Jiko Wine Dinners for May 2013

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Jiko – The Cooking Place at the Animal Kingdom Lodge will be holding two of their popular wine dinners during the month of May.  See below for details and menus. Each event is limited to 40 guests and will require a credit card guarantee.  There is also a 3 day cancellation policy.

For both events:

Time: 6:00pm Reception/6:30pm Dinner

Price: $160, plus tax and gratuity

Attire: Business Casual Evening

For reservations please contact Victoria Thompson at  Victoria.j.thompson@disney.com.

 

Meet in Disney’s Animal Kingdom Lodge Lobby, Sunset Lounge

Dates and Menus:

*South African Winemakers Tour – Saturday, May 4th, 2013; 6:00pm*

Abrie Beeslar, Kanonkop; Peter De Wet, Excelsior; Gavin Slabbert, Raats Family Wines

Reception…Arusha Terrace

Spinach and Mushroom Dumpling, Paneer Cheese, and Harissa Sauce

Fire Roasted Corn Cake with Applewood Smoked Bacon

Braised  Beef Short Rib, Cracked Pappadom, and Peppadew-Cucumber Raita

Excelsior Chardonnay, Robertson

First Course:

Grilled Moroccan Spiced Quail, Chickpea Puree, and Wilted Greens

Side By Side Chenin Blanc Tasting

Raats Original Chenin Blanc, Coastal Region

Raats Chenin Blanc, Coastal Region

Second Course:

Tunisian Olive Oil Poached Butterfish, Chorizo Bobotie, and Crispy Okra

Side By Side Chenin Blanc Tasting

Raats Original Chenin Blanc, Coastal Region

Raats Chenin Blanc, Coastal Region

Salad:

Watermelon and Tomato Salad, Sherry Vinaigrette

Kanonkop Kadette, Stellenbosch

Entrée:

Ostrich, Herb Pasta, and Spring Vegetable Medley

Kanonkop Pinotage, Stellenbosch

Dessert:

Chocolate Chile Molten Cake and Drunken Cherries

Excelsior Cabernet Sauvignon, Robertson

*Wines of Warwick Estates – Thursday, May 16, 2013; 6:00pm*

Reception…Sunset Lounge

Braised Curried Tomatoes, Toasted Millet Bunny Chow,  and Gooseberry Marmalade

Rooibos Honey Smoked Quail, Compressed Orange, and Sweet Potato

Cinnamon-Dashi Oysters and Chili Pearls

Warwick “Professor Black”, Sauvignon Blanc, Stellenbosch

First Course:

Berber Spiced Duck Confit, Potato Gaufrettes, and Mango Sambal

Warwick “Old Bush Vines” Pinotage, Stellenbosch

Second Course:

Creamy Zellwood Corn Soup with Jumbo Lump Crab

Warwick “The First Lady” Chardonnay, Stellenbosch

Salad:

California Delta Asparagus, Exotic Greens, and Wild Mushrooms

Warwick “Three Cape Ladies”, Stellenbosch

Entrée:

Ember Charred Buffalo, Curried Lentil Puree, and Roasted Vegetables

Villafonte “Series C”, Paarl

Dessert:

Cape Town Malva Pudding

Warwick Estate “The First Lady” Cabernet Sauvignon, Stellenbosch

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