Home COMMISSIONER'S ACADEMIC CHALLENGE at WALT DISNEY WORLD April 21, 2012

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

Citricos

Nadim was our server and we were visited by Curtis and Chef Phil. Lyd started with an excellent glass of Chappeller Mountain Cuvee (13) which was so good, we secured a bottle (57). I started with a Maker’s Mark Manhattan (9.25). Chef Daniel brought us a lovely chilled halibut as an amuse bouche. Lyd chose the Artisanal Cheeses (14) to start and the Braised Veal Shank (50) with carrot-potato mash, roasted vegetables, and toasted Citrus Gremolata. At Chef Phillip’s suggestion, I started with the Braised Trio of Beets (13) with Granny Smith Apple Salad, Honey-glazed Pistachios, Lemon-Chive Goat Cheese and Golden Beet Coulis, followed by the Berkshire Pork Tenderloin (32) of Rotisserie Pork Tenderloin and House-smoked Bacon with Cannellini Bean Puree, Escarole, and Ham Hock Broth. We skipped dessert.

Lyd w/2 Us Kadim & Lydia Curtis Amuse Bouche Cheeses Beets Veal Pork