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On hold with Disney Dining for about 35 minutes. Great CM who knew what she was doing. She had trouble locating the Italian Regional Food & Wine luncheon. Turns out the name in the system is not exactly the same as what is on the Disney website. She found it under location and time, so it does...

They are also non refundable. I don’t think there is any paid event associated with F&W that is refundable.

Got thru to DVC at 9:03. Got the beverage seminar and the cupcake decorating class we wanted. Now, to wait for the dining events.

Where is the parking for the Villas Grand Floridian?

Years ago, we were having a late (arrived around 9:30) dinner in Artist Point. Next to us was a round table with about 7 or 8 adults and 4 children, ranging in age from a few months to preschool. They were just getting their appetizers when we arrived. Bottles of wine and adult beverages were...

I am being told if you are DVC, you must call Member services. They cannot process DVC thru Disney Dining.

We have tickets for the 6PM performance of La Nouba. What time does the show get out? We want to plan dinner reservations for somewhere in Disney Springs and need timing. Thanks.

I m hoping someone who goes to tonight's party will write a short review. I am going to Saturday night's party.

Book your home resort for the F&W dates you want. At the 7 month mark, if the property you want isn't available, then immediately wait list. I have had tremendous luck with this strategy. Sometimes I want a studio for a solo trip and sometimes it is a 1-bedroom. I have done this for the last 5...

We avoid the weekends. During the week, lines are approx 3-5 minutes. Some of the more popular kiosks, (France for one), may be longer. If it is an Extra Magic Hour morning or evening, lins may be a bit longer but not 20 minutes. Note that the kiosks still close on 9PM on Extra Magic Evenings.

Add me to the list of ladies who don't look good in yellow. I was thinking about wearing all black with a black and gold scarf and chunky gold jewelry. I think your kimono jacket sounds great. Oh and I will wear my yellow Magic Band. I seem to recall reading somewhere, that when they had one...

This will be my ninth consecutive F&W festival and it sounds like there are others with more years there than I. I have the option of avoiding the place on Saturdays, except when I have to walk thru to get to the PFTS on Sat. evening. The place is wall to wall and there are always large groups...

I agree that the quality of the demos, especially the wine seminars, have gone down significantly. Many of the wineries who present demos during the week are also at PFTS where I can sample their wares w/o the commercial presentation. I cringe when I learn the the presenter is a sales rep...

I have stayed in a studio at VWL, Jambo, Kindani, and BWV. I have always had at least 8 bowls and plates and plenty of plastic cutlery. Housekeeping has always replaced them, to the eight level, on T&T day. Now, there are only two of us, so this is plenty for people who only eat breakfast and...

Stay on top of the DVC website. Once the 31 day cancellation point arrives, people are forced to make a keep the reservation decision or deal with the limitations of canceling under 31 days. Lots of folks make multiple reservations pending the special event, Eat to the Beat, Celebrity Chefs, etc...

I was able to do it in Apri.

Recently moved and found our trays from last year among the kitchen items. Have already put them in my suitcase so I don't forget them. We loved last year's trays as the held the wine glasses very securely.

I am one of her "detractors", not because of her knowledge or lack of, but because of her presentation skills. She doesn't know when to stop talking and let the chef do his or her thing. Yes, there are chefs that are less informative than others and may need some help in explaining what they are...

Don't hold your breath for that to happen. People have been complaining for several years. She just keeps popping up. There is a very pleasant man who subs for her occasionally who is very likable and defers, in a positive way, to the chefs.

Over the last few years I have noticed that many of the chefs generally ignore the "happy hostess" and just do their presentation. Robert Irvine is superb at shutting her down. I will agree that she is someone who, if you removed "I and me" from her vocabulary, wouldn't have anything to say.