Okay, so the WDW trip report is starting off slowly. So far, all I've done is one dining report. I don't intend to report on every meal in such detail. There are a few that deserve this level of detail, however.
On Tuesday night (26 September), my mother-in-law watched Alex so that Joe and I could
have dinner by ourselves. We took the monorail from the Grand Floridian
to the Contemporary Resort for our 8:00 reservation. (Okay, okay, I have to mention that I wore a swishy black skirt, a low cut black top and my new leopard-print high heel slingbacks.) I love this
restaurant -- it's very lively and the view is something else. And the
food is positively divine.
Course 1: Cheese Selections
You can choose either any three or all five. We chose all five. The cheeses are served with sourdough baguette and fruit paste (cranberry and apricot).
Nancy and Tom's Hudson Valley Camembert
Sheeps and cows milk are used to produce this creamy, smooth, and mild Camembert, which was named Best of Class at the World Cheese Championships in 2003. If you have always disliked camembert, this cheese will change your mind.
Vella Dairy in California produces this cows' milk aged Monterey Jack. The cheese ages in half the time of their other well-known Sonoma Dry Jack, denoting the name Mezzo Secco, which means “half-dry.” This peppered-rind cheese is nutty with a slightly sharp finish.
San Joaquin Gold Cheddar
Fiscallini Farmstead is the producer of this traditional English-style cheddar. Sixteen months of aging help develop this wonderful cheese. Nutty and creamy, with a developed tang make this cheddar as fine as any.
Bingham Hill Cheese Company in Fort Collins, Colorado produces this wonderful sheeps’ milk cheese. Gently pasteurized, this cheese is flipped several times daily while the curds are forming to enhance its texture. Slightly salty and nutty with hints of sage and mountain grass.
Cypress Grove Farms Humboldt Fog
Cypress Grove Farms uses a central layer of ash in this aged goat cheese. Once cut, it resembles the early morning fog that covers the farm daily. A semi-soft and creamy texture.
Flatbread: roasted chicken with grilled corn salsa, Fiscalini Farms cheddar, and chipotle aioli (we shared this)
*Our server was very considerate about the timing of the courses and asked if we'd be staying at our table to view the 9:00 fireworks show or if we would be going out onto the observation deck. Since we planned to go outside, she made sure our flatbread course came early enough so that we could enjoy it, then go out for the fireworks, then return just in time for our next course to be served.
Sweet corn bisque with roasted poblano-corn fritters and red pepper drizzle (me)
Heirloom tomato “extravaganza” with tomato vinaigrette, Hudson Valley camembert, and basil oil (Joe)
Halibut steamed with banana leaf, basmati, macadamia nuts, cucumbers, and Hong Kong vinaigrette (Joe)
Grilled pork tenderloin with creamy goat cheese polenta, cremini mushrooms, zinfandel glaze, and sage (me – this is one of their signature dishes)
Exotic Pearls: Pearl tapioca with tropical fruit salad, exotic fruit sorbet, and candied coconut (Joe -- he actually ordered the tapioca without everything else, preferring not to have his tapioca all tarted up)
Chocolate and Berries: warm Valrhona chocolate cake with molten center on a bed of berry caramel and shaved chocolate with berry ice cream (me)