21 hours in Disney for the Dining Gastronomes on Thanksgiving

[Mr. D's K-Man]

First and foremost … we want to acknowledge all the Gifts for which we have to be Grateful and the Thanks for the Gifts and the Blessings we have enjoyed over the past year and the people in our lives who have been so wonderful and loving.

6:00 AM Thursday, November 23rd
The alarm went off at the Manor and after the necessary comfort break, I staggered down to get a cup of fresh brewed Chock Full O’ Nuts Coffee coffee from the Capresso coffee maker while Mister Disney hit the showers.
http://www.coffeeforless.com/images/uploads/Chock_Hotel_and_Restaurant_F.gif

A quick check of the emails, juiced up on coffee, I brought Mister Disney his large glass of Diet Pepsi and jumped in the shower while he read emails.

Packing for this trip was a lot easier and we knew there wouldn’t be a need to check luggage, so we began the day very leisurely. Despite the reports from Weatherman Bob that there was a huge storm coming up the coast, we knew once the plane got off the ground the worst that would happen is a longer, bumpier flight.

[Mr. D's K-Man]

9:00 AM Bradley International Airport
The parking lot was pretty full and we ended up parking up on the roof level. Despite the winds and rains, we left the umbrellas in the car and rushed toward the elevator. I can’t speak for Mister Disney, but I survived the dash to the doors without a hair out of place.

To our surprise, no lines, no waiting … we checked in and were at the TSA Security checkpoint in less than 5 minutes. Needless to say, it was a slow morning for the TSA ladies who decided they’d have fun going through our carry on. After a good 10 minutes of laughter and telling them the decadence of our trip, they finally released us with all of our possessions and we headed to the gate to await our 10:10 flight on Southwest.

http://www.hartfordeagle.com/thankgiving2006/SWA.JPG
9:15 AM Southwest Gate
We weren’t lucky enough to get “A” Boarding passes, so we queued up in Line B and patiently waited with the other members of our full plane.

9:20 AM
Mister Disney asked me if I’d like a little snack to tide me over. Hum. Having never turned down food in my life, why would I start now. I stayed with the bags while Mister Disney set off on our first food adventure of the day.

[Mr. D's K-Man]

9:35 AM Mister Disney returned with 2 brown bags and 2 diet cokes. What’s this … a mystery snack? Then came the tough question … “Do you want cinnamon raisin with peanut butter or pumpkin with honey cinnamon cream cheese?”

OMG … BAGELS! Einstein Bagels.

http://www.hartfordeagle.com/thankgiving2006/einstein.jpg


Who can decide? Tough Question to ask a food addict. So … I suggested that we split them that way we’d each get to enjoy both.

[jackskellingtonsgirl]

KEVIN! How the heck are you?! It has been far too long!! I can't wait to hear what culinary delights you found on this trip beyond airport bagels! ;)

Sending hugs to both of you! :grouphug: Now get busy finishing this report!!

[kimkreis]

I found your last adventure after what thousands of posts? I am so excited to be in near the beginning. Bring on those great food reviews!

[scanne]

I've been checking this board since Saturday hoping for a glimpse into your culinary delights! Glad to see it's up and coming!

[Minniespal]

Excellent :thumbsup2

[mlill]

Yeah! :surfweb: I'm ready to read! Keep it coming!

-Michelle

[D&R love Disney]

I've been waiting all weekend for this review. Come on K-Man keep the reports coming!

[Cplofdisneynutz]

:speaking in the best Mickey Mouse voice he can muster:


OH BOY!! Another great adventure involving food!! hurry up Pluto we don't want to miss this :rotfl2:

[Swimnoid]

OHHHH, Don't leave us hanging! :rotfl:

[OKWMom]

:cheer2: :cheer2: I’m so glad to see the beginnings of this review. I loved the last one and have been waiting, not so very patiently, for this one. Can’t wait to hear all about the trip and V&A. :cheer2: :cheer2:

[saschab]

Food, food, glorious food! C'mon and hurry back, my stomach's growling. :smooth:

[janets]

Ah, Kevin, so happy to see another report of culinary delights to be found at Disney.

Hope you both had a wonderful Thanksgiving. Can't wait to hear more.

But, I must say, being a girl from NYC, there are better things than Einstein Bagels. Try a real Brooklyn bull bagel and you'll be a devotee in no time.

[shovan]

Ok, K-man you've got me hooked from the beginning this time! Bring on the food! :teeth:

[lawyergirl]

Woo hoo! Kevin has a new food report!! That's enought to make even this bleak November day brighter!! :cheer2:

I'm positively shivering in antici......


.... pation!! :bitelip:

[saschab]

I'm positively shivering in antici......


.... pation!! :bitelip:
:woohoo:
Another RHPS fan, by chance? ;)

[ufgator]

Can't wait to read more of your always entertaining reviews! :Pinkbounc :yay:

[kaceyisme]

Please don't leave us hanging! I can't wait to hear your review. We're going to V&A for the first time on Christmas Day!

[01Sweetpea]

Can't wait for the next installment.

[OhMari]

How come the Trip Reports Board gets jipped out of your report. You could at least post a link over there.

[jakenjess]

I'm SO looking forward to reading about your trip! More, please!!

[luvpooh]

um, hello???? :confused3
where'd ya go????
I'm dying to read this - I've got less than 2 months until my (ahem) 30th birthday dinner at V&A's and that's the only reason I'm looking forward to that day!!!

[Disney owl]

great start

[Lisa F]

What a tease!

I'm personally dying to know if V&A has turkey on thanksgiving and if they do marvelous things with it. :)

[Byrd]

Oh no! :sad2: I'm leaving town for the weekend, and I will be sad to miss the report. I've been looking forward to this one.

At least it gives me a great reason to return --- The Dis and Kevin's Thanksgiving report. Type fast Kevin! :cheer2: :cheer2:

[mlill]

Hmmm.... maybe Kevin & Mr. Disney will reward us faithful followers with another installment when the post count gets high enough?

BTW, I've waited so long, my coffee's cold! :surfweb:

-Michelle

[BriarRosie]

I started reading, then when I saw the "Mister Disney" reference, I did a
double-take. KEVIN! It's him! :banana:

I still have a pic of you and Mister Disney posing food at the Food and Wine
kiosks from LAST October. I really need to post that. ;)

[loveDmouse]

Great start...... where did ya go??? :confused3
Please come back! :teeth:

[MinnieGirl33]

:confused3

Bummer...

[Cass]

For pete's sake, what happened after the bagels? http://i25.photobucket.com/albums/c54/Casshew2/anger-annoy-sarcism/fingertap.gif

[Julieh22]

More!!!!!!!!!!!! Need something to keep me busy for the next 9 days! popcorn::

[disnut1149]

Hi
Will we ever see this review? Can't wait. Leaving for Disney next Sunday!!!

[Julieh22]

Hi
Will we ever see this review? Can't wait. Leaving for Disney next Sunday!!!

We are leaving next Sunday too!!! Have a safe travel to the house of mouse...

[TigerKat]

We're waiting .............not so patiently!!! :Pinkbounc :Pinkbounc :Pinkbounc Don't keep us hanging, come out, come out wherever you are! :rotfl:

[chobie]

I think the statute of limitations is running out. :hourglass

[Cass]

http://i25.photobucket.com/albums/c54/Casshew2/anger-annoy-sarcism/brood.gif


.....

[TigerKat]

http://i25.photobucket.com/albums/c54/Casshew2/anger-annoy-sarcism/brood.gif


.....

:lmao:

[irisbud]

:confused3 Now I'll have to wait until we get back to read your review unless you post tonight!

[Cass]

I'm not feeling too sorry for you Iris!

[irisbud]

I'm not feeling too sorry for you Iris!


I'm not feeling sorry for myself either! :cool1: :dance3: :teeth:

[Cass]

Are you all packed and ready to go?

[BriarRosie]

If anyone was curious to get a "behind the scenes" look at how Mister
Disney gets his photos during the Food and Wine Festival, wait no more.

This is only over a year late, but hey, since we're waiting for Kevin to post,
I hope you enjoy it.

Behold, the food kiosk photo of Mister Disney and K-Man:

http://i21.photobucket.com/albums/b255/BriarRosie/DSCN0711-1.jpg

I still wear my shirt. Thanks guys. :love:

[Cass]

LOL, great photo of the guys in action :)

[JESW]

Hello? Hello? You can't have a great start like that and then just leave us hanging! Come back and finish! (please? :) )

[shovan]

If anyone was curious to get a "behind the scenes" look at how Mister
Disney gets his photos during the Food and Wine Festival, wait no more.

This is only over a year late, but hey, since we're waiting for Kevin to post,
I hope you enjoy it.

Behold, the food kiosk photo of Mister Disney and K-Man:

http://i21.photobucket.com/albums/b255/BriarRosie/DSCN0711-1.jpg

I still wear my shirt. Thanks guys. :love:

:teeth: That's great! If we can't get our "fix" from K-Man, we have our ways! :rotfl:

[Byrd]

I'm back and this is the first place I came. I want to read a review! Pleassse.

[Mister Disney]

OK.....so where were we before we were rudely interrupted by having 200 people tromps through our home this past weekend as part of the Historic Holiday House Tour in Bristol?

OH yeah…..a review……21 hours of food gluttony……

[Mister Disney]

So....the K-Man sends me....the world famous "gastronome" out to find the breakfast offerings at Bradley International Airport....

Before you get all excited by hearing the word "International", let me tell you....Bradley is a SMALL small airport. Our Airport could fit INSIDE of Orlando's "A" concourse with TONS of room to spare.

So being desperate at this point, because all I had so far on Thanksgiving morning was a tall glass of diet pepsi....I trudge off.....leaving the K-Man to guard our less than stellar position in the "B" Line at the Southwest Gate.

[Mister Disney]

Well, as I trudge up the concourse to the food stalls, I pass by the "little boys" room and having downed a tall glass of diet pepsi, I made a mad dash in the door to deal with with the "urge" without the fear of being "splashed" while up in the air!~

Now....you have to undertstand one little thing about our SMALL small Airport....we have a total of 3, YES 3 choices for food at Bradley.... a salad place that ain't open this early in the morning.....Mc Donald's and Einstein Bros. Bagels.....

It didn't take a brain surgeon to decide what we were going to have....EINSTEIN!

http://www.hartfordeagle.com/thankgiving2006/einstein.jpg

[Mister Disney]

So .....I say to myself "self", lets have a "light breakfast" in preparations for the gorging that the K-Man and myself will be doing this evening.

I get in line to see it is very quiet. One person waiting for their order. Another person before me ordering and then myself....what luck....QUICK in and out!

HOW WRONG COULD I BE?

The young woman in front of me places her order and moves to the right so I might place my order.

"Sir, might I have a pumpkin bagel with honey almond cream cheese and a cinn. raisin bagel with peanut butter"

The person behind the register gladly takes my money and asks me to step aside, because now the line has increased to 10 people....

I am handed off to the next person, who without my knowledge or consent has decided to hold me HOSTAGE!

[shovan]

Yeeaaaaahhhhhh! Not yeah, about the airport bagel situation, just yeah the review is starting!!!!! :banana:

[Mr. D's K-Man]

I am handed off to the next person, who without my knowledge or consent has decided to hold me HOSTAGE!



HOSTAGE ... did someone say HOSTAGE?

http://www.hartfordeagle.com/disney/pirate1.JPG

NOW we're getting exciting.

And yes, my apologies for leaving you all hostage while I cleaned the Manor in preparation for the Historic House Tour. You think you had it bad waiting ... last week I was having many a "Cinderella Moment"!

http://www.hartfordeagle.com/disney/bkCinderella.JPG

Where the heck is Our Lady of the Manor when it comes time for cleaning?

YO pirate: HO pirate: YO pirate: HO pirate:
pirate: A PIRATES LIFE FOR ME pirate:

[Mr. D's K-Man]

How come the Trip Reports Board gets jipped out of your report. You could at least post a link over there.


OH Mari ... you're SO RIGHT! There's nothing like a road trip to WDW.

At your suggestion, I've posted a link over on the Trip Report Board.

ROAD TRIP! :rotfl2: :rotfl2:

[Mr. D's K-Man]

Well, as I trudge up the concourse to the food stalls, I pass by the "little boys" room and having downed a tall glass of diet pepsi, I made a mad dash in the door to deal with with the "urge" without the fear of being "splashed" while up in the air!~

Oh ... and by the way ... there were no "splashes" or "dribbles" on the ground either .... :rotfl: :rotfl: :rotfl: :rotfl2: :rotfl2: :rotfl2: :rotfl2:

[Mister Disney]

(in my best singing voice)

"I wonder as I wander" up the line HOW LONG will I wait for my bagels...

I must say, I feel like I was involved in a Heinz Ketchup commercial......

http://www.hartfordeagle.com/thankgiving2006/heinz.jpg

ANTICIPATION.........

After about 20 minutes of the man behind the counter fumbling around, I am now starting to get nervous.....

"Will they load the plane without me?"

"Will the K-Man save a seat for me, or will he GOD FORBID make me sit next to a screaming child on the whole ride?"

or worse yet,

"Will I totally miss the flight and the culinary delights that I am dreaming await us?"

[Mister Disney]

30 full minutes later, the manager comes out to assist our "bumbling snow monster"

http://www.hartfordeagle.com/thankgiving2006/bumbles.jpg

finally I receive our 2 very small packages containing our bagels.

one being a cinnamon raisin bagel with peanut butter
http://www.hartfordeagle.com/thankgiving2006/bagel.jpg

and the other being a pumpkin bagel with honey almond cream cheese.

I rush back to the line to find that they have just called for "preboarding" - MAN could I go on to a tirade about the preboarding with Southwest and the ABUSES that happen....but that should be contained in another thread.....

The bagels were, how shall we say....sustenance...and nothing more.

Einstein Brother's Bagels are nothing but processed bagels shipped to a site. The peanut butter was running and certainly not the "Jiff" that we use at home. Although I must admit that the pumpkin bagel had an interesting flavor, which the flavored cream cheese added to.

Overall impressions? it filled our bellys....nothing more....nothing less....

[Mr. D's K-Man]

After about 20 minutes of the man behind the counter fumbling around, I am now starting to get nervous.....


Nervously waiting ... a terminal full of parents with hyper children ... wondering if I've been left for a rich pilot .... I pulled out my cell phone and debated whether to call 911 or board the plane.

Where oh Where has Mister Disney Gone? ... Oh where oh where could he be?

http://www.hartfordeagle.com/disney/pirate2.JPG

[Mister Disney]

Where oh Where has Mister Disney Gone? ... Oh where oh where could he be?

Are you calling me a dog?!?!?

UNDERDOG!!!
http://www.hartfordeagle.com/thankgiving2006/underdog.gif

[Mr. D's K-Man]

When suddenly .... running through the Terminal as if he were starring in a Hertz Rental Car Commercial .....

But singing ... "THERE'S NO NEED TO FEAR ... Mister Disney is here"

http://www.hartfordeagle.com/thankgiving2006/underdog.gif


Again ... No "splashes" .... No "Dribbles".

[D&R love Disney]

Finally :rotfl2: :rotfl2: :rotfl2:

[Mister Disney]

Again ... No "splashes" .... No "Dribbles".
mmm.....my boy.....are you planning on this being a recurring theme????

I just have to tell you and everyone else the reason for no "splashes" or "dribbles" is that I wore the approproate "under garments" on this trip.

The identities of our models
have been hidden to ensure their privacy
http://www.hartfordeagle.com/thankgiving2006/diapers.jpg

[vascubaguy]

Ahemm... the food please! :rolleyes1

Oh, and I hope you remembered to pack the pants with the elastic waistbands!!! :thumbsup2

[loveDmouse]

You guys are a riot. :rotfl: I really enjoy reading your posts.

[Cass]

Page 5 and we've only heard about bagels? Where's the beef?

[vascubaguy]

Page 5 and we've only heard about bagels? Where's the beef?

Better yet... KEVIN... where are the DESSERTS?!!! :cool1: :teeth:

[Mister Disney]

Better yet... KEVIN... where are the DESSERTS?!!! :cool1: :teeth:
Psst.....I HOLD the key to the photos..... :rotfl2: :rotfl2: :rotfl2:

The K-Man writes the in between commentary......

:rotfl: :rotfl: :rotfl:

[Mr. D's K-Man]

Better yet... KEVIN... where are the DESSERTS?!!! :cool1: :teeth:


DESSERTS?

You want to see pictures of the wonderful DESSERTS we had on Thanksgiving Day at Victoria and Alberts?


Here they all are .....


http://hartfordeagle.com/thankgiving2006/homer.jpg

:rotfl2: :cool1: :cool1: :rotfl2: :cool1: :rotfl2: :cool1:


Mister Disney truly has the photos HOSTAGE!
In the meantime, know that they are sitting on my belly!

http://www.hartfordeagle.com/disney/pirate1.JPG

[vascubaguy]

Hrmm... a hostage situation.

*In his best negotiator voice*
Mister Disney... What is it that you want? If you can give us some of the hostages I assure you we will do our best to meet your demands. But we need a sign of good faith!

*Calls for backup* "Bring the big guns... he's holding the DESSERT hostage!!!" :rolleyes1

[disnut1149]

mmm.....my boy.....are you planning on this being a recurring theme????

I just have to tell you and everyone else the reason for no "splashes" or "dribbles" is that I wore the approproate "under garments" on this trip.

The identities of our models
have been hidden to ensure their privacy
http://www.hartfordeagle.com/thankgiving2006/diapers.jpg
This is too funny! :rotfl: Still waiting for the review. Now I have 6 days to go till I leave for Disney. Will we ever see it? :goodvibes

[Mister Disney]

So, we board the plane, expecting to either be sitting seperately or in front of some screaming children that will kick the back of our chairs for 2 1/2 hours, but low and behold....

pixiedust: pixiedust: pixiedust:
Pixie Dust is finally beginning to fly
pixiedust: pixiedust: pixiedust:

There is an entire exit row available for us on Southwest!
:cheer2: :cheer2: :cheer2:

The K-Man and I settle into our seats and begin to doze off when about half way through the flight one of the Stewards comes on the over head speakers and asks is any Adults would like a free alcoholic beverage.

Well......me being one who would never pass up the opportunity for free liquor immediately begin waving my hand :wave2: :wave2: :wave2: FRANTICALLY in hopes of being chosen.

I AM PICKED!!!! :cheer2: :cheer2:

Now, the real fun begins as the Steward tell the 3 of us he has chosen that we will have to act out the Safety instruction portion of their jobs!

:woohoo: :woohoo: I have ALWAYS wanted to do this!.... :woohoo: :woohoo:

http://www.hartfordeagle.com/thankgiving2006/steward.JPG

[Cass]

You look very fetching in yellow :)

[jakenjess]

Free liquor! That's my kind of flight! :drinking1 Can't wait to hear more!

[luciloo]

Great report so far. can't wait for more

[D&R love Disney]

An exit row, free liquor and a chance to be part of the crew :woohoo:

[TwingleMum]

WAHOO!!! Free drinks and a demo from Mr.Disney :drinking1 Now after that commercial break...report please popcorn::

[Cass]

So far this report has been Bagels, Bondage & Booze. :confused3

[honeybee213]

You guys are really good at teasing. Let's bring on more booze and gluttony. Although I do love the pics so far, I can't wait to see the Thanksgiving creations from V&A's. :dance3:

[BriarRosie]

So far this report has been Bagels, Bondage & Booze. :confused3

Hmm, Bad Boys, Bagels, Bondage and Booze.
Would the flight demo be considered "buoy"?

[scanne]

Thank you for the laughs!

I can't wait to read more. And I do agree that yellow is a fetching color on Mr. Disney!

[Mr. D's K-Man]

Hmm, Bad Boys, Bagels, Bondage and Booze.
Would the flight demo be considered "buoy"?


OK … where DO I pick this up? Bagels, Bondage, Booze and Bad Boys …

Well … I think Mister Disney was generous on the Bagels.

The Bondage … well that’s personal … but we do play well with others.

The Booze … it was 12 O’Clock SOMEWHERE!

Bad Boys … Bad Boys … whatch ya gonna do. If you think we were bad … you should have seen the flight attendants who thought they were a Vegas Act … yes, boys of different demographics!


We LOVE the boys of Southwest Air …

http://www.hartfordeagle.com/thankgiving2006/SWA.JPG

And of COURSE, I’m especially partial to

http://www.hartfordeagle.com/thankgiving2006/steward.JPG

[Mr. D's K-Man]

So after the Vegas Act … we landed in Orlando, picked up the rental car and wizzed over to our hotel. Not to be outdone by the free booze on the flight, we checked into the fabulous Marriott where we redeemed some of our rewards points for our FREE ROOM!

After a brief freshening up, a change of clothes …. No I would NEVER let Mister Disney wear THAT outfit to V&A’s … we headed back to the rental car and over to The Grand Floridian to check out the Christmas decorations.

http://www.hartfordeagle.com/disneyjune/Grand_Floridiansmall.JPG

[Mr. D's K-Man]

Still hostage to the Picture Warden …
you’ll have to wait to see what we actually did wear.
Suffice it to say … we wore new matching jackets.


http://www.hartfordeagle.com/disney/2some.jpg

[Mr. D's K-Man]

We toured the wonderful decorations at the Grand …

http://www.hartfordeagle.com/thankgiving2006/grandtree.JPG

hopped on the monorail and zipped to the Contemporary Resort …

http://www.hartfordeagle.com/thankgiving2006/crtree.jpg

boarded the boat and breezed over to Wilderness Lodge …

http://www.hartfordeagle.com/thankgiving2006/wildernesstree.jpg


and finally hailed a cab back to the Grand in time for our dinner reservation.

[Mr. D's K-Man]

6:00 AM to 6:00 PM
Twelve hours of winning, wild, wonderful, whizzing from home to our favorite vacation spot on earth … we stood outside the doors of our favorite restaurant.

http://www.hartfordeagle.com/thankgiving2006/diningroom.jpg

[Maggi May]

Whoo hoo! It only to 6 pages to get to the front doors of V&A! :rotfl:
Love the story so far, can't wait to hear more.

[Mr. D's K-Man]

The doors opened

“Good Evening Misters Disney and K-Man. We’ve been expecting you!”

Immediately, I could hear Mrs. Potts signing “Be Our Guest” and the Adventures began. :rolleyes1 :dance3: :rolleyes1

We knew it was going to be a night to remember when we were seated next to the Harpist who took her seat as we came in.

Israel Perez came over with his warm smile and friendliest greeting. We rose to shake his hand and to thank him for the special treatment and fabulous seating location.

[Mr. D's K-Man]

After our brief exchange with Israel, he quietly walked over to the young harpist and spoke with her. She finished the song she was playing and began playing one of our favorite songs “Edelweiss” from the “Sound of Music”.


If you haven’t met or heard hear, there is a NEW treasure at the Grand and Victoria and Albert’s. Her name is Elizabeth and she is one of the most talented and up and coming harpists.

http://www.hartfordeagle.com/thankgiving2006/harp2.jpg

[Mr. D's K-Man]

After finishing “Edelweiss”, Elizabeth took a brief break and Christian Frederick arrived. Ever the professional, he approached the harp, flipped up the tails on his jacket and took the position.

http://www.hartfordeagle.com/thankgiving2006/chris.jpg


http://www.christianfrederick.com/


Mister Disney leaned over and whispered, I bet I know what he’s going to play. Within 3 notes we both knew Chris was playing Mister Disney’s favorite song, “Somewhere In Time”.

After the he was finished, again, we rose and thanked Chris for his special performance for us on during our special dinner. We chatted briefly with Chris before he returned to the main lobby of the Grand where he was performing to for the crowds of holiday visitors.

As we took our seats, our servers arrived and introduced themselves and took our beverage order. Yes, more booze!

[mlill]

WooHoo! I'm so glad I came back to check on this thread! I can't wait to hear about your fabulous dinner! Thanks for sharing your whirlwind Thanksgiving adventure with us! :goodvibes

*** Happy Holidays ***

-Michelle

[Swimnoid]

More, More! We demand more! :teeth:

[BriarRosie]

Very cool. I was expecting the doors to swing wide, but with trumpeteers
with long trumpets that had tapestries hanging from them, along with a
bunch of doves being released.

I've yet to dine in the main room and hear the harp. They've stuck me in
the kitchen a couple of times. :teeth: I can't wait to see how the V&A
restaurant does Thanksgiving. Should be interesting!

[jakenjess]

Love the pictures! More, please!!

[Mister Disney]

Beverages? Did someone say beverages?

:drinking1 Oban on the rocks for Mister Disney and a Diet Coke for the K-Man please. :drinking1

One (being me....Mister Disney) must always start a fine culinary experience with a mild single malt scotch. Oban has always been my choice for starting off a meal. It is one of the mildest (for lack of some technical word that none of us would understand....) Single Malts on the market.

As we sit, enjoying the ambience, the libations and music before us, we ponder what surprises lay before us. You see, we are not given menus to choose from this evening. The offerings will be a complete surprise to us as Israel Perez, Maitre'd Extraordinaire has arranged with Scott Hunnel, Chef de Cuisine, to provide us with the Chef's Table Sampling Menu even though we were dining in the Main Dining room!

We relax sipping our beverages as many of the "Victorias" & "Alberts" moving silently around the room that we have had the pleasure of meeting over the years, come by to say hello and we all exchange holiday greetings....

[Mister Disney]

The Amuse Bouche.....lets start with a definition first, shall we?

As defined by Wikipedia:
Amuse Bouches are tiny bite-sized morsels served before the hors d'œuvre or first course of a meal. These, often accompanied by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

The word is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please].

Well.....here we go......

Ohio Tomatoes and Costa Rican Hearts of Palm with Smoked Salmon on a Himalayan Salt Plate, Smoked Salmon Roulade, Lump Crab Meat Fritter on a Vanilla Bean Stick, Deviled Quail Egg with Ostra Caviar

This was paired with a fine glass of Heidsieck Monopole "Blue Top" Brut Champagne


http://www.hartfordeagle.com/thankgiving2006/amuse.JPG

[Mister Disney]

http://www.hartfordeagle.com/thankgiving2006/crab.JPG

We decided that this portion of the Amuse Bouche should be eaten first since it was the "warm" offering on the plate.

We were amazed at the artistry of this delectable morsel. Who would have ever thought of using a vanilla bean as a skewer or tooth pick?

As we brought the Fritter to our mouths the first sense to be filled was our sense of smell. The warmth of the fritter was imparting into the air the smell of vanilla~! HEAVEN!

We bite into the fritter, through the crispy outer shell as our taste buds are now enrobed in the sweet taste of the crab. It was absolutely perfect…not the least bit greasy from frying, not too hot, not too cool, perfectly seasoned, PEFECTO!

After we finished up the 2 bites of the fritter, I so wanted to run the vanilla bean through my teeth, but I thought that would be uncouth!

To sum it up? HEAVEN ON A STICK!

[honeybee213]

Those chefs never cease to amaze me. Vanilla bean skewer? I wish I could have smelled that. Keep it coming!

[Mister Disney]

http://www.hartfordeagle.com/thankgiving2006/quail.JPG

Having had the opportunity to Dine at The Chef's Table twice so far, I would have loved to see how they made this minature version of Devil Eggs.

How did they get the yolk out of such a small egg? How did they cook them so the "white" was not tough and chewy? Who in the kitchen has a steady enough hand to be able to place the beads of Caviar delicately on the top of the piped in yolks?

HOW DID THEY DO IT?

They must have given Ostridge Eggs to "Wonkavision TV" to be turned into Quail Eggs:rotfl2: :rotfl2:
http://www.hartfordeagle.com/thankgiving2006/wonka.JPG

[Mister Disney]

http://www.hartfordeagle.com/thankgiving2006/roulade.jpg

This Tidbit of smoked salmon, cream cheese (was it creme fraiche? I can't remember) and herbs disolved slowly over our tastebuds leaving us ready for more.

(side note....we have up until this point been looking around the dining room to see what the "Amuse Bouche" serving was for the main dining room. This smoked Salmon Roulade, was the choice. Sans everything else we're enjoying.)

[shovan]

OMG, that was sooo worth the wait!!! :love:

The pictures and descriptions are heaven! :cloud9:

It was worth the anticipation just to hear the word uncouth used in a sentence!!!!

You guys are too cool! :cool1:

[Mister Disney]

http://www.hartfordeagle.com/thankgiving2006/lower.jpg

This portion, although served on one plate absolutely deserves to be described separately....

Smoked Salmon with Ohio Tomato "Salad"
http://www.hartfordeagle.com/thankgiving2006/salmon.jpg
What we forgot to tell you previously about the Salmon Roulade and this Smoked Salmon is that it features Atlantic Sturgeon. The Ohio Tomatoes are a heirloom variety.

Trivia Fact of the day:
Did you know that 1 bushel of tomatoes = 53 to 56 pounds and 1 pound of tomatoes = about 3 medium tomatoes?

The combination of the silky texture, smoky aroma and taste of the salmon with the sweet meaty Ohio Tomato was an ideal combination.

Trivia Fact of the day part 2:
Did you know that The Living Seas / The Land at Epcot is growing Atlantic Sturgeon? If they have not already started, these Sturgeon as with Vegetables grown at Epcot will be used by some of Disney's World Class Restaurants such as V&A?

[Cass]

The salt plate is an interesting presentation, and the tiny deviled egg is adorable.

Here is a dumb question for you, were you sharing these amuse broches or did you each have your own plate? (I only see one plate in the pic)

I think I could eat a dozen of the crab on the vanilla bean skewer, myself! :rotfl2:

[Mr. D's K-Man]

http://www.hartfordeagle.com/thankgiving2006/crab.JPG

After we finished up the 2 bites of the fritter, I so wanted to run the vanilla bean through my teeth, but I thought that would be uncouth!

To sum it up? HEAVEN ON A STICK!

I've got a secret ... shh ... don't tell! pirate: pirate:

I was uncouth!

Yup ... there's always one in the crowd.

I gently freed my vanilla bean skewered crab fritter from it's metal bondage rack. The vanilla aroma filled the air around my nose and my lips as it approached my tongue. Once the warm fritter was on the tip of my tongue, I clenched my teeth down onto the vanilla bean and pulled the bean back through my teeth. In one neanderthal bite, it was in my mouth.

The vanilla oil and crab flavors blended absolutely fabulously together.

Shhh ... don't tell! :joker: :joker:

[Mister Disney]

Lets Talk about Salt for a moment?......This information was posted in previous threads of mine and our friends Katharine and Michael, but because of the timeliness of this, I have copied and pasted a few things here before we describe the final portion of the "Amuse Bouche"

Take a look at these beauties!

http://hartfordeagle.com/disney/va17.JPG

I saw these beauties sitting on the counter in the Kitchen last Easter (2006) and had to ask about them. Seems that the esteemed Chefs use VARIOUS salts that they grind themselves to season things. I was TOTALLY amazed at these, the black one is hawaiian volcanic salt....I thought I had it all going because I had Regular table salt, kosher salt and some sea salt....and V&A has these beauties.....

Our friend Katharine wrote of the use of the Himalayan Salt Plate when she and Michael experienced the Chef's Table last Spring.....

A small side-note from Katharine on the "food science" in this dish:
The "plate" is Himalayan lava rock, laser cut to size by special order. The salt is found naturally occurring throughout the rock. The "plate" can be used as many as 10 times, with a good scrub between uses. Because of the many properties of salt, there is very little to no risk of cross-contamination or bacterial growth. And thus the beauty of the dish.

[Mister Disney]

Here is a dumb question for you, were you sharing these amuse broches or did you each have your own plate? (I only see one plate in the pic)

We were presented with identical plates throughout most of our meal. In this case we received identical items.

There is never a dumb question, except the one that is not asked. :thumbsup2

[Mister Disney]

http://www.hartfordeagle.com/thankgiving2006/salt.JPG

Well, now that we all know the science behind this, let me just tell you ....mmmm.....good!

The Tomato, through osmosis has taken on some of the earthy salty flavors of the Salt Plate. This time the sweet meaty tomato was paired flawlessly with the crunchy slivers of Costa Rican Hearts of Palm

Trivia Fact of the Day part 3:
Hearts of Palm are very costly because harvesting kills the tree. Heart of palm is often eaten in a salad sometimes called "millionaire's salad".

[D&R love Disney]

Wonkavision must have been used on those eggs :cloud9:

My salami and provolone in a pocket that I ate while reading the review so far just can't compare :lmao:

I want to know how many fellow diners where wondering how you got all those goodies.

I love the idea of the vanilla bean skewer, I might have to steal that idea :thumbsup2

[oybolshoi]

Yummy yummy yummy! Love it so far. :thumbsup2

And I'll have you know, Mr. Disney, that because of your fabulous reviews of V&A my hubby and I were inspired to try their dining room in October of this year. And....it was so wonderful that we're going back in May for our anniversary and this time we nabbed the Chef's Table! :banana:

Thanks so much for sharing you experiences with all of us! :goodvibes

[Mister Disney]

Yummy yummy yummy! Love it so far. :thumbsup2

And I'll have you know, Mr. Disney, that because of your fabulous reviews of V&A my hubby and I were inspired to try their dining room in October of this year. And....it was so wonderful that we're going back in May for our anniversary and this time we nabbed the Chef's Table! :banana:

Thanks so much for sharing you experiences with all of us! :goodvibes
Brenda -

I have been slowly reading through your review, which is incredible! Iam so glad that even with the parents you enjoyed yourself at V&A. I am SURE you'll enjoy the Chef's Table even more!

[BriarRosie]

Ooh, I like the salt lick that comes with the heirloom tomatoes. :teeth:

Everything looked wonderful, and that was only the amuse bouche! :faint:

[cathy0124]

OMG .. I think I have died and gone to heaven! That food looks AMAZING.. and it's just the starters.. better have the crash cart nearby by the time we get to the desserts! :lmao:

Cathy

[Mr. D's K-Man]

OMG .. .. better have the crash cart nearby by the time we get to the desserts! :lmao:


The DESSERTS are HOSTAGE as well! :rotfl2: :rotfl2:

[oybolshoi]

Brenda -

I have been slowly reading through your review, which is incredible! Iam so glad that even with the parents you enjoyed yourself at V&A. I am SURE you'll enjoy the Chef's Table even more!

Thank you for reading me, Mr. Disney - you and the K-Man remain our dining inspiration! :goodvibes

Can't wait to see everything else you were able to sample - and to echo someone else, bring on the dessert!! :thumbsup2

[Cplofdisneynutz]

Lets Talk about Salt for a moment?......This information was posted in previous threads of mine and our friends Katharine and Michael, but because of the timeliness of this, I have copied and pasted a few things here before we describe the final portion of the "Amuse Bouche"

Take a look at these beauties!

http://hartfordeagle.com/disney/va17.JPG

I saw these beauties sitting on the counter in the Kitchen last Easter (2006) and had to ask about them. Seems that the esteemed Chefs use VARIOUS salts that they grind themselves to season things. I was TOTALLY amazed at these, the black one is hawaiian volcanic salt....I thought I had it all going because I had Regular table salt, kosher salt and some sea salt....and V&A has these beauties.....

Our friend Katharine wrote of the use of the Himalayan Salt Plate when she and Michael experienced the Chef's Table last Spring.....

:worship: :thanks: Wow how honored are we to be a "cited source" in another fabulous review by you guys!! Great start so far, got our mouths watering already.....Is it Easter yet? :rotfl2: looking forward to the rest :woohoo:

[disnut1149]

Great reviews. Looking forward to more!! Thanks. :thumbsup2

[gigi1313]

:: outstanding review :: thanks not only for sharing it but for thinking to link it to your easter review or i'd never have found it (w/no trip in the future my disboard time is greatly reduced)...

lovin' the report thusfar and cannot wait for more... i, too, may steal the vanilla bean skewer idea... i'm thinking it would make a great chocolate fountain spear... yes?

[S.Poppins]

I love living vicariously through these wonderful reports. I would love V & A and especially the Chef's Table, but I have a very unadventurous DH. :sad2: Maybe one day though - I did get him to try the fried green beans at Friday's the other day, and he liked them. Maybe I can get him to try one not fried now! :rotfl2:

[scanne]

I truly and thoroughly enjoy reading your dining reports. And I am completely impressed that Israel was able to get you the Chef's Table offerings although you were seated in the main dining room. What a magical night. I cannot wait to read more.

Thank you for taking the time to share with your DIS "family." :goodvibes

[Mister Disney]

The next segment of our culinary adventure featured 2 different offerings to tantalize our taste buds. When this happens, the K-Man and I split the portions, so that we are able to savor each and every item presented at the table.

Long Island Duck with Tuscan Melon, Grains of Paradise and Minus Eight Vinegar;
which was paired with Von Buhl Maria Schneider "Jazz" Riesling, Pfalz 2004

http://www.hartfordeagle.com/thankgiving2006/duck.JPG

The duck was plated 2 different ways.

On the left side of the plate was a creative presentation of sausage and the right hand side of the plate featured a beautiful duck confit. Garnishing the plate was a melon sauce with Grains of Paradise on the bottom, which has a spicy warm taste similar in nature to Ginger, since it is part of the ginger family. The Minus Eight Vinegar, derives its name from the production of this fine vinegar. Grapes are picked when the outside temperature is at minus 8 degrees. It has only been available since 2002 (to select Chefs around the World) and is produce in very small batches. The vinegar is presented as the drops at the top of the plate behind the Confit

The sausage was very mild and pair well with the sweetness of the melon and the "peppery" flavors of the grains of paradise.

The confit had the perfect hint of salt and when eaten with the micro greens was delicious, especially since I love salt on my "salads".

Trivia Fact of the Day part 4
Duck Confit derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat.

[Mister Disney]

:worship: :thanks: Wow how honored are we to be a "cited source" in another fabulous review by you guys!! Great start so far, got our mouths watering already.....Is it Easter yet? :rotfl2: looking forward to the rest :woohoo:

Sssh.....Sssh...I've got a secret, a secret about Easter.....but you'll all have to wait till the end for me to spring it on you! :rotfl2: :rotfl2:

[Cplofdisneynutz]

Sssh.....Sssh...I've got a secret, a secret about Easter.....but you'll all have to wait till the end for me to spring it on you! :rotfl2: :rotfl2:
:hyper: :hyper: oh man the suspense!! I wonder what it could be??:scratchin


The duck looked scrumptious :cloud9: looking forward to more tonight when we return from work!! :woohoo:

[gigi1313]

mmmmm... i just finished breakfast and now i'm hungry all over again!

speaking of long island duck... i believe there are only a few duck farms still operating on long island... and i can see one of them from my front porch! it's very likely that the duck you savored was born and bred right in my neighborhood!

[Cass]

I was wondering about grains of paradise, I knew it wasn't sand from a secluded beach in Phuket.

[Mister Disney]

Fennel Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes and Satsuma Tangerine Vinaigrette

http://www.hartfordeagle.com/thankgiving2006/buffalo.JPG

The Buffalo was faultless, prepared just to medium rare. No steak knives needed here.

TENDER is the adjective for this plate.

Tender Buffalo
Tender baby Fennel added a mild hint of licorice to the meal.
Tender Baby Radishes (They appear as leaves in the photo) for a slight pepper taste.
With the Vinaigrette pulling up the rear and adding a mild acidic bite to even out all the flavors and help them travel across the palate.

Adding to this plate are hand made "tortilla chips" for lack of a better description. People tend to forget the amoount of work that goes into even the smallest of garnishes on the plate.

With the duck shown previously, you can barely see a small "curved cracker" under the duck sausage on the left. LOOK CLOSELY

http://www.hartfordeagle.com/thankgiving2006/cracker.JPG
The K-Man and I actually watched similar crackers being made last Easter in the Kitchen. There was an AMAZING amount of work that goes into the garnishes that end up on the plates.

[Mister Disney]

I was wondering about grains of paradise, I knew it wasn't sand from a secluded beach in Phuket.
Actually an interesting webpage on Grains of Paradise can be found by clicking the link below

Grains of Paradise info (http://www.uni-graz.at/~katzer/engl/Afra_mel.html)

[kaceyisme]

I love the education we're getting along with the delicious review!

[oybolshoi]

Can I just say that my Yoplait Whip is definitely not doing it for me right now? :teeth:

Love the reviews so far - looking forward to more more more!! :thumbsup2

[MyGoofy26]

I was all set to go make a grilled ham and cheese sandwich and then stumbled on this. . . now it just sounds sad and pathetic!

Thanks for letting us live vicariously through the two of you!

[Leslieann1024]

< < < i believe there are only a few duck farms still operating on long island... and i can see one of them from my front porch! > > >

You are so right - I think I read that there are only 3 farms left, raising a total of 2 million ducks per annum . . . . I was born and raised on Long Island, and back in the day, seemed like we had a lot more !

[Mister Disney]

http://www.hartfordeagle.com/thankgiving2006/turbot.JPG

Paired with Sonoma-Cutrer Les Pierres, Sonoma 2002

Where does one start with this?

:teacher: :teacher: Now class, can someone please tell me what Turbot and Abalone are? :teacher: :teacher:

No one? :rolleyes1 :rolleyes1 Well, let's explain the science of our dish before us

Turbot is a flat fish. What is a flat fish you ask? Think of Halibut, Flounder and the like. Typically these fish are caught in the wild by using the "trawling" method. Turbot tends to have a very delicate flavor and a firm texture.

Monterey Abalone is a member of the crustacean family and is one of the most expensive gastropods available. It is not as chewy as calamari or as sweet as a scallop. Monterey Abalone is "farm" raised in the ocean because over harvesting made them endangered. Typically it is serve thinly sliced and flash-fried so as to have a crisp outside and tender inside.

OK, class is dismissed! :teacher: :teacher:

You fellow gastronomes…..let me tell you….. this delectable offering was ecstasy! I am SO glad the K-Man had his own serving of this, because I did not want to share!

Texture of both the Turbot and Abalone was firm, but not in the least bit chewy. The Meyer Lemon sliver that was placed on top and the sauce in the bowl added a nice lemon taste to the entire dish. The toasted capers added just the perfect amount of salty seasoning…..and you wondered why they never put salt on the table?

Trivia Fact of the Day part 5
The Meyer lemon is originally from China and thought to be a cross between a true lemon and a mandarin orange or sweet orange. The Meyer lemon was introduced to the United States in 1908, by the agricultural explorer Frank Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China

[mlill]

Wow! My DH will be thrilled that abalone is still on the menu! That was his favorite dish when we were at the Chef's Table! I, on the other hand, am waiting for the Kobe beef! :teeth:

-Michelle

[scanne]

Thank you for explaining what Abalone is. Please pardon my ignorance, but when it was offered to us at V&A's in August 2005, I thought it was a breed of tuna - like albacore. Man, I wish I had known what it was. I would have tried it. Thank you again, for the education as well as the review. I find it so interesting and appreciate all you guys put into your reviews. KUDOS!

[Mister Disney]

Wow! My DH will be thrilled that abalone is still on the menu! That was his favorite dish when we were at the Chef's Table! I, on the other hand, am waiting for the Kobe beef! :teeth:

-Michelle
Kobe Beef? I don't know whatever you are talking about......

I do know that I saw a bunch of cows lined up at the Grand Floridian Spa for Massages though..... mmmm.....

:rotfl2: :lmao: :lmao: :rotfl2:

[Mister Disney]

Thank you for explaining what Abalone is. Please pardon my ignorance, but when it was offered to us at V&A's in August 2005, I thought it was a breed of tuna - like albacore. Man, I wish I had known what it was. I would have tried it. Thank you again, for the education as well as the review. I find it so interesting and appreciate all you guys put into your reviews. KUDOS!
I'm REALLY glad to help.

So often, people don't or won't try something because either the server didnt explain what it was or the diner didn't ask for the fear of looking "uncouth".

At V&A's I will tell you hands down that the folks that work there would love to explain it all to you! Just ask!

The K-Man and myself are VERY VERY adventurous eaters, so if we see something on a menu that we do not know what it is....we will order it regardless. For us, if we order something and don't like it, well.....we're certainly NOT going to strave to death!

[Cplofdisneynutz]

MMMMMM love the abalone.....keep serving it up, loving the trivia here, adds to the charm of the review. :teeth:

[D&R love Disney]

Mr. D thanks for the food lessons. I had no idea what those in the fish course were. Granted I'm not a fish lover so thats probably why :teeth: You did have one of my all time favorite wines with that course though :cloud9:

Keep the reports coming, I'm starving :lmao:

[honeybee213]

I'm loving all the education. Now some of these dishes could also use phoenetic spelling. I wouldn't want to sound "uncouth" talking about them.

[BriarRosie]

Mister Disney is the Ludwig von Drake of the Disney fine dining world.
(Hmm, I'd love the Tag Fairy to find that and stick that in his profile. LOL)

Whenever I read the bottom snippets o' info, I have flashbacks of Pop Up Video.

:teacher: :lovestruc :grouphug:

I have a Pavlovian response every time I see his food pics. Get me a mop...

[Mister Disney]

Mister Disney is the Ludwig von Drake of the Disney fine dining world.
(Hmm, I'd love the Tag Fairy to find that and stick that in his profile. LOL)

Whenever I read the bottom snippets o' info, I have flashbacks of Pop Up Video.

:teacher: :lovestruc :grouphug:

I have a Pavlovian response every time I see his food pics. Get me a mop...
Alas, the Tag Fairies don't like me......The all must think I am a food snob or something! :rotfl2: :rotfl2: :rotfl2:

Then to make matters even worse....they go and Tagged the K-Man on his first day on the DIS Board :rolleyes: :rolleyes:

:rolleyes1 :rolleyes1 I shall sit patiently and will NOT resort to begging. :rolleyes1 :rolleyes1

[Mister Disney]

To bring everyone up to speed if they have forgotten who Ludwig Von Drake is....

Trivia Fact of the Day from Wikipedia....

Ludwig Von Drake is one of Walt Disney's cartoon and comic book characters. He was first introduced on September 24, 1961 as the presenter (and singer of "The Spectrum Song") in the cartoon An Adventure in Color, part of the first show of Walt Disney's Wonderful World of Color on NBC. Said to be an uncle of Donald Duck, he was supposedly named after either Ludwig von Mises or Ludwig van Beethoven. The character frequently displayed his "expert" knowledge on a variety of subjects in the anthology series, as well as on a number of Disneyland Records. Paul Frees voiced Ludwig Von Drake until the actor's death in 1986, after which Corey Burton took over the role.

Ludwig Von Drake comes from Vienna, Austria. Some creators have presumed that his family is a Germanic branch of the Duck family but that hasn't been included in any major stories. Ludwig had a fascination with knowledge. Since his youth he had been trying to obtain as many diplomas, in any science, as possible. At some point, the professor emigrated to the United States and he married the already retired Matilda McDuck (this is not canon, but a widespread theory created by Don Rosa). Among his many interests is psychology, and he has tried to make a psychological study of his nephew Donald Duck.


http://www.hartfordeagle.com/thankgiving2006/ludwig1.jpg

http://www.hartfordeagle.com/thankgiving2006/ludwig2.gif

[Mister Disney]

Mister Disney is the Ludwig von Drake of the Disney fine dining world.
(Hmm, I'd love the Tag Fairy to find that and stick that in his profile. LOL)



BriarRose

If it wouldn't offend you, I may take this by-line as my by-line....its very cool and a bit of trivia for some people.....

Thanks

Bob
a.k.a. Mister Disney
a.k.a. Ludwig Von Drake of Disney Fine Dining!http://www.hartfordeagle.com/thankgiving2006/ludwigthumb.gif

[Maggi May]

Too funny! Carry on, Professor!

[scanne]

So are we now to call you "Professor Disney?" :thumbsup2

[mlill]

Alas, the Tag Fairies don't like me......The all must think I am a food snob or something! :rotfl2: :rotfl2: :rotfl2:

Then to make matters even worse....they go and Tagged the K-Man on his first day on the DIS Board :rolleyes: :rolleyes:

:rolleyes1 :rolleyes1 I shall sit patiently and will NOT resort to begging. :rolleyes1 :rolleyes1

Fear not, Professor Ludwig/Disney, your time will come! I've been on the boards since 2000, and I just got my first tag this morning! WooHoo! :woohoo: I'm sure the Tag Fairy is waiting for the perfect moment to surprise you with your tag!!! :grouphug:

On to the food!!!

Cheers!
-Michelle

[gigi1313]

speaking of tags... i hate mine... but i don't know how to change it!! anyone wanna tell me?!

[kimkreis]

I've always wondered what tags were and who the tag fairies were and how they operate.

Gentlemen I am loving the food review!

[BriarRosie]

BriarRose

If it wouldn't offend you, I may take this by-line as my by-line....its very cool and a bit of trivia for some people.....

Thanks

Bob
a.k.a. Mister Disney
a.k.a. Ludwig Von Drake of Disney Fine Dining!http://www.hartfordeagle.com/thankgiving2006/ludwigthumb.gif

I am literally tickled pink that you've adopted Ludwig von Drake as your avatar. I am really glad you really enjoyed it enough to take it and go crazy with it! I was too lazy to grab clip art for my post. ;)

Mind if I call you Ludwig from now on? :banana:

[BriarRosie]

speaking of tags... i hate mine... but i don't know how to change it!! anyone wanna tell me?!

Ok, here's what you do:

Go to User CP (right over the post reply button on the upper left.)
When you click that, click "Edit Profile" on the left toolbar that pops up.

From there, you can change your tag back to what you want, totally
erasing the tag that the fairies gave you.

[gigi1313]

THANK YOU!! :) i did it!! your help is much appreciated!

[mom2ee]

more info from the K Man and Professor von Drake please....I leave in 1 week and want to get to the desserts!!!!!

[swankybeth]

Great review and pictures. Loving the lessons too! :teacher:

[mom2ee]

just bumping to the top of the page so we can get some pics of desserts PLEASE

[Mister Disney]

just bumping to the top of the page so we can get some pics of desserts PLEASE
We have 5 more courses, before we get to the dessert offerings.....

Next Up....

"Yes Virginia, V&A DOES do Turkey and all the trimmings on Thanksgiving!"

[shovan]

Professor Von Drake,

I have learned so much this morning! I think my head might explode! Now that would be very UNCOUTH!!!! I think I'll have to go lie down now. :rotfl2: I'm trying to absorb all of the gastronomical education, I'm getting here on the DIS!!!! :teeth:

[TigerKat]

Professor Von Drake:

Can't wait for your turkey lesson, I can only imagine how educational it will be! :teeth: :Pinkbounc

[D&R love Disney]

I figured a few days away from the boards and there would be some new food posts, my lunch is going to be very boring today :rotfl2:

Professor Von Drake the natives are getting restless :lmao:

[vascubaguy]

We have 5 more courses, before we get to the dessert offerings.....

Next Up....

"Yes Virginia, V&A DOES do Turkey and all the trimmings on Thanksgiving!"

But, did they serve a VA Baked Ham?! :rolleyes:

[Mister Disney]

http://www.hartfordeagle.com/thankgiving2006/turkey.jpg

And you were expecting? Plain Sliced Turkey maybe? :lmao: :lmao:

For everyone that has immediately turned their nose up at this dish because of the Foie Gras, you would probably be missing out on one of the most incredible offerings ever. :rolleyes1 :rolleyes1

Each bite reminded me of Willy Wonka's Gum, which featured all of the flavors of a full meal, including the blueberry pie for dessert, which Violet found out about!

http://www.hartfordeagle.com/thankgiving2006/wonka.jpg

The Turkey was incredibly moist, and the stuffing featured not only the cornbread and foie gras, but also some cranberries hidden in there. Every bite was like a full turkey dinner exploding in our mouths. The gravy you may ask? Well, lets just say….I went against one of my cardinal rules when dining at V&A, I asked for a second roll to mop up all that lovely goodness swirling around the bottom of the plate. Not to leave the supporting players in this marvelous dish out, sweet potato puree - 3 words….sweet, creamy, delicious, that baby brussel sprout perfectly al dante, the carrot – sweet and crisp!

Trivia Fact of the Day, part 6

The making of Foie Gras
Information gathered from sonomafoiegras.com

The first evidence of foie gras is found in ancient Egyptian history, some 45 centuries ago. In the wild, ducks and geese gorge themselves prior to migration in order to temporarily store fat in their liver and skin, which they use for energy during their migration. The managed feeding takes advantage of this ability by placing food in the esophagus through a tube, using the duck's physiological built-in capacity to transform the excess feed into fat and store it in the liver.
Each feeding takes only a few seconds and the pressure applied has been studied to be non-injurious to the duck. A tube is inserted down the duck's esophagus which deposits food as it is drawn out of the esophagus. Since ducks do not have a gag reflex, throat or stomach, the food is not “crammed down the throat” or “pumped into the stomach.” Instead, the esophagus serves as a holding area for the feed while it is digested. The duck's esophagus, as with any waterfowl such as the blue heron, which is able to swallow large, live fish, is expandable and pliable. For these reasons, the feeding tube is not harmful to the animal, as proven by scientific studies.
Since the process of producing foie gras is physiological rather than pathological, the fattened liver, or foie gras, created by managed feeding, would return to its normal size if the process were abandoned.

[BriarRosie]

[I]For everyone that has immediately turned their nose up at this dish because of the Foie Gras, you would probably be missing out on one of the most incredible offerings ever. :rolleyes1 :rolleyes1


You'll get no complaints about foie gras from me, Ludwig! :banana:

There was a time when I found foie gras at least once during the Food
and Wine Festival. (I would channel Sam Eagle and declare the F&WF
a "salute to all foods, but especially foie gras".) I find this to be a special
event treat whenever I've had this at WDW. If Hudson Valley foie gras
is at the festival over a weekend, high-tail it to the Party for the Senses,
or maybe California Grill (if no V&A is in the works).

Sorry, I had a "moment". The roulade looked fabulous. :love:
I just think it's a nifty "meat and stuffing pinwheel". ;)

I need to get a mop again...

[vascubaguy]

And you were expecting? Plain Sliced Turkey maybe? :lmao: :lmao:

For everyone that has immediately turned their nose up at this dish because of the Foie Gras, you would probably be missing out on one of the most incredible offerings ever. :rolleyes1 :rolleyes1


Sounds yummy to me as I actually enjoy Foie Gras... I even got DP to enjoy it at CA Grill (of course I didn't tell him what it was as he was devouring it... then the waiter slipped up as she walked by and said, I'm glad you like that, not many people like liver like that!)....

Hrmm... now you've given me ideas for preparing Thanksgiving dinner next year... :thumbsup2

But since I'm from VA... we'll have to have the plain sliced turkey too.

[Mr. D's K-Man]

http://www.hartfordeagle.com/thankgiving2006/turkey.jpg

And you were expecting? Plain Sliced Turkey maybe? :lmao: :lmao:

For everyone that has immediately turned their nose up at this dish because of the Foie Gras, you would probably be missing out on one of the most incredible offerings ever. :rolleyes1 :rolleyes1

Each bite reminded me of Willy Wonka's Gum, which featured all of the flavors of a full meal, including the blueberry pie for dessert, which Violet found out about!

http://www.hartfordeagle.com/thankgiving2006/wonka.jpg

The Turkey was incredibly moist, and the stuffing featured not only the cornbread and foie gras, but also some cranberries hidden in there. Every bite was like a full turkey dinner exploding in our mouths. The gravy you may ask? Well, lets just say….I went against one of my cardinal rules when dining at V&A, I asked for a second roll to mop up all that lovely goodness swirling around the bottom of the plate. Not to leave the supporting players in this marvelous dish out, sweet potato puree - 3 words….sweet, creamy, delicious, that baby brussel sprout perfectly al dante, the carrot – sweet and crisp!

Trivia Fact of the Day, part 6

The making of Foie Gras
Information gathered from sonomafoiegras.com

The first evidence of foie gras is found in ancient Egyptian history, some 45 centuries ago. In the wild, ducks and geese gorge themselves prior to migration in order to temporarily store fat in their liver and skin, which they use for energy during their migration. The managed feeding takes advantage of this ability by placing food in the esophagus through a tube, using the duck's physiological built-in capacity to transform the excess feed into fat and store it in the liver.
Each feeding takes only a few seconds and the pressure applied has been studied to be non-injurious to the duck. A tube is inserted down the duck's esophagus which deposits food as it is drawn out of the esophagus. Since ducks do not have a gag reflex, throat or stomach, the food is not “crammed down the throat” or “pumped into the stomach.” Instead, the esophagus serves as a holding area for the feed while it is digested. The duck's esophagus, as with any waterfowl such as the blue heron, which is able to swallow large, live fish, is expandable and pliable. For these reasons, the feeding tube is not harmful to the animal, as proven by scientific studies.
Since the process of producing foie gras is physiological rather than pathological, the fattened liver, or foie gras, created by managed feeding, would return to its normal size if the process were abandoned.


LUDWIG ... LUDWIG ... LUDWIG ... Mister Disney Drake ...

All this talk about eating ducks .... HUM!

Merriam-Webster's Medical Dictionary - Cite This Source

Main Entry: can·ni·bal
Pronunciation: 'kan-&-b&l
Function: noun
: one that eats the flesh of its own kind —cannibal adjective
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.

:rotfl2: :rotfl2: :banana: :banana: :rotfl2: :rotfl2:

This truly was the best turkey dinner ... and such a small portion!

[Mister Disney]

LUDWIG ... LUDWIG ... LUDWIG ... Mister Disney Drake ...

All this talk about eating ducks .... HUM!

Merriam-Webster's Medical Dictionary - Cite This Source

Main Entry: can·ni·bal
Pronunciation: 'kan-&-b&l
Function: noun
: one that eats the flesh of its own kind —cannibal adjective
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.

:rotfl2: :rotfl2: :banana: :banana: :rotfl2: :rotfl2:

This truly was the best turkey dinner ... and such a small portion!

Maybe I should change my name?!?!? Hannibal the Cannibal? :lmao: :lmao: :lmao:
http://www.hartfordeagle.com/thankgiving2006/hannibal.jpg

Next up....Lamb, and to DIE for mushrooms!

[scanne]

Hannibal? Man, I was just getting used to Professor!

[honeybee213]

Hannibal may be a more fitting name for the LAMB section :rotfl:

[mlill]

Hannibal may be a more fitting name for the LAMB section :rotfl:

Yes, lamb, very rare, and fava beans... but I dare say, chianti might just be a bit beneath our dear professor! :smooth:

I'm bummed that I have to wait 2 weeks to read the rest of your 'Turkey Day at V&A' review, but alas, I'm off to WDW to have my own adventure! I'll have to catch up when we get home!

-Michelle

[shovan]

AGAIN, THIS IS THE MOST BEAUTIFUL FOOD I HAVE EVER SEEN !!!!

As always, but this time is around even better, you guys are EVER THE ENTERTAINER!!!!!!

I swear this site should get a nomination for most entertaining on the Dis!!!!

I am not kidding!!!!!

The food pics are fabulous, details about the food are meticulous, and the sly, humorous off the hand comment!!!! Well, THEY ARE PRICELESS!!!!!

[Mister Disney]

http://www.hartfordeagle.com/thankgiving2006/lamb.jpg

This was paired with a Toad Hall Pinot Noir Dijon Clones, Carneros 2003

On the left is one of my Top 10 favorite things at V&A. Wild Mushroom Ragout in an egg shell. We first had this last Easter and we watched as the Chefs prepared the eggs, filled them with the mushroom and egg custard and then spilled the entire thing having to start all over again! :guilty: :guilty: The agony of defeat.....

Man alive if there is one thing I could instill in people when they dine at V&A is to look at the amount of intense work that goes into each and every little item on the plate!

The Wild Mushroom Ragout was a perfect balance of earthy mushroom flavors and tender egg custard.

The porcini pasta with the peas? Could be nothing better than fresh peas (NO not the frozen ones you and I eat at home.) with hand made mushroom pasta. The pasta was really a very mild hint of the porcinis. I am assuming they used them dried, but am not sure. We can purchase dried porcinis and grind them into a "flour" to them mix with the semolina to make pasta.

Finishing off the dish on the right is the Jamison Farms Lamb with the truffle foam on top of small micro greens.

The lamb was very tender with a delicate flavor to it. I am sure this was made from the "tenderloin" of the lamb, as opposed to a section of leg, which if not properly cooked can be very tough. The "tenderlooin" section of a lamb, sears very well, creating a crisp crust outside, while leaving the inside medium rare and tender. This was yet again another instance where there was no need for a steak knife.

The only thing that would have made this portion of our meal better would have been a nice bottle of Chianti! :rolleyes1 :rolleyes1

Trivia Fact of the Day part 7
Jamison Farm is located in the rolling Appalachian foothills and is home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep frolic and nibble on bluegrass and white clover nine months out of the year; and only in the winter are they hand-fed hay and corn. Their 100% natural diet and lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides.

The Jamison's picturesque 210-acre farm produces some 5,000 lambs annually, which are destined for great cooks at home and the finest chefs and restaurants in the world.

[oybolshoi]

Thanks for the update, Professor Disney! :goodvibes

[gigi1313]

okay, i hate to sound demanding or anything but... nearly 48 hours w/out a post here nor the next course is becoming torturous to those of us who check this thread multiple times a day waiting for her next fix! :flower:

[Grumpy_Disney_Dad]

This was paired with a Toad Hall Pinot Noir Dijon Clones, Carneros 2003


For as much as the Wine pairings cost, they had to serve you a clone? They couldnt spring for the real thing? :rotfl: :rotfl: :rotfl:

Ok I know that was bad but I couldnt help myself

[BriarRosie]

For as much as the Wine pairings cost, they had to serve you a clone? They couldnt spring for the real thing? :rotfl: :rotfl: :rotfl:

Ok I know that was bad but I couldnt help myself


Not just a clone, but one from Toad Hall. Somehow, I'm wondering if
MacBadger was a "good year". Or maybe it's Mr. Toad's clone! :eek:

See what happens when we don't get our updates? And wow, Grumpy
gets out of the VMK forum? Who knew? ;)

Ok, back to the subject at hand:

Ahem, Ludwig, doll....we are salivating patiently here. I have my mop.

[mom2ee]

just bumping to the top so we can get another course (food and trivia) soon :worship:

[Mister Disney]

OK, so where were we. before we got interupted by Holiday parties and anniversaries?

OH yeah FOOD.....glorious.......FOOD....

OK.....So we're going to do a HOLIDAY CONTEST.....

Here is a "mystery" photo from our Thanksgiving Dinner.....

The person who respond correctly with what it is.....will win a SPECIAL HOLIDAY PRIZE from Mister Disney and Mr. D's K-Man! :banana: :banana: :banana:

http://www.hartfordeagle.com/thankgiving2006/mistery.jpg

[christinou]

I would say it is a venison clear soup.

[Mister Disney]

I would say it is a venison clear soup.
Alas, you are incorrect.

[Mahusky]

It is near lunch and I now am VERY VERY HUNGRY!!!!

[Mister Disney]

It is near lunch and I now am VERY VERY HUNGRY!!!!
What? No guess as to the mystery item from Thanksgiving?
http://www.hartfordeagle.com/thankgiving2006/mistery.jpg

[Mahusky]

What? No guess as to the mystery item from Thanksgiving?
http://www.hartfordeagle.com/thankgiving2006/mistery.jpg


I am too &@** hungry to think! :rotfl2:

[Maggi May]

Turkey consumme??? Some sort of hard liqour??

Glad to see you're back posting again. :)

[Mister Disney]

Turkey consumme??? Some sort of hard liqour??

Glad to see you're back posting again. :)
Not Turkey Consumme, and not Hard Liquor.....but close... :rotfl:

[Subrbnmommy]

After the turkey and the lamb I don't think that it woulb be a consomme. I'm thinking more a palate cleanser of sorts. My money is on something alcoholic...

[janetmojo]

Almost looks like some kind of aspic or gelatin made with a beef stock?

[luvpooh]

some sort of apple cider or wine?

[NYPOOH]

I'd go with it being a broth or some kind of hard cider. :)

I can't wait to read more!! Your review is awesome!!

[BriarRosie]

What? No guess as to the mystery item from Thanksgiving?
http://www.hartfordeagle.com/thankgiving2006/mistery.jpg

I'm not sure what's on the bottom of the spoon, but I thought it looked like
a marsh crab... :rotfl2:

[Grumpy_Disney_Dad]

Good eyes Briar . It does appear to be a little crab like you sometimes find in oysters

[PaDisneyCouple]

I love reading these reviews. I then relay the info to DW each night. We've never dined at V&A, and hope to during our next WDW visit. Perhaps in 2008. Mr Disney, should we try for Chef's Table right off the bat, or try the Main room?

Hmmm, a guess...cognac?

[gigi1313]

my guess is that it is a sauce for something, cherry cider reduction possibly? or perhaps an armagnac or madeira wine... although the odd presentation in a glass 'spoon' is what confuses me the most... was it actually served just like that? was it an accompaniement to something else?

[Grumpy_Disney_Dad]

i think i figured it out
It is a crab and sherry consomee

[BriarRosie]

i think i figured it out
It is a crab and sherry consomee

Do I get partial credit if you got it right? :teeth:

[Grumpy_Disney_Dad]

Of course you do silly

[gigi1313]

GDD, methinks you've got it!

[Mr. D's K-Man]

OK, so where were we. before we got interupted by Holiday parties and anniversaries?

OH yeah FOOD.....glorious.......FOOD....

OK.....So we're going to do a HOLIDAY CONTEST.....

Here is a "mystery" photo from our Thanksgiving Dinner.....

The person who respond correctly with what it is.....will win a SPECIAL HOLIDAY PRIZE from Mister Disney and Mr. D's K-Man! :banana: :banana: :banana:

http://www.hartfordeagle.com/thankgiving2006/mistery.jpg


I KNOW :banana: :banana: :banana:

I KNOW :banana: :banana: :banana:

But I promised to keep it a secret ... nope, nope, nope!

And there will be no hostage takings ... pirate: pirate:

http://www.hartfordeagle.com/disney/pirate1.JPG

[Subrbnmommy]

What, 24hrs and we still don't know!!! I'm really curious!

On a more serious note, I always enjoy reading your reviews, they're informative, entertaining and very descriptive. Kinda makes me miss V & A, which pre DD, was always a must when we went to WDW. Keep it coming!!!!

[kaceyisme]

I'm leaving this afternoon and now I'll be kept in suspense until we get back!

[Grumpy_Disney_Dad]

Ok Mr Ludwig von Disney... This is way to long to make someone with the name of Grumpy wait to finish reading a thread with Gnome in the title. I am suffering from epicurean withdrawals now

[BriarRosie]

Ok Mr Ludwig von Disney... This is way to long to make someone with the name of Grumpy wait to finish reading a thread with Gnome in the title. I am suffering from epicurean withdrawals now

He's probably shopping for your Christmas present. :rolleyes1
I'm sure the guys are busy with holidays. I hope we don't have to
wait much longer for the next installment, though.

[dawgfan]

Thanks for the review.

[mom2ee]

PLEASE tell us more....

[mlill]

I'm baaack! Guess who was asked to dine at the Chef's Table for Christmas Eve!?! :cloud9: By the way, Israel says, "Hi!" We had two magical dinners at V&A. I'm still in shock!

http://www.familyphotoquilt.com/VA-group.jpg

Happy New Year!
-Michelle

[gigi1313]

I'm baaack! Guess who was asked to dine at the Chef's Table for Christmas Eve!?! :cloud9: By the way, Israel says, "Hi!" We had two magical dinners at V&A. I'm still in shock!

Happy New Year!
-Michelle

are ya gonna do a meal report? are ya? are ya? are ya? PLEASE!!!!!!!!! popcorn::

[annakris1973]

Should someone file a missing persons report???:confused3 I am worried about Mr. Disney and K-man!!!

Mostly, I am just dying to know what was in that spoon!!!!!!!!!!!:dance3:



we're waiting......popcorn::

[mom2ee]

APB out for Mr. Disney and K Man....looking for them....

[Mr. D's K-Man]

APB out for Mr. Disney and K Man....looking for them....


http://www.hartfordeagle.com/disney pirate2.JPG
http://www.hartfordeagle.com/disney/pirate1.JPG
Shhh ... I'm hold up in the Manor. I'm sure Mister Disney will free us both us shortly so we can complete this extraordinary review.

YO pirate: HO pirate: YO pirate: HO pirate:
pirate: A PIRATES LIFE FOR ME pirate:

[BriarRosie]

"We wants an update! We wants an update!" pirate:

Oh, and while you're at it, check out the second ticker I have up...that's going
to be the title of my next WDW trip. ;)

[Amyrlin]

I am sooo looking forward to the rest of this :)

[mom2ee]

food, glorious food....PLEASE

hope that ya'll are just enjoying the holidays and not enjoying the SM of torturing us

[scanne]

Nothing more yet? Oh the waiting is torture!

[mlill]

http://www.familyphotoquilt.com/bob.jpg http://www.familyphotoquilt.com/kevin.jpg

If you have seen them or know where they are hiding, please contact your local DIS authorities immediately!

[BriarRosie]

http://www.familyphotoquilt.com/bob.jpg http://www.familyphotoquilt.com/kevin.jpg

If you have seen them or know where they are hiding, please contact your local DIS authorities immediately!

Wanted by the FBI? :rotfl2:

You forgot the milk carton. :rolleyes1

[D&R love Disney]

:lmao: :lmao: :lmao:

[mom2ee]

just bumping....are ya'll there? Are ya'll okay?:confused3

[emememem]

What happened next???:confused3

[firemanx]

What has happend to this thread. It was almost time for Desert :surfweb: :surfweb: :surfweb:

[larklynn]

I can't wait to hear more

[mickeymedic]

I'm hooked. I just read 15 pages and I'm left wondering what's in the spoon!!!!

Please, please hurry back...the suspense is killing me.:confused3

[mamaminnie]

Should we be worried???:confused3

[tndisneyfan]

OK, I can't stand it anymore. I've got to know what was in that spoon.:surfweb:

[BriarRosie]

OK, I can't stand it anymore. I've got to know what was in that spoon.:surfweb:

Hmm, I gave it more thought. :scratchin
Essence of Jimmy Hoffa. :scared:

Ok, probably not. But we'll probably find his remains faster than the answer
to what's really in that spoon! :rolleyes1

Impatient much? Yeah. I am. popcorn::

[wannabatwdw]

subscribing to find out what was on the spoon, If they ever come back!popcorn:: :snail:

[mickeymedic]

Hello! Anyone out there......? What's in the spoon? Now I'm going to have to ask when I'm there next week. Trouble is, we're not eating at V and A's, so I'm going to sound aweful silly asking waitstaff at various restaurants "what's in the spoon at Victoria and Albert's?" :rotfl2:

[mckryan]

Bumping - we neeeeeeeed to know how this ends.

[scanne]

Hope everything is ok....:confused:

[bzzelady]

Holy Mickey....this is the longest Thanksgiving dinner I have ever attended!

I'm beginning to think that the boys found the penny from "Somewhere in Time" and got transported back to the present without tasting the clear spoon or even being treated to dessert :crazy2:

[mckryan]

Please, Mr. Disney...we need more!

[BriarRosie]

Paging Professor von Drake, paging Professor von Drake, the classroom
needs you. :teacher:

[mlill]

Come on guys! You HAVE to finish your Thanksgiving dinner review because we all know you're going back to the Chef's Table for Easter!!!

Please come back! :sad1:

-Michelle

[Marion]

I think it will be Easter before we get to Thanksgiving dessert!

[BriarRosie]

Come on guys! You HAVE to finish your Thanksgiving dinner review because we all know you're going back to the Chef's Table for Easter!!!

Please come back! :sad1:

-Michelle

I hope they don't make us guess what's in their spoons for the Easter dinner.

[Grumpy_Disney_Dad]

Ok you know you have us hooked when Briar and myself are playing in VMK and STILL trying to guess what is in the spoon. Hope you guys are ok

[scanne]

At this rate, it seems like it will be NEXT Thanksgiving when we get the rest of this review.

I hope the boys are ok....it's been quite some time since they've posted. :confused3

[firemanx]

has anyone heard from mr d or k man. This just dryed up and disappeared

[always on vacation]

They should be back in Disney now for Easter dinner...If they're still out there

It's been way too long since their last post. I can't believe that something terrbile has not happened to prevent more postings.

[Pumbaa_]

It appears they have headed down for Easter. How is it fair that they get to for another holiday without finishing Thanksgiving?:lmao:

Hope they have a fabulous trip and post yummy reviews when they return.

http://www.disboards.com/showthread.php?t=1406793&referrerid=&highlight=

[scanne]

I just posted on that thread that those two boys have a lot of catching up to do over here at the Dining Review Board!


I still want to know what's in the spoon?!

[Sarahboo]

This new girl got all sucked in, only to find out what a tease you naughty boys were.

Seriously. What's in the spoon?

[TruBlu]

Maybe I should change my name?!?!? Hannibal the Cannibal? :lmao: :lmao: :lmao:
http://www.hartfordeagle.com/thankgiving2006/hannibal.jpg

Next up....Lamb, and to DIE for mushrooms!OK Mister D! I know I'm a few months behind in reading this thread, but that picture scared the p*** out of me!!! :scared1: Do I need to wear Depends when reading future threads by you and Mister K??? :confused3

[Mr. D's K-Man]

OK … so 21 hours, turned into 21 days, turned into 21 weeks. So before it turns into 21 months, I’m taking responsibility for the “incomplete” review as I bit off more than I could chew (no pun intended). As soon as we got home from our Thanksgiving Decadence, we hit the ground running trying to get the Manor ready for the Christmas Soirees. :hourglass

December 2nd, the Manor was showcased on a Historic Homes Tour here in town as part of a charity fundraiser. This meant going out to the farm to cut down the tree, hauling all the Christmas decorations down from the 3rd floor, cleaning ever nuck and cranny, and polishing everything in site, especially my head. :hourglass

December 9th, we hosted a fundraiser holiday party for our charity of choice where we invited all of our friends of different demographics. If this were a different venue, maybe there’d be a review of that night … Drunken Divas of Different Demographics. :hourglass

December 15th, we had our First Anniversary Dinner celebrating our purchase of the Manor, during which a private chef came and cooked a ten course meal for us. Our Lady of the Manor continues to refer to that night as a night of Gluttony. :hourglass

December 16th, we hosted a party for our families where we brought in musicians to lead the crowd in an afternoon of holiday sing-alongs. :hourglass

December 23rd, well that was the day we finally got the chance to do all of the canning and jarring of our baskets of homemade gifts. :hourglass

Weave into all of this our annual visits by Santa and his Elf to indigent families throughout the area and the next thing you know … we were sitting by the fire ringing in 2007. :hourglass

http://www.hartfordeagle.com/disney/santa.jpg

[mckryan]

OK … so 21 hours, turned into 21 days, turned into 21 weeks. So before it turns into 21 months, I’m taking responsibility for the “incomplete” review as I bit off more than I could chew (no pun intended).

Happy New Year! ;) You're back now, and you can't leave us without complete satisfaction. We must know what's in the spoon, and of course we need to know about dessert! Pleeeeeeeease!!

[Rustysmom]

Yes, please finish the review. I'll probably never get to eat at V&A, so I have to live vicariously through you guys:lmao: .

[TruBlu]

December 2nd, the Manor was showcased on a Historic Homes Tour here in town as part of a charity fundraiser.

December 9th, we hosted a fundraiser holiday party for our charity of choice where we invited all of our friends of different demographics.

Weave into all of this our annual visits by Santa and his Elf to indigent families throughout the area and the next thing you know … we were sitting by the fire ringing in 2007. :hourglass

http://www.hartfordeagle.com/disney/santa.jpg

Those are just a few reasons why I STALK you guys! You are FABULOUS!!! :love:

(Wonder what DH would say about my obsession with two men of a different demographic on the DIS...:rolleyes1 )

[PaDisneyCouple]

So glad you're back, and that you had such a wonderful Christmas. Were you going back to WDW in April? Or was it another month? What, oh what, was in the spoon???

Sean

[Mister Disney]

So glad you're back, and that you had such a wonderful Christmas. Were you going back to WDW in April? Or was it another month? What, oh what, was in the spoon???

Sean

psst ...we just got back from 10 days in the World....sounds like I'll need to finish this review, even though we were trying to bag out of it and move right into the April reviews....Spoon? What Spoon?:rotfl2: :rotfl2: :rotfl2:

http://www.hartfordeagle.com/thankgiving2006/mistery.jpg

[gigi1313]

glad to see you're back and all's well... sounds like a fabulously festive holiday season in your neck of the woods... your reports are well worth waiting for :)

[D&R love Disney]

Welcome back! I love the Santa picture. I can't wait for you to finish up the review.

[PaDisneyCouple]

I love reading these reviews. I then relay the info to DW each night. We've never dined at V&A, and hope to during our next WDW visit. Perhaps in 2008. Mr Disney, should we try for Chef's Table right off the bat, or try the Main room?

Hmmm, a guess...cognac?

Still hoping my 12/18 guess was right. I thought you were going to WDW for Easter, just couldn't remember for sure.
What reviews will you be writing for this trip? I'm sure something special was planned by one/both of you, with much thought put into it. Looking forward to hearing all about it. DW will be so happy to hear that you're back. Someday, we'll get to V&A. Someday...
Sean

[marksmith]

Just reported a Mr.D and k-man sighting on the "easter" thread. A cuople of great guys, looking forward to their new reviews as well.

[Mr. D's K-Man]

Just reported a Mr.D and k-man sighting on the "easter" thread. A cuople of great guys, looking forward to their new reviews as well.

Just reported that we had a wonderful boat ride over to the Magic Kingdom with Mark, his wife, and son (Mark's Clone). We truly enjoyed meeting your family and have great admiration for how much you go through twice a year to travel to WDW. Here's spreading the pixiedust: we were handed that night at the Parade hoping that someday soon there will be a direct flight from :shamrock: Ireland :shamrock: to Orlando. We look forward to seeing you again, hopefully in the Fall!

[Mr. D's K-Man]

OK … so 21 hours, turned into 21 days, turned into 21 weeks. So before it turns into 21 months, I’m taking responsibility for the “incomplete” review as I bit off more than I could chew (no pun intended). As soon as we got home from our Thanksgiving Decadence, we hit the ground running trying to get the Manor ready for the Christmas Soirees. :hourglass

December 2nd, the Manor was showcased on a Historic Homes Tour here in town as part of a charity fundraiser. This meant going out to the farm to cut down the tree, hauling all the Christmas decorations down from the 3rd floor, cleaning ever nuck and cranny, and polishing everything in site, especially my head. :hourglass

December 9th, we hosted a fundraiser holiday party for our charity of choice where we invited all of our friends of different demographics. If this were a different venue, maybe there’d be a review of that night … Drunken Divas of Different Demographics. :hourglass

December 15th, we had our First Anniversary Dinner celebrating our purchase of the Manor, during which a private chef came and cooked a ten course meal for us. Our Lady of the Manor continues to refer to that night as a night of Gluttony. :hourglass

December 16th, we hosted a party for our families where we brought in musicians to lead the crowd in an afternoon of holiday sing-alongs. :hourglass

December 23rd, well that was the day we finally got the chance to do all of the canning and jarring of our baskets of homemade gifts. :hourglass

Weave into all of this our annual visits by Santa and his Elf to indigent families throughout the area and the next thing you know … we were sitting by the fire ringing in 2007. :hourglass


2007 took off like wildfire. My work got crazy when one of my team left for greener pastures. Then Mister’s Disney’s work got crazy when one of his guys left out of the blue. Valentines Day, we continued to break heart with the unfinished review. The Luck of the Irish couldn’t break the brain freeze by Saint Patrick’s Day. So, the finale of the Thanksgiving review is but a big fat rotten Easter Egg.

http://www.hartfordeagle.com/Disney/easteregg.jpg


As a result of not completing the Thanksgiving Review, we decided that before we post this year’s Easter Review, we were going to have it all typed up and ready to post, prior to beginning the new thread.

[Grumpy_Disney_Dad]

Welcome back K Man and Mister Disney.Glad ya'll had such a great albeit busy holiday season. We were beginning to wonder if that spoon contained some kind of long term sleeping meds