What's For Dinner?

A lot of people have had to make a lot of changes to their lives because of the current pandemic, and most people are spending a lot more time at home. I'm fortunate in that I've been able to work from home, so that's one adjustment that's been relatively easy to manage. One of the major changes that have come out of being home pretty much all of the time is that I'm doing much more cooking than I used to. Because of the hours I was keeping at work, as well as the commute time that was terrible, as is common in the Los Angeles area, I wouldn't get home until much later in the evening, so for the most part, the husband and I handled our meals on our own, except for weekends. And even then, cooking has never been my thing. It's no secret that I'm fond of food and am interested in food-related subjects, but I don't generally find the pleasure in cooking that a lot of other people do. Well, I like watching it, but I'm not as interested in doing it. Other people are much better at it, so why not take advantage of that.

Because I have more time now, I generally do some sort of cooking maybe twice a week. On other days, we might do take-out or leftovers or simpler things from the pantry or refrigerator. My form of cooking is currently very simple and mostly consists of Chinese cuisine. I'll admit that I never really learned to cook, which is why I can only do fairly simple things. I was never taught to cook as a child. Being the youngest of five kids, I was tasked with the simple jobs, which usually consisted of washing things. As I got older, I would sometimes be allowed to prep or cut certain vegetables but really only if it was easy. When it came to actual cooking, I was rarely given the chance. Occasionally, I would get to stir something, but otherwise, my parents were too impatient to actually teach me or let me do stuff because it would take too long to explain it. Even when I'd ask, they might let me do it for a little while, but in explaining what kind of seasoning to add or how long to cook something at any particular stage in the process, they would usually get tired of explaining and waiting and just take over. End of lesson. The stuff I taught myself to cook when I lived on my own were pretty simple, and there's not much incentive to learn to cook more when you're just cooking for one. And, as I mentioned, cooking really isn't my thing, so there wasn't much of a drive to teach myself more.

My mother would often lament my lack of ability to cook. How was I going to catch a husband if I couldn't cook for him? Because that's apparently all I'm good for. Because a grown man isn't expected to be able to feed himself, but it's my responsibility to make sure he's fed? And, if it really was so vital for me to be able to cook in order to snag a husband, wouldn't you think it would be fairly important for my parents to teach me that essential skill? Yeah, there was never an answer when I would bring that up. It was my fault that I didn't know how to cook because no one taught me.

So when I cook now, some of it is experimenting with regard to what things go well together, how long to cook things, seasonings, and the like. The husband happens to like Chinese cooking, but some of the things I've made for him are things he's not really familiar with, so my advantage is that he doesn't know how the dish is *supposed* to turn out. He doesn't know if I made it "wrong" - he can only go by what the finished product looks and tastes like. He's not particularly forthcoming with his feedback, so I have to ask specific questions to find out what he likes and what he doesn't. If there's something he isn't fond of, I either don't use that ingredient the next time or I use less of it. I know there are certain things and tastes that he does like, so I can take that into account. Occasionally, I'll make something because I want it, even if it's not something he's keen on. Those nights, he figures out dinner on his own, and he's fine with that.

I'm looking at recipes and things to try to branch out into non-Chinese cuisine, partly because it gets repetitive cooking and eating the same things when you're having every meal at home. For those things, the husband will obviously have more familiarity with how they're supposed to be made, but he seems pretty flexible.

Lamplight Lounge - dinner - June 25, 2018

While we didn't go very often, we were fans of Ariel's Grotto restaurant.  So we were intrigued when Disney announced that they were re-theming the restaurant to Pixar.  Lamplight Lounge - oh, how cute.  I'll admit I was baffled when I heard some people say they didn't understand why it was called that.  Ummm, hello, what's one of the iconic symbols of Pixar?  The lamp!

We were lucky enough to get a reservation for the downstairs dining area the Monday after opening weekend.  We know that normally, there are some growing pains when a new restaurant opens, but we were excited to try it.

The outside marquee for Lamplight Lounge, which is still unfinished.

 

This is my favorite picture, on the side of the restaurant.  Gorgeous.

This is the logo on the floor after you walk in to check in.

We checked in and then waited for our name to be called to be shown to our table.  The waiting area has beautiful concept drawings from various Pixar films.

Slinky Dog from Toy Story.

Merida from Brave.

Wall-E and Eve.

Hanging from the ceiling in the middle of the circular staircase is a gorgeous paper chandelier with lots of cool drawings.

Even the normal restaurant signs had a Pixar touch.

The exit sign includes a reference to Up.

The maximum occupancy sign is watched over by Wall-E and Eve.

After a while, we were called to our table and descended the stairs to the downstairs dining room.  It was fun to see the ball wall.  We'd seen a version of it at the D23 Expo but I don't think that version was illuminated.

After we were seated, we perused the menu.  One section had "bites", smaller items, and the other section had more entree-type selections.  There was also a separate extensive list of alcoholic beverages available.

After we ordered, we were brought coasters for our drinks.  They all had the same picture on one side, with the Lamplight Lounge name and logo, but there were different pictures on the other side.

One side of all of the coasters is the same.

One of the coasters we got happened to have Mr. Incredible on the other side.

The husband and I each ordered an entree and we also ordered a smaller plate to share.


For our shared plate, we ordered the crab and tuna roll.  We both enjoyed this, though I mostly avoided the sauce on the bottom since I don't generally care for sauce on my sushi rolls.

Crab and tuna roll.

The husband ordered the salmon plt - a salmon sandwich with pancetta, lettuce and tomato, which comes with a side of fries.  He liked the sandwich.

Salmon plt - salmon with pancetta, lettuce and tomato.

I have in recent years become a huge fan of ratatouille, so I was excited to see it on the menu, so I did not hesitate to order that.  I was a little surprised at the presentation of the dish as I had come to expect ratatouille with sliced vegetables, so clearly, I didn't read the menu well enough to see that it was a ragout, but no matter, the ingredients are the same.  I was not, however, expecting the large hunk of cheese in the dish.  I've only had ratatouille on several occasions, but it's always just been the zucchini and eggplant and tomatoes and maybe a few other vegetables/squash, and after our dinner and I was doing a search for recipes, all the ones I found only included those ingredients and not cheese.  Again, I probably didn't read the menu very closely because I knew I wanted the ratatouille, but even if I'd paid attention that the dish included warm burrata cheese, it would not have occurred to me that it would be such a large portion of it, almost as if you were getting a protein-size portion of cheese.  One of the things I particularly like about ratatouille is that it's generally a very clean and light dish, since it's all vegetables and squash.  The burrata cheese, especially in such a huge portion, made the dish incredibly heavy, and I ended up leaving much of the cheese on the plate and trying to eat the vegetables around it.  I do have to say that I was pretty disappointed with this dish.

Ratatouille ragout with warm burrata cheese,

On a completely different note, because of the Pixarfest celebration at the Disneyland Resort this summer, there were many other Pixar-related food items available around the resort.  Cafe Orleans at Disneyland was offering a three-course prix fixe that included a cheese plate, ratatouille with shrimp, and dessert, so we had the chance to try that in July.  The ratatouille was so good in that instance, and even with the added protein of shrimp, it wasn't heavy, which it might have been if they'd added some other protein instead.  I was told that after Pixarfest, the prix fixe menu would be taken off but that the ratatouille would stay on the menu.  I'm really hoping that's true.  Here's a link to my Twitter post with pictures of the ratatouille at Cafe Orleans.




So being less than satisfied with my dinner was not the only negative experience I had at Lamplight Lounge.  When we were taken to our seats, we were actually taken to the extensive bar area that was added to the downstairs dining room.  I often like to sit at the bar in restaurants, and it's not what I had in mind in this case, but ok, no problem.  Except that for the seats they took us to, one of the seats was actually behind a pillar.  Ummm, really?  I told the hostess that those seats weren't going to work for us, and she suggested that we could move over if we wanted to.  It's not like the bar was packed that night - there were plenty of seats, and yet they felt the need to take us to seats where one was behind a pillar?  And really, who designs a bar so that two of the seats are facing a pillar?  I guess I could understand if the bar was totally packed and someone really wanted to eat there and was told that the seat was in front of a pillar and they wanted to sit there anyway, kind of like a "blocked view" seat at a stage show.

They originally told us to sit in the two seats next to where the husband is sitting.  We moved over one so that I wasn't sitting in front of a pillar.  You can clearly see that no one else was seated at the bar on that side at the time.

After we had ordered and were waiting for our food, we were looking around at the restaurant, and really, all of the seating was weird.  This is the outdoor section to the right of where I was sitting.

One of the other problems with the new ginormous bar is that it's open to the outside - one side of patrons at the bar are sitting inside while the other side of patrons (like the husband and me) were sitting outside).  That also means that during a certain portion of the day, the bartender who is serving us and anyone else sitting on that side is staring directly into the blinding sun.  Who thought this was a good idea to do to the bartenders?

The sun had gone down a little at this point but was still blinding for our bartender.

This was the rest of the bar to the left of us, and you can get an idea of how huge the bar area is.  The little outcropping "table" jutting out from the bar is not nearly long enough to make seating comfortable.  Let's say a group of 3 is sitting there, with one on the end and one on each side.  That's great - until you realize that it means the next seat at the bar is unusable because you can't possibly have someone sitting there because there's not enough room.  Again, design considerations that make no sense.

The side chairs on the outcropping block anyone from sitting at the bar at that spot.

I get that with the whole Pixar Pier reboot (which will presumably remain even after the end of the official Pixarfest after Labor Day), it made sense to re-theme the restaurant.  But the concept they came up with completely does not fit the area.  Even with the bar upstairs, the restaurant downstairs has had a family feel to it.  You know what would go with the family-themed Pixar Pier concept?  A hip and trendy gastropub!  Really?  Really.  In other reviews and things I've read, Lamplight Lounge has been referred to as a gastropub, which makes the limited menu and heavy alcoholic offerings and weird seating groupings make much more sense, but it's completely out of place in that setting.  Guests with children aren't going to be able to sit at the bar area, and some adults can't manage to sit at bar seating either.  Many of the tables are set up in a way that limits the amount of seating, which again makes no sense in that environment.  And none of these are a matter of "opening weekend" bugs.  The design of the restaurant isn't going to change.  The ginormous bar isn't going to magically get smaller.  I suppose the menu can change - I haven't paid attention to whether any changes have been made since our visit (as I'm writing this in mid-August).

I can tell you that while I'm very interested in the restaurants and other food offerings at the Disneyland Resort, I was decidedly not happy with our experience at Lamplight Lounge.  It's not a place I'd recommend to my friends or anyone asking for dining advice.  The menu (and the ratatouille) could be fixed, to some degree.  The design and seating issues cannot.




That being said, while there were clearly things I was not happy about, there were some non-design decor elements that I really liked - the whimsy that I'd have expected from a Pixar-themed restaurant.  Let's end on a happy note, shall we?

In the outdoor seating area, I love that the "don't feed the birds" sign is accompanied by a seagull from Finding Nemo.

The walkway area to the restrooms had some great designs and well-known phrases.

Beautiful "chalk" drawing of the restaurant logo.

This was my favorite bit since my favorite Pixar film is Monsters, Inc.

And this was one of the funniest things from Up.

Fin.

Classic Afternoon Tea at the Disneyland Hotel - Steakhouse 55 - March 12, 2016

The Disneyland Resort had announced that classic afternoon tea would be served at the Steakhouse 55 restaurant inside the Disneyland Hotel, and I was interested in trying it.  I love tea, and I'm a fan of afternoon tea.  I still really miss the Practically Perfect Tea that used to be offered at what is now the Paradise Pier Hotel.

The husband and I attended the afternoon tea for a lunchtime seating on March 12, 2016.  I checked in at the podium, and then we waited for a few minutes in the lounge before being taken to our table.  The first time I went to breakfast at Steakhouse 55, I was surprised to note that the restaurant was well-lit, though I should have expected it.  I'd only previously been there for dinner, when the lights are dimmer to set the ambiance, but it made sense for the restaurant to be bright instead during breakfast, which was the same for afternoon tea.  We were taken to a two-person table towards the back, and the hostess said our server would be with us shortly.

The husband and I perused our menus in the meantime.

Menu choices for classic afternoon tea at Steakhouse 55 at the Disneyland Hotel.

Three choices are offered for tea service.  The classic tea party includes scones, tea sandwiches, dessert, and of course, tea, for $50 per person (AP discounts, and presumably cast member discounts, apply).

Classic Tea Party elements.

The premium tea party includes all the elements of the classic tea party as well as a glass of sparkling wine, a salad, and farewell truffles, and that costs $65 per person, before applicable discounts.

Premium Tea Party elements.

There is also a kids tea party offered, for $35 per child, before applicable discounts.

Kids tea party elements.

The husband and I both opted for the premium tea party.  We then perused the menu of available teas.  When our server came to greet us, she told us that we were of course welcome to try as many of the teas as we liked, but she did recommend that we have one pot at a time.  She also mentioned that the teas could be served hot or iced.  I was actually surprised at that since it would never occur to me to have iced tea at an afternoon tea, but I guess they were being accommodating to people's preferences.  I'm not generally a fan of flowery teas and fruit teas, and I tend to like my tea strong, so the tea that really caught my eye was the Perfect Afternoon.  When we told the server that's the one we wanted to start with, she mentioned that it was the strongest tea on the list.  Of course it was.

List of available teas.

There was also a list of other adult beverages that were available.

For an adult twist to tea.

We also asked for water, and after we'd ordered, we were ready for tea to start.  First, they brought out the sparkling wine.  The sparkling wine being served was Fairy Tale, which has been the signature sparkling wine at the Resort for some time, and which I love, but I hadn't realized that it was from Iron Horse.  Many years ago, at a wine dinner at Catal Restaurant in Downtown Disney, I'd discovered a riesling from Iron Horse that I'd really loved.

Table settings already in place for tea.  I love the clean, clear pattern.

Iron Horse Fairy Tale sparkling wine.

I liked the teapot that they were using for tea, but I did think it was very plain, with just the bone white.  I didn't want anything too flowery, but maybe some kind of subtle solid-color accent might have gone nicely with the pattern of the china.  It wasn't a very large teapot, which made sense if the intention is that you are going to try several of the teas in succession.  And, I have to admit, even though I wasn't planning on using the milk, I was disappointed that it was cold.  It would have been nice if it had been even a little warm, or even close to room temperature, as pouring cold milk into hot tea really dampens the temperature of the tea.  In this case, it wasn't even just the milk that was cold, but the container was as well, so we figured that meant the entire container had been in the refrigerator.  Serving warm or even room temperature milk is definitely more labor intensive than serving cold milk but it would have been a nice extra touch.

Pot of tea with milk on the side.

I really enjoyed the Perfect Afternoon tea.  It definitely had a bold tea flavor and was a good accompaniment to the menu items, especially the scones, since they're fairly sweet.

Beautiful color of the Perfect Afternoon tea.

In addition to milk, also brought to the table were sugar, sugar substitutes, honey and lemon.  I generally don't put anything in my hot tea, but it's nice to have the items available for people who do use them.

Sugar comes in the form of crystallized sugar sticks.

Honey and lemon for your tea, if you please.

Because we'd ordered the premium tea party, our first course was the salad.  I was pleasantly surprised that it was a rather nice salad, with romaine lettuce rather than iceberg, and a few different accompaniments on the lettuce as well and a nice dressing that didn't oversaturate the salad.  They also added fresh ground pepper upon request.  It was a nice and refreshing start to tea.

A nice salad to start with.

The main elements of the tea were brought in a stacked tower, with the scones on top, the tea sandwiches in the middle and the desserts on the bottom.  Accompaniments for the scones were on a separate plate.

Scones, sandwiches and dessert.

There were two kinds of scones, one was a black currant scone and one was a blueberry scone with lemon glaze.

Blueberry scones with lemon glaze and black currant scones.

The scone accompaniments were Devonshire cream, lemon curd and blueberry lemon preserve.  I did think it was kind of interesting that the blueberry and lemon themes were repeated in the scones and in the accompaniments.  The Devonshire cream was wonderful, as you'd expect.  I mostly put that on the scones.  I liked the lemon curd but I'll admit I wasn't sure how the tartness of that would work on the scones, so I didn't end up using any of it.  The blueberrry lemon preserve was quite nice, and I had some of it with the black currant scone.

Devonshire cream, lemon curd and blueberry lemon preserve.

The tea sandwiches consisted of cucumber and watercress, heirloom tomato and mozzarella (basically a caprese), egg salad, and smoked salmon.  I enjoyed all of the sandwiches.  They were all different enough from each other that you could enjoy the various flavors.

Tea sandwiches.

A different view of the tea sandwiches.

Dessert consisted of chocolate-dipped strawberries, mini fruit tarts, and four different flavors of macarons.  The flavors have apparently changed during the time that tea has been offered, but on this day, the flavors were pineapple chocolate, white and dark chocolate, pistachio maraschino, and raspberry chocolate.  I enjoyed the desserts, though I didn't have all of them because I was feeling that there was quite a bit of sugar overall during the meal, and that's without putting any sugar in my tea.  The scones were sweeter than I remember them normally being when I've had them elsewhere - perhaps the lemon glaze on the blueberry added to that.  For the mini fruit tart, I ate the fruit on top and left the rest of the tart.  I really enjoyed the chocolate-dipped strawberry (neither the husband nor I like white chocolate, so he scraped the white chocolate off and just ate the strawberry, while I was able to enjoy the milk chocolate one) because it was a perfectly ripe strawberry, not too sweet and not too sour, and the size of the strawberry was enough to evenly balance the sweetness of the chocolate.  Even though the macarons were smallish and were shared by two of us, having four of them seemed more than I'd have expected.  I probably would have preferred for there to be two of them and then maybe some additional fruit on the side instead of the other two macarons, maybe a couple slices of honeydew or cantaloupe, which are mild enough in flavor not to overpower the other desserts but wouldn't add as much to the sweet flavors.

Dessert.

I think part of the problem for me in feeling like the sweet factor of the meal was too high is that I didn't have as much tea to drink as I'd have liked.  We did finish our first pot of tea, and when we were ready to try our next tea, it took a while for us to get the attention of our server, who was helping other guests.  So we sat for a little while without any tea to drink, and I did end up having more of my water than I normally would during a meal where I also have tea.  When we finally were able to speak to our server, we ordered our next tea, and that seemed to take a while to come out as well.  So, at a meal advertised as afternoon tea, I spent too much of it without any tea.  If I'd had more tea available throughout the meal, I think it would have cleaned out my palate more from the scones, and having the tea with the desserts would probably also have presented a better balance.  At one point, I sat there for a while waiting to have some more of my dessert until I had tea to go with it.  Our initial pot of tea was brought out by someone other than our server, but otherwise, everything else we received and needed was handled by our server.  Maybe it would be better to have someone assist the server so that if someone needed another pot of the same tea or even a different tea, the other person could take care of that.  If someone needed assistance in picking out what tea to have, it would make sense for the server to handle that, but for people like us who have very definite ideas of what kinds of tea we like, who don't need the extra assistance and just need to make our tea request.  I'd wanted to also try the White Tip Darjeeling but didn't have time.  Towards the end of our meal, the husband actually asked if I wanted to order a pot of that, but I didn't want to wait the extra time to get it, as we'd already been there for a while.  If they don't want someone other than the server attending to the guests, perhaps they might give fewer tables to each server and have more servers so that the server isn't spread as thin among their various tables.  (For those who know me, yes, there was English Breakfast tea on the menu, and yes, I love that, but no, I wasn't going to order it because there were other teas I wanted to try.)


The other tea that we did request was the Russian Earl Grey, which initially intrigued me because while of course I was familiar with Earl Grey tea, I'd never heard of Russian Earl Grey before.  As I'd mentioned previously, I generally don't add anything to my hot tea, but I do enjoy lemon in my hot tea on the occasions when I have a cold.  I really enjoyed this tea, which had the flavor of lemon in it, but while I can't properly describe the flavor, having the lemon flavor infused into the tea gave it a much cleaner taste and flavor than adding lemon into the tea separately.  It was enough of a lemon flavor to give it the scent and taste but it wasn't too tart.  It was really a nice tea.

I asked the server about the teas that were offered with the meal, and she said that they were all loose leaf teas, fresh brewed, and they were from Tea Leaves and Twinings.  I'm a fan of Twinings, but I hadn't heard of Tea Leaves before.  At first, I didn't realize she was referencing a brand name and thought she just meant tea leaves, but as she was explaining that a rep from the company had come to explain the teas to the servers and staff, I realized that must be the name of the company.  And lo and behold, here's the Russian Earl Grey from Tea Leaves.  I'm amused that the story our server relayed to us about the tea is actually on the website, that tea was brought from China to Russia via the desert, and lemon was added to the tea to hide the dusty flavor.  I think I'm going to need to order some of that.  (And for those of you who know about me, buying tea, and the husband, yes, he knows I'm likely going to order it, and no, he didn't object.  Of course, he doesn't know that I've looked through the other teas available there, and I might be ordering more than just the Russian Earl Grey.  Shhhhhhh!!!!!)


Finally, the last item included in our premium tea party were truffles.  Inside the cute packaging were two truffles, Tahitian vanilla and salted caramel.  Yes, I was done with sugar by that point.  We saved them for later and shared them with friends.  I do love that the truffles come in a pretty and branded container which makes for a nice memento/souvenir.

Truffles to complete the premium tea experience.

A nice memento/souvenir of the afternoon.

Since there are two choices offered for tea (not including the kids tea), how would you decide which one to order?  Is $15 worth the extra price for a salad, a glass of sparkling wine and truffles?  Of course, it all depends on your preferences and budget.  If your entire family of 6 is attending, that's a lot of extra cost.  If you're not a fan of salad or don't partake in alcoholic beverages or are allergic to chocolate, the premium tea party might not work for you.  (I didn't ask if a non-alcoholic beverage could be substituted for the glass of sparkling wine.)  For us, we were glad we'd gotten the premium tea party.  Having the additional salad was definitely nice, and without it, the meal would have seemed even sweeter.  I did enjoy the sparkling wine, helped by the fact that it's a wine I already liked.  And while I didn't need the extra sugar of the truffles, it was nice to share them with friends, and I like having the souvenir to keep.  If you're going with other family members, some of you could order the classic tea party and some could order the premium tea party and just share the extra elements.  That could work among friends as well, as long as you agree ahead of time who gets what!

The restaurant was busy but not full when we were there, so it seems to be a popular offering.


Overall, I did enjoy the afternoon tea.  My experience might be a little jaded because I have a couple of local places that I can go to that have excellent afternoon teas, including one that's basically a proper English tea, and I really, REALLY miss the Practically Perfect Tea that I'd mentioned earlier.  This tea isn't something I'd likely attend on a regular basis (though I do have plans to return shortly, to enjoy it with friends), but I think it's a lovely offering for people who want to be able to enjoy the experience of tea and don't necessarily have a favorite place to already go to, or who want to try something different.  Whether for locals or tourists visiting Disneyland, it's a nice interlude during the day, and definitely a nice option to celebrate a holiday or an important milestone.  When we were there, we happened to overhear another party who were attending as a surprise retirement party for their mother.  What a wonderful idea!

A premium tea party adds enjoyment to any day.

PCH Grill - beach side bonfire buffet dinner review

There was a time when we enjoyed having various meals at the Paradise Pier Hotel at the Disneyland Resort.  We were pretty sad when they closed Yamabuki's because we'd enjoyed the couple meals we'd had there.  (And why hasn't another restaurant opened in that space since that restaurant closed?  The lounge area of the hotel offers a couple of food items for lunch but PCH Grill seems to be the only food choice in the hotel and there's nothing else nearby.  Seems to be a disincentive (yeah, I know, that's not a word) to stay there.)  We've looked at the PCH Grill menu over the last multiple years, and the menu just has not appealed to us.  One time, it was all just sandwiches, nothing too inspiring.  Other times, it was weird ingredients in food, and this coming from someone who enjoys many different kinds of cuisines and eclectic food.

Then I saw this post, and the menu offerings looked interesting.  We finally had a chance to visit last night with friends, so here's my review with pictures.  It looks like a few items have changed since it first opened, but that's probably expected.

Mostly familiar items on the menu but done pretty well.  I commented to a friend last night that it was PCH Grill's way of saying "sorry for the weirdo crap we've tried to get you to eat before".  :)

Carthay Circle Restaurant - dinner - March 23, 2013

Our last visit had been in July 2012, so we finally had a chance to go back to the restaurant.  We were seated in the Hollywood room, where there are pictures of various Oscar winners for Disney films.  I was pleasantly surprised that our table ended up being right across from my favorite picture in that room.

The husband and I perused the menu and had a difficult time deciding what to have for dinner as there were many items to choose from.  We finally made our selections with our server, and bread was brought out to the table.  It's always nice to have fresh sourdough bread.  We'd tried the signature fried biscuits on our previous visits, and while we like them, we're not crazy enough about them to order them on every visit.  We'd probably be more inclined to order them if we were there with people who hadn't visited the restaurant before so they could try them.

For a starter, the husband had the warm artichokes tart.  He enjoyed the dish, and he especially enjoyed the blood orange vinaigrette, though when I had a bite of it, I agreed with him that the pastry wasn't as flaky as it could have been.

Warm Artichokes Tart - Redwood Hills goat milk cheddar, baby spinach and a blood orange vinaigrette

For my starter, I'd known what I was going to have before I'd even gotten there.  On my previous visit, I'd had a chance to try the fire cracker duck wings.  Oh my goodness, were those delicious.  I've been wanting more ever since.  So as much as I was tempted by the seasonal soup (Thai lemongrass squash broth, accented with ginger, coconut and cilantro glazed chicken), I had to have the duck wings.  They were every bit as delicious as I had remembered - tender meat and wonderful flavor with a nice kick from the sriracha.  I asked the server what kind of sriracha sauce was used in the dish, and she confirmed that it was "rooster sauce", the best and most popular brand of sriracha chili sauce.  (She also mentioned that they had a bottle of it at the servers' station, so if you want some as a condiment to any other dish, it's definitely available.)  I was amused that the Disney Parks Blog this week published the recipe for the duck wings.

Fire cracker duck wings - soy, lime and sriracha chile sauce.

For an entree, the husband ordered the short rib raviolis.  He very much enjoyed the dish and said it was the perfect serving size.  I had considered ordering that myself, so I was happy to just have a taste of the ravioli.  The meat filling was delicious.

Short rib raviolis sauteed in sage brown butter, with portobello mushrooms, sprouts and butternut squash.

For my entree, I had decided on the tiger prawns.  They were nicely cooked with good texture, and the small potatoes made a nice accompaniment, and of course, the sauce was wonderful.

Tiger prawns on a broth of fingerling potatoes, leeks, applewood bacon and thyme.

We perused the dessert menu and noticed that while the regular menu had been changed to the spring edition, the dessert menu was still listed as the winter menu.

The husband chose the lemon pound cake, which he enjoyed.

Toasted lemon pound cake with fresh marinated blueberries, lemon curd cream and Tahitian vanilla chantilly.

For my dessert, I chose the pear pie.  I liked the pear filling, but the crust was a bit more dense than I had expected, so it was very filling, and I didn't end up having much of it.

Warm winter pear country pie with salted caramel ice cream.

Overall, we very much enjoyed our dinner.  Our server was very friendly and helpful, and we ended up chatting with her at various times throughout dinner.  (She even relayed a story about someone who had recently been introduced to the sriracha sauce and loved it but who found out the hard way that sriracha sauce by itself does not make a good spaghetti sauce.  [Sriracha sauce added to tomato sauce, however, is wonderful.]).  Hopefully, another eight months won't have to pass before our next visit.

(Right click on the menu and open as a link for a larger version.)

I'd noticed several weeks ago in looking at the menu outside the restaurant that a new tasting menu had been added.  I'm told that it started in February, and the current plan is to change the tasting menu every couple of months.  Note that you can't order any of the items off the tasting menu a la carte - they are only available as part of the tasting menu prix fixe.

(Right click on the menu and open as a link for a larger version.)

Here's my review of our dinner at Carthay Circle Restaurant on opening night.