A year ago I promised a follow up to my visit to Trader Sam’s Tiki Bar and Restaurant at the Disneyland Hotel in Anaheim, California. The problem is, time flies when you’re having fun, but a promise is a promise so now nearly a year later, here we go.
As you’ll recall, I grabbed my trusty research assistant, Natalie Barnes, made her stop working and even had her pick me up! Not only is she a dear, long time friend, but in the Quilting world, Nat’s a very well known author, designer, and owner of Beyond the Reef Patterns.
Together we hit the Southern California freeways and ended up in Anaheim at Downtown Disney which is next door to Disneyland, California Adventure, and the hotels. The promenade was full of shops and stores galore all gussied up for the holidays. It was a great place to soak in the Christmas decorations and people watch. Eventually we found Trader Sam’s poolside in the old Disneyland Hotel and ventured inside.
(For a detailed description of the atmosphere in Trader Sam’s see my previous blog Trader Sam’s Part I.)
Nat and I are never shy when it comes to ordering food and beverages, especially tropical drinks, so I plunged into a cocktail called “Tiki Tiki Tiki Tiki Tiki Rum.” The name is a parody of the song played over and over again in the Enchanted Tiki Room.
The drink was a really pleasant, just the right mix of reserve rum, cream of coconut, pineapple and orange juices were frothed up in a blender and served over crushed ice. What I loved most about the taste was the dusting of cinnamon and nutmeg on top.
Ever since, I’ve been adding nutmeg to drinks I concoct at home.
Readers of my TIKI GODDESS MYSTERIES know that Uncle Louie, owner of the tiki bar featured in the books, creates tropical libations and makes up a legend for each. Trader Sam’s menu has some catchy names for their cocktails, too. There is the Uh Oa!, a Krakatoa Punch, one called Ka-blue-ie (which naturally has a splash of Blue Curacao) and a Passionate Python.
I wish I’d come up with that one myself.
The food was great. I enjoyed Ahi Poke (Po-kay), raw cubed ahi (yellowfin tuna) prepared with sushi grade ahi, avocado, wasabi, yuzu (a citrus fruit from East Asia), and siracha aioli sauce. The Poke was served with wonton chips.
As we say here in Hawai’i, it tasted ONO!
Nat ordered mouthwatering Kalua Style Pork Flatbread smothered with pulled pork, barbecue sauce, red onion, cilantro and mozzarella cheese.
It wasn’t long before we were happily full and ready for our next outing, so we said aloha to Trader Sam’s and headed home.
Since it’s about time for me to visit the mainland again, I’ve started consulting my favorite guide book to tiki bars and Polynesian restaurants.
TIKI ROAD TRIP is by James Teitelbaum. The guide lists and rates Tiki Bars and Restaurants state by state. Check it out. There may be a Tiki Bar not far from wherever you are right now.
When I head off on my next safari into the world of Tiki, apparently the only problem I’ll encounter is “So Many Tiki Bars. So Little Time.”
The Tiki Goddess