Part 2: The Pool, Trout Pass Bar, and Artist Point
Once we returned to the Lodge, thinking that we would take a nap, we decided that the pool was just too inviting. We changed into our swimsuits and found an empty chair for our towels, cover-ups, flip-flops, etc. and we jumped in the pool. Rich just had to try out the pool slide and we enjoyed splashing around a bit, especially over by the Falls, which seemed to have a bit of a current and gave us some resistance. We didn’t do that for long before we decided to try out the hot tub. Enjoyed a brief soak there until we noticed the Trout Pass Bar. Now that really looked inviting so we got out, dried off, threw on our cover-ups and grabbed a couple of seats up at the bar.
Rich ordered a Lumberjack (Mai Tai) and Kathy ordered a Mt. Rainer (Pina Colada). Delicious and so refreshing. Kathy overheard the ladies sitting to her right talking about being from Tampa so she, of course, had to join in. Rich began chatting with an older gentleman to his left, who was also from Florida, was a frequent visitor and was upgraded often. This was a defining moment for us where we seemed to officially switch from being vacationers to becoming locals. It seems that WDW is a great getaway for Tampa because it’s far enough away that you can justify staying overnight and close enough to do it often. One woman said she worked in a cancer unit and she enjoyed frequent overnight trips to just let her hair down and enjoy relaxing, resort activities. We’re with her.
By this time we were ready to rest up in our room, take a short nap, before getting ready for our 8:15 dinner PS at Artist Point.
We still recalled the amazing dining experience we had at Artist Point in 1999 and were curious what our experience would be like this time. The feeling is difficult to put into words. After living in the Pacific Northwest for 2 years, we were quite nostalgic, reliving that experience here at Artist Point as all of the senses were stimulated. The feel of the rustic Lodge atmosphere, the almost-spiritual sound of Pacific Northwest Native American music, and the smoky scent of salmon cooking on cedar plank enhanced the taste buds as we sampled the varied flavors of that area.
Starter: Bibb Lettuce Salad with Buttermilk Green Garlic Dressing, chopped egg and bacon (Kathy), and Smoky Portobello Soup with Roasted Shiitakes and Chive Oil (Rich)
Entree: Cedar Plank Roasted Silver Bay Salmon with fingerling potatoes, sauteed Swiss chard and wild mushroom vinaigrette (Kathy), and Hatfield Pork Chop on Tillamook Cheddar Mac & Cheese with Maytag Crust (Rich)
Wine: Domaine Drouhin Pinot Noir (Kathy and Rich)
Dessert: Artist Point Cobbler – Seasonal berries and housemade black raspberry ice cream (Kathy and Rich shared)
Dessert Wine: Inniskillin Ice Wine (Kathy and Rich)
It was an awesome meal and Northwest experience. We recalled our frequent trips to local Oregon wineries and the extraordinarily delicious berries! The Portobello Soup was the most amazing soup we have ever tasted. And the Berry Cobbler tied with a Bananas Foster we had once for the best dessert ever category.
After dinner, we strolled through the Lodge, stopping at the gift shop to purchase souvenirs: Mickey Antenae topper, Disney Mahjongg, and WL key chain
We also walked over to the Villas to see what they were like. We felt like they were too quiet so we wandered back to the Lodge. The next morning we ordered room service breakfast, which we ate while sitting out on our deck, people-watching.
Breakfast/Room Service: Continental Breakfast – a variety of oven-fresh muffins, croissants, bagels and pastries, freshly brewed coffee, plus a choice of orange, cranberry or grapefruit juice.
After last night’s dinner, we split the breakfast.
We managed to pack a lot of activities, including some restful ones, into a short amount of time but we went home feeling quite satisfied and looking forward to our next trip, probably a day trip back to the Magic Kingdom to do Fantasyland and Tomorrowland.
Our next overnight trip we’ll be returning to the Boardwalk Inn in October for the Food & Wine Festival. We did F&W for the first time last year and loved it. Can’t wait!