wintergreen
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Keep it coming!
Festival!! A Food and Wine at DLR trip report (Complete! - 5/31)
- Thread starter BriarRosie
- Start date
BriarRosie
<font color=blue>Creator of Tag Fairy Haiku:<br>Cl
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It's still Friday, but it's almost dinnertime!
My friends and I were going to the Winemaker Dinner at Steakhouse 55 at the Disneyland Hotel. This is one of the dining events offered, and it was $125 for the meal, with tax and gratuity included. We booked the event online when the events were released for booking in February.
I've booked some multi-course meal dining events at the WDW food and wine festival, so I had a basis for comparison. Let's see how Disneyland does special events!
After Catherine and I changed into our nice outfits, our friend called to let us know she already checked in for the event. So Catherine and I walked three steps to the elevator, walked about 20 feet out the door and another 30 feet or so to the building that houses Steakhouse 55. It's good to be that close to your dining event!
We went to the podium to check in, but there was no cast member posted there. So we waited. And waited a bit more. We were nosy, as we saw the menus for the evening on the podium. Well, since nobody was there to stop me, I took photos of the menu!
Oooh, I already like the way this is going, already!
The event was supposed to start at 6:30pm, but we had arrived to the empty podium around 6pm. I was told that they were going to have a pre-dinner reception in the lounge.
Where was I? Oh yeah, biding our time waiting for the cast member to check us in. Some guy who wasn't part of this event was walking out of the lounge, a few feet past us, and we overheard him tell his wife:
"Yeah, they have Hoover Doovers here."
The three of us hear him say that, and we're all whispering, "What's a Hoover Doover?"
Suddenly, the
pops up over Catherine's head. As I saw the look of incredulous realization dawn on her face, she says in disbelief, "Does he mean hors d'oeuvres???"
That sent us over the edge, and we burst out in a fit of giggles that we were trying to keep quietly to ourselves. But we were just dying with laughter over the "hoover doovers". We couldn't tell if he was serious or joking around. If he was serious...egad.
After we collected ourselves and checked in, we sat in the lounge. A server carrying a tray of wine delivered some sparkling wine to us to start our event.
It was very nice, but I didn't catch the name of it.
Soon we were brought into the restaurant to be seated. As it turned out, there was a half-moon shaped booth that was assigned to the three of us. That turned out to be a good thing, because we tend to be snarky, and it's fun to get that way among friends, not random strangers.
Bring on the rolls! Too bad they were not warm.
Warm rolls would be better.
Our server for the evening was David. He was funny and vivacious. We liked David more and more over the course of the dinner. I'll get to that in a minute. The event started, and the chef and winery representatives were introduced.
If you paid attention to the menu above, you'd know I was getting some sort of salad with duck, complimented by Twomey Cellars Pinot Noir. The wine representative starts speaking about the wine, and then the chef gets to tell you what he's serving.
I tasted the Pinot Noir and thought it was just fantastic on its own. And then the Wine Guy (as I'll start calling him) mentioned that they were no longer selling this particular wine. This was among the last bottles they were able to serve. It's shame, because it was one heckuva wine. Go figure I like the wine I can't buy!
Wine Guy started talking on his microphone while standing with his back to us for most of his talk. Then he realized that he was dissing us, so he crossed to the other side of the room to make up for it.
Chef Jason came out to tell us that he was excited to be able to get his duck three ways: as duck breast, as duck salami, and duck prosciutto!
Hudson Valley Duck Breast and Spinach Salad with Pancetta Vinagrette
The long, dark strip was the duck prosciutto. And the three slices of duck breast were obvious. To the right of it, slightly under it, were the discs of the duck salami. And wouldn't you know it, the duck three ways was a hit! It paired well with the Pinot Noir, too. Those dried strawberries on the side of the plate added some nice texture and flavor, too.
David came by to top off the wine. We
you David! He told us how yummy it was, and he was so right!
Wine Guy had started talking about the Silver Oak wine, but he wanted to mention that the next vintage of the Pinot was coming out in July. Chef Jason came back out to talk about his next dish.
Grilled Lamb Porterhouse with White Bean Sauce
What a thing of beauty! What wasn't on the menu was the side dish. Any guesses what that was? It was ratatouille! Remy was too busy in the kitchen to take his bows.
The funny thing was that my mother used to make an eggplant casserole that tasted like this. Little did I know my mom made ratatouille! I had an Anton Ego flashback moment there.
The lamb was tender, and the Cabernet was pretty strong in flavor, which again matched well with this dish. Chef Jason encouraged us to pick up the bones to get to the best parts. No standing on ceremony here! Catherine and I did as he suggested, gnawing on the bones.
And David was back to top off the glass of wine. At this point, the jokes were getting worse (or better depending on how much wine was consumed).
And Wine Guy wanted to remind us that the new vintage of the Pinot was going to be sold in July. Uh, Wine Guy? How much did you have to drink? I don't think you remembered you told us this info before the last course. The noise level in the room seemed to escalate after each course. The entire room was getting toasted.
Chef Jason came out to work the crowd again, and we were cheering him on by this time. I think we were all "happy" from all the wine we drank.
Dry Aged New York with Wild Mushrooms and Potato Gnocchi
Yes, there's gnocchi there! You can see two pieces peeking out from under the veggies. The steak was delicious, but cooked a little more than I like. I prefer more on the medium rare side, but the taste of it vetoed any objections I had to the cooking time. I loves me some veal demi-glaze.
Van Gogh Gouda, Vella Dry Monterey Jack, Humboldt Fog
The three triangles of gouda were at the top of the plate, and the Monterey Jack was on the left, with the Humboldt Fog on the right. Honey was drizzled over the Jack, as you can see. The dried currants on the stem and the cranberry jam rounded out the accompaniments.
What's cheese without crostini?
While the gouda and Jack were good, the star player was the goat cheese, Humboldt Fog. I spread it over the crostini and went to town.
And David came by to top off our wine again.
The Wine Guy and other wine reps came to talk to us. I found out that one of the wines served retailed at $60, and another retailed at $100! That's the beauty of going to these wine dinners. I would never want to pay that much for a bottle of wine, and here I'm getting to try it, along with some good eats.
Chef Jason had a surprise for us. We thought our dinner was over after the cheese course, but he actually pushed for a cheese course to squeeze in before a sweet dessert!
Get out the drool bibs again!
Trio of cakes: Caramel, Chocolate, Berry
On the count of three.... Faint!
Each cake had its own tasty puddle of sauce. Because I'm not drawn to fruity desserts, I polished off the berry cake first. I tend to try to save the best for last. You'd think the chocolate cake would be the last cake I'd finish, right?
Wrong! The caramel cake was the clear winner. It tasted like a Heath bar. Heaven on a plate.
And as you probably guessed, we were three sheets to the wind, more or less. Yes, we probably did drink more wine than normal because David was generous with his pours, but boy, it was goooooooood wine to get schnockered on. This meal was well worth the $125 price tag. And I think this event would compare nicely with the Signature Dinners offered at the WDW festival, at a smaller price tag, too.
We just got smashed at the Winemaker Dinner. What are we going to do now?
We're going to DISNEYLAND!
Catherine and I stumbled back to our room, changed clothes, and met our friend downstairs as the three of us made our way back to Disneyland. We had Indiana Jones Fast Passes that we wanted to use. We were very happy to have them from earlier in the day, and soon we were bouncing around through the temple. You'd think it wouldn't be a good ride to go on when you've been getting sloshed, but we were fine.
Afterwards, we decided to take a nighttime tour of the Jungle Cruise. Three years ago, Catherine and I went to Disneyland to be there for the 50th birthday in July, and we had the Best Skipper Ever when we did the Jungle Cruise at night.
Our skipper was great, and he did a variation of the setup for the joke that made us love this ride at night. It wasn't at the same level as the other skipper, but this skipper had some great moments of his own. I'd say riding the Jungle Cruise at night is a good thing.
At this point, our friend decided to call it a night, and Catherine and I decided to stumble over to Tomorrowland to ride Buzz. We still had our own buzz going pretty strong. Heh. I know there are targets that should be worth more than others, but I can't hit them, sober or tipsy. I still managed something like 68,000 points.
And we ended our night riding Space Mountain. I love the soundtrack written by the composer of "The Incredibles". I still refer to this as "The Incredibles in Space". I didn't quite like the first lift hill. I completely forgot there is an optical effect that basically mimics the dreaded "room spins".
That effect served to disorient me enough to convince me to keep my eyes out of focus, which actually enhanced the ride experience a bit. I'm just glad I wasn't ill from any of this. Whew! I was slightly dizzy after, but that went away after a minute.
We had hoped to be able to catch the monorail back to Downtown Disney, but the park was just about closed, and the monorail closes earlier than that. So we trudged our way back through Downtown Disney, past the lingering smell of the seduction of the caramel kettle corn that taunted us every day. Soon we were back to the room to crash for the night.
Next: Worst food of the trip.
My friends and I were going to the Winemaker Dinner at Steakhouse 55 at the Disneyland Hotel. This is one of the dining events offered, and it was $125 for the meal, with tax and gratuity included. We booked the event online when the events were released for booking in February.
I've booked some multi-course meal dining events at the WDW food and wine festival, so I had a basis for comparison. Let's see how Disneyland does special events!
After Catherine and I changed into our nice outfits, our friend called to let us know she already checked in for the event. So Catherine and I walked three steps to the elevator, walked about 20 feet out the door and another 30 feet or so to the building that houses Steakhouse 55. It's good to be that close to your dining event!
We went to the podium to check in, but there was no cast member posted there. So we waited. And waited a bit more. We were nosy, as we saw the menus for the evening on the podium. Well, since nobody was there to stop me, I took photos of the menu!
Oooh, I already like the way this is going, already!
The event was supposed to start at 6:30pm, but we had arrived to the empty podium around 6pm. I was told that they were going to have a pre-dinner reception in the lounge.
Where was I? Oh yeah, biding our time waiting for the cast member to check us in. Some guy who wasn't part of this event was walking out of the lounge, a few feet past us, and we overheard him tell his wife:
"Yeah, they have Hoover Doovers here."
The three of us hear him say that, and we're all whispering, "What's a Hoover Doover?"
Suddenly, the
pops up over Catherine's head. As I saw the look of incredulous realization dawn on her face, she says in disbelief, "Does he mean hors d'oeuvres???" That sent us over the edge, and we burst out in a fit of giggles that we were trying to keep quietly to ourselves. But we were just dying with laughter over the "hoover doovers". We couldn't tell if he was serious or joking around. If he was serious...egad.
After we collected ourselves and checked in, we sat in the lounge. A server carrying a tray of wine delivered some sparkling wine to us to start our event.
It was very nice, but I didn't catch the name of it.
Soon we were brought into the restaurant to be seated. As it turned out, there was a half-moon shaped booth that was assigned to the three of us. That turned out to be a good thing, because we tend to be snarky, and it's fun to get that way among friends, not random strangers.
Bring on the rolls! Too bad they were not warm.
Warm rolls would be better.
Our server for the evening was David. He was funny and vivacious. We liked David more and more over the course of the dinner. I'll get to that in a minute. The event started, and the chef and winery representatives were introduced.
If you paid attention to the menu above, you'd know I was getting some sort of salad with duck, complimented by Twomey Cellars Pinot Noir. The wine representative starts speaking about the wine, and then the chef gets to tell you what he's serving.
I tasted the Pinot Noir and thought it was just fantastic on its own. And then the Wine Guy (as I'll start calling him) mentioned that they were no longer selling this particular wine. This was among the last bottles they were able to serve. It's shame, because it was one heckuva wine. Go figure I like the wine I can't buy!
Wine Guy started talking on his microphone while standing with his back to us for most of his talk. Then he realized that he was dissing us, so he crossed to the other side of the room to make up for it.
Chef Jason came out to tell us that he was excited to be able to get his duck three ways: as duck breast, as duck salami, and duck prosciutto!
Hudson Valley Duck Breast and Spinach Salad with Pancetta Vinagrette
The long, dark strip was the duck prosciutto. And the three slices of duck breast were obvious. To the right of it, slightly under it, were the discs of the duck salami. And wouldn't you know it, the duck three ways was a hit! It paired well with the Pinot Noir, too. Those dried strawberries on the side of the plate added some nice texture and flavor, too.
David came by to top off the wine. We
you David! He told us how yummy it was, and he was so right! Wine Guy had started talking about the Silver Oak wine, but he wanted to mention that the next vintage of the Pinot was coming out in July. Chef Jason came back out to talk about his next dish.
Grilled Lamb Porterhouse with White Bean Sauce
What a thing of beauty! What wasn't on the menu was the side dish. Any guesses what that was? It was ratatouille! Remy was too busy in the kitchen to take his bows.
The funny thing was that my mother used to make an eggplant casserole that tasted like this. Little did I know my mom made ratatouille! I had an Anton Ego flashback moment there. The lamb was tender, and the Cabernet was pretty strong in flavor, which again matched well with this dish. Chef Jason encouraged us to pick up the bones to get to the best parts. No standing on ceremony here! Catherine and I did as he suggested, gnawing on the bones.
And David was back to top off the glass of wine. At this point, the jokes were getting worse (or better depending on how much wine was consumed).
And Wine Guy wanted to remind us that the new vintage of the Pinot was going to be sold in July. Uh, Wine Guy? How much did you have to drink? I don't think you remembered you told us this info before the last course. The noise level in the room seemed to escalate after each course. The entire room was getting toasted.
Chef Jason came out to work the crowd again, and we were cheering him on by this time. I think we were all "happy" from all the wine we drank.
Dry Aged New York with Wild Mushrooms and Potato Gnocchi
Yes, there's gnocchi there! You can see two pieces peeking out from under the veggies. The steak was delicious, but cooked a little more than I like. I prefer more on the medium rare side, but the taste of it vetoed any objections I had to the cooking time. I loves me some veal demi-glaze.
Van Gogh Gouda, Vella Dry Monterey Jack, Humboldt Fog
The three triangles of gouda were at the top of the plate, and the Monterey Jack was on the left, with the Humboldt Fog on the right. Honey was drizzled over the Jack, as you can see. The dried currants on the stem and the cranberry jam rounded out the accompaniments.
What's cheese without crostini?
While the gouda and Jack were good, the star player was the goat cheese, Humboldt Fog. I spread it over the crostini and went to town.
And David came by to top off our wine again.
The Wine Guy and other wine reps came to talk to us. I found out that one of the wines served retailed at $60, and another retailed at $100! That's the beauty of going to these wine dinners. I would never want to pay that much for a bottle of wine, and here I'm getting to try it, along with some good eats.
Chef Jason had a surprise for us. We thought our dinner was over after the cheese course, but he actually pushed for a cheese course to squeeze in before a sweet dessert!
Get out the drool bibs again!
Trio of cakes: Caramel, Chocolate, Berry
On the count of three.... Faint!
Each cake had its own tasty puddle of sauce. Because I'm not drawn to fruity desserts, I polished off the berry cake first. I tend to try to save the best for last. You'd think the chocolate cake would be the last cake I'd finish, right?
Wrong! The caramel cake was the clear winner. It tasted like a Heath bar. Heaven on a plate.
And as you probably guessed, we were three sheets to the wind, more or less. Yes, we probably did drink more wine than normal because David was generous with his pours, but boy, it was goooooooood wine to get schnockered on. This meal was well worth the $125 price tag. And I think this event would compare nicely with the Signature Dinners offered at the WDW festival, at a smaller price tag, too.
We just got smashed at the Winemaker Dinner. What are we going to do now?
We're going to DISNEYLAND!
Catherine and I stumbled back to our room, changed clothes, and met our friend downstairs as the three of us made our way back to Disneyland. We had Indiana Jones Fast Passes that we wanted to use. We were very happy to have them from earlier in the day, and soon we were bouncing around through the temple. You'd think it wouldn't be a good ride to go on when you've been getting sloshed, but we were fine.
Afterwards, we decided to take a nighttime tour of the Jungle Cruise. Three years ago, Catherine and I went to Disneyland to be there for the 50th birthday in July, and we had the Best Skipper Ever when we did the Jungle Cruise at night.
Our skipper was great, and he did a variation of the setup for the joke that made us love this ride at night. It wasn't at the same level as the other skipper, but this skipper had some great moments of his own. I'd say riding the Jungle Cruise at night is a good thing.
At this point, our friend decided to call it a night, and Catherine and I decided to stumble over to Tomorrowland to ride Buzz. We still had our own buzz going pretty strong. Heh. I know there are targets that should be worth more than others, but I can't hit them, sober or tipsy. I still managed something like 68,000 points.
And we ended our night riding Space Mountain. I love the soundtrack written by the composer of "The Incredibles". I still refer to this as "The Incredibles in Space". I didn't quite like the first lift hill. I completely forgot there is an optical effect that basically mimics the dreaded "room spins".
That effect served to disorient me enough to convince me to keep my eyes out of focus, which actually enhanced the ride experience a bit. I'm just glad I wasn't ill from any of this. Whew! I was slightly dizzy after, but that went away after a minute.
We had hoped to be able to catch the monorail back to Downtown Disney, but the park was just about closed, and the monorail closes earlier than that. So we trudged our way back through Downtown Disney, past the lingering smell of the seduction of the caramel kettle corn that taunted us every day. Soon we were back to the room to crash for the night.
Next: Worst food of the trip.
BriarRosie
<font color=blue>Creator of Tag Fairy Haiku:<br>Cl
- Joined
- Mar 7, 2002
- Messages
- 11,164
I like to hang with the bad crowd!Your report was exactly the thing for me to convince DH to head west (I'd been trying to do that for a few years now with no luck). DH thinks of vacations in terms of food not the destination.
I have a feeling the Winemaker Dinner will close the deal.
That made me laugh out loud. A lot.
I love your reviews. I'm a DL AP and didn't make it to the Festival this year...Not. One. Single. Day. I'm happy to get to experience it vicariously via your report!
Wow, I travel 1700+ miles to attend the event, and you're a DL passholder who didn't attend?
I'm glad my description of the clanking area in the Bountiful Farm area made you laugh. The noise made me want to move as quickly away from the area as possible. I can't see the pictures while I'm at work ... insert expletive here ... but I really enjoyed reading your latest installement with all that picturesque white space.
You were in fine snarky form, and ate lots of food that sounds yummy to me. I'm with Gina ... I'll take a forest of lobster pops please, just based on the description!
Well, gosh! I hope you came back on at home to fill in the white space with actual food porn. I can imagine reading it without pictures is like reading a censored document with all sorts of parts hidden. Yeah, I could have gone for more pops. If I was a DL passholder, I'd be going back each weekend to grab those.
I will! It's the Wine Spectator event not the Bon App. one. My husband picked between the two so we will be eating along our own way!
Don't delete the brackets and backslash [/quote] part when ending quoting me and you'll be able to get the quoting thing to work.
(This PSA is brought to you by Lori. Heheh.) I had no idea there were two events going on! Lucky that you get at least one of them! I'd like to see reviews of that kind of stuff. And believe it or not, I do my fine dining out of town! I don't tend to do much fine dining in my own city!
Yes ma'am! I hope you enjoy today's installment.
Photos? Do I have photos? You better believe it, bub!
suzimar57
Miss my Happy Place.
- Joined
- May 7, 2000
- Messages
- 8,181
loving the photos - who knew a cheese and a caramel cake could be so.....droolable! (yes, new word - use it in a sentence today!)
and the visual of david "topping off" your wine glass again and again and again...the bottomless vino!
and the visual of david "topping off" your wine glass again and again and again...the bottomless vino!
Katy Belle
DIS Veteran
- Joined
- Jan 20, 2004
- Messages
- 4,013
Loving your reviews! Someday I'm going to go to Disneyland with some girlfriends! What a marvelous idea!!!
Katy
Katy
PNO4TE
I used to be the DIS Musician and a Jamborini...
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- Jul 14, 2001
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- 31,531
kabuki
<font color=green>It's free if you pass out in the
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The event looked great, was is as wonderful as events you have done at WDW? Also was it full? The events, except for the $300.pp Napa Rose cooking school never sell out so I was wondering if people are doing anything else. Taste last year was mostly employees and guests.
50 years Too!
DIS Veteran
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- Jan 11, 2005
- Messages
- 1,184
Lovin the report.
So glad you were able to do this and are letting us in vicariously.
I live on the west coast, and one of the main reasons I want to buy GCV points is to have an excuse to go to this every year!
Keep it coming.
Deb
So glad you were able to do this and are letting us in vicariously.
I live on the west coast, and one of the main reasons I want to buy GCV points is to have an excuse to go to this every year!
Keep it coming.
Deb
50 years Too!
DIS Veteran
- Joined
- Jan 11, 2005
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- 1,184
I think I read that Taste (WDW's PFTS) can only be attended by annual passholders. Maybe they will change that since it sounds like the response wasn't that great. I hope so. I planned to buy a pass next year, but maybe it won't be necessary?
Deb
BriarRosie
<font color=blue>Creator of Tag Fairy Haiku:<br>Cl
- Joined
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- 11,164
loving the photos - who knew a cheese and a caramel cake could be so.....droolable! (yes, new word - use it in a sentence today!)
and the visual of david "topping off" your wine glass again and again and again...the bottomless vino!
I'm diggin' all the "delectable", "scrumptious" and other lofty adjectives for "tasty". Droolable? Hehe, ok. David was good to us. Granted, the pours were typically halfway up the bowl of the glass, so giving us a little extra didn't seem all that bad.
I had a heckuva good time and recommend it highly.
Ooh, great drool smiley!
Oh man, I can see it now. You totally sloshed and stumbling your way around the park...
Hilarity! I guess it's a good thing the David and the 'wine guy' didn't give you a "to go" cup for your wine
Well, I don't think we were so far gone as to be "sloppy", but I know we were quite a bit "happy". Funny you should mention the "to go" cup. They have bottomless adult beverages at Hoop De Doo, and Catherine and I went with two other friends back in 2001. The server gave us "to go" cups for our beverages, and I think we were just as "happy" after the show.
Sounds like you guys had such a fun time and great food & wine to boot!!
The entire meal was awesome, and I'd rate my night about a 9. It would have been perfect if we timed our exit before the monorail shut down for the night.
Hoover Doovers.
You know I won't be able to resist calling any hors d'ouevres "hoover doovers" from now on.
The entire restaurant seemed to be filled with the event. It didn't seem like they had any glaringly empty seats. I think the event was as good as the WDW events I've been to, and the meal seemed like a bargain when you think about how much they gave us and factored in that tax and gratuity was included. I don't know how many people at this dinner were cast members, but I know the table in front of us seemed to have some management types sitting with the presenters.
I was shocked to see that the Cooking School sold out faster. I would never pay that kind of money for that. I did a Cooking School event in Epcot a few years ago that cost $60. That didn't seem as outrageously priced to me.
I wouldn't need any excuse to stay at GCV! From what I'm hearing, there aren't going to be a lot of units, so I wonder if I would be able to find availability using my 7 month window or not. At least the points would be cheaper than staying at the non-DVC portion.
Looks like that question has been answered. I probably would have booked Taste had my trip been this weekend.
disneegrl4eva
DIS Veteran
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- Jan 18, 2004
- Messages
- 9,041
awesome TR...i went last weekend and did the demo with guy fieri...I waited in line for 4 hours and got number 3 card...and it hit over 100º but it was soooooo worth it...I absolutely adore him...we had a jambalaya sandwich and an asian noodle dish he prepared...i loved reading your report especially about the caramel cake omg if that doesnt make you
nothing will...
but it was soooooo worth it...I absolutely adore him...we had a jambalaya sandwich and an asian noodle dish he prepared...i loved reading your report especially about the caramel cake omg if that doesnt make you
50 years Too!
DIS Veteran
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oybolshoi
DIS Legend
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YUMYUMYUMYUMYUMYUMYUMYUMYUM!!!!!!!!!!!!!!!!!!!!!!
OK, Lori ... did you feel that this compares with the signature dinners at WDW? We really want to snag one this fall if we're lucky and they offer one we're interested in.
It looked incredible ... but I think the DL prices are probably more "reasonable" than WDW. After seeing the price increases for Halloween and Christmas party tickets this year I'm trembling in my furry slippers at the idea of how Epcot is going to price-gouge this fall.
I also think that DL offered a wonderful variety at their food booths and some of those items looked really creative. I've never seen such pretty items for sale and eating in Epcot.
Thanks for the reviews and pics - you're doing a great job!
OK, Lori ... did you feel that this compares with the signature dinners at WDW? We really want to snag one this fall if we're lucky and they offer one we're interested in.
It looked incredible ... but I think the DL prices are probably more "reasonable" than WDW. After seeing the price increases for Halloween and Christmas party tickets this year I'm trembling in my furry slippers at the idea of how Epcot is going to price-gouge this fall.
I also think that DL offered a wonderful variety at their food booths and some of those items looked really creative. I've never seen such pretty items for sale and eating in Epcot.
Thanks for the reviews and pics - you're doing a great job!
PNO4TE
I used to be the DIS Musician and a Jamborini...
- Joined
- Jul 14, 2001
- Messages
- 31,531
It looked incredible ... but I think the DL prices are probably more "reasonable" than WDW. After seeing the price increases for Halloween and Christmas party tickets this year I'm trembling in my furry slippers at the idea of how Epcot is going to price-gouge this fall.
I agree 100%, Brenda! The year that PFTS jumped $25 or so per person we opted to not go. We did go again last year but have already decided not to do it this fall. For that amount of money I expect a seat! Signature dinners look like a better value if things remain proportionate.
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Save Up to 30% on Rooms at Walt Disney World!
Save up to 30% on rooms at select Disney Resorts Collection hotels when you stay 5 consecutive nights or longer in late summer and early fall. Plus, enjoy other savings for shorter stays.This offer is valid for stays most nights from August 1 to October 11, 2025.
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