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Eddie Mendoza, California Grill, Disney’s Contemporary Resort October 9, 2012 Amy Meddins (wine), John Ekin (host), and Eddie Mendoza (chef) Wine: Sterling Vineyards (California), Napa Merlot Amy Meddins Amy Meddins is back with a Napa Valley Merlot (vintage 2009). The first vintage from Sterling Vineyards was 1969 and they were the first winery continue reading Culinary Demonstration – California Grill – Epcot International Food & Wine Festival 2012 … “Beer, Please!” is a seminar we had hoped to do in 2010 – the first year for the Swan and Dolphin Food and Wine Classic. However, it sold out very quickly in 2010 and we could not get tickets. That was lucky for us as we did the “All Things Sake” seminar and got to continue reading Beer, Please! – Beverage Seminar at the Swan and Dolphin Food and Wine Classic 2012 … We attended the causeway at the Swan and Dolphin Food and Wine Classic again this year, and each of the three years that the event has taken place… it’s grown. Unfortunately, the seating situation seems to have gotten worse and worse (i.e. it’s really difficult to get a table when attending with a group – continue reading Tastings – Swan and Dolphin Food and Wine Classic 2012 … Cat Cora, Kouzzina(r) by Cat Cora, Disney’s BoardWalk Inn October 2, 2012 Wine: Brampton UnWooded Chardonnay Alistair Glen, DCG, Western Cape, South Africa This wine comes from one of a number of vineyards that the company has and is a “fabulous food wine because it’s unwooded.” The current vintage in the US is 2011, continue reading Culinary Demonstration – Cat Cora – Epcot International Food & Wine Festival 2012 … Spice Route Wines, Swartland, South Africa Chenin Blanc, Pinotage, and Chakalaka October 2, 2012 Chenin Blanc, Pinotage, and Chakalaka We’ve had all of these Spice Route wines before; at Jiko with Lisa and Andy (Chakalaka), at a culinary demonstration during last year’s Epcot Food & Wine Festival (Pinotage, here), and just two days continue reading Beverage Seminar – Spice Route – Epcot International Food & Wine Festival 2012 … Epcot International Food & Wine Festival 2012 Culinary Demonstration – Michael Gonsalves – Yachtsman Steakhouse, Disney’s Yacht and Beach Club October 1, 2012 Chef Michael (L) is explaining how they make the sausages using a “stuffer” Wine: Domaine Skouras St George Ted Diamantis, President, Diamond Importers (Greece) Ted from Diamond Importers continue reading Culinary Demonstration – Yachtsman Steakhouse – Epcot International Food & Wine Festival 2012 … Epcot International Food & Wine Festival 2012 David Njorge, Sanaa, Kidani Village, Disney’s Animal Kingdom Lodge September 30, 2012 Pam Smith and Chef David Njoroge Wine: Spice Route Chenin Blanc Charl du Plessis, Vintner, The Spice Route Winery (South Africa) Tasting Note: Light straw colour. Complex tropical nose with spiced flavors continue reading Culinary Demonstration – Sanaa – Epcot International Food & Wine Festival 2012 … Yes, it’s becoming a habit with us – Friday evening at bluezoo. Of course, we have at least four good reasons why it’s a habit… The food is typically very good (thanks to a very good kitchen that uses real food) The service is usually spot on (thanks to good management) The drinks are generally continue reading Two consecutive Friday evenings enjoying bluezoo … Yes, it’s a post about bluezoo again! Can you tell that we really, really like bluezoo? We went over last Friday evening to have a couple of appetizers and a cocktail, plus we really wanted to talk to Chad about this year’s Food & Wine Classic (see our reviews of Chad’s Sake Class in 2010 continue reading bluezoo on a friday evening … Back in January, Lisa and Andy came to WDW for a visit. And of course, we had to go to bluezoo for dinner. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 100%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Wonderful start to any meal at bluezoo = Chad’s Barrel Aged Manhattan! Amuse Bouche – our notes read “rock shrimp, mushrooms, cauliflower cream, pickled cauliflower, and gnocchi” Olive’s Flatbread – this flatbread doesn’t contain olives, it is named for Todd English’s restaurant “Olive’s” Short Rib and Scallop Appetizer – very yummy Nora and Andy had the Mero (fish) – it was very smooth and buttery, well seared, and nicely seasoned; however, it was also very rich for a fish dish (perhaps a bit too rich for Nora’s tastes) Lisa’s Pork Dish – deemed to be excellent Nick’s Pasta Dish – contains many of the same accompaniments as the amuse bouche; this was more flavorful than the Mero Chocolate Dessert Sampler Fishhouse Punch – a very old and traditional mixed drink |
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