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28th Commissioner's Academic Challenge
April, 2013 at Disney World
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We returned to the Contemporary Resort Convention Center for the 28th Commissioner's Academic Challenge, Tom's 16th.
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Jiko
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At 1830, the concierge secured a taxi for us and we went over to Animal Kingdom Lodge and dinner at Jiko.
We were seated at the Cooking Place, and Patty was our server.
The chef sent out an amuse bouche of duck breast with a lentil puree.
Lyd had club soda and I had a Maker’s Mark Manhattan (9.50).
We also ordered a bottle of Warwick Pinotage (49) from Stellenbosh.
Lyd started with the Crispy Beef “Bobotie” roll (9) with cucumber raita, green mango atjar, and roasted groundnuts, while I opened with the
Grilled Wild Boar Tenderloin (16) with mealie pap, chakalaka, white truffle oil and micro cilantro.
For her entrée, Lyd chose the Spicy Botswana-style “Seswaa” Beef Short Rib
(42) with cassava-potato puree, sambal, mushrooms and fava beans.
I had the seared Barbarie Duck Breast (39) with potato and spinach masala, Royal Trumpet Mushrooms and port emulsion.
We both brought boxes back to the room, so there was no room for dessert.
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Lyd &
Friend |
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| Amuse Bouche |
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Warwick
Pinotage |
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Crispy Beef
Bobotie Roll |
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Grilled Wild
Boar Tenderloin |
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Beef
Short Rib |
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| Duck Breast |
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