[LLaffinPlace]

Day 1, Part 2: Artist Point Restaurant at the Wilderness Lodge
We were seated promptly in this, one of our favorite places to dine at WDW. Dinner was superb as usual at APT.
1st Course
[B,L] Corn Chowder with Smoky Bacon and Tillamook Cheddar (Argyle Pinot Noir)
2nd Course
[B,L] Roasted Cedar Plank Salmon with Oyster Risotto, Wilted Baby Spinach, and Maple Whiskey Glaze [signature dish]
3rd Course
[B,L] Artist Point Cobbler: blueberries, strawberries, blackberries, and raspberries with Cream Drizzle and Vanilla Bean Ice Cream [signature dish] (Kiona Ice Wine)

You'll note that we both got the same things to eat. The chowder was superb and the pairing with the Argyle Pinot was excellent. Of course, the Pinot was also great with the Salmon, and I heartily recommend this pairing particularly if you've never tried it and are feeling the least bit adventurous. Although the salmon was some of the best we have had at APT, the oyster risotto was a disappointment. Bob thought it tasted like cleaning solution and while I like oysters, I thought it pretty bad and a big step down from the Wild Mushroom Risotto previously offered. Tip: The mushroom risotto is on the appetizer menu and if you ask nicely the chef will substitute! Even Bob ate the Spinach! I love the Berry Cobbler [img]graemlins/love.gif[/img] and have even made it myself (see "Cooking with Mickey and the Chefs of Walt Disney World" cookbook, widely available at WDW), so I have to have it at least once every trip--just like the Salmon. The Kiona Ice Wine is sweet, and perfect with the Cobbler.
We stopped in the Mercantile and I bought a 2002 "Ears to You" stuffed Mickey (more on this later). We returned to the room and crashed--Bob to read and me to "journalize" before turning out the light.

Coming up... To the Parks!

[ 02-24-2002, 01:34 PM: Message edited by: LLaffinPlace ]