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Thursday, June 15, 2017
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At Wilderness Lodge I checked in at the podium and watched as other guests also arrived for the King Estate Winery Dinner.
Viviana greeted us and we all went to the back of the dining room where an area had been set aside for our party.
We started with Bacalhau (Portuguese Cod), with tomato, hen egg, Arbequina oil and sea salt, prepared by Artist Point Chef Michael Gonsalves and accompanied by Acrobat Ros, Oregon 2016.
The second course, called “Coming Home” came from Chef Daniel Sicilia of Jiko and included tomato, basil, balsamic and crusty bread.
It was accompanied by King Estate Backbone Pinot Gris from Willamette Valley, 2015.
The third course, called Javali Altentejana is wild boar, served with clams, crayfish, fennel, cardamom and potato, crafted by Chef Gonsalves and served with King Estate Domaine Pinot Noir, Oregon 2013.
The Intermezzo, from Chef Michael Craig of Animal Kingdom Lodge was cucumber, melon, and orange blossom.
We resumed with a fourth course of Wagyu Braciole, a rolled flank steak, with rapini, gnocchi and Pomodoro sauce, crafted by Chef Sicilia and accompanied by North by Northwest Syrah, Walla Walla 2012.
Chef Craig’s Dessert included stone fruit, vanilla, saffron with black sesame complimented by NxNW Dessert Riesling “The Benches” Vineyard, Columbia Valley 2013.
We finished with Mignardises (Petit Four) from Chef Amanda Lauder of The Ganachery.
Just before that arrived, I was confronted by Carey and one of the servers.
It seems my family (Kate!) had called, via the Contemporary Front Desk to Artist Point to reveal that it was, indeed, my 71st birthday and I was presented with a balloon and the required Disney Birthday Button.
Following these added festivities, I said my thanks and returned to our room. |
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| Bacalhau |
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Coming
Home |
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| Javali |
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| Intermezzo |
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| Wagyu |
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| Mignardise |
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Birthday
Boy |
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| Cast |
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