Home WDW Fall Holiday 2017
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We had a brief wait before being seated at the Cooking Place, our second choice after being told the Wine Tasting Room was full. Ron, a cast member since opening, was our server. Lew started with a Sapphire Martini (10.25) and I enjoyed a Makerís Mark Manhattan (11). We began, as planned, sharing the Taste of Africa (14) of African-inspired dips, pappadam sesame fatir, and house-made flax seed Naan. Itís hard to decide which of the dips was our favorite. We chose a bottle of Warwick Pinotage from Stellenbosch (49). Lew selected Bo Kaap Malay Seafood Curry (47) with lobster, calamari, red shrimp, mussels, in a coconut curry sauce, over saffron rice. I picked the Durham Ranch Elk Loin (49) served with celery root puree, hibiscus-candied apples, turnip atjar and lemon-elk jus. Our server, Ron, was a jovial fellow, full of recommendations and very knowledgeable about both the food and the history. This earned him a spot on our Pixie Dust List.