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| Dinner at Jiko | |||
| |≤ <<< Sunday, March 06, 2022 >>> ≥| | |||
| At 0630, Lawrence, our Uber Driver, was early to pick us up for the drive to Animal Kingdom Lodge, so we were early to dinner at Jiko. We checked in and went to the bar where Lo made us strong drinks (22). Soon we were summoned to dinner, and the proprietor, G.P., called me by name and welcomed us back. After a brief period of confusion, we established this was Gary, the Guest Services Specialist from several years ago at Artist Point. We were seated at The Cooking Place with chefs Anthony and Sean. Lyd started with a Lady May Cabernet (26) while I nursed my drink from Lo. Still quite full from lunch, we elected to go with appetizers. Lyd picked the Jiko Salad (16) of Quinoa, radish, petite vegetables, figs, pomegranate, tangy cashew cheese and lemon-ginger vinaigrette. (This is very different from our Jiko Salad that we had, at Jiko, first, in April, 2005) She also had the Braised Wild Boar Tenderloin (19) of Creamy Pap, Chakalaka Tomatoes and Herb-smoked oil. I chose the same salad (16) and Seared Scallops with Nhopi and Groundnuts (18) of 2 Diver scallops, blistered peanuts, Nhopi, Chestnut Cream, Fennel-Apple Slaw and Cider Reduction. Lyd finished with a dessert of Malva Pudding (13) of Melkert Ice Cream, Kataifi, Kanu Tuile and Cabernet Gelee. I finished with Kilimanjaro (15) of Single-Origin Ghanaian Dark Chocolate Mousse, Pistachio Financier, Pink Peppercorn Meraingue, Cocoa Nib Crunch and Ras el Hanout Pineapples. G.P. visited. I found a picture of him, on our website, at a Wine-tasting dinner in xJune of 2017, and he found a picture of me, on his phone, at the same event. |