Mini Food Review: Artists Point House-made Yukon Gold Potato Gnocchi

For my last visit to Artists Point, I made a conscious effort (EFFORT) to go meatless. I can often be found ordering the largest piece of roast beast a restaurant has to offer-raging carnivore here folks. But for this meal I wanted to try some of the vegetarian options that were available (note: when I say vegetarian, I do not mean vegan-as this dish has dairy.). My entree choice was the House-made Yukon Gold Potato Gnocchi. Let me start by saying there are a few things in this world that I love, but rarely get because it's a tricky dish to prepare and commercial preparation can usually do more harm than good. Gnocchi is one of them. While in theory gnocchi is easy enough-execution is another story. What I am looking for is a light, fluffy, tender (NOT chewy) dumpling that doesn't hit my stomach like a lead pellet. Artists Point gnocchi brings it's A game. Prepared & cooked to perfection, these little gems were flavorful too. Perfect amount of salt & pepper, a light potato flavor more still maintaining the traditional dumpling taste gnocchi should have. As further proof of their deliciousness (and the chef knowing they hit a home run) the sauce is a very light butter sauce. Almost more of a glazing then a full on sauce. This dish is enhanced by a selection of fresh, tender vegetables. English peas, chanterelle mushrooms, heirloom carrots & sweet corn nage** are plentiful in this dish and you really need to get a let a bit of each in each bite.There are also little globs of fresh ricotta throughout this dish, adding a bit of tangy dairy to the plate. Personally I could have done without it, or would have preferred it was seasoned, but I am not a big fan of naked ricotta. The issue is seasoned ricotta would have thrown the balance of the flavors off, so next time I will probably just request it be left out of the dish. There is a slight sweetness to this dish from the carrots, corn & English peas and what I believe is the use of sweet cream butter in the sauce. The mushrooms provide a wonderful earthiness, but being a milder mushroom-it's not overbearing. This dish proves that vegetarian can be nothing short of amazing. And if you're not ready to give up meat entirely, I would suggest sharing this meal as a pasta or even appetizer course, but do give it a chance-you will be pleasantly surprised.

**Sweet corn nage is a fancy word for a method of preparation. Basically it means that the corn was prepared in a broth most likely with shallots, butter & wine (usually white). The broth & corn are then added to a dish.

Mini Food Review: Artists Points' Smokey Portobello Soup

Ever think about something and just the memory of it makes you smile? Yeah-this soup has me sitting here smiling just remembering how off-the-charts good it is. Let me start by saying that although you're are going to not believe me-no pork is used in this dish. There is a disagreement as to whether this soup is a true vegan option or not. I was told that it is a true vegetarian dish, others have been told chicken stock is used in the preparation. This is actually often the case with a lot of "vegetarian" soups. If you are a vegan, I would recommend speaking with the chef, simply because menus & preparations change and the truly vegan version of this soup could be the most recent version. But with this soup the bacon-like flavor comes entirely from the smoking of the portobello mushrooms used in the soup. The nice meaty, earthiness of the portobellos-both smoked and fresh, is tamed by silky heavy cream. Onions lend a full flavor & sweetness to the dish and the whole thing is kept from going flabby by the addition of white wine. I am guessing it's Chardonnay-or at least that's what I would use, because the oakiness of Chardonnay would blend nicely. Topped with roasted shitake mushrooms, which give the soup a nice bit of chewy texture and chive oil and creme fraiche that cut through the very mild heaviness of the soup without over-powering it. This soup it good on every level. It is filling without making you sluggish, like many cream soups do. It is flavorful without being salty or too smokey. And it will leave you contemplating ordering another bowl. Seriously contemplating.

Mini Food Review: Flying Fish Cafes Potato Wrapped Red Snapper

Titled as one of their signature dishes, the Potato Wrapped Red Snapper is most definitely worth keeping around. This dish is is proof that 27 ingredients aren't needed to make a great dish. While it's true some of the components are a bit complex, the actual dish itself is fairly basic in construction-but oh so wonderfully full of depth when it comes to flavor. It starts with a lovely piece of red snapper, thick cut, moist and devoid of bones. For me this is big, I know fish have bones, but one of the reasons I will usually avoid snapper is because it tends to be a very boney fish. I will add that I do suspect there was a mix-up or substitution made here. The fish I was served was delicious but I do have my doubts it was snapper. But of course I have no proof beyond my own taste buds lol. The chefs then wrap the snapper in thinly sliced medallions of potato. This keeps the fish very moist and prevents over cooking. The potato-fish bundle is then pan seared and finished off in the oven. It is plated over a leek fondue. I find the "fondue" is very mild as far as cheese flavor goes and actually reminds me more of creamed spinach-but better because of the superior flavor leeks have compared to spinach. Then the dish is finished off with a reduction of veal glace, red wine & cassis butter. First can I say, that myself personally, I would be hard pressed to find anything that wouldn't be improved by drizzling, dipping, or pouring demi glace over it. Demi glace is a sauce made of equal parts veal stock & espagnole sauce-but I suspect they are using a doctored version. Don't worry though-the addition of red wine and cassis butter bring this sauce together perfectly. Two things are genius about this dish: first to use a demi on fish is nothing short of gutsy and inspired. Second the use of cassis & butter tame the meatiness allowing it to blend so perfectly with the fish. What you get is harmony, perfect glorious harmony. I highly recommend this dish. There is only one bad thing I have to mention about it-eventually it's gone. And then you're sad.

Mini Food Review: Flying Fish Cafes Carmelized Banana Napoleon

Cited as another one of the Flying Fish Cafes signature dishes, this dessert fell short of my expectations. Let me start by saying that once upon a time, I had a dessert at the California Grill that was so good, burned such a mark on my memory, that anything with a similar name will automatically pique my interest and draw my scorn when it fails to measure up. Wow-that's a lot serious words considering we're talking about dessert. But truth be told-I take dessert seriously. Ok so back to this one. This dessert consists of of caramelized bananas, creme caramel & banana mousse layered between crispy phyllo rectangles. The plate is garnished with an exotic fruit coulis (mango lol), bitter chocolate, whipped cream, powdered sugar and fresh mint. The banana mousse is quite good, but more of a light banana whipped cream then a mousse-but good never-the-less. From there it nose dives. The cream caramel seems almost over cooked to me. The texture is not pleasant at all. Not egg-custardly like a nice brulee and not the gelatin constancy of a flan. Instead it's almost rubbery and the flavor leads me to think they over cooked the sugar before they worked the creme caramel. The bananas were not caramelized as much as sauteed in sugar, but not on a high enough heat to give them that nice "burnt" sugar taste. The phyllo would have benefited from a nice sugar glaze before baking. It would have added a bit of flavor, instead it tasted just dry & bland. The garnish was fine, but as it was just garnish-it didn't make or break the dish. For me the Flying Fish Cafes weak spot tends to be dessert-but of course I'd have to of course try more-just to be sure. As for this dish not something I'd order again.

Mini Food Review: Flying Fish Cafes' Artisanal Cheese Plate

Given my fondness for cheese of all nature, it's kinda surprising this was my first Disney World cheese plate. But in my quest to always try new things, I decided to give one a try. I am so very glad I did. 

Where to start...how about presentation. Simply plated, this cheese plate let's its flavor do the talking. The 5 cheeses arranged to the left and the 4 accompaniments to the right, deserve your attention for a minute. The texture of the individual cheeses, the natural beauty of the honeycomb and even the cool touch of the raisins which are still attached to the vine come on the plate somewhat understated, but individually make their own statement. 

Ok enough about the visual, let's talk about the personalities of each cheese and their partners. The plate is served with a side of bread crisps for spreading the softer cheeses if you like, as well as the regular bread they bring to the table, which you can also enjoy with your cheese plate. Along with the bread, a selection of 4 accompaniments are also served as well. Raisins on the vine: fairly straightforward, but possibly a bit too dried. I would have preferred them a bit more plump, I tend to think it provides a more pleasing texture. A fresh bit of honeycomb: very mild in flavor but sweet. A Spanish fig-almond torta: think the filling in a Fig Newton except overly dry and with almonds. I wasn't a fan of this, even though I love figs, because of the dryness and the almond ruined the texture for me. And lastly a fresh peach, citrus and sweet Bermuda onion compote Agrodolce: peaches, citrus rind & onions cooked with vinegar & sugar which is where the Agrodolce comes from. Agrodolce means sour (agro) & sweet (dolce) in Italian. Behind the fresh honeycomb I enjoyed this a lot. It had a lovely pungent yet sweet contrast which made it stand up very well against the stronger cheeses.


And the stars of the plate-the cheese. In order ascending from mild to strong:

Cowgirl Creamery MT.Tam: Texturally somewhere between a brie and a light cream cheese, this was one of my favorites. A bit more sharp than a brie as well as a twinge on the pungent side this cheese was perfect spread on the bread or crisps with a bit of the honeycomb. Thin slivers of apple would have been a wonderful addition. 


Reypenaer V.S.O.P Gouda: Gouda is one of my favorite cheeses and this one is write your mama good! It's a bit different from the Goudas you know. This Gouda is aged longer (2 years) and that aging produces a harder texture than the slightly creamy but firm texture you might be used to. It also takes the flavor more away from the medium soft cheeses like cheddar and closes in on that of a nice Parmesan. But is saying that it is not so much you would mistake it for a Parmesan. It's much sharper and refined.


Cypress Grove Lamb Chopper: This sheeps' milk cheese is semi-hard and somewhat reminded me texturally of Romano. Not in flavor, only texture. It's flavor was buttery and full in the front of your mouth. It had a flavor that lingered, but was somewhat unidentifiable. It was out-shined by the other cheeses on the plate, but it was still a nice addition. 


Bijou: Another fantastic cheese, this goats' milk cheese was superbly creamy. The texture was really lovely. Flavor wise it was mild up front, but pungent on the back. This may sound weird, but it had a very distinct aroma once inside your mouth, of a barn-the hay and grasses that is lol. Now I know you're sitting there going "ewwww", and I would have too, before I actually had this cheese. But what I am picking up is the natural diet of the goats as well as the fact that different cheeses will produce different aromas, depending on what animal it comes from. It also comes from the fairly quick turn around in making the cheese. While it may not be for everyone, I really enjoyed it and do suggest you at least give it a try. Even if it's to see if you pick up the same things I do. 


King Island Dairy Roaring Forties Blue: Blue cheese is hit or miss for me. Danish blues can be too "slap you around stinky" for me, but this Australian Blue was really a nice surprise. This Blue was sharp, but it was also nutty and wonderfully salty. On par with the crumbly, veiny texture of most blues, taste was the big attention getter with this cheese. I think if you like Blues, you will find this cheese different, but in a good way, and the same can be said if you're not a Blue fan. 


Sorry this was a very long "mini" review, but I wanted to give all the components their due, as they each really earned it. I would recommend this cheese plate without hesitation, with one condition-must love cheese.

Mini Food Review: Coral Reef's Creamy Lobster Soup

Creamy Lobster Soup with Tarragon and Brandy 

$7.99

I love this soup so much, I make it at home. Let me start by saying, I really am not a bisque fan. Any kind of bisque. But this soup is so stinking good it totally converted me. The creamy lobster bisque lives up to it's name with a silky, smooth base that has just the right amount of cream, setting it apart from a chowder with it's traditional milkiness. The flavor is full & rich and takes up residence in your entire mouth. While the flavor of lobster is present, it work in symphony with the other flavors and is not overbearing or fishy. It also has a fresh lobster taste verses some lobster dishes that have an obviously enhanced fake lobster flavor. The pieces of lobster in the soup are sweet, tender and have the slight brine flavor of the ocean. The use of brandy is really a brilliant choice as brandy lends a slightly sweet flavor to the dish. The brandy acts as a supporting role instead of yelling "HEY look at me" the way other liquors tend to do. And finally the tarragon lends a distinct flavor to the soup, without turning you off. You will find yourself trying to identify what it is, because it's not an herb people are overly familiar with, but it blend seamlessly. Overall, if you love lobster, this soup is not to be missed. My opinion is that it is the incarnation of Lobster Bisque, of all the WDW properties that make it. 

 

*If you'd like to try making this dish at home, check under recipes for the full recipe and instructions on how to make it.

Mini Food Review: Land and Sea Appetizer

Sea and Land - Grilled shrimp with cucumber salad and BBQ beef skewer with creamy polenta $11.99 

Couldn't find a good pic of this app yet, but hey-he is a land & sea sorta guy. 

 

 

This appetizer seems to be a staple at the Coral Reef restaurant. It's pretty straightforward and simple fare. Your dish comes with a skewer of 2 grilled shrimp on a bed of cucumber ribbon salad, and a skewer of BBQ sauced beef tenderloin on a bed of polenta. The shrimp are average, and relatively small, probably 26-30 count sized*. They are your standard grilled shrimp with no stand out flavor beyond the grilled flavor. But they were cooked properly and not dry or rubbery. The cucumber salad the shrimp are served on was it tasty and refreshing and really was the only one who brought their flavor with them to the shrimp and salad party. The beef tenderloin was tender and flavorful and not over-cooked, which always scores with me. The pieces, again small, were sauced with a lovely BBQ sauce, that I do believe might have mango in it. It also had a nice tang to it and almost reminded me of a chutney with its vinegar undertones. It was sweet, savory, & tangy and each individual taste hit you at different times, yet blended seamlessly. It was complimented by a creamy, smooth polenta that had a hint of cheese in it. I am thinking Italian hard cheese like Romano or Parmigiano. Either way it was another winner for me. I found it funny that the accompaniments had so much flavor, almost giving the main elements of the dish a run for their money. This is a good appetizer and one you don't have to think too hard about it. Of course that can be a double edged sword because it's good-but not so good your are savoring every last bite, but good enough you'll be a bit peeved wondering where it all went. I seem to remember this dish being $9.95, but I'm not sure. I think $9.95 was a far better price point for this appetizer, far better then $12, but alas-such is life. All in all this appetizer is quite good, in parts and adequate in others, but I would definitely recommend it.

**Shrimp are rated by how many can fit in an average pound. So a 26-30 count is an average size. 10-12 counts are the monster prawns, and 40-50 count are very small just above salad sized.

Mini Food Review: Jikos

Tibs Watt in Pannekoeke - Braised Beef rolled in "Crepes" with Peppadew-Olive Tapenade $9.00

Sadly, someone dropped the ball on this dish. What had the potential to be a a flavor-packed dish, turned out to be a very long-winded way of saying "eh". Let's start with the crepe. It was a basic savory crepe-which is basically a sweet crepe minus the sugar. It was texturally fine, but in my opinion would have benefited greatly from the addition of some savory herbs such as lemon thyme or even a touch of cinnamon. The beef was braised in a mild tasting braising liquid that did have a very mild hint of cinnamon, but that's as exciting as it got. Perhaps a touch of wine or masala could have given the beef a bit more personality. The last component of the dish was an olive-pepperadew tapenade. This actually was the most flavorful part of the appetizer. The sour from the olives & the  piquant tang & slight heat from the pepperadew worked well together. But you cannot depend on the garnish to carry the dish. If the main taste I was after was the tapenade-I would have order the Naan & dip appetizer. I was looking for some more from this appetizer and never got it.

Mini Food Review: Jikos Barbeque Chicken Flatbread

Barbecue Chicken - with Apple-Jicama slaw, African barbecue sauce, and four cheeses $10

This is one of my favorite dishes in Disney World. This dish is complex and well thought out, it's flavors complement each other brilliantly-but forget all that. This flatbread is just outright good. It starts with a base that is soft & chewy yet with a crispy bottom from being cooked in one of the two wood-fired brick ovens. Then comes a layer of pulled chicken smothered in a sweet & tangy African barbecue sauce. Next the coating of 4 cheeses, which bring a nice sharp, saltiness to the dish. It is baked in the oven warming the barbecue sauce and melting the cheeses to a bubbly goodness. Then when the flatbread comes out of the oven, a cold, crisp slaw of tart green apples and jimaca that has been tossed with fresh cilantro, tops this appetizer. The slaw is cool & crunchy and and adds some interesting texture to the dish. My first bite always starts me calculating how many of those heavenly squares are mine and how many I have to relinquish to John. Sadly-he loves this dish too. I really, really love dishes that can pull a bunch of different textures and flavors together and make them dance in your mouth. And this flatbread does it masterfully. You go from the sweet tang of the barbecue sauce, then the salt from the cheese hits you and the tart apples and fresh herbs bring it home. It is a fun, well thought out, and incredibly flavorful dish and I highly recommend giving it a try.

 

Mini Food Review: Cirticos Chocolate Banana Tart

Chocolate Banana Tart - vanilla ice cream and caramelized bananas $9.00

This dessert has a lot of loyal fans, but I am not really one of them. Although I am a chocolate fiend, I am also bananas for bananas (sorry for that) and this sweet falls woefully short on them. This dish reminded me more of a Gianduia cake than anything else. When I ordered this I expected to get a more of a ganache filled pastry crust with caramelized bananas either inside or on top. What arrived was more of a brownie or lava cake. While being a cake of warm, gooey, chocolaty goodness is always a good way to score points with me, it was average in my opinion. Good-but predictable. Something I also did not like was the crust. It was way too hard making it difficult to get through. As in I couldn't get through it with my fork and had to break out the knife. As I stated there was a definite lacking of bananas-beyond a measly garnish. For me, if you're going to say something has bananas in it, then I want to taste banana. I didn't with this dish. Granted I am forever spoiled by California Grills' Banana & Butterscotch Buzz, but at the very least, they could have added a more ample portion of caramelized bananas. The tart was accompanied by a scoop of vanilla ice cream which I found boring. I myself would have gone for perhaps a Dulce de Leche  or maybe a praline & sea salt ice cream or gelato. Perhaps the chefs' intention was a less complex dessert, which I can appreciate, but then I feel they should market it as such. Plating & presentation was of course striking and I think helps it's reputation, but it did not make up for the desserts less complex flavors. Don't get me wrong-this is a great dessert for any chocolate lover, but compared to other desserts on property, it's a bit too predicable for me. And did I mention there weren't enough bananas?

Mini Food Review: Citricos Lemon Cheesecake

Lemon Cheesecake - with fresh raspberry sauce $8.00

Ok first indulge me in a brief -SQUEAL! Now that we got that out of the way, let's do a review on my favorite food group-Dessert. I will be honest and say I can be a little harsh in this area, but dessert is serious stuff. Sweet tooth-I haz it. So when I critique a sweet of any time, I take it seriously. So without further ado-Citricos lemon cheesecake.

I have to admit that I am not a real big fan of cheesecake. I don't like it because it's too dense and the texture is usually crumbly. But Citricos lemon cheesecake is none of these things. While the texture is rich and creamy, it is also very smooth. The lemon flavor is clean and tart with just the perfect amount of sweetness and a whisper of vanilla. The cheese flavor is mild the way it should be-present but not overpowering. There are no bits of lemon, which I appreciate because I find it to be a total cheat when bakers do that. The dome of cheesecake is encapsulated in a shell of white chocolate ganache and bottomed with a fresh graham cracker crust. I do believe I noticed hints of ginger in the crust, perhaps from gingersnaps? The plate is garnished (read as bonus goodies) with a wonderful crisp tuile cookie (ours was served with a hazelnut tuile, but I do believe that changes from time to time) that nestles the cheesecake as well as white chocolate shavings, fresh berries. A sweet-tart raspberry sauce finishes off the presentation. 

Final impression: this is an amazing dessert. I think that this dish dazzles people with it's over-the-top presentation, but if you stripped away all the garnishes, you would still have a powerhouse dessert. From your first bite to the last you will have a smile on your face. It's not to be missed.

Mini Food Review: Citricos Braised Veal Shank

Braised Veal Shank - Carrot-Potato Puree, Roasted Vegetables, and Toasted Citrus Gremoloda $46.00

This is one of Citricos' signature dishes and it seems to be a a staple. It remained on the menu for a few years now and the reason being-it's just that good. While I enjoy a variety of food, I have to admit being a raging carnivore and this dish soothes the meat-craving beast in me. Whereas you can pretty much get a steak of some sort in every restaurant on WDW property, braised veal shank is a rare treat. The trick to this dish is time. To braise cook anything, you need to start early and take your time and they do at Citricos. The meat is flavorful, moist, fall-off-the-bone deliciousness. The flavor is rich without being gamy and the braising liquid is an explosion of flavor. The carrot-potato puree & roasted vegetables lend a sweetness and an earthy component to the dish. The toasted gremoloda is a lovely, light and crisp compliment that adds a bit of zing to this comfort food entree. There is one more thing to mention about this dish. When you order this dish, you will be given a long spoon. This is a marrow spoon. It is for scooping out all the wonderful marrow from the  bone. Now I know this is not for everyone, but the marrow is considered a delicacy and it is worth giving it a try. It is rich and decadent in flavor but texture wise, it may not be your cup of tea. There is a fattiness as well as greasiness that takes an acquired taste. Me-I absolutely love it, even if I can only enjoy it in small quantities. My final take on this dish? This dish is love. It's the kind of thing your old country grandmother would make for you. This is one of those dishes that you can actually taste the time & care put into making in. And quite simply-it makes me happy. 

Mini Food Review: Citricos Sautéed Shrimp - Lemon, White Wine, Tomatoes, and Feta Cheese

Sautéed Shrimp with Lemon, White Wine, Tomatoes, and Feta Cheese $14.00

This is another one of my favorites. This dish relies on very distinct flavors working together to create a wonderful dish. The shrimp is fresh, sweet and flavorful and NOT overcooked. Complimented by a white wine & lemon broth that is very typical of Medetierean cooking-it is refreshing in it's acidity and tartness.The Feta cheese adds a touch of Greek flair to this dish and ties the whole thing together. Because of Fetas' texture, the cheese does not suffer from sliminess by being in the broth. I really feel that this dish would suffer without the Feta-so definitely be open to giving it a try. I suggest asking for it on the side at the very least. This dish it big in flavor, but somehow still light on your palette. Where some dishes melt in your mouth and settle in, this dish does more of a tap dance across your tongue. Now while I know I will be mocked mercilessly over that description -it's the best way I can explain it lol. This dish is especially wonderfully adapted to Floridas' warm weather as it provides a light, delicious pick-me-up after a long day of touring.

Mini Food Review: Citricos Arancini Appetizer

Arancini - Crispy Risotto with Crimini Mushrooms, Asiago, and Charred Tomato Coulis $10.00

This appetizer sounds simple, almost too simple. And hey who can't make fried balls of rice-right? Wrong. This dish begins with a very important skill-making rice properly. I know, you think I'm being dramatic, but I'm really not. Because if not prepared properly, you end up with gluey, heavy balls of something you would rather give your kid to play with than eat.These wonderful little rice gems are light and the texture is defined and not at all glue-like. The sharpness of the cheese cuts through the fried food element, which is not in the least bit greasy.The earthiness of the crimini mushrooms give the dish a foundation and adds a nice earthy quality. Finished off with the slight acidity of the tomato coulis, this dish is an example it complementing flavors and knowing what your doing. It is approachable and delicious.

*This dish varies and at times will have a little bite-sized piece of ground sausage nestled in the center. A most delicious version indeed!