TDC Nala
1937, what a year that was
- Joined
- Jun 22, 2001
- Messages
- 59,190
I was at the first event on November 1. This program will be presented on Tuesdays from 12 -2 PM, although our lunch ran a little bit longer. The cost is $65. The receipt said "gratuity included." My friend asked and apparently this is the case. There's an optional wine flight with lunch for an additional $15. $10 of your cost goes to the Disney Wildlife Conservation Fund.
You get a personalized menu at your place. Unfortunately I have misplaced mine and probably couldn't describe the offering off the top of my head, which won't be easy because I had the wine flight. However, most of the items came from the Jiko dinner menu, so I can get descriptions from there. Chef Anette was present to oversee our lunch. Our speaker was the curator for the Animal Kingdom Lodge zoological program. His name is Joe Kalla. He spent much of his career at the San Diego Zoo, studied baboons in Africa, and was recently in Africa interviewing students to work at the Lodge on a one-year visa program.
There were six guests, and everyone else attending was Lodge management or future presenters. Joe began by talking about his background and his time in Africa and showed photos of African safaris. Looks like fun, but I'd have to stop going to Disney to do one.
When he finished, they brought the an appetizer, the Taste of Africa - Kalamata Olive Hummus, Malayan Spinach Lentil dip, Moroccan Chermoula, with Pappadam, whole wheat lavosh, and flaxseed Naan bread. There was also a salad of field greens with buttermilk/carrot dressing. Got the first wine following the salad, a nice white from South Africa. Joe sat at the table with the six guests for lunch and answered questions. When they get the program going and they have more guests, the presenter will move from table to table, but because there was only one table of guests we got him all to ourselves.
Joe talked to the room some more about being in Africa to study and why the Lodge hires students from Africa. Then a fish course was brought out, Pan-Roasted and Maize-crusted Halibut with vegetables of the moment, tomato butter sauce, and crispy sweet potatoes. This is on the Jiko dinner menu and used to be monkfish, but as was explained by Joe during his conservation talk, it isn't environmentally correct to serve monkfish. He worked with Chef Anette to substitute halibut.
Following the fish course, Joe spoke to the room about the Animal Kingdom Lodge animal program. We were encouraged to interrupt him for questions. He discussed where the animals come from, how they choose the animals for the savannahs, what animal substitutions have had to be made since the lodge opened (some animals ended up not being very suited to the Florida climate), and how the animals are taken care of. He covered a lot of ground, and we got to eat a little sorbet (don't remember what kind) with Hangar One vodka.
The meat course was woodgrilled pork tenderloin with with sweet potato dumplings and mushroom ragout, and a red wine. (the red was Graham Beck Gameskeeper, that I remember). After that came Joe's talk about the Disney Wildlife Conservation Fund, how it works, and where the money goes.
For dessert, there was Pomegranate Macerated Fruit Salad with homemade yogurt. This was perfect because it wasn't too heavy after that huge lunch. The portions are smaller than you'd get at dinner, but you get a lot of courses. The wine flighters had dessert wine. We were given a lot of recipes for Jiko specialties, which fortunately I did not misplace.
To book this program now, you should call Shelley Oulach at the Animal Kingdom Lodge directly, the number I have is 407-938-7149. As far as I know they are still booking that way. Kids are welcome, if you think they'd like the Jiko menu and would be interested in hearing about the animal programs. I found it very much worth the money and love the idea that it's possible to go somewhere (if only on Tuesdays) for a big fancy lunch. It takes time, so be prepared to give up park touring for an afternoon.
You get a personalized menu at your place. Unfortunately I have misplaced mine and probably couldn't describe the offering off the top of my head, which won't be easy because I had the wine flight. However, most of the items came from the Jiko dinner menu, so I can get descriptions from there. Chef Anette was present to oversee our lunch. Our speaker was the curator for the Animal Kingdom Lodge zoological program. His name is Joe Kalla. He spent much of his career at the San Diego Zoo, studied baboons in Africa, and was recently in Africa interviewing students to work at the Lodge on a one-year visa program.
There were six guests, and everyone else attending was Lodge management or future presenters. Joe began by talking about his background and his time in Africa and showed photos of African safaris. Looks like fun, but I'd have to stop going to Disney to do one.
When he finished, they brought the an appetizer, the Taste of Africa - Kalamata Olive Hummus, Malayan Spinach Lentil dip, Moroccan Chermoula, with Pappadam, whole wheat lavosh, and flaxseed Naan bread. There was also a salad of field greens with buttermilk/carrot dressing. Got the first wine following the salad, a nice white from South Africa. Joe sat at the table with the six guests for lunch and answered questions. When they get the program going and they have more guests, the presenter will move from table to table, but because there was only one table of guests we got him all to ourselves.
Joe talked to the room some more about being in Africa to study and why the Lodge hires students from Africa. Then a fish course was brought out, Pan-Roasted and Maize-crusted Halibut with vegetables of the moment, tomato butter sauce, and crispy sweet potatoes. This is on the Jiko dinner menu and used to be monkfish, but as was explained by Joe during his conservation talk, it isn't environmentally correct to serve monkfish. He worked with Chef Anette to substitute halibut.
Following the fish course, Joe spoke to the room about the Animal Kingdom Lodge animal program. We were encouraged to interrupt him for questions. He discussed where the animals come from, how they choose the animals for the savannahs, what animal substitutions have had to be made since the lodge opened (some animals ended up not being very suited to the Florida climate), and how the animals are taken care of. He covered a lot of ground, and we got to eat a little sorbet (don't remember what kind) with Hangar One vodka.
The meat course was woodgrilled pork tenderloin with with sweet potato dumplings and mushroom ragout, and a red wine. (the red was Graham Beck Gameskeeper, that I remember). After that came Joe's talk about the Disney Wildlife Conservation Fund, how it works, and where the money goes.
For dessert, there was Pomegranate Macerated Fruit Salad with homemade yogurt. This was perfect because it wasn't too heavy after that huge lunch. The portions are smaller than you'd get at dinner, but you get a lot of courses. The wine flighters had dessert wine. We were given a lot of recipes for Jiko specialties, which fortunately I did not misplace.
To book this program now, you should call Shelley Oulach at the Animal Kingdom Lodge directly, the number I have is 407-938-7149. As far as I know they are still booking that way. Kids are welcome, if you think they'd like the Jiko menu and would be interested in hearing about the animal programs. I found it very much worth the money and love the idea that it's possible to go somewhere (if only on Tuesdays) for a big fancy lunch. It takes time, so be prepared to give up park touring for an afternoon.
