Ugh, what were we thinking?! 9 days Deluxe Dining with pics! MY Number 2! 7/21!
- Thread starter Leshaface
- Start date
- Status
mamaboogie
DIS Veteran
- Joined
- Jun 13, 2008
Fantastic start!
Can't wait to hear more - we are going to some of the same places in August!
Amazing food reviews, photos AND film quotes? Bring it on!
Can't wait to hear more - we are going to some of the same places in August!
Amazing food reviews, photos AND film quotes? Bring it on!
emmysmommy
DIS Veteran
- Joined
- Jan 30, 2010
Uh oh! Now you have created a delimma for me.... Tonga toast or the Big Kahuna! I may have to book 2 breakfasts there.
Can't wait for more!
Can't wait for more!
*HappyDisneyMom*
*Dreams Come True*
- Joined
- Jan 26, 2010
Ya so I'm totally subbing..loving the side humor..you go girl!
MickeyNicki
It is pretty darn sad when a valet picks you out a
- Joined
- Sep 22, 2005
Excellent start! Dh and I love Kona and order exactly what you guys did!
Keep it up, you have me hooked!
Keep it up, you have me hooked!
CapnJacksGirl
Mom to two little scalliwags!
- Joined
- Oct 25, 2006
I'm in! Bring on the quotes....oh, and the food reviews!!
Leshaface
DIS Veteran
- Joined
- Dec 14, 2008
Hello TigerKat!!
I'm glad you share a love for the Farley as well!
Oh man, the Signature restaurants were out of this world good! You'll love it!
I'm subbing! Trying to decide between DDxP and just using our TIW card when DH & I go in September- thanks for posting current prices, I really appreciate it!
Yeah no problem! Just trying to give folks an idea of what they'd be spending...good thing i'm anal-retentive and kept all my receipts!
Excited for more
Hiya Allie!
My DH is honestly the same way! But our next trip he promises we'll do Kona again for breakfast, so that means A LOT coming from him!
Welcome Rachael!
Can't wait to hear more!
Oh, you're gonna get more right now!
Yippee! So glad you like it!
You're really not gonna be disappointed with these restaurants! They were all so amazing!
Ooo another Crazy! Welcome!
Fantastic start!
Can't wait to hear more - we are going to some of the same places in August!
Amazing food reviews, photos AND film quotes? Bring it on!
Uggh, I wish I could be planning a trip right now..lucky!
Great start and looking forward to reading more
Oh man, if i were you I would take full advantage of having Kona and Ohana! One day...
I'm not here to start problems, only to alleviate..Lol!
We love Kona for breakfast. Can't wait to hear more
Seriously isn't Kona awesome??!
Ya so I'm totally subbing..loving the side humor..you go girl!
Hi Happy! Glad you appreciate my humor!
I don't think anyone can go wrong with these two dishes! So delish!
Haha! Hello CapnJacksGirl...so looks like I'll be challenging you to a dual for the love of Captain Jack, eh?? lol!
Alright folks! Thanks for saying hi! And if there are any lurkers...come out and play!
Here comes Artist Point!
Leshaface
DIS Veteran
- Joined
- Dec 14, 2008
Artist Point
To end our first day of our glorious vacation, we decided to make ADR’s at Artist Point. I’ve haven’t heard much about this place on the DIS, so we kind of went into this blindly. My DH and I have spent MONTHS(literally...we had a year and a half to plan..pure TORTURE!) pouring over all the menus at allears.net to get an idea of what we would like to have once we arrived.
So we get there…it was our first time ever walking into the Wilderness Lodge…beautiful.
It reminded me of Disney’s Grand Californian, with the large, open lobby. We walked around the lobby a bit, in awe of how amazing the architect of this building was, before walking over to Artist Point.
Our ADR was for 5:30 and the restaurant doesn’t open until 5:30 so it was a nice feeling to have the entire restaurant to ourselves for a bit (and I do mean a BIT…this place PACKED out about 30 minutes after being there!)
The restaurant itself was very lovely and true to the Wilderness theme..
So we got seated, and were handed our menus to look over. An impressive wine list was given to us, so I chose a nice Chardonnay (8.00) and DH went with a King Estate Pinot Noir (13.00). Alas, no pics of the wine..you know what wine looks right? And the glass is either half empty or half full, your preference...I'm a half full kinda gal, just to let you know a bit more about me..
The Appetizers:
Smoky Portobello soup with roasted chitakes and chive oil ~ 9.00
Let me just say this…if you decide come here, and you will after reading my review by the way
, you must get, no no, you WILL get the soup! OUTSTANDING! Seriously there is no word to describe it..so I’m forced to make one up, and I’m going to do so right now, Scrumptralascent! (Will Ferrell doing his impression of Inside the Actors Studio with James Lipton, SNL =) ). I could have had this as an entrée and dessert if I had to. It’s so creamy and satisfying! We raved so much about it in fact, the waiter came back with a printed copy of the recipe! YAY! I can try to make this at home now! DH loved his app by the way, but wished he would have gotten the soup. Haha, No soup for you! (soup nazi, seinfeld)
DH ordered the Venison Pot Stickers with tamarind ponzu ~ 11.00
The Entrees:
For my entrée, I decided to go with the waiters recommendation, and ordered their signature plate..
Cedar Plank Roasted King Salmon with sourdough bread dumpling, broccolini, and mulled red wine brown butter ~ 34.00
Delicious! The salmon was cooked so lovely and the sides were a perfect match to bring out all the flavors of the salmon! And they really do bring it to you on a plank! Whoda thunk it?
DH ordered the Grilled Buffalo Striploin with goat cheese polenta, ancho-cherry compote, baby golden beets, asparagus and dark chocolate red wine reduction ~ 45.00
We’ve never tried buffalo and they do recommend it cooked as medium, since this type of meat tends to dry out more. Very good! Oh, I HATE polenta! This polenta rocked the house! And if you’re worried about the reduction being too much, it really isn’t..it’s wonderful!
The Desserts :
I’ve noticed a trend from reading reviews about the Deluxe Dining Plan, that people often share a dessert between two people or just skip it completely. I will tell you right now, that this whole trip, my DH and I only shared one dessert, and that was because I was sickeningly full. Other than that, I always order a dessert every single time, and sometimes when my DH doesn’t want one, I make him order my second favorite off the menu! So that’s TWO desserts for me!!!
Oh one more thing before I go onto my dessert review: there’s not many options to choose from for desserts at Artist Point, but that only means that they make these desserts spectacularly! So keep that in mind!
Double Chocolate Cheesecake with raspberry coulis, grand marnier mousse, and candied oranges ~ 10.00
I already knew I was going to love this because it had the word “Chocolate” in it… now add the word “Double” and I’m sold! Lol! Yummola!
Artist Point Cobbler with seasonal berries and black raspberry ice cream ~ 10.00
(wasn't sure which pic would come out better, so here's both!)
DH is a huge fan of fruity desserts and loves when I make my peach-blueberry cobbler at home, so I knew he was going to order this. This was packed out with berries! No skimpage here!
For those using the Deluxe Dining Plan, they take 2 credits per person because it’s a Signature restaurant, so it’s 4 credits total.
For those paying OOP, here was our total with 2 glasses of wine, 2 appetizers, 2 entrees, 2 desserts, and tax: $149.10
Now I think I know why not many people on the DIS talk about Artist Point…they want to keep this place a secret and SHAME ON THEM! This place was phenomenal! DH and I have already decided that we will either start or finish our vacation with Artist Point from now on just because of how splendid our meal and the service was! Hmm…maybe I shouldn’t have said anything about AP…should I also have followed in the footsteps of DIS members and taken the vow of silence for AP? No, it’s inevitable. You were bound to find out about this magnificent place. But keep it to yourself, yes?
Leshaface out!
To end our first day of our glorious vacation, we decided to make ADR’s at Artist Point. I’ve haven’t heard much about this place on the DIS, so we kind of went into this blindly. My DH and I have spent MONTHS(literally...we had a year and a half to plan..pure TORTURE!) pouring over all the menus at allears.net to get an idea of what we would like to have once we arrived.
So we get there…it was our first time ever walking into the Wilderness Lodge…beautiful.
It reminded me of Disney’s Grand Californian, with the large, open lobby. We walked around the lobby a bit, in awe of how amazing the architect of this building was, before walking over to Artist Point.
Our ADR was for 5:30 and the restaurant doesn’t open until 5:30 so it was a nice feeling to have the entire restaurant to ourselves for a bit (and I do mean a BIT…this place PACKED out about 30 minutes after being there!)
The restaurant itself was very lovely and true to the Wilderness theme..
So we got seated, and were handed our menus to look over. An impressive wine list was given to us, so I chose a nice Chardonnay (8.00) and DH went with a King Estate Pinot Noir (13.00). Alas, no pics of the wine..you know what wine looks right? And the glass is either half empty or half full, your preference...I'm a half full kinda gal, just to let you know a bit more about me..
The Appetizers:
Smoky Portobello soup with roasted chitakes and chive oil ~ 9.00
Let me just say this…if you decide come here, and you will after reading my review by the way
, you must get, no no, you WILL get the soup! OUTSTANDING! Seriously there is no word to describe it..so I’m forced to make one up, and I’m going to do so right now, Scrumptralascent! (Will Ferrell doing his impression of Inside the Actors Studio with James Lipton, SNL =) ). I could have had this as an entrée and dessert if I had to. It’s so creamy and satisfying! We raved so much about it in fact, the waiter came back with a printed copy of the recipe! YAY! I can try to make this at home now! DH loved his app by the way, but wished he would have gotten the soup. Haha, No soup for you! (soup nazi, seinfeld) DH ordered the Venison Pot Stickers with tamarind ponzu ~ 11.00
The Entrees:
For my entrée, I decided to go with the waiters recommendation, and ordered their signature plate..
Cedar Plank Roasted King Salmon with sourdough bread dumpling, broccolini, and mulled red wine brown butter ~ 34.00
Delicious! The salmon was cooked so lovely and the sides were a perfect match to bring out all the flavors of the salmon! And they really do bring it to you on a plank! Whoda thunk it?
DH ordered the Grilled Buffalo Striploin with goat cheese polenta, ancho-cherry compote, baby golden beets, asparagus and dark chocolate red wine reduction ~ 45.00
We’ve never tried buffalo and they do recommend it cooked as medium, since this type of meat tends to dry out more. Very good! Oh, I HATE polenta! This polenta rocked the house! And if you’re worried about the reduction being too much, it really isn’t..it’s wonderful!
The Desserts :
I’ve noticed a trend from reading reviews about the Deluxe Dining Plan, that people often share a dessert between two people or just skip it completely. I will tell you right now, that this whole trip, my DH and I only shared one dessert, and that was because I was sickeningly full. Other than that, I always order a dessert every single time, and sometimes when my DH doesn’t want one, I make him order my second favorite off the menu! So that’s TWO desserts for me!!!
Oh one more thing before I go onto my dessert review: there’s not many options to choose from for desserts at Artist Point, but that only means that they make these desserts spectacularly! So keep that in mind! Double Chocolate Cheesecake with raspberry coulis, grand marnier mousse, and candied oranges ~ 10.00
I already knew I was going to love this because it had the word “Chocolate” in it… now add the word “Double” and I’m sold! Lol! Yummola!
Artist Point Cobbler with seasonal berries and black raspberry ice cream ~ 10.00
(wasn't sure which pic would come out better, so here's both!)
DH is a huge fan of fruity desserts and loves when I make my peach-blueberry cobbler at home, so I knew he was going to order this. This was packed out with berries! No skimpage here!
For those using the Deluxe Dining Plan, they take 2 credits per person because it’s a Signature restaurant, so it’s 4 credits total.
For those paying OOP, here was our total with 2 glasses of wine, 2 appetizers, 2 entrees, 2 desserts, and tax: $149.10
Now I think I know why not many people on the DIS talk about Artist Point…they want to keep this place a secret and SHAME ON THEM! This place was phenomenal! DH and I have already decided that we will either start or finish our vacation with Artist Point from now on just because of how splendid our meal and the service was! Hmm…maybe I shouldn’t have said anything about AP…should I also have followed in the footsteps of DIS members and taken the vow of silence for AP? No, it’s inevitable. You were bound to find out about this magnificent place. But keep it to yourself, yes?
Leshaface out!
Leshaface
DIS Veteran
- Joined
- Dec 14, 2008
Haha! You know, I totally agree!mossyflossy
Mouseketeer
- Joined
- Sep 15, 2008
yum yum, AP looks so good. so could you share the soup recipe please
Leshaface
DIS Veteran
- Joined
- Dec 14, 2008
yum yum, AP looks so good. so could you share the soup recipe please
Ooh good idea!
I'm going to make a link for it right now underneath the Artist Point link!
Thanks for the idea!
Leshaface
DIS Veteran
- Joined
- Dec 14, 2008
Smoky Portobello Mushroom Soup
Yield: 64 ounces; 8 servings
6 each medium - portobello mushrooms
3 each medium - smoked portobello mushrooms (see instructions)
1/2 cup - sweet onions
1/2 cup - chardonnay
1 1/4 qts - heavy cream
24 Oz - chicken broth
1 1/2 Tbsp - chopped garlic
1 1/4 cup -white roux (equal parts butter and flour; cook slowly over low heat)
To Taste - salt and pepper
Croutons (see recipe)
Chive oil (see recipe)
Roasted shiitake mushrooms (see recipe)
Sour cream
Chives, cut for garnish
Procedure
1. Clean the portobellos by wiping them with a damp towel (do not wash!) Remove the mushroom gills (the slats on the undeside of the caps)
2. Saute the onions lightly (to sweat)
3. Add the unsmoked mushrooms to the onions
4. Add the garlic when the mushrooms are almost cooked
5. Add the smoked mushrooms
6. Add the chardonnay and reduce by half
7. Add the chicken broth and bring to a simmer
8. Place in a blender or food processor in batches
9. Add the heavy cream slowly and continue to blend
10. Season to taste
11. Place the mixture back into the pot
12. Add the roux and let simmer for 20 minutes
13. Serve hot and garnish with croutons and roasted shiitake mushrooms, a dollop of sour cream, drizzle with chive oil, and cut chives.
Smoking Portobello Mushrooms
- In a home smoker, place thick slices of portobello mushrooms on the rack and cold smoke for one hour
- We use oak chips for our smoker
Croutons
1. Preheat the over to 325-350 F
2. Cut 6 slices of your favorite bread into 3/4" squares
3. Toss in a bowl with 1/4 cup melted butter
4. Place on a baking sheet and season with salt and pepper to taste
5. Bake at 325-350 F until brown
Chive Oil
1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve
Roasted Shiitake Mushrooms
1. Thinly slice 2 cups of shiitake mushrooms
2. Toss with 2 tablespoons of olive oil and a little salt and pepper
3. Place on a baking sheet and roast in the oven at 375 F until crispy and golden brown
4. Cool and set aside
Yield: 64 ounces; 8 servings
6 each medium - portobello mushrooms
3 each medium - smoked portobello mushrooms (see instructions)
1/2 cup - sweet onions
1/2 cup - chardonnay
1 1/4 qts - heavy cream
24 Oz - chicken broth
1 1/2 Tbsp - chopped garlic
1 1/4 cup -white roux (equal parts butter and flour; cook slowly over low heat)
To Taste - salt and pepper
Croutons (see recipe)
Chive oil (see recipe)
Roasted shiitake mushrooms (see recipe)
Sour cream
Chives, cut for garnish
Procedure
1. Clean the portobellos by wiping them with a damp towel (do not wash!) Remove the mushroom gills (the slats on the undeside of the caps)
2. Saute the onions lightly (to sweat)
3. Add the unsmoked mushrooms to the onions
4. Add the garlic when the mushrooms are almost cooked
5. Add the smoked mushrooms
6. Add the chardonnay and reduce by half
7. Add the chicken broth and bring to a simmer
8. Place in a blender or food processor in batches
9. Add the heavy cream slowly and continue to blend
10. Season to taste
11. Place the mixture back into the pot
12. Add the roux and let simmer for 20 minutes
13. Serve hot and garnish with croutons and roasted shiitake mushrooms, a dollop of sour cream, drizzle with chive oil, and cut chives.
Smoking Portobello Mushrooms
- In a home smoker, place thick slices of portobello mushrooms on the rack and cold smoke for one hour
- We use oak chips for our smoker
Croutons
1. Preheat the over to 325-350 F
2. Cut 6 slices of your favorite bread into 3/4" squares
3. Toss in a bowl with 1/4 cup melted butter
4. Place on a baking sheet and season with salt and pepper to taste
5. Bake at 325-350 F until brown
Chive Oil
1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve
Roasted Shiitake Mushrooms
1. Thinly slice 2 cups of shiitake mushrooms
2. Toss with 2 tablespoons of olive oil and a little salt and pepper
3. Place on a baking sheet and roast in the oven at 375 F until crispy and golden brown
4. Cool and set aside
Leshaface
DIS Veteran
- Joined
- Dec 14, 2008
Awesome place right??? And you know, I hardly ever get salmon when I eat at restaurants (unless it's raw at a sushi place), but the waiter said it was fantastic and it really was! I'd totally get it again!
We had a great meal there and will definitely go back. The server recommended it to me but I had already planned on ordering it. I usually check out the menus on allears before we leave for WDW. My DH had the buffalo and he really liked it!!!
Have you tried Flying Fish? It's one of our favorite 2TS locations. We try to eat there every trip.
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