Tales from WDW--with pictures/update11/2

[BriarRosie]

Gotta love a report that goes right to the food porn.

Reminds me that I'm too lazy to post mine here.
Have a wonderful time!

 

[NC Belle]

Time to get the past several days on board.

Lunch: Liberty Tree Tavern

This lunch was pretty good. We started our meal with the soup of the day for NC Beast which was Chicken and Andouille Gumbo. I had the Tavern fried cheese. The soup was excellent and the okra was finely chopped and was pleasant.

The fried cheese was hot and gooey. The marina sauce that came with it was good.

 

[NC Belle]

Liberty tree entrees:
We requested bread and it was nice and warm with a honey butter.

NC Beast had the New England pot Roast. It was nicely seasoned.

I had the Pilgrim's feast. It was mild in its seasoning and the beans were cool in a short time.

 

[NC Belle]

Dessert:

I had the Chocolate Terrine. It was rich and oh so yummy.

NC Beast had the Fruit Crisp of the day which he could choose between peach and blueberry. He picked peach (which needed no prompting from me).

He liked, but it was not too special.

 

[NC Belle]

Liberty Tree Tavern's Chicken and Andouille Gumbo:

Amount Item
2 cups Flour
2 cups Canola Oil

Mix flour and oil together into heavy bottom pot. Cook over medium high heat until the color of peanut butter. Set Aside.

Amount Item
2 cloves garlic chopped
1 medium onion chopped
1 medium green pepper chopped
3 stalks celery chopped
3 cups cut okra
3 tablespoons chicken base
3 quarts water
3 pounds chicken
1 1/2 pounds sausage smoked
Salt, pepper, Cayenne pepper to taste

Place chopped vegetables into hot roux and cook an additional 10-15 minutes. Set aside.
Place water, chicken base, okra, sausage, and seasonings into large pot and cook over medium heat. Slowly add roux until it is all dissolved and cook until sausage and chicken are done and tender.
Serve in big bowl with white rice.

 

[NC Belle]

We rode some rides in fantasyland and then got haircuts at the Main Street barbershop. I told my stylist to surprise me and short was okay. My hair was shortyer than what I usually get, but it is great with the higher than normal temps for Porlando and it will be still good length for our next trip in December.

We went back to CSR and got ready for our dinner at Narcoosee's.

This is the biggest disappointment meal of our trip so far. We were able to get an adr at a time that suited us after 2 years of thinking about our last meal there. We remembered how awesome the mussels and the almond crusted cheesecake were and the chef at that time was very helpful in selections.

Well, things has changed for the worse.

 

[NC Belle]

We arrived 45 minutes early for our set time because it was a party night so I allowed extra time. I was surprised to see not many people in the dining room and lobby on a friday night at the primetime of 6:45pm. I had NC Beast go see if we can get a table while I checked out the chef's garden. The garden was okay, but it is October. We were placed within 5 minutes. It was at one of my favorite tables where I could see the castle straight ahead and to my right, the Contemporary. The room was pretty quiet even though there was at least 3 receptions being held. The wait staff and the manager were great and made note of our allergeries. The waiter asked us several times if the chef came out to discuss ingredients. It was like 7-10 minutes after the second time that the waiter asked us about the chef when he showed up. He said that dh was able to order anything off the menu because he knows all of his produce and ingridients that comes in daily and there were no grapefruits nor pomegranites. He also said does not like to use them and he turnt around and rush to the back. Well, there are some bar drinks and the pom. lemonade to avoid that we figured out on our own.

We then ordered our appetizers and entrees. I picked mussels and surf and turf. NC Beast had smoked shrimp with gazpacho (chef selection note on menu) and pan seared scallops with a lobster risotto.

 

[NC Belle]

I was starting to get excited about my mussels and decided that I wanted to get a drink with my meal so I choose a Tropical mojito.
bread service:

no sign of my mojito yet..but, I had a glass of water and a glass of diet coke to tie me over.

 

[NC Belle]

Finally---appetizers!!!
Smoked shrimp and gazpacho

He liked it and the gazpacho was similiar to what he had in Spain when he was a teenager visiting a friend.

This gets to the "highlight of the evening"

My mussels in a parsley-patis broth:

 

[NC Belle]

The mussels were okay in the beginning...plump and okay tasting. Once I ate the top layer of mussels...the bottom layers were very shriveled and tough. This is not what a properly cooked Prince Edward Island mussels should be presented. It means that they were cooked longer to open the shell enough. Well, I bit into a very gritty mussels...and had to discretely disposed it. I had to force myself not to use what John the Genius exclaimed in the Wave review. I tried 1 more mussels...it was gritty and terible. The waiter came over and asked me what was wrong. I asked him to tell the chef that he might to check his mussels because I had some tough and some gritty ones plus several dead ones. He went back to tell the chef.

Well, the waiter came back and told the chef think I don't know anything about mussels and don't like the broth. Well, I told the waiter to tell the chef that I know mussels, ate them since I was a kid, and had them on previous visits and that there were indeed isues with his supply.

The waiter came back with both the chef and the manager. Well, I explained to them what i told the waiter. The chef protested that i was wrong and his mussels were good and he would eat them. I then took a mussel out of the bowl at random and pointed out its problems. I told the chef, my dear sir, I expect at this caliber of resteraunt that I should not have to fight each mussel nor have grit. I went through this 5 times and the last mussels was almost 98% close and I told them that I would not eat this one because was dead. The chef huffed and went back to his kitchen without saying a word. The manager took it off the bill since I did not want a replacement.

 

[NC Belle]

My mojito arrived during the exchange with chef. It was nice and i shared it with hubby.

 

[NC Belle]

Our entrees arrived. They were just okay. I was hoping for better presentation for the pricing and maybe ounces noted for my steak medallions because the 2 pieces together were the same size as the duchesses potatoes. I had better steak and brocollini at the Maya Grill (the prior night).

 

[NC Belle]

While we were eating our main dish, the chef walked fast and head turnt when was attending to various tables. It was amusing. The waiter asked us if the chef came back to ensure which desserts were safe. Well, we told him no, but not to worry...we can be almost 100% that our choices would be safe. The waiter went to the kitchen and told us on his return that chef said that all desserts were safe for us.
I had my favorite---the almond crusted cheesecake and NC Beast had the duo Creme Brulees--- key lime and coconut custard brulees.
I had a Godiva martini and hubby had Irish coffee.

 

[NC Belle]

Coming attractions:
Pepper Market
Restaurantosaurus
Cosmic Rays
Various Treats
Argentina stand
La Hacienda

 

[NC Belle]

A small note--- The Osbourne Lights have been testing at least for the past 3 nights (after midnight usually). It looks awesome so far!

 

[LisaKeys]

I do love a live TR!!! I am sorry your experience at Narcooses was less than desired. It is on our long list of ressies for January. (6 days of DxDP)

Looking forward to more posts.
Oh - I'd love to see a picture of your new hair style. Sounds cute!

 

[beachwarmer]

I love your reports. The best was when you took photos with Bob and Corey.

My family is driving down on Thursday night from Cary. You said the traffic was bad and detours....which route did you take?

Looking forward to more.

 

[NC Belle]

I love your reports. The best was when you took photos with Bob and Corey.

My family is driving down on Thursday night from Cary. You said the traffic was bad and detours....which route did you take?

Looking forward to more.

The worse detour was I-95 portion just before the current closed I-4 ramp near the Daytona track. NC Beast missed the last part of the detour due to several rigs blocking it at the last minute because they misjudge it. We went the not so scenic view and turnt around okay. There were a lot of speed traps and tire debris. We going back on Saturday.

I think you will be fine since our problems was timing (left Raleigh around 930am so we got into rush hour in Jacksonville) and what seem extra amount of trucks for a weekday. We usually take breaks to stretch.

Thanks for remembering about our time with Bawb and Corey.

 

[NC Belle]

I do love a live TR!!! I am sorry your experience at Narcooses was less than desired. It is on our long list of ressies for January. (6 days of DxDP)

Looking forward to more posts.
Oh - I'd love to see a picture of your new hair style. Sounds cute!

I still have Narcoosees booked for Christmas, but may change it to the Maya Grill if we book CSR for Christmas Eve. Everyone except the chef was nice. We were not the first to complain about the chef so he may had a rough night.

 

[beachwarmer]

The worse detour was I-95 portion just before the current closed I-4 ramp near the Daytona track. NC Beast missed the last part of the detour due to several rigs blocking it at the last minute because they misjudge it. We went the not so scenic view and turnt around okay. There were a lot of speed traps and tire debris. We going back on Saturday.

I think you will be fine since our problems was timing (left Raleigh around 930am so we got into rush hour in Jacksonville) and what seem extra amount of trucks for a weekday. We usually take breaks to stretch.

Thanks for remembering about our time with Bawb and Corey.

Thanks for the tips. Have a safe trip back on Saturday. Maybe we will run into you on Friday, If not I hope to meet you at the next Raleigh meet.