ghidorah97
Mouseketeer
- Joined
- Jun 16, 2002
- Messages
- 227
Just as a reminder, the players are:
Me - Brad, loves to eat and drink but gets full way too fast
DW - Lisa, short & skinny but can eat me under the table
Our stay:
10/24 - 11/4 @ POR
Day 4 (10/27):
Since last night's dinner wasn't as big as our prior two, we actually were thinking breakfast today. My big concern, however, was not filling up since our first Signature Dinner was scheduled for this evening at Jiko! So instead of an early breakfast and a lunch, we instead did a:
10:00 character "brunch" at Hollywood & Vine (no PS) -
We arrived at 10:00 (or so) for the H&V character breakfast, and were seated after a 5 minute wait. As I'm sure most know, this is a buffet, so I will only mention a few notables:
The Good -
Grits, regular and cheese-Lisa thought the cheese grits were close to the best she's ever had, I personally don't care for grits and didn't try it;
Scrambled egg, spinach and jack cheese fritata-basically a breakfast pizza -- we both enjoyed this a great deal;
Character interaction-Each character visited us more than once (except Minnie who was very busy and visited just once) and the kids all loved the interaction
The Bad -
Chocolate French Toast-Yuk, ick and any other adjectives that mean this just wasn't good (plain 'ol Hershey's syrup on a french toast...maybe kids like it??);
Potatoes-were cold and dry
Our grade for Hollywood & Vine Character Breakfast - 6 out of 10
Our total bill (not incl. grat.) - $36.02
Did I get my money's worth in food? No. Did the character interaction make it worthwhile? Yes. So overall a positive grade, but not a glowing review. On to the good stuff:
Signature Dinner #1!
Jiko..the Cooking Place (5:30 start time) -
Neither of us had seen the AKL before, so it was quite a treat to drive up to the Lodge in the Disbus. The lobby area reminded us a great deal of Wilderness Lodge, and we both agreed it was breathtaking. After finally figuring out where the heck Jiko was, we made our way down, arriving at 5:15. We were asked to wait in the bar area, along with approx. 20 others. At 5:30 sharp we were escorted into the private dining room (it's the room that is surrounded by the wine racks, for those who have eaten at Jiko before). I never got an exact count, but I think there were about 35-40 people in this dinner. Name cards indicated each of our seats, which also included a complete menu (signed by each of the four chefs) and a copy of John Platter's South African Wine Guide for 2002.
Kevin (I sure hope I got his name right) would be our Host for the evening (I believe that he is Jiko's manager). He began by introducing the visiting winemakers. We were joined by:
Mike Dobrovik - Winemaker for Mulderbosch Vineyards
Hannes Myburgh - Owner of Meerlust Estate
Albie Koch - Winemaker for De Toren
Kevin then began introducing the various South African dignitaries attending the dinner (close to half the room!) and the three top executives from Disney Tokyo. All of this made even clearer to Lisa and I how incredibly lucky we were to get a seat for this dinner. During the introductions, we were poured our first wine:
Mulderbosch Chenin Blanc 1999 - both Lisa and I prefer red wines, so this wasn't our favorite glass of the dinner. We both felt, however, that it was a good, light start to the meal, and paired perfectly with the first dish.
Tear Drop Tomato Flatbread on Millet Dough with Sundried Tomato Hummus and Zough Yogurt Drizzle (prepared by Chef Anette Grecchi Gray, Executive Chef for Jiko) - Each chef came out to discuss each dish prior to tasting, which gave them the opportunity to explain the pairing; this added a great touch to the meal. This dish was basically a type of pizza, and it's light taste and texture worked perfectly with the subtle wine.
On to course two:
Mulderbosch Sauvignon Blanc 2001 - I forgot to mention that each winery representative introduced each new wine as well. Both Lisa and I significantly prefered this wine to the previous. Mr. Dobrovik explained that the S. Blanc is Mulderbosch's top variety. I can see why. It was paired with:
Oak Fired Shrimp Skewer with Roasted Sweet Potato Crush and Sagh Dhal Drizzle (prepared by Chef Nicholas Pastis, I unfortunately forgot to note where he was from, but I think he is with Jiko) - Chef Pastis made a wonderful presentation on how he created this dish, and how it should pair with the wine. The sweet potato crush was out of this world. The shrimp were perfectly prepared and tender. Simply amazing.
Course three:
Mulderbosch Chardonnay 1999 - This Chardonnay was sweeter than the prior wine, holding a great deal of fruity flavor. We were both surprised at how much we enjoyed this glass. The food:
Brick Roasted Acorn Squash Soup with Farmer's Cheese (Chef Anette Grecchi Gray) - We are big fans of root vegetable soups, and this was no exception. It's creamy, smooth texture worked wonderfully with the wine. I could have eaten this soup all night.
Course four:
Meerlust Pinot Noir 1997 - I was ecstatic to see the reds finally coming out! This is one of the better Pinot's I've ever tried. Great plummy flavor with a rich (albeit short) finish. It's pairing:
Grilled Tristan Island Lobster Tail with Cape Malay Spices, Biryani Rice Fritter and Almond Cream (prepared by Chef Bruce Robertson, Cape Grace hotel, Cape Town, South Africa) - Chef Robertson came to WDW specifically for this dinner, and was extremely entertaining as he discussed his dishes. His excitement was palpable. He explained that this dish is a variation of one he prepares at his hotel (except he normally uses crayfish instead of lobster). This dish was decadent and delicious. He even included a porcupine quill speared through the lobster tail to enhance the presentation. Amazing stuff!
Course five:
Meerlust Rubicon 1989 (yes, '89) - The highlight of the evening for me. This red blend (Cabernet Sauvignon, Merlot and Cab. Franc) was full of flavor (blackberries, cherries, etc.) and aged perfectly. It's accompaniment:
Robbit Confit with Red Colusari Rice, Dried Cranberries and Natural Broth (Chef Nicholas Pastis) - Another winner from Chef Pastis. Lisa was very hesitant to try this, never having eaten rabbit before, but she loved it.
Course six:
De Toren Fusion V 2000 - Winemaker Koch introduced this bordeaux blend (made from five varietals, hence the name). This one really knocked my socks off -- literally! I was starting to get a bit loopy by this point.
Cream of Lamb Rack and Cape Gooseberry Breedie with Samp and Bean Soufflee (Chef Bruce Robertson) - Another dish that Lisa was hesitant to try (she has a thing with "gamey" foods). Nothing to worry about here, as it was perfectly prepared, with only the slightest gameiness remaining in the lamb (I firmly believe you should always retain some of that flavor).
Course seven:
Kanu Kia Ora 1999 - No representative from the winery for this glass. I also have to be completely honest here, I don't really remember much about this wine! Told you I was getting loopy!
Amurula Creme Brulee (presented by Pastry Chef Roma Bright, I also didn't catch where Chef Bright was from...oh well) - A very good creme brulee, with great flavor. Both Lisa and I felt, however, that the one we had the night before (at Portobello YC) was better.
Course eight:
Meerlust Grappa - No WAY was I going to drink grappa at this point. Lisa would have had to carry me home!
Homemade Spice Cookies (Chef Anette Grecchi Gray) - I was also stuffed by now. Tried one cookie and didn't really care for it, to be honest.
An absolutely incredible dinner! Everything was beyond spectacular -- easily one of my top 5 dining experiences ever (and probably much higher than that).
Our grade for South Africa Signature Dinner - 100 out of 10
Our total bill (incl. grat.) - $225 (prixe fix) & worth every penny!
We got back to our room and I immediately passed out. Like I said, loopy. Sorry for how long this was, but I hope you enjoyed it. Next installment later today.
Me - Brad, loves to eat and drink but gets full way too fast
DW - Lisa, short & skinny but can eat me under the table
Our stay:
10/24 - 11/4 @ POR
Day 4 (10/27):
Since last night's dinner wasn't as big as our prior two, we actually were thinking breakfast today. My big concern, however, was not filling up since our first Signature Dinner was scheduled for this evening at Jiko! So instead of an early breakfast and a lunch, we instead did a:
10:00 character "brunch" at Hollywood & Vine (no PS) -
We arrived at 10:00 (or so) for the H&V character breakfast, and were seated after a 5 minute wait. As I'm sure most know, this is a buffet, so I will only mention a few notables:
The Good -
Grits, regular and cheese-Lisa thought the cheese grits were close to the best she's ever had, I personally don't care for grits and didn't try it;
Scrambled egg, spinach and jack cheese fritata-basically a breakfast pizza -- we both enjoyed this a great deal;
Character interaction-Each character visited us more than once (except Minnie who was very busy and visited just once) and the kids all loved the interaction
The Bad -
Chocolate French Toast-Yuk, ick and any other adjectives that mean this just wasn't good (plain 'ol Hershey's syrup on a french toast...maybe kids like it??);
Potatoes-were cold and dry
Our grade for Hollywood & Vine Character Breakfast - 6 out of 10
Our total bill (not incl. grat.) - $36.02
Did I get my money's worth in food? No. Did the character interaction make it worthwhile? Yes. So overall a positive grade, but not a glowing review. On to the good stuff:
Signature Dinner #1!
Jiko..the Cooking Place (5:30 start time) -
Neither of us had seen the AKL before, so it was quite a treat to drive up to the Lodge in the Disbus. The lobby area reminded us a great deal of Wilderness Lodge, and we both agreed it was breathtaking. After finally figuring out where the heck Jiko was, we made our way down, arriving at 5:15. We were asked to wait in the bar area, along with approx. 20 others. At 5:30 sharp we were escorted into the private dining room (it's the room that is surrounded by the wine racks, for those who have eaten at Jiko before). I never got an exact count, but I think there were about 35-40 people in this dinner. Name cards indicated each of our seats, which also included a complete menu (signed by each of the four chefs) and a copy of John Platter's South African Wine Guide for 2002.
Kevin (I sure hope I got his name right) would be our Host for the evening (I believe that he is Jiko's manager). He began by introducing the visiting winemakers. We were joined by:
Mike Dobrovik - Winemaker for Mulderbosch Vineyards
Hannes Myburgh - Owner of Meerlust Estate
Albie Koch - Winemaker for De Toren
Kevin then began introducing the various South African dignitaries attending the dinner (close to half the room!) and the three top executives from Disney Tokyo. All of this made even clearer to Lisa and I how incredibly lucky we were to get a seat for this dinner. During the introductions, we were poured our first wine:
Mulderbosch Chenin Blanc 1999 - both Lisa and I prefer red wines, so this wasn't our favorite glass of the dinner. We both felt, however, that it was a good, light start to the meal, and paired perfectly with the first dish.
Tear Drop Tomato Flatbread on Millet Dough with Sundried Tomato Hummus and Zough Yogurt Drizzle (prepared by Chef Anette Grecchi Gray, Executive Chef for Jiko) - Each chef came out to discuss each dish prior to tasting, which gave them the opportunity to explain the pairing; this added a great touch to the meal. This dish was basically a type of pizza, and it's light taste and texture worked perfectly with the subtle wine.
On to course two:
Mulderbosch Sauvignon Blanc 2001 - I forgot to mention that each winery representative introduced each new wine as well. Both Lisa and I significantly prefered this wine to the previous. Mr. Dobrovik explained that the S. Blanc is Mulderbosch's top variety. I can see why. It was paired with:
Oak Fired Shrimp Skewer with Roasted Sweet Potato Crush and Sagh Dhal Drizzle (prepared by Chef Nicholas Pastis, I unfortunately forgot to note where he was from, but I think he is with Jiko) - Chef Pastis made a wonderful presentation on how he created this dish, and how it should pair with the wine. The sweet potato crush was out of this world. The shrimp were perfectly prepared and tender. Simply amazing.
Course three:
Mulderbosch Chardonnay 1999 - This Chardonnay was sweeter than the prior wine, holding a great deal of fruity flavor. We were both surprised at how much we enjoyed this glass. The food:
Brick Roasted Acorn Squash Soup with Farmer's Cheese (Chef Anette Grecchi Gray) - We are big fans of root vegetable soups, and this was no exception. It's creamy, smooth texture worked wonderfully with the wine. I could have eaten this soup all night.
Course four:
Meerlust Pinot Noir 1997 - I was ecstatic to see the reds finally coming out! This is one of the better Pinot's I've ever tried. Great plummy flavor with a rich (albeit short) finish. It's pairing:
Grilled Tristan Island Lobster Tail with Cape Malay Spices, Biryani Rice Fritter and Almond Cream (prepared by Chef Bruce Robertson, Cape Grace hotel, Cape Town, South Africa) - Chef Robertson came to WDW specifically for this dinner, and was extremely entertaining as he discussed his dishes. His excitement was palpable. He explained that this dish is a variation of one he prepares at his hotel (except he normally uses crayfish instead of lobster). This dish was decadent and delicious. He even included a porcupine quill speared through the lobster tail to enhance the presentation. Amazing stuff!
Course five:
Meerlust Rubicon 1989 (yes, '89) - The highlight of the evening for me. This red blend (Cabernet Sauvignon, Merlot and Cab. Franc) was full of flavor (blackberries, cherries, etc.) and aged perfectly. It's accompaniment:
Robbit Confit with Red Colusari Rice, Dried Cranberries and Natural Broth (Chef Nicholas Pastis) - Another winner from Chef Pastis. Lisa was very hesitant to try this, never having eaten rabbit before, but she loved it.
Course six:
De Toren Fusion V 2000 - Winemaker Koch introduced this bordeaux blend (made from five varietals, hence the name). This one really knocked my socks off -- literally! I was starting to get a bit loopy by this point.
Cream of Lamb Rack and Cape Gooseberry Breedie with Samp and Bean Soufflee (Chef Bruce Robertson) - Another dish that Lisa was hesitant to try (she has a thing with "gamey" foods). Nothing to worry about here, as it was perfectly prepared, with only the slightest gameiness remaining in the lamb (I firmly believe you should always retain some of that flavor).
Course seven:
Kanu Kia Ora 1999 - No representative from the winery for this glass. I also have to be completely honest here, I don't really remember much about this wine! Told you I was getting loopy!
Amurula Creme Brulee (presented by Pastry Chef Roma Bright, I also didn't catch where Chef Bright was from...oh well) - A very good creme brulee, with great flavor. Both Lisa and I felt, however, that the one we had the night before (at Portobello YC) was better.
Course eight:
Meerlust Grappa - No WAY was I going to drink grappa at this point. Lisa would have had to carry me home!
Homemade Spice Cookies (Chef Anette Grecchi Gray) - I was also stuffed by now. Tried one cookie and didn't really care for it, to be honest.
An absolutely incredible dinner! Everything was beyond spectacular -- easily one of my top 5 dining experiences ever (and probably much higher than that).
Our grade for South Africa Signature Dinner - 100 out of 10
Our total bill (incl. grat.) - $225 (prixe fix) & worth every penny!
We got back to our room and I immediately passed out. Like I said, loopy.
Sorry for how long this was, but I hope you enjoyed it. Next installment later today.
) we didn't enjoy this as much as the previous years Winemaker Dinners at the Odessey.
