Home COMMISSIONER'S ACADEMIC CHALLENGE at WALT DISNEY WORLD April 20, 2012

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

Flying Fish

With rain all around, we decided to take a cab to the Boardwalk Hotel for our dinner at the Flying Fish. Stig met us at the door and seated us at the high bar as we had requested. There's a chili plant on the bar! Kristin was our server, along with Craig. We started with cocktails and then split a bottle of the Fess Parker Riesling (39). The kitchen surprised with an amuse bouche of a basil tomato soup. Lyd started with Chardonnay-Steamed Maine Acadian Farms Dutch Mussels (18) with fennel, chiles, pesto crema, and sourdough crostini. I selected the Yellowfin Tuna Tartare and crispy Tempura Tuna-vegetable sushi roll (16) with hijiki and wakame seaweed, yuzu Tobiko, and wasabi foam with a sweet-snd-spicy sauce. For her entrée, Lyd selected their signature Potato-wrapped red snapper (36) with leek fondue, a veal glace and red wine and cassis butter reduction. I picked the Special Thunder Entrée: Orange and sesame-crusted Local New Smyrna Flounder (34) with crisp sweet soy-glazed pole beans & lotus root, wok-fried Honshemeji mushrooms, and a kaffir Lime, Lemongrass and ginger butter sauce. Lyd chose, for after dinner, the Peanut Butter Freeze (9.50) of Kahlua, Bailey’s Irish Cream, Crème de Banana, Dark Crème de Cacao and peanut butter, all combined in the blender and served frozen. With rain still coming down, we opted, again, for a cab back to the Contemporary Hotel

Tom Kristin Craig Amuse Bouche Tuna Tartare Mussels Snapper Flounder Chili Plant Peanut Freeze