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COMMISSIONER'S ACADEMIC CHALLENGE at WALT DISNEY WORLD
April 21, 2012 |
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Tom officiated at the 27th Commissioner's Academic Challenge at the Contemporary Hotel at Walt Disney World. We stayed at Bay Lake Tower.
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Citricos
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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.
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![Lyd2](Images/21/20120421-Lyd2_small.jpg) |
Lyd w/2 |
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![Us](Images/21/20120421-Us_small.jpg) |
Us |
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![Kadim_Lydia](Images/21/20120421-Kadim_Lydia_small.jpg) |
Kadim & Lydia |
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![Curtis](Images/21/20120421-Curtis_small.jpg) |
Curtis |
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![](Images/21/20120421_CitricosPicturebook_small.jpg) |
![AmuseBouche](Images/21/20120421-AmuseBouche_small.jpg) |
Amuse Bouche |
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![CheeseMenu](Images/21/20120421-CheeseMenu_small.jpg) |
![Cheese](Images/21/20120421-Cheese_small.jpg) |
Cheeses |
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![Beets](Images/21/20120421-Beets_small.jpg) |
Beets |
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![Veal](Images/21/20120421-Veal_small.jpg) |
Veal |
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![Pork](Images/21/20120421-Pork_small.jpg) |
Pork |
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