ghidorah97
Mouseketeer
- Joined
- Jun 16, 2002
- Messages
- 227
Just as a reminder, the players are:
Me - Brad, loves to eat and drink but gets full way too fast
DW - Lisa, short & skinny but can eat me under the table
Our stay:
10/24 - 11/4 @ POR
Day 10 (11/2):
I awoke this morning feeling a bit better than yesterday, but still upset over our horrid dinner from the night before. I vowed that we wouldn't have a repeat performance.
We slept late, and then headed on over to MGM for some fun. While there, we grabbed a "breakfast/snack" at:
Anaheim Produce - We shared some mixed fruit, pineapple and carrots. Just what the doctor ordered for me following the garbage from yesterday. Total bill - $6.12
Later tonight was going to be our Party for the Senses, so we decided not to go F&W tasting, and instead did lunch at:
Beaches & Cream (no PS) -
As I mentioned, I was determined to make up for yesterday, and this was a place I've always wanted to try. It didn't disappoint:
For Lisa - Grilled Cheese with Bacon and Onion Rings
For Me - Grilled Chicken Sandwich with Bacon and fruit
I know, nothing special here, but this was SOOOOO good considering our prior dinner. Each sandwich was just what we wanted. I was also determined to eat a No Way Jose while here (HUGE peanut butter fan), but I was getting full, and didn't want to ruin the evening, so we split a regular sundae which our server prepared just like a No Way Jose (just smaller). She, by the way, was fantastic.
Our grade for Beaches & Cream - 8 out of 10
Our total bill (not incl. grat.) - $25.41
On to our Party for the Senses! This was simply an amazing event, in my opinion. Tons of food, wine and beer to choose from, and the decor was incredible. There were even living statues, fountains and trees walking throughout. Amazing! My one regret is that I didn't try more of the wines (keeping in mind my cold, I only had two glasses). The food choices (the chef is listed first):
1. Tony Pace, Culinary Concepts, Orlando - Lobster Bisque, Lobster Tamales, Conch Cevice and Mussels Chardonnay
2. Michael Deardorff, Disney's Port Orleans - Creole Mustard Lamb Rack with Pecan Sweet Potatoes and a Rosemary-Mint Sauce
3. Don Pintabona, Tribeca Grill, New York - Braised Veal Agnolotti with Seared Sea Scallops and Cauliflower Mousse
4. Nick Crispino, Grand Floridian Cafe - Spicy Marinated Strips of Beef served with a Ragout of Winter Vegetables
5. Richard Meacham, Ohana, Disney's Polynesian - Lemongrass infused Roast Pork Loin with Asian Slaw and Hoison BBQ Sauce
6. John Sarich, Chateau Ste. Michelle, Puget Sound, WA - Smoked Duck with Dried Cherry Chutney on Crostini
7. Wendy Welcovitz, Liberty Tree Tavern - Sweetwater Prawns with Parma in Phyllo with Papaya-Tomato Relish
8. Dennis Thompson, Le Cellier - Pan Roasted Saddle of Rabbit, Porcini and Maitake Mushrooms with a Cassoulet of Beans and a Roasted Cippolini and Pinot Noir Emulsion
9. Michael Schifano, Disney's All-Star Resorts - Roasted Portabello Mushrooms, wilted Greens and Blood Orange-Balsamic Vinaigrette
10 . Pascal Oudin, Pascal's on Ponce, Miami - Australian Sea Bass "en croute" Candied Tomatoes, Mediterranean condiments and Red Wine Fumet
11. Tony Marotta, Grand Floridian Cafe - Braised Duck over Cassoulet with Smoked Tomato Vinaigrette
12. Enzo Fargione, Barolo, Washington, D.C. - Black Pepper and Anisette encrusted Tuna Loin served over Eggplant and Mixed Vegetable Caponata and a Caramel Balsamic Vinegar
13. Jonathan Sanders, Biergarten Restaurant - Herb Roasted Stuffed Pork Loin with Smoked Sausage, Peach Chutney and Sweet Potatoes
Desserts:
1. Kelly Smith, Boardwalk Bakery - Seasonal Fruit Tart with a Balsmaic Glaze and Vin Santo Ice Cream, Amaretto Caramel Flan with Glazed Oranges and Almond Brittle
2. Jacquy Pfeiffer, The French Pastry School, Chicago - White Wine Poached Pear, Almond Financier, and Pear Granita; Fine Handmade Chocolates presented on a Chocolates a la carte Pinnacle Showpiece
3. Keegan Gerhard, Four Seasons Hotel, Chicago, IL - Flourless Chocolate Savarin with roated Bananas and a Caramel Ice Cream, Passion Fruit Baba Savarin with a Run-Roasted Tropical Fruit and Coconut Ice Cream
4. Steve Klc and Collen Apte, PastryArts.com, Washington, D.C. - Yogurt Cream with Apricot, Honey and Vanilla, Assorted Chocolates and Petit Fours presented by a model in a Chocolate Dress
Wineries:
Antinori, Castello Di Querceto, Kalin Cellars, Caparoso, Mommessin, The Boston Beer Company, Chateau Ste. Michelle, Castello Banfi, King Estate, Kenwood/Valley of the Moon, Mazzocco, Charles Krug, Chalk Hill, McPherson, Taylor Fladgate, Argyle Winery, Geyser Peak
This was EASILY worth the $65 per person, in my view. WOW!
Our grade for Party for the Senses - 90 out of 10 (a shade below the special dinners)
Our total bill (grat. incl.) - $130 (prixe fixe and includes a souvenier wine glass)
We were much, much happier today than yesterday! If anyone would like more specific information on any of the dishes, chefs or wineries, just ask! I'd be happy to tell more!
Later today, our last day and our California Grill Signature Dinner!
Me - Brad, loves to eat and drink but gets full way too fast
DW - Lisa, short & skinny but can eat me under the table
Our stay:
10/24 - 11/4 @ POR
Day 10 (11/2):
I awoke this morning feeling a bit better than yesterday, but still upset over our horrid dinner from the night before. I vowed that we wouldn't have a repeat performance.
We slept late, and then headed on over to MGM for some fun. While there, we grabbed a "breakfast/snack" at:
Anaheim Produce - We shared some mixed fruit, pineapple and carrots. Just what the doctor ordered for me following the garbage from yesterday. Total bill - $6.12
Later tonight was going to be our Party for the Senses, so we decided not to go F&W tasting, and instead did lunch at:
Beaches & Cream (no PS) -
As I mentioned, I was determined to make up for yesterday, and this was a place I've always wanted to try. It didn't disappoint:
For Lisa - Grilled Cheese with Bacon and Onion Rings
For Me - Grilled Chicken Sandwich with Bacon and fruit
I know, nothing special here, but this was SOOOOO good considering our prior dinner. Each sandwich was just what we wanted. I was also determined to eat a No Way Jose while here (HUGE peanut butter fan), but I was getting full, and didn't want to ruin the evening, so we split a regular sundae which our server prepared just like a No Way Jose (just smaller). She, by the way, was fantastic.
Our grade for Beaches & Cream - 8 out of 10
Our total bill (not incl. grat.) - $25.41
On to our Party for the Senses! This was simply an amazing event, in my opinion. Tons of food, wine and beer to choose from, and the decor was incredible. There were even living statues, fountains and trees walking throughout. Amazing! My one regret is that I didn't try more of the wines (keeping in mind my cold, I only had two glasses). The food choices (the chef is listed first):
1. Tony Pace, Culinary Concepts, Orlando - Lobster Bisque, Lobster Tamales, Conch Cevice and Mussels Chardonnay
2. Michael Deardorff, Disney's Port Orleans - Creole Mustard Lamb Rack with Pecan Sweet Potatoes and a Rosemary-Mint Sauce
3. Don Pintabona, Tribeca Grill, New York - Braised Veal Agnolotti with Seared Sea Scallops and Cauliflower Mousse
4. Nick Crispino, Grand Floridian Cafe - Spicy Marinated Strips of Beef served with a Ragout of Winter Vegetables
5. Richard Meacham, Ohana, Disney's Polynesian - Lemongrass infused Roast Pork Loin with Asian Slaw and Hoison BBQ Sauce
6. John Sarich, Chateau Ste. Michelle, Puget Sound, WA - Smoked Duck with Dried Cherry Chutney on Crostini
7. Wendy Welcovitz, Liberty Tree Tavern - Sweetwater Prawns with Parma in Phyllo with Papaya-Tomato Relish
8. Dennis Thompson, Le Cellier - Pan Roasted Saddle of Rabbit, Porcini and Maitake Mushrooms with a Cassoulet of Beans and a Roasted Cippolini and Pinot Noir Emulsion
9. Michael Schifano, Disney's All-Star Resorts - Roasted Portabello Mushrooms, wilted Greens and Blood Orange-Balsamic Vinaigrette
10 . Pascal Oudin, Pascal's on Ponce, Miami - Australian Sea Bass "en croute" Candied Tomatoes, Mediterranean condiments and Red Wine Fumet
11. Tony Marotta, Grand Floridian Cafe - Braised Duck over Cassoulet with Smoked Tomato Vinaigrette
12. Enzo Fargione, Barolo, Washington, D.C. - Black Pepper and Anisette encrusted Tuna Loin served over Eggplant and Mixed Vegetable Caponata and a Caramel Balsamic Vinegar
13. Jonathan Sanders, Biergarten Restaurant - Herb Roasted Stuffed Pork Loin with Smoked Sausage, Peach Chutney and Sweet Potatoes
Desserts:
1. Kelly Smith, Boardwalk Bakery - Seasonal Fruit Tart with a Balsmaic Glaze and Vin Santo Ice Cream, Amaretto Caramel Flan with Glazed Oranges and Almond Brittle
2. Jacquy Pfeiffer, The French Pastry School, Chicago - White Wine Poached Pear, Almond Financier, and Pear Granita; Fine Handmade Chocolates presented on a Chocolates a la carte Pinnacle Showpiece
3. Keegan Gerhard, Four Seasons Hotel, Chicago, IL - Flourless Chocolate Savarin with roated Bananas and a Caramel Ice Cream, Passion Fruit Baba Savarin with a Run-Roasted Tropical Fruit and Coconut Ice Cream
4. Steve Klc and Collen Apte, PastryArts.com, Washington, D.C. - Yogurt Cream with Apricot, Honey and Vanilla, Assorted Chocolates and Petit Fours presented by a model in a Chocolate Dress
Wineries:
Antinori, Castello Di Querceto, Kalin Cellars, Caparoso, Mommessin, The Boston Beer Company, Chateau Ste. Michelle, Castello Banfi, King Estate, Kenwood/Valley of the Moon, Mazzocco, Charles Krug, Chalk Hill, McPherson, Taylor Fladgate, Argyle Winery, Geyser Peak
This was EASILY worth the $65 per person, in my view. WOW!
Our grade for Party for the Senses - 90 out of 10 (a shade below the special dinners)
Our total bill (grat. incl.) - $130 (prixe fixe and includes a souvenier wine glass)
We were much, much happier today than yesterday! If anyone would like more specific information on any of the dishes, chefs or wineries, just ask! I'd be happy to tell more!
Later today, our last day and our California Grill Signature Dinner!
!
