Overhyped Disney Restaurant Tour Live From Kidani Village 8/29-9/7

[gardengirl628]

Sorry I'm jumping in here so late! Totally enjoying your reviews. We are trying Flying Fish in December. And I can't wait to try a blood orange margarita!

 

[TDC Nala]

Thursday, September 3

Guess where? Yes, Cava del Tequila.

The bartenders and servers know me by now.

The object is to have lunch here. ImprovGal is along for the trip now. We have decided that since we have the Jiko wine dinner this evening we will split a couple of appetizers from The Ditch so we can find out what the food is like. I have not been here when the timing favored my being able to order food.

The Margarita of the Day is the Aguacate.

This one contains avocado, that’s why it’s green. It’s not supposed to be easy being green (ask Kermit the Frog or the Wicked Witch of the West) but this is a very refreshing margarita. It’s a favorite now along with the blood orange one.

We put in an order for some Tostadas de Tinga (they’re chicken tostadas. I don’t know what Tinga is but I am pretty sure it isn’t “chicken”) and some guacamole.

Here’s the tostadas:

They have a nice barbecue-type taste. I will bestow a Lisa upon them:

And the guacamole.

I really did like the guacamole with the wagon wheel chips. There was a bit of spicy sauce drizzled over the chips. There’s enough for two people to have a snack and it costs $8. Here comes Mr. Burns:

Just when you thought you were safe to finish your margarita and leave, the lovely folks at The Ditch apparently recognized that I am a member of the frequent drinker program and brought some (comped) crab tostadas.

These are tasty too. I even liked the chipotle mayo they put on them.

 

[TDC Nala]

And now the big one:

Jiko Dinner Series – Wine Dinner

For this particular dinner, since so many items scored a Burns, this will be rated on the (in ascending order) First, Second and Third Degree Burns scale.

The Jiko dinner series is a big evening of lots of food and lots of wine. They’re held on the first Thursday of every month. They usually have a winery guest who presents all the wines for the dinner, and the Jiko chefs prepare all the courses. This month’s guest, though, was John Blazon, Disney’s former master sommelier. The word “former” is used because Mr. Blazon was laid off from his position at Disney awhile back. But, they brought him in so he could recommend some favorite South African wines for the dinner, and show us slides of South Africa. Jiko sends its chefs and wine people to South Africa to study the wines and the food. Nice work if you can get it.

The evening starts in a savanna overlook at Jambo House with a reception where they serve some little mini appetizers. These were provided by Chef Frank from Boma. (Don’t look for these items to be served at Boma – the chefs make up special items to serve at the dinners.

Here are two of the three appetizers: On the right, Watermelon Tomato Soup with Blue Cheese Crisp, dubbed by us the Elixir of Watermelon. It’s served cold and you can chug it. This soup rated a third-degree Burns, it was that good.

On the left: Salt Cod Fritters with Lemon Herb Remoulade.

Nice salty fish with a little bite from the sauce. But it was basically a fish fritter. Heeere’s Lisa

These two appetizers were easy to find. The third was not so simple. It was Braised Pork Belly with Red Curry sauce. These bits of pork fat sitting on Uri Geller’s old spoons circulated so quickly I was not able to easily get a photo of them. At one point I was considering not mentioning the pork at all, which meant it quickly became “the pork which will not be named” or “Voldepork.”

Without further ado, meet Voldepork:

Voldepork was okay but I am not a fan of fatty pork. I am a fan of curry though, so Lisa belongs here, too.

The wine served with the appetizers was Cederberg Bukettrabe 2008 (white).

First dinner course: Curry Chapati, Grilled Baby Corn, Avocado and Heirloom Tomato by Chef John.

This has a nice spicy sauce and rates a second-degree Burns.

Wine served: Warwick Professor Black Sauvignon Blanc, 2008 (white)

Second dinner course: Beware to those who do not like their food to look them in the eye.

Langostine, White Cheddar Sadza, Braised Celery, Shellfish Reduction by Chef Mike. First-degree Burns for the creepy little crustacean, who tasted pretty good although some of us looked silly trying to get more food out of its head when all the insides had been removed from there. Oh, and Sadza are African grits.

Wine served: Rustenberg Five Soldiers Chardonnay, 2008 (white)

Third dinner course: West African Groundnut Soup, Fried Banana Bread by Chef Brett

Groundnuts – peanuts. When Brett got up to describe the dish, he said the fried bread on top is also called golgola, which is much more fun to say than “fried banana bread.” Second-degree Burns. The second one is just because it is so much fun to say “golgola”

Wine served: Sequillo White Blend by Eden Sadie White, 2006 (obviously white)

 

[TDC Nala]

Booze course: Dawa (prepared by Chef David)

This is made of lime juice, honey and (gasp) vodka. It’s like cough syrup used to be when it was alcoholic. He served it with a little sugar cane swizzle stick so you could mix the juice, vodka and honey. This will fix your sore throat. I mean, everybody was pretending to get sick so they could get more of this stuff.

Fourth dinner course: Veal tenderloin, Celeriac puree, sauteed leeks, cherry raisin jus by Chef Mace

I liked the sauces, but I was not enthused with the way the veal was prepared, and that was a lot of celeriac.
Just because it was not really to my taste, this is the only Lisa of the main courses.

Wine served: De Toren Fusion V, 2006 (red)

Cheese course by Chef Brett:

Comte (French cow cheese) with marinated apple slaw, smoked bacon, champagne grapes
Fourme d’Ambert (French cow) with pistachio biscotti, fig custard and Minus 8 balsamic vinegar
Purple Haze (US goat) with poached peach, lingonberry jam, rose water
One Burns for each cheese:

Wine served: Spice Route “Chakalaka,” 2007 (red)

Dessert course: Ginger and Madagascar Vanilla Crème Brulee, Macerated Berries, Strawberry Shortcake with Basil Crème Freche, by Chef David

Two Burns for making the crème brulee so small and putting ginger in it. And for the really cool little cocoa Jiko on the plate.

Yeah, it’s a crème brulee, but it’s a little tiny one so they are forgiven for serving one.

Wine served: Paul Cluver Late Harvest 2007

If you try the Jiko Dinner Series, remember that you shouldn't eat much the rest of the day - and pace yourself on the wine! That's a lot of wine. That's so much wine that if you happen to be doing a live food report you may not want to stay up and post an update.

I forgot to mention that all the guests were given a bottle of one of John's favorite wines to take home - they distributed per couple but I am a single so I got my own bottle. Mine is a Seidelberg Viognier from South Africa.

Food porn from the dark side still coming up.

 

[Tricia1972]

Thanks for taking one for the team and staying up late to post todays review Catherine. It looks like an AMAZING food day! Jiko is my second favorite place at Disney, and I think I may need to try this dinner sometime.

(Hey I even stayed up late to read your update - that's pretty big for this mom of three )

 

[iluvpluto27]

Thanks for the great reviews. I'm definitely going to try the blood orange margarita and the Jiko wine dinner looks fantastic.

 

[PNO4TE]

Another stellar day for your taste buds, Catherine. I am glad you are enjoying yourself on the birthday trip! Thanks for sharing it with us.

 

[DLo]

wow! the wine pairing looks amazing and so many mr. burns! Tequila and I don't get along (well, maybe in moderation we would) so I probably won't be going to the ditch but the drinks look yummy. I prefer vodka - any suggestions for that?

 

[Sandy321]

Oh my gosh oh my gosh!!

I didnt realize you were such a foodie!! Your reviews are simple, direct and to the point (the point of making my mouth water, and my stomach growl!! lol) and the pictures do the talking - I never thought I'd like Jiko at all - but I want to try it - I had no idea they have this classy of a meal! BOOHISS Disney for laying off the Somelier -

this gem of a meal - its what Disney needs to offer more - more variety in their meals - let the chefs shine!! I wonder what the Chefs at Cali Grill would do?

The voldemort pork!!! what a riot!!

The ditch knows you!! Dawa, golgola, and what is a minus 8 balsamic? I know I want some!!! (I do love balsamic - we have a olive oil store here that lets you taste test blasamics and olive oils!! )

Sounds like a very festive birthday celebration!! Thanks for sharing it with me!!

 

[donaldtutter]

Cava del Tequila seems like a great place. Did you have to wait or notice others having to wait to get a seat at a table or the bar?

 

[TDC Nala]

Cava del Tequila has no seats at the bar, but they've got a few tables and a little nook with a sofa and some stools. When I have been there, there has always been space at the tables, but there really are not many tables. There's also some benches just outside the door where you can sit with your margarita and people-watch in the pavilion, but I think you need to be inside to order food.

Will probably drop by there this afternoon. Had cheese for breakfast thanks to the lady sitting next to me at Jiko who gave me her cheese course, which I had packed up to go.

 

[oybolshoi]

Fabulous!

Loved the triple-degree Burns system you had to roll out for Jiko and voldepork ... seriously, I spewed coffee.

Thanks for taking time to share ... one day I'm just going to plan a trip to WDW for the beginning of the month just so we can finally make it to one of those Jiko dinners.

And thanks again for all the reconnaissance work on the Tequila Ditch ... we are very excited here in Stinkotwn and have decided that we too must visit every day to try something new.

 

[disneyfav4ever]

Looks like Mexico will be one of my first stops this trip. I need a blood orange and/or passion fruit margarita, and I would love to try that guacamole.

 

[scojos]

just wanted to say how much i was enjoying your reviews, and as a huge HP fan loved the voldepork
i do have some deep questions to ask you.... we were considering a trip to V and A next year, without the kids, all 3 of my kids are huge foodies, well behaved in restaurants and would adore all the stuff you ate at jiko, so this may be an option...
Do they take children? Do they take the DDP? (we have already choosen jiko and CG as 2 x 2TS meals we want to try, so if they dont we ll just pay OOP)
do they do "special" meals as i have some v severe food allergies and couldnt eat some of the dishes you were served. Do you have to do the wine pairing? i dont drink (long story)...
do you book normally through disney dining as it is a special event? thanks for any info, i hadnt heard of this before.
Dh is a chef, and as a special treat im going to arrange for him to do the kitchen trip at AKL, ill take the kids to watch the animals, and a cocktail, he ll absolutely adore that! how do you go about arranging the tour, do you have to sign up before hand?
i have learnt so much reading your reports... i too had the dusk at LeC and found it bland and greasy, but loved the soup, not sure i would have sold my eldest child for it, but it was good
Thanks
Tracy

 

[Shenanigoat]

Voldepork

Jiko looked great. What a wonderful meal experiance. And thanks for doing such hardcore reconnaissance on the tequila "ditch". It's a dirty job but somebody's gotta do it.

 

[BriarRosie]

You had me at Voldepork.

And the Uri Geller spoons! I love Uri Geller spoons. I've never been served anything bad that rested in one of those spoons.

I totally lost it after the 1st, 2nd and 3rd degree Burns rating system, the Voldepork, and the warning about food that stares you in the eye.

I know that I want one of those avocado margaritas next month. And two months after that.

And I am totally bummed that I couldn't see the look on your face when you saw creme brulee on the menu.

 

[bangzoom6877]

The avocado margarita looks very interesting...I may have to try that one!

I love it how you had first, second and third degree Burns in your Jiko review!! That is a lot of wine and sounds very nice! I could use some right now actually!

 

[dallastxcpa]

I just found your review and I am loving it.

 

[klacey1]

Subscribing!

 

[TDC Nala]

Sanaa for dinner - headed downstairs.

Wait till you see Tchoup Chop.