I know I have been quite the slacker lately!! Sorry for the delay in continuing my PS report!
After Shelley left, Ken took us over to the Epcot kitchen for our menu tasting.
This was what we had requested to taste:
-mickey roni & cheese
-tonga toast
-Mixed Greens w/craisins, sunflower seeds, cucumbers, carrots, tomatoes (from Ariels Buffet Dinner menu)
-Toasted Italian Bread Salad (from mama melrose menu)
-Seared Chicken Breast with apples, fennel and fig (from Tinkerbell Buffet)
-Grilled Mahi Mahi with honey soy glaze (from living seas menu)
-Allspice -flavored Cake with seasonal berries (from Jiko)
When we got to the kitchen, I was freezing! And I had left my jacket back at Francks. The epcot staff was kind enough to find me a jacket - the head chefs jacket
Our table set up:
They had everything set up like it would be on the buffet of our brunch reception:
Here is the chicken with apples, fennel & fig - really good but a little dry:
Mickey-roni (this was DFs request)
and tonga toast - so yummy:
There was a mix up with our request however, so we didnt get to taste the mahi mahi - they had made a roast leg of lamb instead. Which was great, but we werent interested in it.
The epcot chef (jim) felt so bad, that he looked to see if they had any mahi mahi handy to whip something up - and they didnt. So instead we tried the seared tuna - which was to die for!
Unfortunately due to budget constraints we probably wont do that for our guests but Jim and Ken both suggested we do the seared tuna as a treat for the Bride and Goom - which sounded good to us
The salads were good, but we really liked the spicy flavor of the tossed italian bread salad, so we are going to add that to our buffet.
The mickey roni and cheese was good, but bland, so Jim said they could add a little more salt/pepper to it for our buffet.
The last item we tasted, a dessert off the menu at Jiko, we are adding to our dessert party menu. It was a 5 spice cake with macerated berries and honey sabayon - so yummy!!! They are going to set it up as a build-your-own station with the berries and sauce separate so the cake doesnt get soggy.
And finally - our chef Jim and waiter David