We had a blast at our tasting, today. Unfortunately, dh forgot
to charge the batteries for our "good" camera, so I had to take pics with my back-up, disposable camera, but will have the film developed tomorrow, so I'll post then.
We arrived at the Grand Floridian around 9:45 am and was told by the gate guard that we had to park at the Polynesian because there were no available spaces at the Grand, not even valet, because of an event they were having at the convention center. So, dh dropped ds8 and me off in front of the Grand Floridian and went valet the car at the Polynesian, we agreed that he would just take the monorail back and call me, for our location. So, ds and I took a short, enjoyable walk to the convention center, where we were to meet our planner, Michelle.
After walking into the business center area, of the Convention Center, I realize the huge event was a large convention for state-wide Divorce Attorney's
Here I was concerned that I was walking into someone else's wedding event, and it was a building full of Divorce Attorney's and they are all discussing some of their past or current cases. Finally, my planner spots me and ds and I tell her that dh went park the car, but should be along shortly. So, we are standing in the lobby and I tell her how funny that we are planning our vow renewal in an ocean of Divorce Attorney's
So we have a quick laugh about that and start picking on dh.
Now, my sweetie has a very unique walk. He walks with a purpose all of the time. He's that guy that always looks like he's on the way to do something important, so he walks like he's always busy. My ds8 decided to mimic his dad's walk and our planner said she never noticed before. I told her when you see him coming, just watch. As he finally, emerges from the crowd he starts walking towards us and she starts cracking up
He's standing there clueless and giving us that 'what's so funny? what did I miss?' look. We didn't say anything to him right away, so we proceed into the back, to one of the most clean, efficiently run kitchens I have ever seen, where we are introduced to Chef Jennifer, whom is very nice, and a few other super kind chefs, as well. We are then directed to take a seat at table they prepared with 3 settings and a different napkin fold at each place : the fan, tuxedo and candlestick. We are asked out of the three which one we like most and dh chooses the tuxedo, but I liked the fan best because of it's simplicity, so we agree on the fan style.
Then, the attending server asks if we would like anything to drink, but we decide to stick with water. Now, it's on to the first course, our soup. We decided on the Livorno Style Seafood Soup with bread crisps. Chef Jenn explains that she was a little nervous about this dish because it's new to their menu and this was their first time preparing it. Well, after we tasted it, I can tell you she had nothing to worry about at all. This soup was, absolutely, perfect. It's made with whitefish, shrimp, basil, chili peppers and a white wine base, each individual ingredient complimented the other perfectly. I reeeallly loved
how the chili peppers add just the right amount of heat and helped pull out the flavors of the soup. The bread crisp was not what I had thought it was going to be. I was thinking those tiny, cracker bits but they were going to do some fancy spin on it. Instead, it was bread that was lightly cisped and topped with olive oil, herbs and parmesan cheese. It was more like a triangular, herbed-cheese toast and it was awesome!!! They asked if we would like to change any thing and we all agreed, even our 8 year old son, that they shouldn't change one thing, it's perfect as is.
Then, it was on to our main course: Seared Halibut with Free Range Chicken Breast, Portobello Mushroom Risotto, Grilled Asparagus and Oven Dried Plum Tomatoes and White Balsamic Honey Sauce (YUMMY!!!)
This was another dish that was prepared to perfection and the presentation was really beautiful. The fish was light and refreshing and it went very well with the Balsamic Honey Sauce. The chicken was marinated in seasonings overnight and was very moist inside and full of flavor. I loved the rissoto so much, I wish I could have taken the pot home with me. The asparagus was great grilled because it gave the dish a different texture with the crunchiness and it, also, provided for a great mix of color to the dish. This is exactly what I was expecting, for this course and we all decided, once again, that nothing should be changed. Our reception is meant to be a light, lunch and we prefer to keep the menu sophisticated and light, as well.
Next, we did our dessert course, which was my favorite: Creme Brulee with White Chocolate and Raspberries. I was, pleasantly, surprised by this course because you taste the Raspberry, with the first bite. I think it was made with a Raspberry Liquer (sp?) to give it the extra flavor and I loved it. I finished this one completely- can you tell I loooove Creme Brulee?
Chef Jen mentioned that the Creme Brulee is, usually, a chocolate flavor, so when I mentioned that I taste a raspberry flavor she was a little surprised. But, I loved it and requested it be made exactly, as is. This course wrapped up our tasting, because we are only have 3 courses for lunch and, of course, wedding cake. Plus, our dessert party is later in the evening. Before we left, Chef Jen gave each of us a cute little gift tin, of tea. It has the Grand Floridian logo on it and I just thought this was a wonderfully, nice gesture, plus I love tea.
Naris and I left knowing that every cent we are paying for our VR is worth it. We feel that we chose the perfect menu for us and I can't wait until our wedding day, seemingly for the food
I will post pics of everything, tomorrow, after I have the film developed.
Oh, I almost forgot, I did finally tell Naris what Michelle and I was laughing at and he just blushed a little and laughed. He vows to get me back for that one, but I don't see that happening anytime soon
We have to be there at 10 am and I'm just so thrilled. I will take pics and post them when I get back 
