Home COMMISSIONER'S ACADEMIC CHALLENGE at WALT DISNEY WORLD April 17, 2012

Tom officiated at the 27th Commissioner's Academic Challenge at the Contemporary Hotel at Walt Disney World. We stayed at Bay Lake Tower.

Le Cellier

Before dinner, there was a bunny in the bushes. While we waited in the lobby of Le Cellier, the cast members did a little trivial pursuit about Canadian geography and we all were embarrassed at how little we knew about our best friends to the north. We were seated at a small table for two and subsequently learned there are only 152 seats in the entire dining room. The judicious use of mirrors keeps this small place from looking like a cave. George, a Greek-Canadian, was our server. His wife works the podium at Yachtsman Steakhouse. Lyd started with a Beefeater Martini (7.50). The bartender didn’t have any Maker’s Mark, so I took George’s suggestion and had one made with Blanton’s (8.25) which was different, of course, but very tasty. Carrie Harbilas, The Area Manager, stopped by for several visits and we discussed mutual friends in other dining rooms. Sous Chef Sergio surprised us with an amuse bouche of rock shrimp, fondue style with a touch of maple syrup. We each had the Lobster Chopped Salad with mixed field greens, haricort verts, avocado, tomatoes, and Lake Meadow egg (16). Whereas we had already decided on seafood, George helped us select a bottle of Washington Hills Riesling (39). Lyd’s entrée was Pacific King Salmon with cauliflower risotto-style, baby beetsm globe carrots, and olive tapenade (35). I selected the pan-seared Pacific Halibut with herb whipped potato, porcini mushrooms and English pea nage (38). We had decided to forego dessert when George presented us with a collage of Champagne sorbet, maple crème brulee, white chocolate cheese cake and chocolate lava cake. This was a fine dining event and we made new friends as well.

Rabbit Carrie George Blantons Bourbon Amuse Bouche Lobster Salad Salmon Halibut Dessert