(Did someone say Turtle Soup? – Wekiwa Springs, Florida)I just got back from playing 9–holes of Golf with Cindy at the Grand Lake Resort and Golf RV Park, (where we are staying for three days/nights) located in Citra, Florida. My golf game is barely better then my fishing skills but we still had a good time out on the course.
I know I mentioned this recently but I have to say it again – I can’t get over just how friendly fellow RV’ers are! We have met people from Canada, Massachusetts, Maine, North Carolina, New Jersey, Oklahoma, New Mexico and Texas and each and everyone of them have been welcoming, helpful, hospitable and just fun to be around. I’ve never interacted with as many people while traveling before. I can see why so many people spend 3, 6 and more months per year traveling in their RV. If you’ve never tried RVing before – I would encourage you to give it a try. It doesn’t matter if you are in a tent or a million dollar custom motorcoach – fellow Rv’ers treat you just the same.
Many of you have written, thanking me for witting the recipes for 2 servings. You are very welcome – it just makes sense for us traveling, given that we are just 2 mouths; our kitchen is all of 6 feet big; and I recently read that more then half of the households in the U.S. are now occupied by 2 persons. Sometimes the recipes turn out to be a little large – but when that happens, you have a nice lunch the next day.
Well, I guess it’s time to get down to business. This past week, our daughter Jennifer came down for a few days break from the snow and cold weather in Boston. We picked her up at the Orlando airport on Monday night. After getting her stuff packed into the car, we headed back towards Wekiwa Springs State Park but decided to look for a place to have diner as we were all hungry and I knew I didn’t feel like cooking when we got back to the coach. Jennifer spotted the MELTING POT Restaurant (which apparently is a large chain of fondue restaurants now located all over America). I have not been to one before and I have tried not to review chain restaurants thus far on our traveling adventure – but because the concept is so unusual, I thought I’d share my thoughts.
For those, like myself, not familiar with the MELTING POT concept, it is a mix between a Benihana-style “cooking-at-the-table” and a “cook-it-yourself-on-hot-rock” type eatery. The featured dinner is a 4–course meal for 2, which consists of a “Cheese Fondue Course”, “Salad Course”, “Entree Fondue Course” and a “Dessert Fondue Course”. Three choices for the first two, a combination of meats and chicken for the entree and at least 5 choices for the dessert.
(MELTING POT, Orlando, Florida)
We selected the Cheddar-Ale Fondue, the California Salad and the Banana Foster Fondue for dessert. Jennifer ordered the California Salad and the Vegetarian Entree Fondue and we all shared the cheese and dessert course. The cheese fondue was very pleasant and was served with a mound of cubed breads, assortment of fresh vegetables and sliced apples. We must have enjoyed it thoroughly as we devoured the whole pot in minutes. The salad was really delicious – mixed greens with walnuts, bleu cheese and a black walnut and raspberry vinaigrette. We opted for the court bouillon base for the entree fondue pot – a nice mild herbed broth which did not overpower the assortment of marinated beef and chicken. Served with more fresh vegetables – good but not outstanding. For dessert, Jennifer promised that the Bananas Foster was a sure hit – and it was. Milk chocolate melted with caramel, sliced bananas, chopped pecans along with an assortment of fresh strawberries, marshmallows, more bananas, cheesecake, and sponge cake. We could have skipped the entree and gone directly to dessert.
(Assortment that comes with the dessert fondue, MELTING POT, Orlando, Florida)
All-in-all, the MELTING POT is a fun, unusual dining event that’s a great night out for a couple or a group gathering. Make sure to save room for the dessert fondue.
(Cheddar – Ale Fondue at the MELTING POT, Orlando, Florida)
The MELTING POT rates:
Don’t even try to figure the caloric value!
The next day Cindy, Jennifer and I spent the day exploring Wikewa Springs, taking a canoe trip where we spotted even more alligators, turtles everywhere, birds of all kinds and the water was as clear as I have ever seen. The “pool” was a blast as we took turns diving down into the cracked floor where the spring water fills the pool and adjoining runs with over 45 million gallons of crystal clear water per day!!! Dinner was vegetarian gnocchi alfredo that yours truly whipped up in the coach.
(Vegetarian Gnocchi in the coach)
(Jennifer being a kid at Universal Studio, Florida)
Wednesday, we headed over to Universal Studio to take in the “Island of Adventure” (this was Jennifer+’s request). We rode all of the pure “fear-rattling” rides. We had lunch at “MYTHOS” (rated the best them park restaurant in America for 6 years in a row). Cindy and I had dined here a few years earlier and had a fantastic meal. Dining inside MYTHOS is like eating in a huge natural cavern complete with waterfalls and pools. After selecting a few Cosmo’s, we ordered the Tempura Shrimp Sushi. Cindy and I had this on our last visit and it was so great that I have often recalled how much I enjoyed every morsel – unfortunately, on this visit, while still tasty – it was a lot more mediocre; the shrimp was much smaller, the rice lacked any seasoning, one spear of asparagus and the tempura crust was basically flavorless.
(Tempura Shrimp Sushi, MYTHOS, Universal Studio, Florida)
Jennifer ordered the “Crabcake Mini’s” (think the burger slider)…she felt it to be okay, but wondered if the cakes were fully cooked. After tasting them I would agree that they could have spent more time in the pan. Cindy had the “Smoked Cheddar and Chicken Salad” served with a light herbed vinaigrette. This was the highlight of our experience. I made the mistake of ordering the Pistachio Encrusted Pork with Blueberry Sauce. I could not detect any hint of pistachio what’s-so-ever. The pork was so dry and tough that I should have used a chain saw to have cut it. The Smokey Cheddar Mac & Cheese which accompanied the lack-luster pork could have come out of a blue & yellow box. This dish sounded so wonderful and turned out so horrid that I decided to write this weeks recipe for Pistachio Encrusted Pork Tenderloin with Blueberry – Zinfandel Sauce half hoping that the MYTHOS chef might read it and consider revamping his creation – “It needs it!”
We finished the meal with the “Chocolate Banana Gooey Cake” which was supposed to be served warm – it wasn’t. This was okay but again, not as good as it sounded on the menu.
I don’t know if the management has changed, the kitchen staff or what but given the current state of the economy, restaurants across the country are busting their butts improving value, quality and service on an ever decreasing profit margin – it seems that MYTHOS is not following this trend.
(Inside MYTHOS Restaurant, Universal Studio, Florida)
MYTHOS rates:
Great atmosphere but the menu and/or kitchen needs work.
Thursday, we had to say goodbye to Jennifer as she headed back up to Boston, I hope she got enough color while visiting.
Friday, Cindy and I made our way north to Grand Lake Resort & Golf RV Park, which is about halfway between Ocala and Gainesville, Florida. After hooking up the coach, we made our way around the resort and found that the on-site cafe was featuring a Corned Beef and Cabbage Dinner as an early St Patrick’s Day special, complete with cornbread and cupcakes with emerald green frosting and live music provided by some of the resort guests. Many of you know how I feel about corned beef and cabbage being associated with Ireland – but it sounded like a fun time. I knew we made the right choice when upon entering, “Danny Boy” was being sung by an extremely talented gentleman, accompanied by both a steel and rhythm guitar. I couldn’t help but think about my Dad, as Danny Boy was his favorite Irish Ballard of all time. The dinner was quite good and an ample portion and only $8.95.
Have a great week, we are headed towards Tallahassee on Monday and to dining destinations still unknown. We still have 6 weeks left on our adventure, leaving Florida in about a week and heading into Mississippi and Louisiana – Please send your suggestions and comments along – I’m enjoying them all and hearing from so many of you! Please tell your friends and have them join our growing family.
Please support your local restaurants and let them know how much you enjoy their hard efforts.
Until next week,
Chef John
in the “Gypsy Kitchen”
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Ratings Scale:
= Needs Work, Most Likely Would Not Return
= Good Basic Find, Things Could Be Improved, Would Probably Try Again
= As Expected, Good Choice, A Few Things Could Be Better, Almost Certainly Visit Again
= Better Than Expected, Great Choice, Would Definitely Revisit
= Totally Blown Away, Every Point Exceeded Expectation, Would Drive Out-Of-Way To Revisit
The GYPSY KITCHEN 