Review: Terralina Crafted Italian, Disney Springs

Like last year, we thought about going to Epcot Food & Wine Festival but because it was Labor Day weekend and the very first weekend (since they started the festival a month early beginning with last year), we decided against it. With so many alternatives, we soon found another choice. In fact, Disney Springs has such a plethora of choices.

Since Terralina Crafted Italian opened on June 28 at Disney Springs, we have had it on our list of places to try. This past weekend, we finally got the chance.

We parked in the Lime Garage but were early so we made our way to DisneyStyle over by the Orange Garage not far from the Chicken Guy – another place to make time for. We looked at the stuff in the store but didn’t find anything we had to have. But we did have fun sitting in the tea cup.

Then we walked back over to World of Disney and found a few items we had to have for our kitchen. 🙂

We arrived a few minutes early for our 11:30 AM reservation at opening. We were soon seated at a cozy table by the window overlooking the water. The dining room is pleasant with a casual Italian feel. There are booths and tables. I’m sure it can be quite noisy when the restaurant is full, but we were there with the early lunch crowd, so it wasn’t too bad.

Menu

Drinks
Kathy:
Cozy Terrace
Cathead vodka, Cappelletti, fresh watermelon, lemon, and cucumber

Rich:
Negroni
Malfy gin, Cappelletti, Cocchi vermouth di Torino, and orange

Entrees
Kathy:
Capellini with Crab
Toasted Garlic, Olive Oil, Serrano Chili Pepper

Rich:
Bucatini with Clams
White Wine, Garlic, Olive Oil, Parsley, Lemon Butter, ‘Nduja

We had considered having wine with our meal, but it was a hot, sweaty day, so we opted for some refreshing cocktails instead. And the cocktails didn’t disappoint. Kathy’s Cozy Terrace was refreshing and bright, and my Negroni was a fabulous discovery. I think I have a new favorite cocktail.

The entrees were even more exciting. Kathy’s capellini pasta was wonderfully thin and flavorful, with chunks of light crab meat. She took half home for dinner.

I had the amazing bucatini with clams. I love this pasta, and it was made even better with the ‘nduja paste that flavored the pasta along with the clams. I ate every bite and had to resist the desire to order another plateful to go.

James Beard award-winning chef Tony Mantuano and Executive Chef Justin Plank have created a delightful restaurant inspired by Italy’s Lake District. The food, service, and atmosphere were outstanding, and the whole experience was an enjoyable way to be transported to Italy if only for a lunchtime.

“Highlights of SoCal” Birthday Trip/Cruise, Day Three, Part Two: Chef’s Table

Who: Rich and Kathy
Where: Los Angeles to Ensenada cruise, Disneyland Resort, Newport Beach
What: Carnival Imagination, Residence Inn, Hyatt Regency Newport Beach
When: July 11-16, 2018
Why: Kathy’s Birthday Celebration (Catching up with SoCal)

We requested our places at the Chef’s Table before the cruise, but we didn’t hear whether we were included until we got a call in our stateroom on Thursday. Originally, they told us the Chef’s Table would be Saturday night, a disappointment for us since we wanted it to be on Kathy’s birthday.

Thankfully, they called us back that night and informed us we would be seated at the Chef’s Table Friday night. The next morning we received a letter in our cabin inviting us to meet at the Lobby Bar at 6:00 PM Friday night.

We arrived in the Lobby Bar a little early to find a large group of people mingling as if they knew each. One of the group, Steve, was kind enough to let us know that 300 people from their Orange County company were onboard and 10 of them were attending the Chef’s Table. There were 17 of us altogether, and while we anticipated having an awkward night with so many people who knew each other, it turned out to be a very pleasant group.

Just before 6:00 PM, we were each given a glass of champagne, and at 6:00 PM, our Chef’s Table host, Eduardo the ship’s sous chef from the Philippines, welcomed us and led us to the kitchen for a tour. We stopped in the middle of the kitchen to meet the Pastry Chef who demonstrated the preparation of the famous Carnival chocolate melting cake.

We were then led to another section of the kitchen where we were served four enticing appetizer bites:

Mango Sphere, Rosemary Biscuit
Salmon Tartar Cornets, Sesame Seeds
Beef Carpaccio on Air Pillow, Chocolate Bacon, Apple Ribbons
Double Cooked Lamb

The mango sphere exploded flavor in our mouths and was quite surprising. The salmon was delicious and fun in a cone. One of our favorites. The beef carpaccio was served on a parmesan-filled air pillow. This was my favorite appetizer, although the best part was the air pillow. The lamb was served as a small meatball in pastry and was quite good. All the appetizers were delightful, and it was fun having our nibbles in the kitchen.

We were then led through the dining room and into the Library where our long table was set up. First, we posed for a group photo, and then we found our places at the table marked by name cards. We were seated near six people from the company group and Kathy was next to April and her friend from Phoenix.

They gave us a choice of wine, Zonin Pinot Grigio or McGuigan Australian Merlot. We both chose the Merlot. They refilled our wine glasses throughout the meal.

We each had a menu that detailed the seven-course meal to be presented to us, starting with bread service.

Bread Service

Beef Blanket, Spiced Grape Tea
Asparagus Cauliflower, Honey Carrot Tian, Mache, Lemon Streusel
Comments: The grape tea was especially exciting and enjoyable.

Beef Blanket Before Spiced Tea

Beef Blanket After Spiced Tea

 Crab Stack
Corn Custard, Polenta Cracker, Tangerine, Passion Caviar
Comments: I am allergic to crab, so they substituted chicken. Unfortunately, that pretty much made this course disappointing.

CT_chickenstack_orig
Rich’s “Crab Stack” ala Chicken

Kathy’s Crab Stack (delicious!)

Duck Textures
Creamy Quinoa, Parmesan Churros, Olive Snow, Port Wine Jus
Comments: The duck was very rich, and we didn’t finish this course.

Duck

Bisque Our Way
Two Tomatoes, Three Basil, Crisped Brioche, Garlic Chip
Comments: They served the soups separated in the bowl, and then had us mix them. A fascinating and tasty dish.

Soup “Dry”

Soup “Wet”

Sea Bass
Chorizo Crust, Fried Pop Corn Pudding, Lemon Macaroon, Lobster Foam
Comments: This was one of my favorite dishes. So flavorful. They omitted the lobster foam due to my allergy.

Waygu
Bone Marrow Souffle, Scallion & Garlic Panisse, Gremolata Crisp
Comments: Wonderful Waygu beef. Very rich. Couldn’t eat all this.

Waygu Beef

Pastry Chef
Sea Salt Praline Chocolate, Raspberry Mojito, Key Lime Cake, Apricot Vanilla Gel, Citrus Cream
Comments: We were so full by the end of the meal, but we managed to eat most of the dessert plate.

Dessert Plate

As you can see, we were served a lot of food, all of it well thought out, well prepared, and full of interesting flavors. After the dessert course, Eduardo brought out two birthday cakes with candles for Kathy and another guest who were celebrating birthdays. Everyone sang Happy Birthday. And the birthday cake was fabulous.

Eduardo was a superb host. We gave him the highest ratings on our post-cruise survey. The conversation around the table was enjoyable, although, with the long table, we really only interacted with half of the group. One of the company guys had an allergic reaction in the middle of the meal and had to leave mid-meal with his wife. We later heard he collapsed but was recovering well by the time we finished.

At the end of the meal, we were each given a packet that included a copy of the group photo and the recipe for the chocolate melting cake.

The food and service were amazing. We were quite impressed with the quality of everything. This was very good food served interestingly. Eduardo and his team prepared the dishes in the Library and then served them to us. Very impressive.

There were only two things I would critique. First, in the middle of the meal, we took a break from eating to be “entertained” by a magician. Neither of us cares for magicians, and this one was no exception. Boring. The other critique is that they only offered us one wine from a choice of two for the whole meal. We would have preferred several wines served throughout the meal to pair with the food. However, these critiques are minor. Overall, it was a marvelous and memorable experience. It was a 9 out of 10 for us, and an amazing way to celebrate Kathy’s birthday.

 

“Highlights of SoCal” Birthday Trip/Cruise, Day One, Part Three: Napa Rose

Who: Rich and Kathy
Where: Los Angeles to Ensenada cruise, Disneyland Resort, Newport Beach
What: Carnival Imagination, Residence Inn, Hyatt Regency Newport Beach
When: July 11-16, 2018
Why: Kathy’s Birthday Celebration (Catching up with SoCal)

Birthday Dinner at Napa Rose

We were enjoying sipping our Pinot Noir in the Napa Rose Lounge when a server came by, told us our table was ready and carried our wine as she led us to our table. We were seated at a table for two near the open kitchen where I could watch Andrew Sutton cook. If you’ve read our prior Napa Rose reports, you’ll know I am a big fan of Andrew Sutton and his food.

Our server, excellent throughout our meal, took our order and brought us a basket of delicious breads, including tasty rosemary rolls and delightful parmesan crisps.

MENU

Appetizer (Shared)

Barbequed Bristol Bay Diver Scallop
with Forager Mushrooms, Apple Bacon, and Summer Peaches

Entree (Rich & Kathy)

Grilled Creekstone Farms “Prime” New York (Medium Rare)
Bone Marrow Fritter, Onion Fondue, and Mustard Crème

Wine (Rich & Kathy)

MacMurray Ranch Pinot Noir

Dessert (Shared)

Valrhona Blond Chocolate Crunch Covered in Dark Chocolate Ganache
Caramelized Bananas and Honey Sauce

We always wanted to try the diver scallop appetizer at Napa Rose, and we finally got our chance. Andrew Sutton changes the preparation often, and this preparation was exquisite. This has to be the best scallop we’ve ever had. Amazing!

We both ordered the New York Strip. Sometimes a steak is just a steak, but not at Napa Rose. Cooked perfectly, the steak was luscious, juicy, and seasoned splendidly. The accompaniments were good, but the steak was the star.

Since it was Kathy’s birthday, our server offered her a free dessert from the menu. She chose the Valrhona chocolate dessert that we shared. What can we say? YUM! That about sums it up. It was rich, chocolaty, and, well, incredible.

This was our best Napa Rose experience, even better than the Chef’s Counter. The service, food, and atmosphere were delightful. This was a fantastic way to start the celebration for Kathy’s birthday and kick off her birthday trip.

Bread Service

The Amazing Scallops

Awesome Steak

Complimentary Birthday Dessert

Kathy’s Comments: Looking at the photos, it might seem as if we were skimping but neither of us could finish our steak – Rich left a couple of bites on his plate and we took about half of mine back to the hotel, stored it in the fridge, and the next morning heated it up with the hotel eggs and had Steak and eggs for breakfast, which was absolutely scrumptious the next day.

 

Prepping for Disneyland at Disney World at the Dolphin, Day One Part Two

Lunch at Skipper Canteen

We were ready to eat, but it was about half an hour before our Skipper Canteen reservation. We decided to check-in at the restaurant anyway, and we were seated in about 10 minutes. We had a cozy table for two in the main room, the Crew Mess Hall.

The theming of this restaurant is fantastic. It starts with the perfectly-themed outside covered reception/waiting area and extends through the whole restaurant, although we were glad we were seated in the Crew Mess Hall since the other two rooms were small and not as well themed. But, in the middle of a busy, crowded park, it really feels like you’ve been transported to the jungle. Absolutely wonderful!

Note from Kathy: And, for the first time, we ordered an alcoholic libation in the Magic Kingdom! This is what Blue Bayou at Disneyland needs – if you’re going to pay those prices, you should be able to have a glass of wine or beverage of your choice with it.

Our Menu

Drinks

Kathy: King Estate Willamette Valley Pinot Noir (King Estate Winery, Eugene, Oregon)<

Rich: Kungaloosh Spiced Excursion Ale – Draft (Concrete Beach Brewery, Miami, Florida)

African-inspired deep amber ale, brewed with a special blend of spices.

Appetizer (Shared)

Jungle Green Salad

Iceberg Wedge with Shishito Peppers, Radish, Hearts of Palm, Cucumbers, and Pistachios, Aji Pepper-Yogurt Dressing

Entrees

Kathy:

Perkins Thai Noodles

Chicken, Tofu, Seasonal Vegetables, and Rice Noodles, Tossed in a Spicy Soy-Chili Garlic Sauce

Rich:

Hardy Har Char Siu Pork

Char Siu Marinated Pork With Seasonal Vegetables and Jasmine Rice

Dessert (Shared)

Kungaloosh!

African-inspired chocolate cake with caramelized bananas served with cashew-caramel ice cream topped with coffee dust.

Let me say, as perfect as the themed atmosphere was, the food and drink were even better. Every bite was exquisite.

I had to have a Kungaloosh beer (on tap). It was a medium-bodied beer, expertly spiced, well balanced and refreshing — especially since we just escaped from the heat and humidity.

For an appetizer, we shared the Jungle Salad. I love iceberg wedge salads, and this was one of the best. The lettuce was fresh and crisp, and the other ingredients played ideally with it. This salad was so good, we created our version of it at home.

The entrees were just as good. Kathy’s Thai Noodles were flavorful and abundant. My pork was tender, somewhat sweet and sour, and a perfect match to the jasmine rice.

As we got the check, Kathy mentioned that she was craving chocolate to counteract the spicy noodles she had. We asked our server if there was a chocolate dessert we could have. Of course, there was — the Kungaloosh! This was a rich, sumptuous indulgence, and the perfect ending to our incredible meal.

As you may be able to tell, we thoroughly enjoyed our lunch at Skipper Canteen. Its theming, food, drink, and service are fabulous. It’s the perfect respite in the middle of the Magic Kingdom, taking you to whole new, delicious world.

Skipper Canteen Ceiling and Wall Decor

The Kungaloosh tasted as good as it looks

Rich enjoying his Kungaloosh Beer

Kathy’s Willamette Valley Pinot Noir

Wedge Salad

Rich’s Entree (Pork and Rice)

Kathy’s Entree (Pad Thai)

Kungaloosh Dessert – yum!

After lunch, we were ready to leave the MK and check into the Dolphin for a much-needed rest before heading out for the evening. We definitely needed a break from the heat, humidity, and six miles we walked – always more challenging when it’s hot. This time we took the monorail and enjoyed sitting next to a cute family from Illinois. The little girl was the one to speak up to tell me I could sit next to her. :)<

Anniversary Celebration at Morimoto Asia

By Rich

After driving through a huge Florida rain storm to get to Disney Springs, we were pleased that the weather had cleared as we arrived for our anniversary dinner at Morimoto Asia. This restaurant has been on our list of must-dos since we first heard about it.

We checked in at the front desk at 7:10 for our 7:30 reservation. We were seated immediately at a table for two upstairs along the glass railing overlooking the downstairs dining room. This was a great location. It was less crowded than downstairs, and we had a great view of the whole restaurant.

Before arriving, we had reviewed the menu and selected what we wanted to eat and drink. However, when we looked at the menu, and then talked with our server, we found out that the drinks we were expecting to order (Singapore Sling for Kathy, a Morimotini for me) were no longer available. Instead, we both chose the Momo Mai Tai. It was a very tasty, and potent, choice. We did manage to order the four appetizers we had planned.

Menu

Drinks

Momo Mai Tai

Wicked Dolphin Dark Rum, Cruzan Light Rum, Passion Fruit, Blood Orange, orgeat, Pineapple

Appetizers

Rock Shrimp Tempura

Signature tempura rock shrimp, spicy gochujang aioli

Tuna Pizza

Crispy tortilla, tuna sashimi, tomato, jalapeño, anchovy aioli

Morimoto Spare Ribs

Pork ribs, cilantro, hoisin sweet chili glaze

Kakuni Pork Bao

Steamed buns, braised pork belly, lettuce, spicy mayo

Dessert

Cream Caramel

Yuzu caramel sauce, black sesame whipped cream, black sesame air cake

The architecture and atmosphere at Morimoto Asia is amazing. Well-conceived modern Asian design with interesting seating and decorations. It was fun just to look around at everything. The ambiance created a perfect setting for us to share our celebratory anniversary experience.

After we sorted out our drink order, we ordered the first three appetizers (minus the Pork Bao). Once the other appetizers arrived, we realized we wanted the Pork Bao too and added that to our order. Sharing small plates over a couple yummy drinks is one of our favorite ways to dine. And this was the epitome of this kind of dining.

I could not share the shrimp, but Kathy was blown away by the great flavors of this signature dish from Morimoto. The tuna pizza, another signature dish, was full of flavor and texture, enhanced even more when our server brought us some soy sauce to drizzle on it. Wow!

The spare ribs were the ideal sticky, Asian-style ribs we love so much. We could have eaten more of these. And the savory steam buns were filled with flavorful pork belly and a mayo with some kick.

Kathy asked me which appetizer was my favorite, and I didn’t have an answer. They were all incredible.

We were unsure if we wanted dessert, but since we wanted to linger, we decided to share an order of the cream caramel. We had a bit of a wait for the dessert to be delivered. The cream caramel itself was rich and delicious. The black sesame whipped cream and air cake added a bit of an odd savory flavor, but nonetheless, this was a nice ending to a marvelous anniversary dinner.

We’ve had some incredible dining experiences in our 21 years of marriage, and this ranks up there as one of the best.

Thoughts by Kathy:

As fans of all those cooking shows on TV, we were really curious about Morimoto’s food. And then when Deb Wills talked about the new late night cocktail menu and how, in her younger days, she might have downed them all – lol – well, we just had to experience this. And I know exactly what she means. Really cool vibe – kind of like an updated contemporary 70s Disco – at least like the one I used to frequent several nights a week. All that was missing was the dance floor. Oh, and maybe some disco balls.

The food was amazing and even the Mai Tai had a special flavor of its own. Rich couldn’t help me with the Shrimp so I took some of it home and had it for lunch the next day – yum!

We didn’t announce our anniversary, unlike our birthdays. Last year was the big 20th anniversary cruise and we wanted to play it a little more low key this year.

This was our first time at Disney Springs at night and it is so fabulous – very Vegas in a good way and now trumps Downtown Disney at Disneyland.

We stopped by Art Smith’s Homecoming, which we’re hoping to check out later this fall when we might be more in the mood for a bigger meal. It looked quite inviting and I’m sure it’s delicious, but I don’t really eat fried chicken any more. Still, we do want to try it.

Chef Art Smith’s Homecoming

Outside seating for street fare, Morimoto’s

Entrance to Morimoto Asia

Floating staircase leading to upstairs dining

Table for two seating along the upstairs rail

Morimoto’s Mai Tai – delish!

Rich enjoyed his Mai Tai

Kathy enjoying her Mai Tai in lieu of Singapore Sling, which is no more

 

Signature dish – tuna pizza

Signature dish – shrimp tempura

Ribs, appetizer portion

Bao buns

Cream caramel

After our meal, we strolled around Disney Springs to take a look after dark, stopped to listen to a band, and then a night time view of Morimoto’s all lit up – really cool!

Evening entertainment Tuesday-Thursday

Amphicar

The Boathouse at night

Morimoto’s all lit up

Rich’s Birthday Celebration Part 2: Citricos

By Rich

The Grand Floridian is a beautiful place to celebrate, and Citricos was the perfect restaurant for my birthday dinner.

We were seated in an excellent location at a table for two near the exhibition kitchen and the private wine room/dining room. Our server, Naow, was very good. He was attentive and helpful, with some humor too.

The bread basket was first. It included some warm, delicious kalamata olive bread. A very tasty start.

Menu

Amuse-bouche
Rich & Kathy
Watermelon and Goat Cheese<

Entree

Kathy

Bell & Evans Chicken
Fregula Pasta, Mushrooms, Spinach, Sun-dried Tomato Pesto, Chicken Jus

Rich

Wild-caught Halibut
Saffron Jasmine Rice, Clams, Calico Scallops, Chorizo Vinaigrette

Dessert

Birthday Dessert
Custard in a Cone with cream and chocolate

Rich & Kathy

Florida Key Lime Pie
Baked in a Graham Cracker Tart Shell served with fresh Strawberries and a Quenelle of Sweet Mandarin Sorbet

Wine

Kathy: Lafond Pinot Noir, Santa Rita Hills, Santa Barbara County, CA

Rich: Kurt Russel’s GoGi “Goldy” Chardonnay

The amuse-bouche was a fresh start, well balanced between the sweetness of the watermelon and the tanginess of the goat cheese.

Kathy had the chicken. Who knew chicken could be so good? I had a taste with all the accompaniments, and it was amazing. Full-flavored, juicy, and smoky. The sun-dried tomato pesto was a perfect match.

I had the halibut. I love well-prepared fish, and this was no exception. It was melt-in-your-mouth delicious. The rice was creamy with the lovely semi-sweet taste of the saffron. Of course, I also love clams and scallops, and they paired splendidly with the fish. The chorizo vinaigrette tied it all together.

We both selected the suggested wine pairings for our entrees, although we were actually thinking of getting the opposite. In the end, the suggested pairings were perfect. Kathy’s California Pinot Noir stood up nicely to the rich chicken, and my Chardonnay added a brightness to the fish without overpowering it.

For dessert, we ordered the key lime pie (one of our favorite desserts) to share. Before we could eat that though, Naow brought out a birthday dessert for me — custard in a cone with rich cream and a chocolate that said “Happy Birthday” on it. Kathy and Naow serenaded me with a much-appreciated rendition of “Happy Birthday.”

The key lime pie was fantastic — just the right touch for ending a fabulous meal.

It was a fantastic birthday meal. The food, the service, the atmosphere, and the company of my beautiful wife made for a memorable evening. We will definitely be back to enjoy Citricos again.

Thoughts from Kathy:

After dinner, we sat down in Mizner’s but it was crowded and noisy and didn’t have the vibe we wanted that night. So we got up and walked over to the Poly, for old times’ sake. It was a very romantic stroll and, as usual, we enjoyed the grounds. However, the inside “renovation” – oh dear, it was pretty bad, in our opinions. We doubt we’ll be back there. It just looks so tired and why don’t they add a nice adult, upscale restaurant? It’s even more family friendly (family exclusive?) than before.

Even Trader Sam’s was in an odd location. We peeked into that, too, but the one at Disneyland is far better. So we headed back to the GF, picked up our car parked halfway between the two (or at least, it seemed) and drove home remembering every bite of the amazing food and awesome service. We’d put Citricos on the same level as Napa Rose at the GC.

Mizner’s Orchestra on the Mezzanine

Kurt Russell Chardonnay

Santa Rita Hills Pinot Noir

Watermelon with Goat Cheese Amuse Bouche

Bell and Evans Chicken

Halibut with clams and scallops

Complimentary Birthday Custard

Key Lime Pie

The Grand Floridian

The Polynesian Village

Thanksgiving in Margaritaville: Day 4, Part 3: Artist Point

We checked in at Artist Point close to our 5:45 PM reservation. We were seated at a table for two near the windows overlooking the walkway down to Roaring Forks. We had never been seated here before, but we had always noticed it. It turned out to be a very nice location, secluded and quiet with a nice view of the rest of the dining room.

WINE

Rich & Kathy
Sokol Blosser Pinot Noir, Dundee Hills

ENTREES

Kathy
Chinook Cedar Plank Salmon
Baby Sweet Potato, Chicory Greens, Forelle Pears, Yogurt, Lemon Vinaigrette

Rich
Seared Diver Sea Scallop Paella
Little Neck Clams, Mussels, Carolina Gold Rice, Tomato Broth, Petite Fennel

DESSERT

Rich & Kathy (Shared)
Cobbler
Seasonal Berries, Black Raspberry Ice Cream

Our server Rae was wonderful. Before long, she was pouring us huge glasses of Sokol Blosser Pinot Noir. It is one of our favorite Pinot Noirs. We have visited the Sokol Blosser winery many times and were members of the wine club.

We skipped the appetizers so we could save room for the cobbler for dessert. The menu was much different from the last time we were here, and Rich was happy to see that there was a paella that did not contain shrimp, which he is allergic to. The combination of scallops, clams, and mussels was a perfect blend. And the rich, thick paella was creamy and delicious.

Kathy’s salmon, the signature dish of Artist Point, was spot-on, with rich, deep flavors and a wonderful blend of accompaniments. We tasted each other’s entrees, and we enjoyed everything.

Kathy’s comments: It was really a classic Artist Point menu, but I could have done without the extra greenery on top. In fact, the couple who were seated behind us after we were seated had obviously enjoyed Rae’s service before and the woman told her to skip the greenery on her plate. Disney seems to be getting carried away with what they think is healthy eating. I enjoy veggies but this was ridiculous. lol! Still, they were tasty.

We had to have the cobbler, something we were looking forward to for so long. And it didn’t disappoint. Warm, yummy, and comforting, it was the perfect end to the meal. We shared the cobbler, and even then we were quite full from the scrumptious meal.

It was hard to tear ourselves away from the incredible atmosphere and the memory of the delightful meal, but alas we had more adventures ahead.

Kathy’s comments: Rich started talking about how tired he was and he didn’t think he was up for the drive back to Clearwater Beach. He mentioned something about checking to see if we could get a room at Wilderness Lodge. I wasn’t quite sure he was serious at first – this isn’t like him. But he kept mentioning it.

I was thinking it would be nice to boat over to Ft. Wilderness and we could do that if we were staying over. But being the budget keeper of this trip. I was a bit concerned about WL as a choice, so I suggested we stay at the nearby Residence Inn, which was $99 per night. We knew that because at one time we’d planned to split the trip. So we booked the room and boated over to Ft. Wilderness and back. More about the room in tomorrow’s post.

img_7626Waiting for our table

img_7627Enjoying our wine

img_7630Rich’s Paella with fennel moved

img_7628Kathy’s salmon with greens moved

img_7632Ah… the Cobbler!!