Monday, May 1, 2017

Dining at Tiffins, Disney's Animal Kingdom #CaptureTheBite

A few weeks ago, I had the honor to join a very talented group of food photographers and influencers at the first ever Capture the Bite photo workshop. This workshop consisted of 3 days of informative food photography workshops and behind the scenes experiences. In the few days we were there, I learned a ton of photography tricks and techniques and can't wait to bring them to life on the blog. Plus I made 10 new friends I will have for life!
We kicked off the multi-day event at Tiffins, inside of Disney's Animal Kingdom. Although I am a passholder and frequent Animal Kingdom, this was my first experience at Tiffins (and it will not be my last). Dining at Tiffins was more than an incredible meal. At our kickoff meal, we learned the history behind Animal Kingdom's newest sit down dining establishment which is themed on travel.
There are 3 dining rooms, which honors the spirit of Africa, Asia and exotic animals, all of which featured artwork, photography, paintings and sculptures inspired by field sketches for the imagineers who created Animal Kingdom!
After our delicious welcome drink, a Snow Leopard Salvation (Snow Leopard Vodka, Belle de Brillet Pear Liqueur, Mint, Lime Juice, Ginger Beer - proceeds from every purchase go to the Snow Leopards), we headed off to our dining room and kicked off a 3 course meal with wine pairings.
We started with a Trio of Appetizers, 3 of Tiffin's most popular features.
Watermelon and Feta; Marinated Grilled Octopus; Black-eyed pea fritters
Paired with DeMorgenzon - DMZ Cabernet Rose (South Africa)

Of the three appetizers, the Watermelon and Feta was my favorite. It was the perfect bite and I would happily devour an entire portion of this appetizer. The Cabernet Rose was delicious, a perfect pairing to this trio. Plus I am all about Rose right now!

For the main course, we chose from:
Pomegranate-lacquered Chicken: Sweet Potato Pap, Thumbelina Carrots, Citrus-Fennel Salad
Wagyu Striploin & Braised Short Rib: Rainbow Carrots, Roasted Peruvian Potatoes, Chimichurri
Grilled Swordfish: Forbidden Rice, Tsukemono, Trumpet Royale, Carrot-Coconut Purée
Roasted Vegetable Curry: Millet, Market Vegetables, Lime Chutney
With no doubt in mind, I ordered the Wagyu Striploin & Braised Short Rib. It was paired perfectly with a glass of Tikal, Natural Malbac Syrah from Argentina. It was an incredible meal, the best I have had at any Disney Park from around the world. The Wagyu was cooked to perfection and the Short Rib was to die for. I am looking forward to our next trip to Animal Kingdom so my husband can experience this meal.
My dining neighbor Alejandra ordered the Grilled Swordfish and loved it! Her meal was paired with Raats, Unwooded Chenin Blanc from South Africa. I believe every other person at our table ordered the Wagyu Short Rib.
Following the main course, it was time for Dessert! We were slated to receive a Dessert Trio but ended up getting a duo and two additional full size desserts! Above is the Calamansi Mousse with Mango Lava, Swiss Meringue and the South American Chocolate Ganache with Caramelized Banana, Cocoa Nib Tuile
This is the Lime Cheesecake with Almond-Sesame Tuile and a Green Tea Sponge
Finally last but not least was the Passion Fruit Tapioca Créme with Chocolate Crumble, Citrus Fruits.

All four of the desserts were unique in their own way and something very different than you will find at restaurants, let alone Disney World. Our Dessert foursome was paired with Paul Cluver, Noble Late Harvest Riesling from South Africa.

Tiffins is open for lunch and dinner. Plus they have an incredible lounge on the water which I will be visiting again soon. Once Pandora, The World of Avatar opens later this month, I expect Tiffins will become  the hot spot of Animal Kingdom.

1 comment:

  1. Julius and I were so happy to have you join us, Megan! Your photos are absolutely beautiful; thank you so much for your thoughtful re-cap! xoxo, Faith (An Edible Mosaic)

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