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subtitle: Salt We received a tweet from Chef Ryan the other evening, “come have dinner tomorrow night we have some great white truffle from alba” – well, you can’t turn down a Chef’s direct request can you? Not when you KNOW the food is going to be amazing… And amazing it was – the food, continue reading Chef’s Tasting of White Truffles from Alba at bluezoo … We were recently at bluezoo, as is our wont… On this particular evening, we weren’t really that hungry and planned to have oysters and to split a couple of appetizers. Steamboat Oysters (Puget Sound, Washington state) a.k.a. Totten Oysters… with Nora’s favorite accompaniments (plain horseradish, lemons, and sriracha) We each had two of continue reading bluezoo lounge for oysters, 2 appetizers, and a surprise from the new chef de cuisine … On a recent Sunday we were out and about at Walt Disney World taking photos of the Gingerbread House at the Grand Floridian and of the Gingerbread Tree at the Contemporary. We were a bit disappointed that these two displays were in place (in fact, there were Q&A sessions with the Pasty Chefs on Friday continue reading A different breakfast at the Wave … Do you remember that Joseph, one of our favorite servers from bluezoo, had moved over to Shula’s Steakhouse? Well, we stopped in to see him recently, but he wasn’t serving that night, he was subbing in the bar. Can you believe that we’ve NEVER been to the bar at Shula’s Steakhouse? So, of course, we continue reading First Cocktail at Shula’s Steakhouse in the Dolphin Resort … Artisanal Hand Made Charcuterie and Cheese Board Duck Pastrami, Bison Sausage, and Cow Girl Creamery Cheese with Artisanal Mustard and Craisin® Preserves paired with Iron Horse Estate Pinot Noir David Munksgard & Pam Smith It’s David from Iron Horse Vineyards (to avoid being redundant, here’s continue reading 2013 Epcot International Food & Wine Festival – Culinary Demonstration with Michael Gonsalves from Golden Oak’s Summerhouse … I’ll cut right to the chase… The other Friday night (a week after the big do with a large group wandering around Epcot Food & Wine Festival), Nick and I made our way over to bluezoo to say “hello” to everyone and to enjoy a light dinner sitting in the lounge. I was also really continue reading Simple dinner in bluezoo lounge on a somewhat quiet Friday evening … The day before the meet-up for cocktails in the bluezoo lounge, we went over to nail down Nick’s Boulevardier cocktail. He’s been getting it since back last spring, but there was a lot of variability (that was due to the pursuit of the perfect Boulevardier) and the taste just wasn’t what he wanted. On the continue reading Charcuterie board at bluezoo (and experimenting with Boulevardier formula) … Last Friday evening, we met Melissa (@melissisms) and Danny (@hyperionpapers) from Hyperion Papers and Sarah (@eatingwdw) from EatingWDW for cocktails at bluezoo lounge. We’ve gotten to know each other through blogs, twitter, and personal emails. Nick and I were the first to arrive and of course, we ordered a couple of cocktails… Nick’s continue reading cocktails and more at bluezoo with new friends … We recently stopped in at the Cabana poolside bar with a large group of friends, you see, we had committed the ultimate WDW visitor error – no planning in advance for food. Luckily, Nick remembered that one of managers from bluezoo had recently moved over to Cabana (and, since the food from Cabana was quite continue reading Cabana Poolside Bar – Dolphin Resort … Kris and Kevin came to visit and to go to the Swan and Dolphin Food & Wine Classic with us (here, here, here)… Of course, while they were here, we had to go to bluezoo for dinner! (when they come back at Thanksgiving, we plan to go again!) We don’t have photos of all the continue reading Oysters, Salmon, Chocolate… perfect food at bluezoo … |
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