First Ever TR, Anniversary and F&WF, October 2010

[dgbg100106]

After the ride we went to Pizzafaria for a full breakfast buffet that had everything from Biscuits and gravy and apple cobbler, fresh fruit.

 

[dgbg100106]

After breakfast we went to EPCOT and started in again on the Food and wine festival. We Started with France

and had the frozen Cosmo, which David had to spill on his shorts, and it is bright red.

Next was Spain,

we had the Taste of Spain

and the Seared Albacore Tuna with Romesco Sauce.

Belgium was next

and we had Steamed Mussels with a Garlic Cream Sauce

and freshly baked Waffles with Berry Compote and whipped cream.

We stopped in Italy and found a chilled Lemoncello, and it was amazing, so clean and crisp.

After this we went back to the Festival Center and had a Culinary Demo by Antony Osborne, and the Virginia Culinary College, Birmingham, Alabama.

He is creating a Roasted Cinnamon Chocolate Truffle Ice Cream with Vanilla Vermicelli Milk Pudding and Carmel Hickory Bacon Twist this was paired with Rosenblum Cellars Zinfandel. This was really good but a lot of work, not sure if we would every make it but the bacon was wonderful.

Next seminar was Belvedere Vodka, the guy who gave this seminar was Donae Bruston and he was very knowledgeable about liquor and mixology, David got his card afterwards. We tried the pure, the orange and the grapefruit; we both liked the orange best.

After that we left the festival center and headed over to the Coca Cola place and tried all of the different flavors from around the world.

The Italian bitter one was grouse. All of the other were ok… After that we needed something to take the taste out of our mouths… beer was on order, so we stopped by the 15 beers for 15 years booth and got a flight of 3 6oz pours for $7.25. So we ordered La Fin De Monde, the Smithwick’s and the Widmer Hefeweizen, they were all good we enjoyed them.

 

[dgbg100106]

So after our break we headed back to the festival center for another food seminar.

This time we were having seared duck breast and succotash. It was ok but nothing wonderful.

After this we headed back to the resort and our new room, we had a 1 bedroom but it was not CL and on the 5th floor and long way down the hall.
It has been a long day already. And we have to change rooms and pick up our room keys and 5425 was our room number get ready and head for Jiko.

These guys were hanging around outside.

At Jiko we were able to sit at the Cooking Place and we were excited… The chef sent over some Crispy Beef Rolls for us to try and they were very good.

The staff there at the restaurant gave us a big card that they all signed and then the chefs signed them for us. There big ovens were pretty and glowing red from the heat, they were anywhere between 700 and 800 degrees.

We ordered a grilled Steak flatbread and it was placed in the oven and the bread was crispy and tasted fabulous.

David ordered the Oak grilled filet Mignon

and I ordered the Braised Short Ribs, they chefs told me that they just put it back on the menu, the day before and that they braise them for 4 hours.

Both of the dishes were very tender and tasted wonderful. I had a nice glass of Cabernet but the couple net to me had us try the wine they had, it was called a Pinotage, and it fit David very well. We both really liked it.

For dessert we got the “Three Sisters” a no sugar added dessert of Chocolate Pistachio Crème, Cheesecake with Vanilla crème Anglaise, and Madeleine with Strawberries and Cream, then the chef brought over a Crème Burlee made with Amarula for our anniversary.

We were so full after dinner, that we could hardly do anything else.

 

[PNO4TE]

Loved the update, Brandi! I was especially delighted to see that the chef at Jiko has put the short ribs back on the menu! My DH will be ecstatic if they are there next month!!

 

[franandaj]

Great updates! I love the Sunrise Safari, you got some great pictures of the Cheetahs and the Lions. All your pictures are fantastic, the food porn and everything. I'm getting so excited about my trip, too bad it's almost a year away!

 

[Piglets Mommy]

WOW, the sunrise safari looks like it was amazing! And that filet at Jiko that David had has my mouth watering!!! I didn't think that Jiko would be something that we would enjoy, but after your food porn, I am reconsidering. I can't wait to read more!

 

[dgbg100106]

Loved the update, Brandi! I was especially delighted to see that the chef at Jiko has put the short ribs back on the menu! My DH will be ecstatic if they are there next month!!

The chef told me that they should be there for 4 months so I have my fingers crossed for you....

 

[dgbg100106]

Great updates! I love the Sunrise Safari, you got some great pictures of the Cheetahs and the Lions. All your pictures are fantastic, the food porn and everything. I'm getting so excited about my trip, too bad it's almost a year away!

Thank you for the compliments on the photos... I love taking photos and documenting what we have done.... but sometimes it is just so much...over 2000 this trip, i promise not to put them all out...

 

[dgbg100106]

WOW, the sunrise safari looks like it was amazing! And that filet at Jiko that David had has my mouth watering!!! I didn't think that Jiko would be something that we would enjoy, but after your food porn, I am reconsidering. I can't wait to read more!

I must tell you that the food at Jiko was FABULOUS... The flat bread was so tasty, we both enjoyed it and David's filet was good but we both liked the Short Ribs the best, we shared both and the ribs won.

The Dessert was good but the Amarula Creme Brulee was the most decedent, smooth and creamy dessert.

Hope you decide to try it, it was really great.

 

[Golf4food]

I've had the filet and would like to have the short ribs - hope they're still there on December 2nd!

 

[3Leafs]

Brandi wonderful wonderful pics... I didnt' know they had a breakfast at AK other than the character breakfast which I didn't like.. There is hope..

Wasn't that baby elephant so cute.. I was in

 

[dgbg100106]

Brandi wonderful wonderful pics... I didnt' know they had a breakfast at AK other than the character breakfast which I didn't like.. There is hope..

Wasn't that baby elephant so cute.. I was in

It was very cute....

The Animal Keeper Chris that was our guide, was an Elephant Keeper in NYC prior to coming to WDW and was at WDW AK before coming over to the lodge. So he had great affection for them and you could tell in his descriptions and comments about the animals.

It really was a great adventure.

The normal ride is 15 minutes and it took us an hour and half. We spent a lot of time looking and enjoying the animals.

 

[athenna]

Hi Brandi

Glad I found your report

 

[dgbg100106]

Hi Brandi

Glad I found your report

Athenna... be prepared.... lots of photos

 

[athenna]

Athenna... be prepared.... lots of photos

That's ok, I've got nothing but time

 

[dgbg100106]

Day four of vacation October 15 – Friday

We got up and had breakfast in the CL lounge. After breakfast we called the bell service to come and get our luggage and store it for the day as we went out to the park. Food and Wine here we come.

First stop today was Germany,

we had a glass of the Gunderloch Diva Spatlese Reisling,

and we both enjoyed the wine.

Then on to Italy,

here we had the Baked Ravioli

and the meatballs

and the dark Italian beer.

The ravioli had the best sauce; it was so creamy and rich.

After Italy we heard the Fife and Drum Corps playing and stayed to sing “God Bless America” and say the Pledge of Allegiance,

next we headed to the Hops and Barley Market.

Here we had the Pecan Bread Pudding

and paired it with a Sam Adams Cream Stout, the beer cut the sweetness of the pudding very well.

The USA booth was next,

here we had the Bison Chili

and the Heirloom Tomatoes with Blue Cheese;

paired with the Red Stag Lemonade and we really liked these very much.

Japan booth was next and

here we had the Tuna Sensation,

the Spicy Tuna Roll

and the Hatsumago Sake (fruit smells and after taste)

and David said that he liked the Sake which was a big shock…. He has never liked it before….The tuna sensation was fabulous, my favorite of the festival.

Chris and Mechelle have arrived at EPCOT and we saw them around Brazil and we helped them with the different countries and what we liked and did not.

 

[dgbg100106]

We headed for the Festival Center, we had a Jim Beam Seminar and we were looking forward to this one. When we got there we found out that we were getting Knobb Creek, Canadian Club and Scotch for a whiskey Debate. I was not happy about the change but the guys here made it very funny. I found out that I really like Scotch after all, if I drink them the right way. Middle of the tongue not the front.

After the seminar we headed back to the Food and Wine and we stopped by Mexico to go back into the Tequila Bar, this time we got the Cucumber and Jalapeño margarita’s, along with the blue crab tostado appetizer; we got them to go and enjoyed them very much, later we discovered that they were pretty strong.

Next booth was Australia,

here we had Grilled Lamb Chop,

the seared barramundi

and the Lamington, everything was good, BUT not as good as last year.

We talked M & C into getting an Orange Slushy from France; these things are oh so good. David got the lemon one too so we shared them.

Back to the festival for the Mexican Duck dish, David made a gag noise when he had the wine. It was funny after all that we had tasted and drank all day...

 

[dgbg100106]

We went back to the resort for our third room of the stay... We picked up M&C’s luggage and had it brought to the room. We are now in Room 6405.

We meet up M&C and went to the CL lounge for drinks and food, to catch up mostly.

 

[3Leafs]

Wow Brandi you had some amazing rooms.. We are definately meeting up for margaritas in May!!! I can taste a Mango one right about now!

 

[dgbg100106]

Wow Brandi you had some amazing rooms.. We are definately meeting up for margaritas in May!!! I can taste a Mango one right about now!

They were not offering the Margarita flight during the F&W festival so I am hoping to try that in May and the Scotch Flight at Rose and Crown.

Maybe I need to start a PTR for that trip so I don't forget everything.... Well maybe I should finish this one first.