Chef Michael Gonsalves has taken the helm at Artist Point in the Wilderness Lodge, reports the Disney Parks Blog. In his vision, he and his team “are looking to convey the wonders of nature through food.”
While favorite regional dishes remain – like Dungeness Crab cakes, Steamed Mussels, Cedar Plank Salmon, Wild-caught Prawns, and Halibut – Chef Michael is also experimenting with new flavors. Other favorites that will stay are the Smokey Portobello Bisque (above) and the Buffalo Strip Steak (below).
One of the new dishes is a Dashi-braised Short Rib appetizer with Kombu Turnip Pickles, Daikon and Wild Greens. Also features is Charred Field Asparagus with Berkshire Prosciutto, Mustard Vinaigrette, and Foraged Greens. Produce from the “Land” at Epcot is being showcased, such as with offerings like “Land” Greens Salad with Masumoto Peaches and Seed Granola.
Chef Michael is adding a new cheese and house-made charcuterie board (above), featuring Pacific Northwest Cheeses, House-made Seed Lavosh, and Crostini. The charcuterie is be “‘Nose-to-tail,’ using the whole hog. Beef, bison, halibut and salmon are also sourced from the Pacific Northwest.
As we mentioned, the Cedar Plank Salmon (above) isn’t going anywhere, but Chef Michael’s version will feature Local Potatoes, Baby Fennel, Florida Citrus, and Ver Jus.
Sommelier Alvina Burrill will be pairing wines from Washington and Oregon for each dish on the menu, though a Pacific Northwest Ale might be recommended from Rogue Ales. Finally, they are working on a terrace dining experience featuring a communal chef’s table, and we’ll keep you posted on the details as they become available.