp, but with a distinct richness. It was paired with raw Honey Comb. The pairing was nice, but not incredibly memorable to me. Perhaps I would've enjoyed it more if I was more of a honey fan.
Flixer: A very subtle, mild cheese. Only in its finish do you really ascertain any distinctness in flavor - a warm nuttiness - however, paired with the Candied Marcona Almonds, this cheese really comes along. It brought to mind a savory nut brittle, with the sweetness of almonds and the exceptionally smooth taste of the Flixer.
Sofia: Mild, extremely creamy goat cheese that may have Jeff rethinking his feelings on goat cheese. I can see this cheese being an excellent addition to a chicken dish - melting ever so slightly to enhance the flavors of the chicken. Paired with raisins on the vine, which added a delightful chewiness to the butter smooth cheese.
Echo Mountain Blue: Crisp and yet mild in its blue cheese flavor. A mixture of goat and cow's milk lent to its overall texture and depth in flavor. Paired with a sweet-tart Apple Chutney, the combination danced on your tongue with the complexity of the flavorings.
curiouser
Keep believing, keep pretending...
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Following the cheese, Jeff had the Chipotle Braised Chicken flatbread with sweet onion marmalade, crispy bacon and chili aioli. The flatbread itself had a light, chewy texture; the perfect bed for the tender, juicy, pulled chicken and the contrasting flavors of the sweet onion marmalade and the creamy, slightly spicy chipotle drizzle.
Due to the fact that the incredible sushi chef Yoshi was in, I had the Double Crunch Rainbow Roll sushi: tuna, yellowtail, salmon, avocado, tobiko and crunch. The colors on the roll itself were bright while maintaining an almost translucent hue. The fish was fresh, slightly sweet, with a smooth texture and mouth feel. The crunch added a playful touch along with the tobiko, which popped and danced on my tongue. Chef Yoshi heightened the experience by offering a fireball sauce in place of the traditional soy; the sauce was a supercharged kick to the mildness of the roll on its own.
(And now I am heading out for Mexican food.. do you want photos of that, too? On to entrees and dessert later!!)
Due to the fact that the incredible sushi chef Yoshi was in, I had the Double Crunch Rainbow Roll sushi: tuna, yellowtail, salmon, avocado, tobiko and crunch. The colors on the roll itself were bright while maintaining an almost translucent hue. The fish was fresh, slightly sweet, with a smooth texture and mouth feel. The crunch added a playful touch along with the tobiko, which popped and danced on my tongue. Chef Yoshi heightened the experience by offering a fireball sauce in place of the traditional soy; the sauce was a supercharged kick to the mildness of the roll on its own.
(And now I am heading out for Mexican food.. do you want photos of that, too?
On to entrees and dessert later!!)Disneyolic
DIS Legend
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Awesome review so far! I love the way you present each item and add a dash of your wit in there! My mouth is watering and I'm sitting here waiting for dumb old Kentucky Fried Chicken tonight....
iluvdisney01
Mouseketeer
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- Mar 16, 2007
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That sushi roll.......wow! 
Very nice pics as well!!!
Very nice pics as well!!!
honeybee213
Mouseketeer
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- Sep 18, 2005
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Great reviews!
Following the cheese, Jeff had the Chipotle Braised Chicken flatbread with sweet onion marmalade, crispy bacon and chili aioli. The flatbread itself had a light, chewy texture; the perfect bed for the tender, juicy, pulled chicken and the contrasting flavors of the sweet onion marmalade and the creamy, slightly spicy chipotle drizzle.
Due to the fact that the incredible sushi chef Yoshi was in, I had the Double Crunch Rainbow Roll sushi: tuna, yellowtail, salmon, avocado, tobiko and crunch. The colors on the roll itself were bright while maintaining an almost translucent hue. The fish was fresh, slightly sweet, with a smooth texture and mouth feel. The crunch added a playful touch along with the tobiko, which popped and danced on my tongue. Chef Yoshi heightened the experience by offering a fireball sauce in place of the traditional soy; the sauce was a supercharged kick to the mildness of the roll on its own.
(And now I am heading out for Mexican food.. do you want photos of that, too?
So...... What kind of mexican food did you have and when can we expect the food porn?
wilma-bride
<<This space intentionally blank>>
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Wow, the start of your CG review is awesome - you certainly do have a way with words. I am even considering a visit now, just for those views you spoke about. Great report although we do need MORE!
NurseJamie
Mouseketeer
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Love your sense of humor! And wow, can you write! Happy birthday and keep it coming!!!
sham101505
Mouseketeer
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- Feb 25, 2007
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Wow! What an incredible review.... I personally have never had a taste for sushi but boy do I ever now! My DH will thank you, he loves it. Will definately be making ADR's for CG.
mumloveseeyore
DIS Veteran
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- Jun 18, 2004
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loving it, more! more!
MA pigletfan
DIS Veteran
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WOW!!! love those sushi pics..makes my sushi lovin mouth water!!! drool....
( by the way..YAY for pink DS lites!! i totally agree that Meteos is a tough one..but believe me, when you get going, you will fly through the cinderella level..just wait till you hit the POC level..ooh boy!
)
( by the way..YAY for pink DS lites!! i totally agree that Meteos is a tough one..but believe me, when you get going, you will fly through the cinderella level..just wait till you hit the POC level..ooh boy!
)-
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