How Many People Do You See?

I counted 23. How many did you see?

WOAH! WOW! YEA!

This kid is the cutest!!!

Worst Autumn On Record!!

Extreme Weather Alert: Meteorologists Predict Intensely Brisk Autumn

OMG! OMG! OMG!

I can't stop laughing...

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Creepy!

My water bottle has eyes and keeps looking at me!

California Grill at Disney's Contemporary Resort

Matt and I ate at one of our favorite restaurants at Disney, California Grill, in the Contemporary Resort. It offers great modern foods and an amazing view of the Magic Kingdom. They also have an accessible balcony you can use to watch the nighttime fireworks show. 

If you're ever at Disney, I recommend getting there 15-30mins before the show, grabbing a drink at the bar, and going out to watch the fireworks.

Food we ate:
Chef's Garden Heirloom Tomato Flatbread with Roasted Garlic, Provolone, and Arugula

Appetizers:
Matt had the lobster special

I had a watermelon salad with market greens, pickled onions, blue cheese, and balsamic and oil

Entrees:
Matt had the Roasted Lamb Tenderloin with Eggplant "two-ways", Rosemary Potatoes, Confit Garlic and Currant Tomatoes

I had the Oak-fired Filet of Beef with Boniato Mashed Potatoes, Sauteed Haricot Vert and Teriyaki Barbeque Sauce

Dessert:
Peachy Keen Peach Cheesecake, Bellini "Bubble Tea", Spiced Tea Cake with Vanilla Creme Glace
They also included a "Happy Anniversary" chocolate wedge!

Old people

Normally I am really forgiving towards old people. I mean, they're old and supposedly wise... Except when they blatantly cut you in a line you had been waiting in for 30 minutes and take all the remaining wine tasting tickets. Yea, they're lucky I didn't punch them in the face.

Party for the Senses

25 dishes in 2.5 hours = Party for the Senses

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Nicky Riemer - Trunk Restaurant (Melbourne, Victoria, Australia)
Pan-Seared Snapper, Baby Artichokes & Wild Mushrooms with Marinated Feta Dressing



Ron Cavileer & Robert Small - The Turf Club Bar and Grill (Disney's Saratoga Springs Resort & Spa)
Wild Boar Pot Sticker Over Cucumber Slaw with a Soy-Lime Vinaigrette



Matt Gennuso - Gez Pascal (Providence, RI)
Herb-Roasted Leg of Lamb with a Goat Cheese and Brown Letil Cake, Butternut Squash Aigre-Doux



Norm Curka - Special Events Disney's Yacht & Beach Club Resorts
Confit of Open-Range Turkey with Butternut Squash Grain and a Mulled Cranberry Apple Jus



Peng Looi - August Moon Chinese Bistro (Louisville, KY)
Dry-Rubbed Duck, Picked Root Vegetables and Passion Fruit, Thyme Reduction



Celina Tio - JULIA(N) (Charlotte, NC)
Pan-Seared Scallops with Trumpet Royale Mushrooms and Prosciutto Broth


Bruce Bray & Karen Karwowski - Spoodles (Disney's BoardWalk Resort)
Grilled Vegetable Falafel with Labaneh Cheese and Minted Slaw



Robert Laurie & Dylan Schauwecker - Chef Michk's & The Wave Restaurant (Disney's Contemporary Resort)
Braised Beef Short Ribs with Sweet Onion BBQ Sauce, Roasted Garlic & Cheddar Cheese Grits



Gary Miles - Sci-Fi Dine-In Theatre Restaruant (Disney's Hollywood Studios)
Smoked Tenderloin of Pork with Mole and Mango-Blackbean Relish



Marco Chaves - Coral Reef Restaurant (The Seas with Nemo & Friends Epcot)
Grilled Buffalo Tenderloin over Yukon Gold-Garlic Mashed Potatoes with Caramelized Red Onions and Blue Cheese, Tang Vela Reduction



Andrew Turner - Cinderella's Royal Table (Magic Kingdom Park)
Chicken and Prosciutto with Asapragus Crostini and Fondue



Aeran Yi - The Hollywood Brown Derby (Disney's Hollywood Studios)
Black Cumin-Rubbed Lamb Tenderloin with Galangal Lentils and Asian Pear Sambal



Tory McPhail - Commander's Palace (New Orleans, LA)
Duck Poppers with Five-Pepper Jelly



Rock Harper - Fox's Hell's Kitchen Season 3 (Henderson, NV)
King Crab "Macaroni and Cheese" with Black Truffles

Roland Muller, Joel Schaefer & Jerry Staci - Walt Disney World
Rice and Black Lentil Cake with Cauliflower Pakora and Red Curry Sauce



Jeramy Moore - Special Events (Disney's Contemporary Resort)
Pork Three Ways
Grilled Bacon-Wrapped Pork Tenderloin
Spicy Sweet Onion Marmalade Topped with Cracklin'



Samad Benzari - Restaruant Marrakesh (Morocco Papillion Epcot)
Cornish Hen with Fresh Ginger and Grapes, Orange-Scented Dried Fruit Cous Cous



Eurene Ralph & Jenny Sly - Boma - Flavors of Africa (Disney's Animal Kingdom Lodge)
Charmoula Shrimp with Beluga Lentil Salad



Andy Trousdale - Le Bistro Restaurant (Lighthouse Point, FL)
Roast Veal Loin, Green Tip Asparagus, Smoked Bacon Potato Salad, White Truffle Oil



Kristine Farmer - Bakery (Disney's Grand Floridian Resort & Spa)
Orange Honey Gateau with Pomegranate Foam



Connell Daniel - Bakery (Disney's BoardWalk Resort)
Toasted Almond Mousse with Poached Pears



David Guas - Damgoodsweet Consulting Group (Washington, DC)
Bananas Foster Cheesecake with Rum Caramel and Salted Pecan Brittle



Cathy Haynes - Harrah's Casino (Reno, NV)
Mandarin Tangerine Chocolate Mousse with Blood Orange Coulis



Richard Capizzi - Bouchon Bakery & Per Se (New York, NY)
Declinaision Au Chocolat
Chocolate Brownie with Vanilla Custard
Warm Chocolate Mousse and Coffee Ice Cream


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