Can WDW Save the Birthday – Day 1, Part 2

Friday, July 13, Birthday Dinner at Artist Point

We’d had such a spectacular meal at Artist Point in March that we were torn between ordering the same menu items, something new (to us) or other favorites. This was all beforehand so we thought once we were seated and staring at the menu for real, the answer would come to us.

Well, they didn’t have the oyster appetizer I had before so that settled that. I found a new appetizer to try, though, and was quite pleased with it.

Appetizer

Rich: Kettle-steamed Penn Cove Mussels – with Sourdough Panzanella

Kathy: Alaskan King Crab & Zellwood Corn FritterYellow Watermelon Salsa, Avocado, and Fresno Chili Aioli

Lobster Fritters

Entrée

Rich: Seared Pacific Swordfish – with Black Trumpet Mushroom Hash, Salsify, and Meyer Lemon Emulsion

Swordfish

Kathy: Cedar Plank Roasted Wild King Salmon – (type of salmon changes seasonally) with confit artichokes, petit zucchini, baby carrots, and bacon-egg vinaigrette

Artist Point Salmon

Wine

Rich: Foris Cabernet Franc, Rogue Valley

Kathy:
Solena Grande Cuvée Pinot Noir, Willamette Valley

Dessert

Artist Point Cobbler – Seasonal berries and housemade ice cream

Artist Point Cobbler

Wine: Kiona Chenin Blanc Ice Wine

Description

Rich almost always orders the Portobello Soup but he wanted to have the Mussels this time. The first time I had those Mussels, I was hooked on Mussels cooked in white wine with sourdough toast. But these Mussels were soaked in beer and instead of the crunchy toast, it was a big blob of soft dough – it looked horrible and Rich set it aside. I asked him to hide it because it made my stomach turn – lol! But he loved the Mussels.

My Lobster Fritters were delicious and filling. I could have shared this with Rich if he wasn’t allergic to lobster. But it was a good thing they were filling because the salmon really wasn’t that filling.

We exchanged bites of entrees and oh my goodness – I was perfectly satisfied with my Salmon until I tasted Rich’s Swordfish – no wonder he ordered it a second time. The Maitre d’ stopped by and Rich told him this was the second time he’d had it and could eat it again. The Maitre d’ said, “Well, come back this week because next week it’s being replaced with Halibut.”

As for dessert, well, we’d returned to Artist Point especially to have that wonderful Artist Point Cobbler. The presentation was different from the last time, which was years ago, but it was the perfect way to plate it.

Kudos to Artist Point – they really capture the flavors of the Northwest well. The berries were so fresh, I was transported back to my raspberry field days in Oregon when I picked (and ate) far too many raspberries as a teenager. It was years before I could eat another raspberry.

The only way it could have been better for me is if I’d had vanilla ice cream instead of the raspberry ice cream. I’m probably in the minority here because I’m a vanilla ice cream girl, which I especially love on cobbler.

We’d considered sharing a dessert beforehand, but thought, “Naw, it’s a birthday” so we each had our own. Not only that, but we each had a glass of the Kiona Ice Wine – a perfect pairing we must have since the early Bob & Larry trip reports.

And were we full afterwards! Yikes! So, we strolled the grounds, took a few pics and then headed back to our cabin, uh, er, room, loving every minute of it!

Strolling down to the dock

Looking back at the Lodge

Whispering Canyon and Fireworks View

A couple of things I wanted to add about our room location is that we discovered we were above Whispering Canyon. We kept hearing shouts and laughter and carrying on and we wondered where it was coming from. And then we realized we were above Whispering Canyon – it just added to the fun of that location. We’d crack up, hearing everybody having a hilarious time!We also discovered we had a Magic Kingdom fireworks view – how fun was that! And it was just a standard view. We heartily recommend this location (unless you’re looking for quiet).

About Kathy

Novelist, Singer/Songwriter, Music Producer