Belly Up to the Bar With Bendy and Her Friendies!!! Button Pics & New Thread Started!

[TheDISneyFamily]

Oh, now that I've got Vegas on the brain, I found some foodie pics for you guys! The last time we went, we tried a little 'off the beaten track' place called Envy, and it did not disappoint!

I had a champagne pairing and by the time dinner was over, I was a very happy girl!

Jumbo Prawns

Oysters on the Half Shell

Foie Gras w/Wild Berry Jam

Black Truffle Dumpling in Kobe Beef Broth

Shrimp Gnocchi w/White Asparagus

House Salad

Black Angus Filet

Lobster Stuffed Filet w/Fingerling Potatoes & Spinach

Flourless Chocolate Cake w/ White Chocolate Gelato & Raspberry Sauce

Last but not least, here was our view from the 26th floor at the Bellagio...

Looking forward to next year!!!

We've got a few places on the list - ironically, many are on Brenda's list! Great minds think alike, I guess! I took Lori's suggestion and went to Todd English's Olives as well, and had the most amazing Butternut Squash Tortelli there! Drool.... drool...

 

[oybolshoi]

Michelle those pictures are incredible!

Here are the things we know for sure about our tentative trip ...

we want to dine at The Mansion on Jay's birthday ... earlier that day I want to schedule a helicopter tour of the Grand Canyon that includes a picnic lunch on the floor of the big hole. It's a rather pricey tour but nothing's too good for the dude, who rarely asks for anything.

We're thinking of arriving on May 6th (Thursday) which coincides with the start of Vegas Uncorked -we'll be there for the whole event and would like to try for at least one special dining event, maybe two.

I know that I want to try tea at the Four Seasons and I know we're looking for an incredible seafood place and other than that it's still wide open. Oh, and I know that Jay's aunt and uncle will want to take us out somewhere for his birthday and I'm going to work with his aunt to oder him a special cake from Payard's.

I've got to get thinking because there are only 11 months left.

 

[TarzansKat]

Signs you need to get with the program and brave online booking.

When, during a Father's Day get together, upon speaking with your nana, she appears to know more than you do about how it works and just how cool it is.



Clearly, I have issues. I think I'm going to give it a whirl, folks! My date for booking is July 1st, so I'll let you all know how it goes. Seems positive for everyone else so far.

 

[robinm1215]

Julie and Julia comes out Aug. 7th!!!! Can't wait!

Thanks for the info!

If I were to place an order for buttons with the Homer logo is there anyone here besides me who would want one? I found a place where I can do a custom rather than bulk order ...

Any takers?

That's a great idea! Please count me in for one and let me know the cost.

I feel the same way ... I've played with the online system a little just to get familiar with it, but I think I'm probably going to call for mine. Our reservation is through DVC and I thought I read somewhere that the online system didn't recognize 90+10 on DVC reservations. Which would piss me off and probably lead to another shingles outbreak.

I feel like I have read that somewhere too about DVC reservations. Actually I think I read that you could not use it with DVC at all since the reservation numbers are different. After what I went through for our August trip I'm not sure I want to deal with confusion again when making my ADRs -- we have a split stay for August and the new dining system will not let you do 90+10 on the first reservation since it recognizes the check out date -- they were making you call back at 90 days from the 2nd check in -- a huge pain. Fortunately I was able to speak to someone in guest services who made all my reservations for me. Since I generally don't trust new things, I will likely call for my October ADRs as well.

I was at 90 days today and found that even though I logged in with my resort reservation (AP room only) I could only seek reservations for the one day 90 days out, not 90 plus 10. While I was waiting in the lengthy phone cue I played around with the system and although I think it will be great for tinkering with reservations (like looking for cancellations) it's not going to work for me for the first round until I can do the 90 plus 10.

Thanks for the feedback! And also glad to hear it is working well for some so far

No they don't. They will charge to your room only if you are staying at the Swolphin.

I just had to comment on this -- I call it the Swolphin too and everyone thinks I'm crazy! Glad I'm not the only one who thinks this way!

Here are the things we know for sure about our tentative trip ...

we want to dine at The Mansion on Jay's birthday ... earlier that day I want to schedule a helicopter tour of the Grand Canyon that includes a picnic lunch on the floor of the big hole. It's a rather pricey tour but nothing's too good for the dude, who rarely asks for anything.

We're thinking of arriving on May 6th (Thursday) which coincides with the start of Vegas Uncorked -we'll be there for the whole event and would like to try for at least one special dining event, maybe two.

I know that I want to try tea at the Four Seasons and I know we're looking for an incredible seafood place and other than that it's still wide open. Oh, and I know that Jay's aunt and uncle will want to take us out somewhere for his birthday and I'm going to work with his aunt to oder him a special cake from Payard's.

I've got to get thinking because there are only 11 months left.

Your plans for Vegas sound great! What kind of event is Vegas Uncorked? Sounds like it might be similar to F&W at Epcot since you mentioned special dining events. Do they do this every year? I've only been to Vegas once but hoping to get back someday... might have to make it coincide with this event!

Glad to hear you are feeling better!

 

[TDC Nala]

Actually I think I read that you could not use it with DVC at all since the reservation numbers are different.

If you are within 90 days you do not have to enter a reservation number at all.

http://www.vegasuncorked.com/

This has all the events and menus for 2009. Have been considering attending 2010's for awhile. I would be in for that grand tasting and Bobby Flay's wine dinner.

 

[Me&3]

Oh, now that I've got Vegas on the brain, I found some foodie pics for you guys! The last time we went, we tried a little 'off the beaten track' place called Envy, and it did not disappoint!

I had a champagne pairing and by the time dinner was over, I was a very happy girl!

Jumbo Prawns

Oysters on the Half Shell

Foie Gras w/Wild Berry Jam

Black Truffle Dumpling in Kobe Beef Broth

Shrimp Gnocchi w/White Asparagus

House Salad

Black Angus Filet

Lobster Stuffed Filet w/Fingerling Potatoes & Spinach

Flourless Chocolate Cake w/ White Chocolate Gelato & Raspberry Sauce

Last but not least, here was our view from the 26th floor at the Bellagio...

Looking forward to next year!!!

We've got a few places on the list - ironically, many are on Brenda's list! Great minds think alike, I guess! I took Lori's suggestion and went to Todd English's Olives as well, and had the most amazing Butternut Squash Tortelli there! Drool.... drool...

WOW Michelle the food and view just amazing. You are one very lucky girl

 

[2xcited2sleep]

Oh, now that I've got Vegas on the brain, I found some foodie pics for you guys! The last time we went, we tried a little 'off the beaten track' place called Envy, and it did not disappoint!

I had a champagne pairing and by the time dinner was over, I was a very happy girl! .

Wow! Dinner looks delicious! And isn't champagne the key to happiness?

It's a rather pricey tour but nothing's too good for the dude, who rarely asks for anything.

Awwww. That's so sweet! Your plans sound amazing!!

Signs you need to get with the program and brave online booking.

When, during a Father's Day get together, upon speaking with your nana, she appears to know more than you do about how it works and just how cool it is.



Clearly, I have issues. I think I'm going to give it a whirl, folks! My date for booking is July 1st, so I'll let you all know how it goes. Seems positive for everyone else so far.

Too funny. Is nana a DIS'er? I'm going to try it too- trying both phone and online at the same time just in case.

http://www.vegasuncorked.com/

This has all the events and menus for 2009. Have been considering attending 2010's for awhile. I would be in for that grand tasting and Bobby Flay's wine dinner.

Thanks for the info. Looks like a great event!

 

[TarzansKat]

Too funny. Is nana a DIS'er? I'm going to try it too- trying both phone and online at the same time just in case.

She's not, but both her and my mom subscribe to a lot of the Disney newsletters that come out, and apparently...unlike myself...they actually read them.

I admit it. When I get a big long e-mail from Allears, I tend to skim.

 

[jeminni]

Michelle,

Everything you posted from Envy looks great. I really wish I had the shrimp gnocchi with white asparagus right about now.

 

[oybolshoi]

Michelle,

Everything you posted from Envy looks great. I really wish I had the shrimp gnocchi with white asparagus right about now.

You got the signature to work!

 

[ibouncetoo]

HI KIDS. Bendy just reminded me I havn't stopped by in a while!

I've been missing in action...over on the planning forums, getting ADRs for my trip, then booking at 90 days for our cruise excursions/Palo, then booking ADRs for my sister's post cruise WDW trip....

I can answer your recent questions about on line booking. It's a snap! If you are staying DVC and are trying to book at the 90 day mark, and want to book 90 +10 you HAVE TO CALL Disney dining. It's a glitch in the system and is being worked on. That was as of yesterday anyway...just had to do this for my sister.

So...who all is doing F&W Festival now...any new recruits?

.

 

[oybolshoi]

Hi Jackie! Long time no see!

There are some new additions to the F&W list ... it's buried somewhere in the middle of this thread.

Thanks for the heads up on the DVC glitch ... looks like I'm going to have to be late for work on July 16th.

 

[jeminni]

You got the signature to work!

Thanks for the explanation.

 

[ghidorah97]

Wow, the things you miss when you disappear for a couple months. What a great thread! The problem, of course, is that I have 174 pages of food porn to read through now! How am I going to find the time???

At any rate, figured I'd add a recent fantastic meal that DW and I shared as a combo DW's birthday/Father's Day present. The restaurant is a place called Blackfish, located in Stone Harbor, NJ (southern Jersey shore, about 30-40 minutes south of Atlantic City). The chef/owner, Chip Roman, is a talented young chef having trained under the tutelage of Georges Perrier (from Le Bec-Fin in Philadelphia). His main restaurant is located in Conshohoken, PA (also called Blackfish) - the Stone Harbor location just opened this year. When making the reservation, I asked if he would be willing to create a tasting menu for us, as one was not offered on the menu. He eagerly agreed, so here is what we had (the pictures are a bit on the dark side as I did not want to use the flash and disturb the other tables):

Tomato gazpacho, crushed avocado, shrimp, basil

This was a HUGE portion for a tasting menu! The shrimp, avocado and micro basil were all fantastic. The cold gazpacho, however, was a bit too salty making this our least favorite dish of the evening (which is good since that means things only got better from here!).

yellowfin tuna tartare, kimchee, crispy wontons, cilantro

The kimchee was stuffed with additional tartare. Fresh, delicious and full of flavor! The baby cilantro really woke up the entire dish. Big improvement over the first course.

house smoked lock-duart salmon, crispy potatoe, deep fried egg, crème fraiche

WOW! The dish of the evening. This was gorgeous, top-quality smoked salmon wrapped around a part-poached then deep-fried egg. You cut into the salmon to release the egg yolk and then combine all the flavors together. Here's a pic (a little blurry, sorry!) of it cut open:

Simply spectacular. Next comes:

Pan-seared Foie gras, apricot mostardo, rhubarb emulsion, brioche

You can't go wrong with Foie! The apricot mostardo was a great accompaniment.

Line-caught Alaskan halibut, ratatouille, sun-dried tomato vinaigrette, micro greens

The halibut was perfectly prepared. Moist, tender and with a nice sear on the outside. The ratatouille was made with eggplant, zucchini and squash and the vinaigrette just woke the entire dish up. It was an excellent dish, but not necessarily ground-breaking (which isn't an altogether bad thing).

Skirt Steak, Parsnip Puree, Asparagus, Morels, Bordelaise sauce

Yummy, yummy. Done just the way I like it. The parsnip puree was sinfully buttery/creamy. And that bordelaise reduction --

Just for Brenda's reading/viewing pleasure -- Cheese course!

Humboldt Fog, Sour Cherry Preserves, Micro Greens

The preserves were such a good pairing with the Fog. Perfect transition to dessert:

Molten Chocolate Cake, Vanilla Ice Cream, Malted Milk

As with the fish, not necessarily ground-breaking but just perfectly executed. The ice cream and malted were outstanding.

So there you go. I hope that you enjoyed as much as we did Now it's time for me to start reading!

Brad

 

[TDC Nala]

I am going to Hoop de Doo on Sunday. Should I bother with Hoop de Doo food porn? Who likes fried chicken?

 

[oybolshoi]

Hiya Brad! How nice to see you posting here and sharing such delicious food porn. I think I dribbled on my laptop ... and I know I oooooohed out loud when I saw that foie gras!

Wow, the things you miss when you disappear for a couple months. What a great thread! The problem, of course, is that I have 174 pages of food porn to read through now! How am I going to find the time???

At any rate, figured I'd add a recent fantastic meal that DW and I shared as a combo DW's birthday/Father's Day present. The restaurant is a place called Blackfish, located in Stone Harbor, NJ (southern Jersey shore, about 30-40 minutes south of Atlantic City). The chef/owner, Chip Roman, is a talented young chef having trained under the tutelage of Georges Perrier (from Le Bec-Fin in Philadelphia). His main restaurant is located in Conshohoken, PA (also called Blackfish) - the Stone Harbor location just opened this year. When making the reservation, I asked if he would be willing to create a tasting menu for us, as one was not offered on the menu. He eagerly agreed, so here is what we had (the pictures are a bit on the dark side as I did not want to use the flash and disturb the other tables):

Tomato gazpacho, crushed avocado, shrimp, basil

This was a HUGE portion for a tasting menu! The shrimp, avocado and micro basil were all fantastic. The cold gazpacho, however, was a bit too salty making this our least favorite dish of the evening (which is good since that means things only got better from here!).

yellowfin tuna tartare, kimchee, crispy wontons, cilantro

The kimchee was stuffed with additional tartare. Fresh, delicious and full of flavor! The baby cilantro really woke up the entire dish. Big improvement over the first course.

house smoked lock-duart salmon, crispy potatoe, deep fried egg, crème fraiche

WOW! The dish of the evening. This was gorgeous, top-quality smoked salmon wrapped around a part-poached then deep-fried egg. You cut into the salmon to release the egg yolk and then combine all the flavors together. Here's a pic (a little blurry, sorry!) of it cut open:

Simply spectacular. Next comes:

Pan-seared Foie gras, apricot mostardo, rhubarb emulsion, brioche

You can't go wrong with Foie! The apricot mostardo was a great accompaniment.

Line-caught Alaskan halibut, ratatouille, sun-dried tomato vinaigrette, micro greens

The halibut was perfectly prepared. Moist, tender and with a nice sear on the outside. The ratatouille was made with eggplant, zucchini and squash and the vinaigrette just woke the entire dish up. It was an excellent dish, but not necessarily ground-breaking (which isn't an altogether bad thing).

Skirt Steak, Parsnip Puree, Asparagus, Morels, Bordelaise sauce

Yummy, yummy. Done just the way I like it. The parsnip puree was sinfully buttery/creamy. And that bordelaise reduction --

Just for Brenda's reading/viewing pleasure -- Cheese course!

Humboldt Fog, Sour Cherry Preserves, Micro Greens

The preserves were such a good pairing with the Fog. Perfect transition to dessert:

Molten Chocolate Cake, Vanilla Ice Cream, Malted Milk

As with the fish, not necessarily ground-breaking but just perfectly executed. The ice cream and malted were outstanding.

So there you go. I hope that you enjoyed as much as we did Now it's time for me to start reading!

Brad

 

[oybolshoi]

I am going to Hoop de Doo on Sunday. Should I bother with Hoop de Doo food porn? Who likes fried chicken?

I have no shame ... I'd totally ogle Hoop de Doo food porn, especially since I've never been. And I love fried chicken but it's actually one of those things that I can only eat once in blue moon ... it rips my delicate innards to shreds.

 

[oybolshoi]

Thanks for the explanation.

I'm glad it made sense ... I wasn't sure if it did or not.

 

[ChelleinNC]

I really don't mean to keep disappearing. Life has just been crazy lately! For one thing, I seem to have less time now that the kids are on summer vacation. Also, I had my Dad & Stepmom here last week and then an inlaw meltdown this weekend (amazing how childish adults can act sometimes). I'm still working on the blog and I'm almost done with the cruise report. I've got several people interested in trips +/or cruises, but no one is commiting and booking yet. I feel like I'm soooooo close, but just not there yet. Did I ever mention that patience is not one of my strong suits?

Sorry for the rambling thought vomit.....

Hope everyone is doing well I think it's time for me to get a drink and try to relax

 

[oybolshoi]

Here's a huggle from Stinktown.

You'll get there ... you're too great a resource and too hard working not to make a go of it. And I totally understand because I have real issues with patience, too.

You need a kahlua colada ... mmmm, sweet, frosty, alcoholic comfort.

I really don't mean to keep disappearing. Life has just been crazy lately! For one thing, I seem to have less time now that the kids are on summer vacation. Also, I had my Dad & Stepmom here last week and then an inlaw meltdown this weekend (amazing how childish adults can act sometimes). I'm still working on the blog and I'm almost done with the cruise report. I've got several people interested in trips +/or cruises, but no one is commiting and booking yet. I feel like I'm soooooo close, but just not there yet. Did I ever mention that patience is not one of my strong suits?

Sorry for the rambling thought vomit.....

Hope everyone is doing well I think it's time for me to get a drink and try to relax