Juli & Wayne ~ WP/WH 11/1/12: Our day was a fairytale... recap started!

Hi Juli! Just read through and am so sorry to hear your planning trip was so bad. :(

We had Maxine as our first planner (we ended up sort of having 3..., long story; it's on my PJ) and she was great while we had her. Do you know if you'll be getting someone new?
 
Why would I be getting someone new? Maxine just emailed me yesterday. We're all set to have our planning session with her next Friday!
 
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At this time next week, Wayne and I wioll be rushing to the Philadelphia airtport to hop on our flight to Orlando for our planning session! SQUEEE!!!! I can't believe it's finally here and that we're really going!

We're staying at Coronado Springs and it will be our first stay together at a moderate resort. We have the planning session on Friday so I didn't book any sit-down meals for that day since I'm guessing we'll be pretty full from the tasting. Saturday we're having dinner at LeCellier and Sunday is breakfast at Kona before we fly home.

We had a hard time deciding on menu items. We're technically a lunch reception but I think we're treating it like a dinner.

Here's what we're trying:
  • Roasted Chicken w/ Applewood bacon, Caramelized Shallots and Apple Cabernet Reduction (Protein)
  • Three-Peppercorn & Whole Grain Mustard Rubbed Beef Strip Loin with Caramelized Red Onion Compote and Gorgonzola Cheese Fondue (Protein)
  • Parmesan Crusted Chicken with Mushroom Cream (Protein)
  • Florida Rock Shrimp, Scallop, Crab and Hearts of Palm Salad with a touch of Fire Lemon Basil Lime Oil (Salad)
  • Couscous Salad with Rum-roasted Pineapple and Marinated Citrus (Starch or Salad?)
  • Sweet Corn Bisque with Lobster and Prosciutto (could this be served as an appetizer shooter instead of as a soup course?)
  • Wonton Cups with Thai Beef Salad (Appetizer)
  • Smoked Scallops with Cilantro, Sriracha and Basil Ponzu Sauce (Appetizer)

I also submitted the sketch for our Small World themed cake.

I need to send the check, but we've decided to use Jason Angelini for our photographer.
 

i'm still loving all the ideas you are sharing. Can't wait to see how it all turns out! All that food sounds realllllllyyyyyy yummmy.
 
By this time next week our planning session will be over. Wayne and I will be strolling through Epcot awaiting our ADR at LeCellier. I CANNOT wait.
 
/
Here's what we'll be tasting on Friday:

  • Roasted Chicken w/ Applewood bacon, Caramelized Shallots and Apple Cabernet Reduction (Protein)
  • Three-Peppercorn & Whole Grain Mustard Rubbed Beef Strip Loin with Caramelized Red Onion Compote and Gorgonzola Cheese Fondue (Protein)
  • Parmesan Crusted Chicken with Mushroom Cream (Protein)
  • Florida Rock Shrimp, Scallop, Crab and Hearts of Palm Salad with a touch of Fire Lemon Basil Lime Oil (Salad)
  • Couscous Salad with Rum-roasted Pineapple and Marinated Citrus (Starch or Salad?)
  • Sweet Corn Bisque with Lobster and Prosciutto (could this be served as an appetizer shooter instead of as a soup course?)
  • Wonton Cups with Thai Beef Salad (Appetizer)
  • Smoked Scallops with Cilantro, Sriracha and Basil Ponzu Sauce (Appetizer)

I am still working on their crazy planning kit document. I think because we're having an unusual wedding - no bridesmaids or groomsmen, four kids, don't know if my parents are coming (looks like no)- it makes it hard to make decisions.
 
i am truly hoping that you take photos of all of this food. My trips have all been vicariously thru others lately...LOL
 
I started my trip report and the board ate it. Grrr.

We left on Thursday afternoon, after a half day of work, frantic shopping of travel-sized toiletries, juggling kids to my parents, worrying that I was forgetting something and packing. I gave us four hours to drive down 95 through Philly to get through the airport, a trip that should only take an hour and a half. We hit a little traffic but we still had time to park at the far edge of the universe in the economy parking lot and then catch a shuttle to the terminal, wind our way through security and then make the trek to the last gate at the end of the terminal.

How is it that no matter where I'm going or what airline I've chosen to fly with, I have to haul my stuff to the furthest gate from the front door?

Still, we had all this bonus time at the Philly airport and as luck would have it, there was a Sunglass hut right past security. I'd decided the day before that I *needed* new sunglasses that were darker, polarized and better than all the other sunglasses I'd ever owned (as I've only ever bought sunglasses at RiteAid!)

I got these beauties:
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They're not exactly on the cutting edge of current trends but they're dark, they're polarized and they don't make me look like Bono or a fly.

We also had time to get something to eat at Chickie & Pete's. Apparently they're a Philly chain and they make great sandwiches and Crab Fries. These did not include any actual crab. Instead they were like shoestring crinkle cut fries and they were covered in Old Bay. They came with a white cheddar queso and they were really, really good.

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We had an uneventful flight where the two of us had a row to ourselves. I love when that happens! We landed in Orlando at 11 pm and it was off to the far other side of the airport to Disney's Magical Express.

We'd booked a room at Coronado Springs using the AP discount rate. I was nervous that we'd get hassled that we didn't have actual passes yet and only the vouchers to turn in to get passes. Alas, the CM who checked us in didn't care. We set up a 6:30 wake up call. I was also worried that we'd be at the waaaaay back end of the resort, since my luck tends to run that way. Alas, no. We were in Casitas 5, which is the furthest of the Casitas buildings from the Centro. We were exhausted and it was very late, but we hauled our stuff out to our room.

We'd never considered staying at CS before because all of the pictures I'd seen before the refurb showed furniture that was painted in pastel colors and it was just ugly 80s southwestern ickiness. Now, they're redecorated! Our room looked like this:

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Pretty!

Even though it was late, we unpacked, plugged in all of our various chargers, set up the room, set two more alarm clocks, and watched Stacy and her Must-Dos before falling asleep!
 
Happy dance for the uneventful flight and getting a refurb room. Love Disney Customer service for taking care of you. Polarized glasses rock! I'm doi g the happy dance too becaus we booked our girls weekend for next May and got AKL Jambo house concierge level! I about peed my pants. Gotta love friends with DVC. It's the only way is stay at a deluxe.
 
Those chips look awesome.

The rooms do look pretty after the refurb.

Looking forward to reading and seeing more.
 
I slept horribly because I was so worried about oversleeping and missing our appointment at Franck's! I woke up when the phone rang with our wake up call. I was really confused by the phone ringing and it took me a second to realize I was awake when I answered the phone and the Imperial March started to play.

We woke up, showered, dressed and dashed out the door to get a cab over to the Wedding Pavilion. I'd heard that Coronado Springs was now running some kind of intra-resort tram car thing to get people around but there was nothing in sight.

Well, except a pretty lake.

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Our cabbie took us to the Poly before he remembered we were going to the Wedding Pavilion. We turned around and went back to find the driveway enclosed by the Tiffany blue walls and two security cars blocking the way in to Franck's. I could feel my heart beat faster and my breath get shallower. What was going on???? I wanted to have my tasting!!!

The cabbie tried to explain we were going to a wedding and the security guard kept saying "planner? planner?" Finally I had had enough and shouted, "Yes! We have an appointment with a planner!!!!!" The security guard waved us in.

The construction next to the Wedding Pavilion is hideous. I know that it won't be reflected in our wedding photography but seriously, it's hideous.

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And then we were at Franck's. We were half an hour early so we had a chance to look at all of the same displays that were there when we were there for our site visit. We were going to be meeting with Maxine in the Merriweather room so we sat in the love seat just outside the door and waited.

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We talked to Maxine about the outside vendors we've got planned and what kind of theme and feel we want for our wedding. While we were talking the skies opened up and it started to rain really, really hard. I felt so bad for the couple who was getting married that morning. Their poor bridesmaids (in aqua blue, short dresses!) were going to get wet. People around Franck's started scuttling around with giant black DFTW umbrellas. It was pretty neat to see.

Maxine drove us over to the Grand Floridian in one of the SUVs.

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Maxine said that our tasting was going to be in the actual working kitchen of the Grand Floridian. I wasn't sure if that meant that we'd be dining standing up at a stainless steel counter. I was very curious to see how the kitchens were maintained. They were organized and SPOTLESS. I did't see anything on the floors, nor a mess counter. It was impeccable. And they had a fancy shmancy table and hutch set up in the kitchen plus a nifty little sign with our names on it!

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We sat down and got ready to go. We had a server named Kate and we had Chef Corey to explain and discuss each dish we tasted. Apparently I neglected to get a picture of Kate.

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Get to the food, right???!?!?!?

Okay...

First plate was two appetizers:
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The one on the left is the Thai Beef Salad in a wonton cup. I really liked this- the little pieces of beef were so tiny and the dressing was light, crisp and not overly tart (something I knew Wayne was concerned about) and there was just the slightest hint of a floral heat. I'm guessing there were some jalapenos involved. The second dish is the Smoked Scallop with Cilantro, Sriracha and Basil Ponzu Sauce. I thought that the smoke was a little heavier than I expected at first but then it faded and the sweetness of the scallop came through. Both were really tasty.

I knew we weren't going to have a soup course for the wedding. We'd decided on a buffet for the adults and a plated dinner for the numerous children in attendance. But there was one soup on the menu that caught the attention of both of us. We asked that it be served as a shooter instead of as a full soup course.

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It's a sweet corn bisque garnished with lobster and prosciutto. It was amazing. I think this was my favorite thing we tasted.

Next plate: Non-green salads:
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The one on the left is Florida Rock Shrimp, Scallop, Crab and Hearts of Palm Salad with a touch of Fire Lemon Basil Lime Oil. I was really looking forward to this. My first bite was a little fishier than I expected but that was the only one. I ate all of this salad- every little scrap. It was so lightly citrussy but the dressing didn't cover the seafood and I loved the big hunks of hearts of palm. I love hearts of palm. Wayne loved it too, but I knew he would. The salad on the right is Rum Marinated Pineapple Couscous with citrus. This was really simple and light. It was colorful and playful and I could totally see my kids eating this. It was like a plate of confetti.

The last menu items we tasted were the three entrees we were trying to decide upon.

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The first is a NY Strip Steak but it was there to represent the Beef Strip Loin served with caramelized red onion compote and here they served a horseradish cream sauce but on the menu (and for our wedding) it was supposed to be a Gorgonzola fondue. This was tasty but not really anything special. The center dish was my favorite, perennial Disney Bride favorite, apparently, the Parmesan Crusted Chicken Breast with Mushroom Cream Sauce. I loved this. I swear I could have made a meal of the mushrooms and sauce. It was a little too saucy for Wayne too so we asked that for the wedding this be prepared with half as many mushrooms. The third item on the plate was the Roasted Chicken with Applewood Smoked Bacon, Caramelized Shallots and an Apple Cabernet Reduction. This chicken was tasty too but it wasn't the rockstar that the other chicken was. The sauce was a little sweet in a weird way to me and it just didn't have the same wow factor as the other chicken. So it was the one thing we ruled out.

We sat and talked to Maxine and Corey for awhile, getting off on the topic of sad Pixar movies.

Maxine took a picture of us and Chef Corey, with the nifty little sign behind us. It wasn't until later that I realized we didn't get a photo with Maxine!

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Your menu tasting looks great. Wasn't the parmesean crusted chicken yummmmmmm? We liked that a lot too. Your salad choices look great too! I'm following along!!!
 
oh my dear those all look grand. I can't wait to see the finished products!
 
We interrupt this trip report for some wedding shopping news.

Apparently TheKnot.com is having a big sale today. I only found out about it on the DISBrides Facebook group this morning but I was able to take advantage of it to get some colorful napkins and coasters for the reception at half price.

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They also have these pretty black and white polka dot photo coasters that I really love. I think they'd make excellent escort cards... and they're a little less than $0.50 each... I must confer with Wayne.

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I would tie a red ribbon and add some kind of Mickey to Disney them up, but seriously, how cute would they look lined up on a table???
 
Okay, back to the trip report! I didn't take a lot of photos on this trip. Normally, I'm behind a lens for almost the whole time we're there. Maybe, the lack of photos is because while we were in Franck's eating cake it started to pour. It rained and rained and rained and pretty much didn't stop all day.

When we were done with Maxine and Franck's and our amazing, wonderful planning session, we walked to the monorail station in the Grand Floridian. Luckily, I had remembered to pack our Walmart ponchos! We got on the Avengers monorail and headed to the Magic Kingdom.

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I had to stop Wayne to take a goofy photo of me in front of the castle to text to the people I work with who were stuck in the windowless office while I was at the most Magical Place on Earth.

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We crossed into Adventureland and started our rides for the day with a very soggy Jungle Cruise. We love the Jungle Cruise and all it's corny jokes. The cool thing about the rides on a rainy MK day is that we literally walked on to every ride we wanted. We didn't wait five minutes for anything.

Meanwhile, all day, I was taking goofy little pictures to text to my sister who was very bitter that I was at Disney and she wasn't.

We rode Pirates twice and the Haunted Mansion twice.

Oddly, by then we were feeling a little snacky. Our tasting session was kind of like breakfast and we were now into the early afternoon. So we shared a turkey leg and fought off the agressive ugly birds who wanted to swoop in and go all cannibal with our snack. There were many zombie/cannibal jokes on this trip, thanks to the crazy in Miami. We are so weird. Anyway...

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We rode Splash Mountain and then we rode Small World twice and then took some pictures of the Fantasyland construction. It's so ugly over there right now and I can only cope because I know how awesome it will be when it's done.

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We wandered into shops for a little while and then decided we were hungry and we were going to go see if we couldn't get a stand-by table at Ohana. It was 6 pm and we thought maybe we'd have a chance. We'd been lucky before.
 
The coronado rooms look so pretty now, that is great!
Yay for getting Maxine! We had her and lost her sadly. I wish we'd gotten to keep her, she definitely knows her stuff. You are in good hands! :goodvibes

All your food choices look yummo! We had our tasting at the BW since thats where our reception is and I'll admit I wish we got to be in the cool kitchen with our names on a sign too :rolleyes1

Ick rainy MK day, but sounds like you guys went with it and had a great time!

Awesome deal on the napkins and coasters, theyre super cute!!
 
First Round BEO is in!!!

Our wedding is November 1, 2012 and this is our initial BEO (which seems to be missing a lot of stuff!)

Wedding ceremony 11:30 am on Thursday November 1, 2012
Grand Floridian, 50 guests
Catering Fees and Equipment
1 Wedding Pavilion Usage: $3195

Florist
1 Floral Moving Fee: $50
1 Floral Wedding package: $1254.57

Transportation
1 Limousine (4 hr. charter): $398.04 (this is getting axed)
1 Motorcoach (8 hr. charter): $796.08

Estimated Event total: $5693.69

Wedding Pre-Reception/Reception 1pm-6pm
Grand Floridian, 50 guests
Bar:
5 wine, sparkling- Champagne toast @$37.50/bottle: $241.63
4 sparkling, non-alcoholic cider @$23.00/bottle: $$118.56
1 hosted beer and wine bar (estimate): $1288.65
1 hosted assorted juices @$5 each: $6.44
1 hosted domestic beer @$6.00 each: $7.73
1 hosted imported beer @6.75 each: $8.70
1 hosted house wine@$7.00/glass: $9.02
1 hosted soft drinks assorted at $4.25 each: $5.47
1 bottled water (non-carbonated, hosted) at $4.25 each: $5.20
1 bottled water (carbonated, hosted) at $4.25 each: $5.47
1 hosted Kungaloosh Punch @ $7.50 each: $9.67

Catering Food & Beverage:
35 Dinner Buffet, Custom @$85/guest: $3833.73
15 Children's Plated Donald Duck @$26.50/Guest: $512.14
3 Chef's Choice Vendor Meals @24.50 each: $94.72
50 WDW Antipasto Display @$16.00/guest: $1030.92
50 Reception Flora ala Carte @$28.50/guest: $1835.33

Catering Fees and Equipment:
1 Fee Bartender @$100 each: $106.50

Entertainment:
1 Traditional Minnie & Mickey @$1350 each: $1350.00

Estimated Event total: $10,470.98

Farewell Dessert Party 8-9:30 on Friday Nov. 2, 2012
Epcot. 60 guests
Operations/Attractions:
1 venue pkg, Terrace des Fleurs @$250.00 each: $266.25

Catering Food and Beverage:
60 Desserts buffet: Celebrate 2012 @$28.00/ guest: $2164.93

Catering Fees and Equipment:
1 Outdoor set up fee @$85.00 each: $90.53

Estimated event total: $2521.71

Estimated Program total: $18,686.38
 














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