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- Joined
- May 14, 2002
- Messages
- 105
A follow-up to my previous Tony n' Tina's Wedding posting.
We just returned from "A Private Affair" with Chef Gordon (the evening converted Signals restaurant at the Beach House). On the way there we bumped into and chatted with Webmaster Doc who told us we were in for a treat. We had tried to book this event the prior year, but all the times were fully booked. Of course it was wonderful, with Chef Gordon being extremely gracious as well as being an excellent chef.
My two DDs, Avery (10) and Schuyler (6) were very excited about being able to "help" with preparation of the meal. Actually, due to the Disney lawyers liability fears - help now consists of preparing the dessert in the main dining area at a separate station. They can't join the activities behind the CM area. Nonetheless, the girls were thrilled.
I had worked with Chef Gordon to prepare a meal so that everyone would have something they liked and he didn't disappoint. We essentially split a third dinner between the two girls and my wife and I each had a choice. Our instructions were simple - whatever was fresh from the ocean.
Our appetizers an enormous fresh low country fresh crabcake (hardly any breading), fresh scallops over greens, she crab soup, and a fresh salad. This was accompanied by a Sterling Sauvignon Blanc supplied by Chef Gordon. I also brought a bottle of Cloudy Bay (NZ) Sauvignon Blanc to share with Chef Gordon and further accompany our meal.
Entrée Incredibly fresh grouper (lightly breaded on one side) with rice and delicious zucchini sautéed in butter. The girls split a filet mignon with the same sides. The course was accompanied by a dry, crisp Riesling.
Desserts truly a wonder. As noted, the girls got to help make the first one. Cherries Jubilee made with flambéed (tableside) Queen Anne cherries over vanilla ice cream. My wife was presented with a caramel cabernet fondue with fresh fruit and angel food cake. To die for! The girls each had their own individual chocolate mousse. This course was accompanied by champagne. BTW the girls had wine glasses with lemonade for their courses.
We could hardly walk out the door we were so stuffed. This is an event not to be missed, and you should plan significantly in advance (like when you make your reservations for rooms). Chief Gordon is becoming increasing popular and booked. No wonder with such a fabulous meal and company. Of course he refused a tip or any other type of gratuity in fact he didnt even bring the bill to the table as it was all taken care of by charging to the room.
It has been a delightful trip so far. As always, the most fun about coming to HHI as opposed to some of the other DVC resorts is the family togetherness feeling. Today we spent time talking with the people next to us at the pool and their son and daughter took up with playing with our DDs (their kids are the same ages). But the point is that it was just natural fun tied by a common bond that gives you a sense of comfort of kids playing together without having to worry about anything bad happening. I think there are so many outside activities (like the parks) at other DVCs that there is no time for this kind of unprogrammed and personal interaction.
The final observation is that it is hot hot hot (as the song goes)! It is consistently in the 90s with high humidity making the effective temperature in the low 100s. Coupled with occupancy this week of 99 to 100% at the resort makes for a hot sweaty mass of people seeking relief at the pools and ocean. Even Shadows tongue was hanging low to the ground during the bunny hunt today! But we wouldnt be anywhere else for the 4th.
We just returned from "A Private Affair" with Chef Gordon (the evening converted Signals restaurant at the Beach House). On the way there we bumped into and chatted with Webmaster Doc who told us we were in for a treat. We had tried to book this event the prior year, but all the times were fully booked. Of course it was wonderful, with Chef Gordon being extremely gracious as well as being an excellent chef.
My two DDs, Avery (10) and Schuyler (6) were very excited about being able to "help" with preparation of the meal. Actually, due to the Disney lawyers liability fears - help now consists of preparing the dessert in the main dining area at a separate station. They can't join the activities behind the CM area. Nonetheless, the girls were thrilled.
I had worked with Chef Gordon to prepare a meal so that everyone would have something they liked and he didn't disappoint. We essentially split a third dinner between the two girls and my wife and I each had a choice. Our instructions were simple - whatever was fresh from the ocean.
Our appetizers an enormous fresh low country fresh crabcake (hardly any breading), fresh scallops over greens, she crab soup, and a fresh salad. This was accompanied by a Sterling Sauvignon Blanc supplied by Chef Gordon. I also brought a bottle of Cloudy Bay (NZ) Sauvignon Blanc to share with Chef Gordon and further accompany our meal.
Entrée Incredibly fresh grouper (lightly breaded on one side) with rice and delicious zucchini sautéed in butter. The girls split a filet mignon with the same sides. The course was accompanied by a dry, crisp Riesling.
Desserts truly a wonder. As noted, the girls got to help make the first one. Cherries Jubilee made with flambéed (tableside) Queen Anne cherries over vanilla ice cream. My wife was presented with a caramel cabernet fondue with fresh fruit and angel food cake. To die for! The girls each had their own individual chocolate mousse. This course was accompanied by champagne. BTW the girls had wine glasses with lemonade for their courses.
We could hardly walk out the door we were so stuffed. This is an event not to be missed, and you should plan significantly in advance (like when you make your reservations for rooms). Chief Gordon is becoming increasing popular and booked. No wonder with such a fabulous meal and company. Of course he refused a tip or any other type of gratuity in fact he didnt even bring the bill to the table as it was all taken care of by charging to the room.
It has been a delightful trip so far. As always, the most fun about coming to HHI as opposed to some of the other DVC resorts is the family togetherness feeling. Today we spent time talking with the people next to us at the pool and their son and daughter took up with playing with our DDs (their kids are the same ages). But the point is that it was just natural fun tied by a common bond that gives you a sense of comfort of kids playing together without having to worry about anything bad happening. I think there are so many outside activities (like the parks) at other DVCs that there is no time for this kind of unprogrammed and personal interaction.
The final observation is that it is hot hot hot (as the song goes)! It is consistently in the 90s with high humidity making the effective temperature in the low 100s. Coupled with occupancy this week of 99 to 100% at the resort makes for a hot sweaty mass of people seeking relief at the pools and ocean. Even Shadows tongue was hanging low to the ground during the bunny hunt today! But we wouldnt be anywhere else for the 4th.
