dinner #23

today was quite the day.  And really, if i just posted what I ended up eating for dinner it wouldn’t tell the whole story.  At 8:30 this morning we left for Epcot and “kitchen memories’ event featuring brother chefs Michael and Bryan Voltaggio.  The event started later than the advertised 10am because as we heard while waiting to be let in to our tables there were three pours of wine to get out before we were seated  So, at 10:30 we sat down to three glasses of expectation.  After a bit of storytelling from the winemaker owners of Schweiger Vineyards as they explained the first glass of Schweiger Vineyards chardonnay.  They don’t oak for that buttery thing that chardonnay usually has and it was definitely higher on my list of chardonnays.  Then the Voltaggios came out and Michael proceeded to talk about his memory of grilled cheese and tomato soup but served it to us in a very atypical way.  It was a super fun dish of cuttlefish and sea beans with gazpacho and ink gruyere gougeres with tomato pates de fruits.  The cuttlefish was chewy like noodles and the sea beans were definitely a salty taste  They served these on top of seaweed and shells because they like to garnishes to make sense with the dish.  The shells and seawood were a bit lost under the blue (reading as water) glass plates but all the tastes together were really interesting and definitely did elevate the grilled cheese tomato soup experience. firstsecondThe second course was done by Bryan and was roast chicken.  As they prepped and discussed this course Michael worked as hard as he could to push his brothers buttons.  Messing around putting the obviously not ‘just cooked’ chicken on his face – they discussed poking a lemon up the butt (their words) of the chicken so that it doesn’t dry out and is full of more aromatics.  He showed how to make a pumpernickel topped creamed spinach and gave a brief lesson on smoking guns as he discussed the grits (smoky cheesy) under the chicken.  He talked a little about pan gravy from the juices and generally gave tips about his course and how the smokey Cabernet Franc wine would be a good match for it.doubledessertThe final (and gigantic) course was dessert and was served alongside Schweiger Vineyards Port X.  First came out a little tray of peanut butter ice cream and dark chocolate pops to hold us over (as though we needed it???) with our port as they discussed halloween candy and caramel apples.  The final plate was a deconstructed candy apple.  Little drops of applesauce (not sweet), smunched cookie crumbs and the most delicious caramelized lady apple.  I could eat a dish of those apples every day!  Then, as if it wasn’t enough they sent us home with a goodie box of chocolates-two fun swirly pops, fruit bark, truffles and some caramelly looking things dipped in chocolate!  So, three glasses of wine before noon-can i call that dinner? We walked out of that fun meal happy to have paid the price and it having given us some new things to think about.  We took a stroll through Food & Wine and made our way out of the park.  It was far – FAR beyond the funny little dinner I made myself.  Z is a bit sick and lying in bed – something that kind of developed this afternoon.  So, I pulled a frozen crust out of the freezer and made a quick cheese pizza and ate a few truffles out of my box.  I’ve probably had more than my share of fun today.pizza

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