TinkLoverSam
DIS Veteran
- Joined
- Oct 10, 2009
- Messages
- 3,052
You must be so stoked to be going to Disney! That's awesome that you found your GAD pass so that you can get in to Epcot to see the dessert party locations.
Tuesday:
- Breakfast at Captain Cooke's (I HAVE to try Tonga Toast!).
You really won't know about prices at the PS. They will throw out a ton of ideas with no prices attached. You'll see prices when you get your BEOs a few weeks later.
They'll tell you at the PS that this is your time to go with your dream ideas and then see the what they cost when you get your BEOs and cut back from there.
I thought we were going to see prices during the sessions but not once were any prices mentioned. I just wanted to warn you because I was expecting one thing and didn't get to see any prices.
Oh yeah! I remember seeing a private party in Epcot several years ago....and they all had glow necklaces! I was so jealous! I personally think these are an awesome idea! (Kel, don/t look to me to be the voice of reason when it comes to money.)
I actually got all tingly when I read your post above
Candi
I am just doing my glow necklaces right through Disney. I guess it is a lot cheaper to buy them yourself I just don't want the hassle of having to pack them, remember them etc. I am somewhat disorganized and the less I have to think about the day of my wedding the better off everyone will be.
Are you tasting the dessert party items too? We are having the cinnamon flambe one but I haven't been able to hear from anyone who has had it at Disney. If it is an option can you take a bite for me![]()
The way that I've seen steak on a buffet is usually carved to order (action station). They roast a whole loin and you can get all temps from rare-well. The ends are well to med. well and the closer you get to the middle it becomes more med, med. rare, and rare. A good chef can get all temps in one loin. So you shouldn't be worried about that. If you want steak and like it a certain temp then tell them. That's what we did1) Steak (possibly an action station but that may put me way over budget) - the only thing is I don't think I've ever seen steak on a buffet! Likely due to the rare, med rare, med, med well, and well thing....impossible to keep it all at the right "temp".
The way that I've seen steak on a buffet is usually carved to order (action station). They roast a whole loin and you can get all temps from rare-well. The ends are well to med. well and the closer you get to the middle it becomes more med, med. rare, and rare. A good chef can get all temps in one loin. So you shouldn't be worried about that. If you want steak and like it a certain temp then tell them. That's what we did![]()
We chose a pepper rubbed strip loin for our action station with a red wine demi glace. So delish!Sweet!! I love my steak and eggs! That's definitely my first choice![]()