Guest Author Paul Kuconis returns with a review of another great dish — the Confit Natural Bacon Appetizer at Artist Point restaurant! Take it away, Paul…
A categorical hidden gem at Walt Disney World is the resort hotel restaurants. Any of us who have traveled on business have always, where possible, shied away from ‘eating in the hotel.’ Expensive and low quality, but convenient, and that’s about it!
Although that is changing in the ‘outside the World’ world, it is the total opposite ‘within the World’, especially evident in the Deluxe Resort Hotel group.
Take for instance Artist Point, nicely tucked away in Disney’s Wilderness Lodge.
Nothing beats the view of the Lodge as you cruise up the driveway!
The only thing that outdoes the exterior view is the lobby. Seven floors of open concept with timber pillars and totem poles present the ‘Wow’ factor. Every time I arrive and hit the lobby I still say ‘Wow”. It just can’t be beat!
Sometimes the activity in the lobby can dissuade folks from eating in one of Disney’s lobby-situated restaurants; and if you are one of those folks you are missing out.
Although reasonably close to Whispering Canyon Cafe, Artist Point is surprisingly quiet and restful.
The walkway to the hostess station and seating area takes you away from the hustle and bustle of activity.
OK. Enough of the Atmosphere stuff! Let’s get to the‘meat’ of the matter!
Confit Natural Bacon Appetizer
The Chef maintains several signature dishes on the menu and keeps things interesting by adding new items such as the Confit Natural Bacon appetizer.
This was a definite ‘must try’! Let me warn you; this is not your father’s bacon! As soon as Sean, our server, described the dish to include pork belly I was all in!
Pork belly? What is that? Simply put, it is a boneless cut of fatty meat from the belly of the pig and is the protein of choice for bacon. As a menu item, pork belly is just an upscale version of bacon, plated and presented differently. And that is a good thing!
Confit? What is that? Confit is derived from an ancient method of preserving meat (usually goose, duck, or pork) whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative.
Chef leaves the bacon in the confit for two days, enough time to impart nice flavors.
The quail egg was perfectly cooked and was proportional to the bacon; and the Blood Orange Glaze had a hint of heat from habanero peppers — a nice complement to cut the fattiness of the bacon.
The bacon had a nice, crispy outside and a moist and tender center. The chow mein noodle bed included scallions, carrots, and red cabbage; a nice combination.
It all worked so well together. Too bad it is not offered as an entrée.
A must-try restaurant — Artist Point, and a must-try appetizer — Confit Natural Bacon. You will not be disappointed!
What’s your favorite appetizer or dish at Artist Point? Have you dined at this Wilderness Lodge restaurant recently? Let us know in the comments below!