Day 7 Saturday, June 18 Part 2 - California Grill AKA Winner, winner chicken dinner (well maybe)
After much primping we were ready. We were both looking forward to dinner tonight. Purposely saved this for the last night of the trip. Escorted to the express elevator to the CG and had a short wait until we were seated. In the meantime, we took our beeper and went outside.
What a view
Over at the wedding pavilion someone was shooting off fireworks. Hate to imagine what that wedding cost. Told Princess not to get any ideas.
Worth the price of admission
This is a staple stop for us on most trips. Expensive but usually excellent. Notice I said usually.
It took a while until our server came by and took our drink orders. He was slow all night. Not let them enjoy their meal slow but why am I waiting 15 minutes to get the check slow.
At least we were able to take the time waiting to soak in the atmosphere.
Mini rant here. This used to be a place were most people dressed a little nicer. Saw a few people wearing cutoffs and Tees. There was also a screaming toddler. Lucky they were about done with dinner and left after about 10 minutes. You could tell this was going on for a while. There were also a couple of kids running around the restaurant. I have no problems taking kids to nicer restaurants, (DD first ate here when she was about four) but. If I felt she would be unruly, either we would not go, or if she did act up, she would have been taken out of there. These “parents” obviously didn’t care about other patrons experiences. OK, rant mode off.
The open air kitchen. Someone told me once that the different hats the chefs signify their position on the cooking hierarchy. Tried to ask a couple of CM’s but they had no idea what I was talking about. And no, a bus driver didn’t tell me about it.
The waiter was back and we were ready to order. First up was the cheese course. Princess was first introduced to fine cheeses at CG when we ate here a few years ago. I ordered it but she at most of it. Always a cheese eater she was in heaven when she tasted it. You get five cheeses for $20. The price has gotten a little out of hand but look at what you get... (My review in parenthesis).
Flagship Reserve Truchle - Is made only on days when the pasteurized cow’s milk composition is just right. The last curds on the table are used as it allows for slightly lower moisture, higher salt content, and thus a richer taste and texture while maintaining a clean, creamy finish. It is aged for a full two years, giving it a rich, nutty flavor and creamy mouth feel. Wrapped in cloth and aged in open air, it has a huge complex flavor that has earned it much praise and several awards. (What they said, plus it was good)
Mt. Tam - Is an elegant, handcrafted triple-cream cheese from California, named after the Mt. Tamalapais region just north of San Francisco Bay. This organic gourmet cheese is made with pasteurized cow’s milk and is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms. It is a smooth, creamy cheese with at thick, snow-white bloomy rind that you can eat. (What they said, plus it was good)
Drunken Goat Cheese - “Queso de Cabra al Vino” is a pasteurized goat’s milk cheese from the village of Jumilla, in Murcia, Spain. The cheese is soaked in red wine for two to three days, giving the outside a thin purple rind. The rind typically remains fairly soft and pliable and is edible. The paste is nearly pure white and has a sweet, smooth, and delicately grape like flavor with a gentile, pliable texture. (What they said, plus it was good)
Fromage d’Affinois de Brebis - Is a soft ripened pasteurized pure sheep’s milk cheese with a creamy texture and a sweet taste. It is a soft bloomy-rind cheese from the Rhone-Alps region in France. The paste is mild and rich while the rind provides a flavor and texture that is savory and builds complexity. (What they said, plus it was good. I did think this was a more bloomy rind flavor than the Mt. Tam.)
Roaring Forties Blue - King Island Dairy, Roaring Forties Blue, is a full flavored pasteurized blue with a sweet, slightly nutty character, a rich mouth feel and a good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavor. The wax also assists in retaining the blue’s moisture, creating a smooth and creaming texture. (What they said, plus it was really good)
My fingers hurt from typing all of that. OK, I am not a fromagier. I don’t know what a blooming rind is more than I know how to do brain surgery. It took a great deal of willpower not to write humorous (at least to me) remarks in the descriptions. I do know this was good even though it is getting too pricy.
DD started eating almost before it landed on the table. In self defense, I had to also dig in before it was demolished. So the plate in the pic looks like it does.
Normally she has a special vegetarian thing made up of different vegetarian dishes they are serving. They come out with four or five “side sized” portions. It isn’t on the menu so you have to ask for it. Not this time. She ordered the Artichoke and Pleasant Ridge - Reserve Cheese filled Raviolis with Spinach, Black Garlic, and Parmesan Foam ($28).
I don’t get the foam thing. DD let me have a taste and we both agreed it was very good.
I ordered the Crispy Free-range Chicken with Zellwood Corn Pudding, Pole Beans, Applewood Bacon and Vidallia Jus ($33). I had this the last time we were here and it was amazing. The chicken was the best I ever tasted. Moist and well seasoned. Perfect. This time it was OK, not great. Little on the dry side and under seasoned. Edible but not memorable. The corn pudding was worse. I usually substitute this kind of dish but I wanted to compare it to the corn polenta at the Captain’s Grille. This was bad. Very dry and over cooked. Not even close to Captain’s Grille.
For desert - Bananas and Caramel - Crispy baked phyllo squares layered w/banana, caramel, mascarpone mousse, and caramelized banana ($12). DD enjoyed it and I thought it was good.
Overall I have to say it was disappointing. My favorite restaurant on property (can’t count V&A). This was supposed to be the culminating meal experience of the trip. It was so not.
Would I go here again? Absolutely. However it is now on my watch list. California Grill is too expensive to have to deal with baby’s screaming and kids running around, slow service, and a mediocre entree. I’ve had too many great meals here and am sure I will again. I am chalking it up to them having a bad night and would not discourage any of you from going here.
Dinner was over and we were still about an hour away from Wishes. Neither of us wanted to wait so we watched the sunset before we headed back to the hotel.
Ominous weather and what is with that weird circle in the clouds. A UFO perhaps? Actually it is a reflection from the circular lighting fixture in bar area (you can see it in an earlier pic).
Was just here in March
Castle all dressed up in lights
Reminds me of the pepto castle for the 25th Anniversary
So we drove to our home away from home for our last sleep on the trip. I sat out on the balcony for a while to soak in the sights and take a few final pictures.
Finally giving up the ghost of our vacation, I went to bed. As soon my head hit the pillow, I was out.
Up Next: Day 8 Sunday, June 19 Leaving Day AKA M-I-C See you not real soon K-E-Y Why? Because I have no reservation, O-I-am-so-sad. (Man, that was terrible)