Mike & Suzy's Honeymoon Photo Filled Food Adventure
- Thread starter MikeR
- Start date
vettechick99
<font color=purple>Why do I open these threads?<br
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- 8,085
Thanks for the reviews so far. Looks like you had a great honeymoon!
50 years Too!
DIS Veteran
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- Jan 11, 2005
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- 1,184
Hijacking the thread Mike. Vettechick, are you going to do anymore reviews?
Your baby is gorgeous, by the way.
Mike, really enjoying your two reports.
Your baby is gorgeous, by the way.
Mike, really enjoying your two reports.
oybolshoi
DIS Legend
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- Aug 16, 2004
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- 11,879
Actually, I was thinking that he looks a lot like Clint Eastwood in Paint Your Wagon.
Is it just me, or does he look like Prince Eric from the Little Mermaid?
vettechick99
<font color=purple>Why do I open these threads?<br
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Sorry, Mike.
50 years, I'm gonna try to! We are going for our first trip with baby in May for a long weekend. Can't wait!! And thanks for the sweet compliment!
Danielle25
Earning My Ears
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- Jan 26, 2008
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Yours is the first dining report I've ever read on the boards and it's fabulous! Thanks for keeping me so entertained!
After taking a backstage tour through the Jungle Cruise, Mike and Suzy, as part of their “Keys to the Kingdom Tour” got a “free” lunch at the Harbor House;
The sandwich was, and everyone say this with me, just a sandwich. Like any you could get in a million other places. Mike and Suzy split it because they wanted to have an empty stomach for their big meal that night;
Suzy also got a salad which was shockingly, just a salad;
The food was so-so, and at this point Mike and Suzy decided to just give up on the tour. It wasn’t worth there time, so they made some polite excuse to the tour guide, and wrote the whole thing off as a bust;
After spending the day touring the Magic Kingdom on their own, Mike and Suzy then went to a workout. Yes, really. They try to get regular workouts at home, and even though they had done a lot of walking, they had yet to really break a sweat on the trip so they used the spa at The Grand Floridian to get in a quick workout before dinner, all the better to spur their appetites;
Afterwards they showered and putt on their fancy clothes;
Because it was time for one of the highlights of their vacation, dinner with wine pairing at the Chef’s table at Victoria and Albert’s!;
The sandwich was, and everyone say this with me, just a sandwich. Like any you could get in a million other places. Mike and Suzy split it because they wanted to have an empty stomach for their big meal that night;
Suzy also got a salad which was shockingly, just a salad;
The food was so-so, and at this point Mike and Suzy decided to just give up on the tour. It wasn’t worth there time, so they made some polite excuse to the tour guide, and wrote the whole thing off as a bust;
After spending the day touring the Magic Kingdom on their own, Mike and Suzy then went to a workout. Yes, really. They try to get regular workouts at home, and even though they had done a lot of walking, they had yet to really break a sweat on the trip so they used the spa at The Grand Floridian to get in a quick workout before dinner, all the better to spur their appetites;
Afterwards they showered and putt on their fancy clothes;
Because it was time for one of the highlights of their vacation, dinner with wine pairing at the Chef’s table at Victoria and Albert’s!;
mpmluvstigger
Mouseketeer
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- Jan 8, 2008
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- 168
I have to agree with you about the Columbia Harbor House. I was not that impressed with it either. Looking forward to the rest. P.S. You guys look great in fancy clothes!!!
whogirl'smom
<font color=royalblue>Any leftover grumpiness can
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I feel like breaking a "swear" sometimes, too, at Disney! 
Couldn't resist--your typo was just too funny! I liked CHH, but I got the Lighthouse sandwich. 
Bring on the fancy food!
Couldn't resist--your typo was just too funny! I liked CHH, but I got the Lighthouse sandwich. Bring on the fancy food!
Way back in the Honeymoon phase Mike did extensive research on what the happy couple would be doing in Disney World and in his reading he came across a little dive restaurant called Victoria and Alberts. There was the regular V&A experience which merely required calling a mere three months ahead of time to get a reservation, or there was the insanely expensive Chefs Table which could best be reserved by having signed letters of recommendations from the President, the Pope, and two of the top five Primordial Forces of the Universe. Without those one would have to do what Mike did, get your patootie up at 3:53 in the damn morning and push a zillion buttons to try and be the first caller of the day so that one could get the 1 (one) spot they had for that day.
The first day Mike tried this he didnt get it.
The second day Mike tried to do this he still didnt get it, although he got better at the button pushing.
Third day, ditto.
Fourth day, same.
Fifth day, same and he was getting really cranky at having to wake up so early. That night he said to Suzy that he wasnt sure if he should continue trying or not, and maybe they could do something else. Suzy said that if Mike didnt at least continue to _try_ hed regret it. Maybe not that day, and maybe not the next, but come the vacation hed wish he had tried one more day to get the reservation.
So Mike got his *** up one more time, and he got the reservation! Ah victory . . . thy name is reservation!
Now, Mike had long since ditched MickeyDs as a choice of sustenance, and has been slowly developing a more complex and refined (I.E. expensive) pallet over the last two or three years, but he had never gone to a meal as extravagant as Victoria and Alberts Chefs Table with Wine paring..
As soon as you walk through the entrance to Victoria and Alberts, you know you are in a classy joint. Another way you know that you are in a classy joint is that if you refer to it as a classy joint while there, then people will look at you as if you were something they scrapped off of their shoe;
The main chef was not in that day, so Mike and Suzy were shown around by the assistant chef. He was a nice guy and did a great job at explaining all the dishes and making the dining experience even more special;
First up was the bread and butter of the meal, literally;
The bread had the perfect mix of crunchy outer layer and soft inside while the butter was so rich and creamy that you wanted to go out personally thank the cow that produced it;
The first course was a selection of Amuse Bouche, Smoked Duck Under the Glass, Celery Breleee and Parsley Root, Deviled Quail Egg with Tsar Nicolai Caviar, with a wine paring of Heisieck Monopole Blue Top Brut Champagne NV;
Looking back on that dish the memory of how it tasted can best be brought forth by chanting nom-nom-nom-nom-nom-nom-nom-nom-nom-nom-nom-nom!
It was also pretty interesting to what the cooks making all the meals for ourselves and the other patrons. No on seemed to have any talented rats underneath their hats though;
The first day Mike tried this he didnt get it.
The second day Mike tried to do this he still didnt get it, although he got better at the button pushing.
Third day, ditto.
Fourth day, same.
Fifth day, same and he was getting really cranky at having to wake up so early. That night he said to Suzy that he wasnt sure if he should continue trying or not, and maybe they could do something else. Suzy said that if Mike didnt at least continue to _try_ hed regret it. Maybe not that day, and maybe not the next, but come the vacation hed wish he had tried one more day to get the reservation.
So Mike got his *** up one more time, and he got the reservation! Ah victory . . . thy name is reservation!
Now, Mike had long since ditched MickeyDs as a choice of sustenance, and has been slowly developing a more complex and refined (I.E. expensive) pallet over the last two or three years, but he had never gone to a meal as extravagant as Victoria and Alberts Chefs Table with Wine paring..
As soon as you walk through the entrance to Victoria and Alberts, you know you are in a classy joint. Another way you know that you are in a classy joint is that if you refer to it as a classy joint while there, then people will look at you as if you were something they scrapped off of their shoe;
The main chef was not in that day, so Mike and Suzy were shown around by the assistant chef. He was a nice guy and did a great job at explaining all the dishes and making the dining experience even more special;
First up was the bread and butter of the meal, literally;
The bread had the perfect mix of crunchy outer layer and soft inside while the butter was so rich and creamy that you wanted to go out personally thank the cow that produced it;
The first course was a selection of Amuse Bouche, Smoked Duck Under the Glass, Celery Breleee and Parsley Root, Deviled Quail Egg with Tsar Nicolai Caviar, with a wine paring of Heisieck Monopole Blue Top Brut Champagne NV;
Looking back on that dish the memory of how it tasted can best be brought forth by chanting nom-nom-nom-nom-nom-nom-nom-nom-nom-nom-nom-nom!
It was also pretty interesting to what the cooks making all the meals for ourselves and the other patrons. No on seemed to have any talented rats underneath their hats though;
50 years Too!
DIS Veteran
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- Jan 11, 2005
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Glad you are back!
Ms. Heimlich
I'm a beautiful butterfly, too!
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Fantabulous...
Congrats on the vows...
REALLY looking forward to the rest of this review (CT at V&A's) - a most memorable experience!!
Keep up the funny-ness (grammer be damned! )
Ms. H
Congrats on the vows...
REALLY looking forward to the rest of this review (CT at V&A's) - a most memorable experience!!
Keep up the funny-ness (grammer be damned!
)Ms. H
Monica20039
Mouseketeer
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Great reviews! I can't wait for our Disneymoon!
marciemouse
Raised on Disney
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You are terribly amusing. Keep it up!
Happy the Dwarf
Traveling Companion to Mister Disney & Mr. D's K-M
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The boys and I SO love V&A and especially the Chef's Table...
great review!
great review!
Mister Disney
Ludwig Von Drake of Disney Fine Dining
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MikeR said:However, Suzy did quite enjoy the chocolate covered Mickey Mouse Shaped Rice Crispy Treats;
She took a half-dozen of them when we left the room and was very reluctant to throw them away at the end of the trip when they had grown new life forms that evolved into a miniature civilization in the midst of developing masonry.
I am finally getting through your reviews......
BAHHHHHH.....
What a WAY with words!
TruBlu
DIS Legend
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- Mar 21, 2006
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- 10,762
The boys and I SO love V&A and especially the Chef's Table...
great review!
Love the picture in your sig Happy!
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