TRAVELSCRIBBLES is a blog featuring travel reports, advice, and idea sharing for those interested in both domestic and international exploration.

Roger Sauer and his wife Donna have spent years traveling the world but have many places yet to see. You can follow their past and current travels here as well as post comments and questions about places they have visited.

Roger and Donna travelled to New Zealand and Australia in September, 2013. They will be in Paris in September 2015 with a train trip to Nice and Barcelona. They will then be aboard the Disney Magic (again) for a transatlantic cruise to Miami. Follow their travels on Twitter @rsauer3473.

Donna and Roger own Disney Vacation Club memberships at Old Key West and Beach Cub resorts in Walt Disney World. They also have other timeshare interests in Maui, Cancun, Orlando, and Palm Springs.
Feel free to contact them at 503-585-3473 if you would like rent one of these properties.

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Thursday, April 4, 2013

Boma at Disney's Animal Kingdom Lodge

If your kitchen is like ours, you have small bottles and boxes of spices that have maintained their place on upper shelves since 1983. Well, at Boma in Disney's Animal Kingdom Lodge the chefs use those spices to make basically American dishes taste different and, of course, exotic.

This non-character buffet is a favorite of ours and we try to dine there on every visit. There is ample food as befitting a buffet and there is a rotating menu during the week where different vegetables and soups and main courses are offered. On our Saturday meal, the soups included a carrot/ cinnamon blend that was flavorful. Baked salmon with an olive tapenade was available as were beef ribs (that had little meat on them). Every evening you will find prime rib carved for you and spit-roasted chicken.

Side dishes include some exotic items: fufu, a mashed sweet potato, potato, and cinnamon mix that could almost be a dessert; pap, a smooth grain mixture like cream of wheat; couscous; and some salads that should be tried more than once with different dressings. Desserts include bread pudding, brownies, cookies, mousses, Zebra domes (frosted cupcake-like items), and fresh fruit.

The setting is in the first level of the Jambo House with fabrics spread across the ceiling so that the room with open kitchen appears like an African market. The buffet line faces the kitchen, but it is a bit confusing. Most diners head for the plates near the back wall of the room. The first station includes starches then the meats, poultry, and fish. Moving left one encounters the children's station with chicken nuggets and macaroni and cheese. Following this are soups then salads and fruit then desserts. Those desiring to have a salad before their main course will need to enter mid-line.

Waitpersons are attentive and keep beverages full. A wine list featuring South African wines is available. Dinner buffet price is about $40 per person.

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