This Was the Feast-A Most Certainly True Lutheran Food Review-4/26-The End

[ChefMickey123]

Hey! I was in Gatlinburg over Thanksgiving weekend, too! We were actually staying in a log cabin in Pigeon Forge- a big family reunion. But we all went to Gatlinburg to walk around the day after the turkey- it was actually the only day I was able to leave that cabin- I did a LOT of cooking while I was in Tennessee!!

You have sold me on Tony's- I'm putting it on my list for November- thanks!

We stayed in a log cabin in Pigeon Forge to. Picked up a cast iron pizza pan at the outlet. Can't wait to grill some pizza on it. While there we at at the Old Mill (just o.k.), Alamo Steakhouse, Mama's (thanksgiving dinner) and Black Bear (Christmas Show-Good Show, cheap food.) Tourist trap over holiday=big crowds and traffic.

I think with Tony's people have to keep their expectations reasonable. No Italian restaurant in a theme park is going to have sauce that tastes like their grandmother's from the Old Country, nor is it going to be like a Mario Batali masterpiece. It is good, simple food.

 

[ChefMickey123]

I was missing your reviews. Glad to see you are back. When I serve steamer clams I take great pride in taking extra time to insure no sand or broken shells become part of the broth. But, as I hang my head in shame, I have unknowing served portions that some how had a shell in the broth. I do great serving what I call a no beach steamer bowl, no sand in my steamers.

I often wonder if there is a little seafood minion that goes around after seafood is plated and adds a dusting of shell.

Any how loving your reviews looking forward to more.

Patty

My biggest shellfish struggle was always opening raw oysters. I never had the knife go through my hand, but have swallowed some shell with a few of them.

 

[amandadisney]

Just joining in.

I am so on the same page with you about tipping and restaurants in general. I waited tables all through high school and most of college, and its hard for me to ever blame a waiter for having a bad day or bringing out a bad plate of food. When I see people complaining, I am always tempted to walk over and remind then that their waiter is not also back in the kitchen cooking

It's great to hear about the snapper at Flying Fish because I can't wait to get that in January when I go there with my fiance. Congrats on your engagement! My fiance and I are actually heading down in less than a month to celebrate ours with deluxe dining, so I am pumping myself up reading your reviews.

Can't wait to read the rest!

 

[purpliequeen]

Yay! I'm so happy that you're putting up your reviews. We'll be eating at Flying Fish on Christmas Eve and I'm looking forward to experiencing the restaurant myself. Now, Chefmickey, about the rum and pregaming. I believe we'll be doing somewhat the same during our Spring Break trip. Being senior college students, money is tight. Did you fly down to Disney? Or how did you pack/carry that rum with you? hahaha I have read numerous reports about going to the gas station across from DTD to stock up on "regular priced beer." If possible though, I'd like to bring alcohol down myself. We'll be flying down.

 

[Meteora]

Wow, your reviews are so detailed and thorough! Of course, I would expect nothing less from a CIA boy. I'm a Vassar girl, incidentally, so I'm very familiar with the Hyde Park area. We used to go to the CIA on special occasions--actually, my senior year was some sort of anniversary, and they had a special lunch deal. My friends and I took full advantage of that one!

 

[lovegrumpy]

Subing love it!!!

 

[Linda67]

How could I have missed this

Anyway, I am here now and love your reviews

We are trying Narcoossees for the first time in May and are both really looking forward to it

It's really interesting to read your reviews as I am sure that a chef has a very different opinion of the dining expieriences at WDW

Really looking forward to reading more

 

[MarieA]

I am loving your reviews!! Looking forward to more.

 

[jen_eck]

 

[jen_eck]

 

[ChefMickey123]

I will post reviews as I can over the Christmas break, but my folks just moved into their new house and I don't know when time warner is coming to hook up the internet and cable.

Merry Christmas!

Jared

 

[floridascgirl]

I'm loving your wonderfully detailed reviews. Enjoy your holidays!

 

[Dreamer & Wisher]

Looking forward to reading some more reviews.

 

[MissMichelle]

I have only gotten the review of Narcoossee's so far and all I can say is yummm. We are trying it for the first time in March on my best friend's birthday and I was wondering if I made the right choice. I am pretty sure I did by all the recent reviews I have read.

Can't wait to read on through your reviews

 

[cbg1027]

Flying Fish is one of my favorites. Your meal looks amazing, minus those few mishaps.

The snapper is unbelievable! When I first saw it, I had the same reaction as you - Veal sauce on white fish?!?! But for some reason, as you now know. it works, and works well!

 

[tinacaplan]

So glad to find your reviews. They are truly fantastic. I love all the detail you put into them. And I agree that everyone should probably have to work in food service at some point in the lives to truly appreciate what goes down in a restaurant. I waitressed on and off for quite a while and have to say I much preferred it to working, say, retail or any other jobs I had when I was still in school.

The red snapper at Flying Fish is truly outstanding. It is the kind of dish I go to restaurants for; truly something I would never, ever make at home. So delicious.

Looking forward to the rest of your reviews. Merry Christmas!

 

[coconutprincess]

Loving your review!!!! I may give Tony's another shot! Those desserts you have had look wonderful!

 

[ChefMickey123]

Miso Hungry and Teppan Edo fed me.

Teppan Edo Review:
Lunch, 11/15/2010
First, please pardon the title pun. Second, gracious, warm people staff the beautiful Teppan Edo restaurant at Epcot. Keep in mind, that when traveling from Future World to World Showcase whether on the boat or on foot that Japan takes a while to reach on foot since it in the middle of the Showcase. We got turned around a few times by Figment and Captain EO and had to power walk. We made it in 15 minutes but were in pain and 5 minutes late for our table. More excruciating were the stairs we had to climb to the restaurant (I am sure there is a wheelchair access for those who need or desire it.)




After your descent from the restaurant steps (or before your ascent), be sure to listen to the taiko drummers around the pagoda. Stop in the awesome gift store directly below the restaurant. It is well stocked with Japanese specialty items, cookbooks, pick-an-oyster pearl jewelry, Hello Kitty, and Transformers. It is one of the last unique theme park gift shops; as are most of the World Showcase shops.

Once inside we were greeted warmly by everyone we met. Teppan Edo, off to the left of Tokyo Dining & Sushi was a quiet respite for a while. We were shown to our table with minimal wait where 6 six people were waiting; a couple and a younger couple with two adorable, well-behaved little girls. Everyone at our table was friendly, and we chatted before our drink order was taken. Those who wanted chopsticks with “training wheels” had them tied together by a server (standard flatware is also set on the table)


Our server was a gracious student who brought our drinks. My fiancée had a Midori umbrella drink

and I had a “Ninja” cocktail.

The “Ninja” is a combination of sake and plum wine over ice. I had a green tea for my included non-alcohol beverage and my fiancée had a sprite.

Everything was brought out in short order. Salads and soups were brought to those who ordered them right after the beverages were served. Sushi, edamame and tempura are also available as appetizers.

Our chef came to the table and began preparing the meal. All the food for the entire table’s order comes on a cart. The 3 sauces-mustard, white seafood and ginger are poured and passed out. He began cooking with the oil, pouring it slowly into three circles forming the outline of a particular favorite cartoon rodent. This caused much delight in both the two little girls seated at our table, and also my 28-year-old-fiancée.

He began cooking the vegetables (zucchini squash, onions, and mushrooms) and noodles. He then proceeded with my rib appetizer and served it. Individual sticky rice bowls were brought out for each person at the table. During the vegetable cooking, he stacked up the onions and made a smokestack out of them while using his spatula to make a train bell noise. He placed then placed the filet mignon on the griddle.

My ribs were fresh off the grill in minutes, and quite tasty (the ribs are pre-braised; one would sit forever waiting for fresh ribs to cook properly). My fiancée had the miso soup appetizer, which she enjoyed.

After serving my appetizer, he divided the noodles and vegetables among everyone at the table, which we were encouraged to eat while hot.

The veggies & noodles were pretty tasty and cooked correctly. He continued with the shrimp and chicken, putting on a great show with the knives. The mushrooms were served with the main meat portion of the meal.

The filet mignon was cut into chopstick-sized pieces, and was cooked to the requisite medium rare I ordered. The filets were fairly good size-around 7 ounces (a guess) and were tasty. My favorite dipping sauce was the ginger.

I heard the shrimp & chicken entrées were pretty good.

After the entrees were served, our table chef cleaned up the grill, thanked us and bowed out.

The dessert choices are limited to three: Soft serve ice cream, green tea pudding, and chocolate ginger cake. My fiancée’s soft serve ice cream was vanilla, and was typical soft serve.

I like the soft serve at McDonald’s and Dairy Queen better. I enjoyed the chocolate ginger cake.

It was composed of sponge cake layers with chocolate filling, and a chocolate ganache top-all with a pleasant ginger flavor throughout. This was a take on the European pastry classic-opera torte. The portion was the right size and fresh tasting.

I have to mention that, yes there are better Teppan-yaki restaurants in the world, and probably in Orlando too. You can probably find better prices and selections at some of them (speaking of menus, Teppan Edo needs to seriously spend some money and reprint their dog-eared, stained, ragged picture menus). However, considering Epcot’s mass target market, and some unadventurous young palates, they do a pretty good job. The flavors are fresh and simple. If you like things a little more salty, add some of the soy sauce provided. Be adventurous and try the dipping sauces. I don’t think portions have suffered at this restaurant. It is just a formula that works, and it is stuck to. I had an enjoyable time at Teppan Edo. I look forward to my next visit. It is a great value for one dining credit, and the place keeps children entertained. Prices run $15-35 a person.

Everyone at Teppan Edo was entertaining-from our fellow diners, to the servers and chefs, and finally to the little boy at the table opposite ours who was picking his nose with his father’s chopsticks while dad was not looking.

 

[ChefMickey123]

When all your (Warm Champagne) Wishes will come true:
California Grill.

Our California Grill experience began as most do. After the obligatory bus ride from Disney’s Caribbean Beach Resort, we arrived at the Magic Kingdom bus terminal. We took the path across the street to the Contemporary Resort and had a nice walk, though speedy and a little chilly in our dress clothes. After the escalator ride to the check in desk, we were whisked up the express elevator to the restaurant. We just about got to the bar (where I wished a gentleman who was checking an engagement ring in his pocket well), when our pager flashed.



We had a great table by the window. We also enjoyed the modern design of this restaurant and lively atmosphere. Don’t expect soft acoustic music or a maitre d’hôtel with an attitude when dining. We had Evian water for our non-alcoholic beverage.

To both my fiancée's and our server’s delight, I ordered a bottle of Iron Horse Fairy Tale Cuvée sparkling wine for our drinks. Sadly, there were some “cooler problems” in the bar that evening and the white sparkling wine arrived at above room temperature. We were all too happy to wait a while as the bottle sat in the ice bucket getting to a proper drinking temperature.

When the wine was finally chilled, the cork was gracefully removed and we toasted our engagement of just a few weeks earlier. The wine was delicious-crisp and refreshing, just acidic enough with enough tiny bubbles to make even the late, great Don Ho happy. For her appetizer, my fiancée ordered her very first sushi. The California Grill is a great place to order sushi for the first time because they serve a wide variety of rolls make with fully cooked seafood, as well as traditional uncooked favorites. She likes crab, so I suggested the California Roll. She thoroughly enjoyed it. She loves horseradish, and her introduction to wasabi was a great success. I asked her to mix it in with her soy sauce. She relented and gave me a piece when I asked. I thought it was a very well made, fresh roll.

My appetizer was the suckling pig & cracklings flatbread with cheddar, apple butter and caramelized onions. It did not disappoint. The cracklings were a chewy foil to the soft, melted cheese and tender pork. A hint of sweetness was added by the onions and apple butter. I could have eaten a twenty-one inch pizza of this stuff.

After bread and appetizers, it was time for Wishes. While we had a spectacular view of Cinderella Castle from our seats, there was a wooden divider sort of in the way of where the fireworks were exploding. So we went outside. The observation deck was packed, but the experience was superb. We took our wine with us and enjoyed the show. Great outdoor speakers and a nice crowd enhanced the experience. I did not choke up this time as I did last time I dined at California Grill and saw Wishes. It was however an emotional experience, in a very good way. We arrived back to our table and were quickly served our entrées. Mine was not piping hot, but still enjoyably hot, because they tend to hold the entrées until after Wishes. So if you are one of those people who like their food really, really hot, ask to east during the fireworks, if it is at all possible.



I ordered the veal chop with chanterelles, salsify, rosti, pearl onions, carrot purée and Madeira jus. Please, no flaming for the veal or suckling pig please. The veal was obviously from an animal that had been well-cared for, as it was healthy, fat and pink (I like my veal about medium), not anemic. I also would hope Disney would not open itself to nasty press associated with cruelty to animals.

I truly enjoyed my veal chop. It is a rarity for me because many restaurants no longer serve this delicious meat, and I cannot afford to dine regularly at those that do. Everything on this plate melted in my mouth. The slightly sweet Madeira jus and carrots played well against the veal and the earthy mushrooms, salsify, and potatoes. I let my table manners get away from me for a moment, and cleaned the plate with my bread. Oh well, the fine dining police can write me a citation.


My lovely dining partner had the Pan-seared Florida Snapper with Roasted Fig Risotto, Wild Forest Mushrooms, and Pinot Noir Reduction. The fish was cooked correctly as was the rest of the dish. It all worked together. Ascetically, it was a very beautifully composed plate. My fiancée, who does not have a huge appetite, cleared her plate.

We ended with the same dessert-a plate of Valrhona chocolate heaven. It was a sophisticated trip to our respective childhoods. A Valrhona chocolate lava cake served on a plate with toasted marshmallow, peanut brittle, and peanut butter ice cream. I cleaned my plate once again, and the dessert was the perfect ending to a nearly, but not practically perfect meal.

Warm bubbly at $60 plus per bottle is unacceptable. I cannot fathom that there was no other place to store the wine in a cooler close to the restaurant. I believe the restaurant simply sold out of what was chilled, or someone did not restock the coolers in time. In either case, a better response would have been to place the bottles of wine to be chilled in plastic bags in a tub of ice. Problem solved. I will return to the California Grill because of the fabulous experiences and foods, but Disney boasts of its vast network of sommeliers in its company. Clearly, that night, the network was congested.

Despite this issue, we had a wonderful evening. I hope you go to the California and do the same. It is well worth the two dining credits or the cash price tag.

 

[tinacaplan]

Hope you had a very Merry Christmas! So glad to hear that you enjoyed California Grill. We had a spectacular experience there last year (and I suppose that is how I should refer to it, as it was truly an experience, not just a meal) and I have been kind of bummed about the negative reviews of the place I've been reading on here lately. A lot of "its gone downhill..." I don't know. Its hard to tell sometimes, as people can be pretty vague abotu what they did or did not like. I am so hoping that the suckling pig flatbread will still be on the menu when we go back this February, as it sounds incredible, as does the veal. I love veal, so absolutely no flaming from me.

But I will grant you that warm sparkling wine is pretty unforgiveable.

Thanks for more great reviews!