Bendy & Her Friendies V2 ... This Bar Never Closes! New Thread Started!

[Tink rules]

Pm me your full name!

Will do!!!

 

[PNO4TE]

What are the chances that Citricos and Narcoosee's will have special menus and no a la carte offerings on Christmas Eve and Christmas Day?!?!?

 

[BriarRosie]

I am still at my brother's in laws after a nice Rosh Hashana dinner. It's like Thanksgiving dinner, but brisket instead of turkey.

I had some Estancia Pinot Grigio, which was good. I would have liked the pear flavored Viognier with some brie, though.

And I updated my blog earlier today.

 

[*KeepMovingForward*]

What are the chances that Citricos and Narcoosee's will have special menus and no a la carte offerings on Christmas Eve and Christmas Day?!?!?

I don't know about Narcoosee's, but I can tell you this much-Citrico's has a fixed menu for NYE this year and for Christmas Eve/Christmas Day 2007 they did also (can't speak for 2008 as we didn't dine there then).

 

[PNO4TE]

I don't know about Narcoosee's, but I can tell you this much-Citrico's has a fixed menu for NYE this year and for Christmas Eve/Christmas Day 2007 they did also (can't speak for 2008 as we didn't dine there then).

Well, that puts Citricos out of the running for those two nights. I have had 3 responses from people saying that it says in WDW's Dining System that it will have a special menu. That screen is blank now, but ought to be filled soon. I have read things about previous years' menus that I am not happy with. I want their regular menu!

Now to check into Narcoossee's more thoroughly. Thanks, Alison!

 

[*KeepMovingForward*]

Well, that puts Citricos out of the running for those two nights. I have had 3 responses from people saying that it says in WDW's Dining System that it will have a special menu. That screen is blank now, but ought to be filled soon. I have read things about previous years' menus that I am not happy with. I want their regular menu!

Now to check into Narcoossee's more thoroughly. Thanks, Alison!

Just wish I had better news for you. I'm not a fan of the fixed menus for the holidays either.

 

[disneyfav4ever]

I just realized today that I still haven't printed my February pictures, so I've been uploading them to Shutterfly all night. I just had so much going on after that trip that getting them printed was like the furthest thing from my mind, but I want to get them down now before I go again.

 

[Circusgirl]

Hey guys! I just posted this on the general dining thread, but wanted to share it here, too.

I had dinner at Victoria and Albert's tonight, and both my lead server and the assistant manager talked with me about a new experience that is being developed to debut this fall or winter.

"The Victoria Room" is the working title (nothing official yet) for a 12-16 course dinner (the details are still being worked out) that will be served in the small room off the main dining area. There will be all new menus and wine pairings for this dinner that will surpass the Chef's Table in sumptuousness and service. They are still designing all parts of the experience, but I was told to expect lots of table side cooking and fabulous food presentation with an unsurpassed attention to detail. They expect to limit the number of diners to 12-16, with the largest table probably being a 6 top. They are super excited about this challenge to bring a new higher level of service and interaction to a brand new and special menu designed exclusively for this room. The CMs will all be trained in this new "ballet", as Mike called it, and they are charged up to learn all that will be involved. The cost will be $295.00 per person, inclusive of the wine pairings. I was told that I am only the second guest to be told about this experience, with the first being another DISer who dined there last night.

They do not yet have a launch date, but hope to be up and running by the Christmas season of 2009, and possibly earlier.

Also currently under design, hopefully to premiere in October, is a web site exclusively for Victoria and Albert's, victoria_albert.com. It will have menu and other news, and will allow easy access to their latest and greatest without visitors having to excavate through all the levels of the main Disney World web site to find them. Again, the web site is not yet open, but is coming soon. Another change is that they will have a direct phone number for reservations, (407)-WDW-DVNA.

The best part of talking with them about all these changes was seeing how excited they are about what is to come.

 

[BriarRosie]

Hey guys! I just posted this on the general dining thread, but wanted to share it here, too.

I had dinner at Victoria and Albert's tonight, and both my lead server and the assistant manager talked with me about a new experience that is being developed to debut this fall or winter.

"The Victoria Room" is the working title (nothing official yet) for a 12-16 course dinner (the details are still being worked out) that will be served in the small room off the main dining area. There will be all new menus and wine pairings for this dinner that will surpass the Chef's Table in sumptuousness and service. They are still designing all parts of the experience, but I was told to expect lots of table side cooking and fabulous food presentation with an unsurpassed attention to detail. They expect to limit the number of diners to 12-16, with the largest table probably being a 6 top. They are super excited about this challenge to bring a new higher level of service and interaction to a brand new and special menu designed exclusively for this room. The CMs will all be trained in this new "ballet", as Mike called it, and they are charged up to learn all that will be involved. The cost will be $295.00 per person, inclusive of the wine pairings. I was told that I am only the second guest to be told about this experience, with the first being another DISer who dined there last night.

They do not yet have a launch date, but hope to be up and running by the Christmas season of 2009, and possibly earlier.

Also currently under design, hopefully to premiere in October, is a web site exclusively for Victoria and Albert's, victoria_albert.com. It will have menu and other news, and will allow easy access to their latest and greatest without visitors having to excavate through all the levels of the main Disney World web site to find them. Again, the web site is not yet open, but is coming soon. Another change is that they will have a direct phone number for reservations, (407)-WDW-DVNA.

The best part of talking with them about all these changes was seeing how excited they are about what is to come.

Wow! The first thing out of my mouth would be, "Does that mean Disney is allowing you to serve foie gras again???"

That sounds cool, but $295 a person? Yikes!

 

[disneyfav4ever]

That sounds cool, but $295 a person? Yikes!

Yikes is right. Still, it's something I would consider doing.

 

[*KeepMovingForward*]

Hey guys! I just posted this on the general dining thread, but wanted to share it here, too.

I had dinner at Victoria and Albert's tonight, and both my lead server and the assistant manager talked with me about a new experience that is being developed to debut this fall or winter.

"The Victoria Room" is the working title (nothing official yet) for a 12-16 course dinner (the details are still being worked out) that will be served in the small room off the main dining area. There will be all new menus and wine pairings for this dinner that will surpass the Chef's Table in sumptuousness and service. They are still designing all parts of the experience, but I was told to expect lots of table side cooking and fabulous food presentation with an unsurpassed attention to detail. They expect to limit the number of diners to 12-16, with the largest table probably being a 6 top. They are super excited about this challenge to bring a new higher level of service and interaction to a brand new and special menu designed exclusively for this room. The CMs will all be trained in this new "ballet", as Mike called it, and they are charged up to learn all that will be involved. The cost will be $295.00 per person, inclusive of the wine pairings. I was told that I am only the second guest to be told about this experience, with the first being another DISer who dined there last night.

They do not yet have a launch date, but hope to be up and running by the Christmas season of 2009, and possibly earlier.

Also currently under design, hopefully to premiere in October, is a web site exclusively for Victoria and Albert's, victoria_albert.com. It will have menu and other news, and will allow easy access to their latest and greatest without visitors having to excavate through all the levels of the main Disney World web site to find them. Again, the web site is not yet open, but is coming soon. Another change is that they will have a direct phone number for reservations, (407)-WDW-DVNA.

The best part of talking with them about all these changes was seeing how excited they are about what is to come.

Its times like this I wish I were a single gal or just a couple...then the price would not be so much of an issue, but $1,200 for us to eat dinner? Maybe we'd do it once to say we did it, but even thats a big maybe. I'll let somebody else be the guinea pig and report back. For that kind of money I'll hop on a plane and dine at Alinea.

 

[redzinner]

Speaking of brie .... Oooo Brenda I just read your latest great gastropod blog and the Grenache really sounds yummy. I went to Elizabeth Spencer's web site and found this recipe that they recommend to serve with their Grenache.
I'll need to do some changes - Ken is gluten intolerant so no phyllo dough and too much frisee lettuce is just plain weedy to me. Now just to find the Grenache.
Cheers! Sally

 

[Briarmom]

Hey guys! I just posted this on the general dining thread, but wanted to share it here, too.

I had dinner at Victoria and Albert's tonight, and both my lead server and the assistant manager talked with me about a new experience that is being developed to debut this fall or winter.

"The Victoria Room" is the working title (nothing official yet) for a 12-16 course dinner (the details are still being worked out) that will be served in the small room off the main dining area. There will be all new menus and wine pairings for this dinner that will surpass the Chef's Table in sumptuousness and service. They are still designing all parts of the experience, but I was told to expect lots of table side cooking and fabulous food presentation with an unsurpassed attention to detail. They expect to limit the number of diners to 12-16, with the largest table probably being a 6 top. They are super excited about this challenge to bring a new higher level of service and interaction to a brand new and special menu designed exclusively for this room. The CMs will all be trained in this new "ballet", as Mike called it, and they are charged up to learn all that will be involved. The cost will be $295.00 per person, inclusive of the wine pairings. I was told that I am only the second guest to be told about this experience, with the first being another DISer who dined there last night.

They do not yet have a launch date, but hope to be up and running by the Christmas season of 2009, and possibly earlier.

Also currently under design, hopefully to premiere in October, is a web site exclusively for Victoria and Albert's, victoria_albert.com. It will have menu and other news, and will allow easy access to their latest and greatest without visitors having to excavate through all the levels of the main Disney World web site to find them. Again, the web site is not yet open, but is coming soon. Another change is that they will have a direct phone number for reservations, (407)-WDW-DVNA.

The best part of talking with them about all these changes was seeing how excited they are about what is to come.

OK, when DS turns 12 and can babysit his sister in the hotel, we'll go.
He's too old (at age 10) to go to the kids clubs now.

 

[oybolshoi]

Wow! The first thing out of my mouth would be, "Does that mean Disney is allowing you to serve foie gras again???"

That sounds cool, but $295 a person? Yikes!

I thought the same thing as I was reading Circusgirl's post ... what about the foie gras???

It does sound pretty interesting but I would also like to wait and hear from others who've tried it first. We have one restauant here in town (used to be 5-star but has since dropped a star) and they do a lot of tableside cooking to finish dishes and toss salads and such - it's cool.

thanks for the inside information Circusgirl!!!

 

[TDC Nala]

It's like a V&A Signature Dinner all the time!!

I wonder if a writing campaign saying we will book up the Victoria Room if and only if it serves foie gras would be effective. We do have the Donald mascot.

I'm planning to resurrect the patented Simpsons Pictorial Rating System (including the new Homer rating) for the Food & Wine Festival. I don't write stuff down or carry cards to rate the booths, so it's only going to be based on what gets stuck in my mind and doesn't get pushed out by tequila.

The first weekend I'll be at Pop Century and Disney won't spring for the internet there so I'm not even bringing the computer. But I think the other weekends can be live.

and I will probably bend to peer pressure and buy a little round of goat milk brie at TJ's today. Iron Chef's on tonight so pear vioginer and brie it is.

 

[oybolshoi]

Last night we had tickets to a pre-season hockey game ... a lender at the bank was seized by a sudden fit of the nices and offered me his tickets because he couldn't use them. Jay and I used to buy partial season tickets before the NHL strike but haven't been to a game since ... we have long, bitter memories.

We had fun but I do wish the people who run the Savvis Center could figure out how to keep the place cool without running an arctic jet stream all night. No one should have to bring a parka to a hockey game in the third week of October.

There was an awesomely good fight in the second period, and Jay and I were struck by delicious irony. As a side note ... I always love irony, but especially enjoy it when it tastes good. Anyhoo ... I don't know if any of you fine people have been treated to video footage of this ongoing school bus beat-down drama that's been saturating the Stinktown news this week, but long story short ... two kids of one skin color beat up on another kid of a different skin color on a school bus one afternoon while many of the other kids watched the proceeding and cheered loudly ... all of it was caught on tape because apparently children of the 21st century are such unwholesome little monsters that their behavior must be subject to video scrutiny at all times.

Aside from outrage on both sides that this could be a racially tinged event there is apparently equal outrage that so many children stood around and cheered on the beat-down. "My goodness!" runs one favored line of commentary, "Where on earth did these kids learn to encourage violent behavior in their peers? What is wrong with them and their parents?"

How many of these same people were at the game last night screaming for blood during that five minute fight on the ice? How many of them had their young children with them, demonstrating through their own actions and the actions of thousands of other adults that fighting is not only acceptable but prasieworthy?

Delicious I tell you ... simply delicious.

 

[oybolshoi]

Speaking of brie .... Oooo Brenda I just read your latest great gastropod blog and the Grenache really sounds yummy. I went to Elizabeth Spencer's web site and found this recipe that they recommend to serve with their Grenache.
I'll need to do some changes - Ken is gluten intolerant so no phyllo dough and too much frisee lettuce is just plain weedy to me. Now just to find the Grenache.
Cheers! Sally

That recipe sounds lovely! And I have to say ... the Grenache was a terrific wine. If I remember correctly it was the most expensive that we were served and retailed for about $23 per bottle.

 

[oybolshoi]

where is everyone? Did I frighten you all off again?

Elin ... when would you like the wine? This is going to be an ugly week at work so I may not have time to stop by Provisions until Friday. Do you want me to wait to ship them until you've returned home from WDW?

Sheryl ... we're pretty sure we are going to pack the booze and such into a third suitcase. We are flying Southwest so the extra bag isn't an issue. Also, most of the minis will be in sandwich baggies and then packed tightly into the treasure chest, so we're not worred about it leaking into our clothes or grab-bag presents. I'm mostly concered that TSA is going to freak out when the bag goes through screening.

 

[oybolshoi]

We just opened a bottle of 2006 columbia valley gewurztraminer that's been chilling since this morning ... it was an impulse buy from the bargain cart at our local grocery store.

YUM!

Light and sweet, it really pairs nicely with the boursin and italian bread we're snacking on while we're both supposed to be working. The wine is straw colored with a slightly spicy aroma ... no acidity at all.

I think we're going to have to find some more!

 

[honeybee30]

Hello, Friendies! Long time no chat!

After much debate, Heather and I decided we needed to go back to WDW this fall. It was much too sad to think of another long year with no Disney fix. So we postponed a trip to the NC mountains over fall break and booked at Pop Century for Oct 10-17th.

I think we'll miss most of the Friendies DIS meet by a week, which is a shame (really sad to miss meeting up with Tigerkat and you & Jay, Brenda ), but we're still very excited!

We're not doing any of the special F&W dinners or anything. Just lots of noshing at the F&W booths and meals at a couple of favorites--California Grill & Flying Fish. Can't wait!