Artist Point Mini Vacay: The Meal
To read the introduction to the Artist Point Mini Vacay, click here.
Kathy: Penn Cove Roasted Oysters with Dungeness Crab Ceviche
Wine: Domaine Ste. Michelle Blanc de Blanc, Columbia Valley N.V.
Rich: Smokey Portobello Soup with Roasted Shiitakes and Chive Oil
Wine: 14 Hands Chardonnay, Washington
Kathy: Wild Caught Jumbo Prawn and Crab “Hot Pot” with Mussels, Crispy Pork, Jasmine Rice, and Spiced Thai Coconut Broth
Wine: Charles Smith “Kung Fu Girl” Riesling, Columbia Valley
Rich: Seared Pacific Swordfish with Black Trumpet Mushroom Hash, Salsify, and Meyer Lemon Emulsion
Wine: King Estate Pinot Noir
Kathy & Rich (Shared): Baked Apple Upside-Down Cake with Sweet-and-Sour Caramel Sauce and Brown Sugar Ice Cream
Our plan was to have just appetizers and dessert at Artist Point, but I was thrilled when Kathy suggested that instead we have a lingering, sumptuous, multi-course dining experience. We definitely were both ready for this.
The appetizers were an experience in old and new. I had one of my favorite “old” appetizers, the Smokey Portobello soup. Wow, I love this soup. It ranks as one of my top three soups of all time (Emeril’s Fall River Clam Chowder, and Le Cellier’s Canadian Cheddar Cheese soup are the other two). I think I managed to scoop out every last drop with my spoon, stopping short of licking the bowl. The 14 Hands Chardonnay went well with the soup.
Kathy had one of the recent additions to the appetizer menu, the Roasted Oysters with Dungeness Crab Ceviche. The plate was lovely with four oyster shells lined up containing the, what Kathy told me were, yummy oysters and their delicious crab complement. The Blanc de Blanc bubbly was a fun pairing.
The entrees were both new to us. The perfectly cooked swordfish was scrumptious with the mushroom hash and Meyer lemon emulsion. I enjoyed every bite. The salsify was an unnecessary garnish that I brushed aside, but otherwise the dish was perfect. The suggested wine pairing was a Blanc-Semillon, but I opted for the King Estate Pinot Noir instead, and it was a lovely match.
Kathy’s dish looked fabulous and smelled even better, with a wonderful Thai fragrance wafting from the bowl. Kathy enjoyed everything about the dish, mentioning how nice it was to have the crispy pork added to counterbalance the seafood.
We had seen the Kung Fu Girl wine mentioned on the Disney Food Blog, and it was a unique Riesling with a kick (I had a sip), appropriate for its kung fu name, and a great match to the Thai style entrée.
For dessert, we had a difficult time choosing between the Artist Point Cobbler and the Apple Upside-Down Cake. We have had the cobbler several times before, and of course enjoyed it immensely, and we concluded that we could come back for it again. So, we chose the apple cake to share. The caramel sauce and the brown sugar ice cream really made this dish. The apples were yummy, but the cake was a little large compared to the other ingredients. Still, we savored every bite. After two courses of wine, we decided it was time for some coffee with dessert.
The meal, as every meal at Artist Point, was incredible. As I said before, this is one of our favorite restaurants because of the amazing food and atmosphere. And the service was good this time too. Eating early worked for us as we had a leisurely meal and still had time for our Fort Wilderness stroll. Another successful and memorable experience.