My Fairy Tale Weddings Vow Renewal Trip Planning Session

[Aristocath]

Janet, I am in awe! I'm just about speechless!

 

[Pumbaa_]

I found this thread on Friday. I have been reading it all weekend! Janet you have a beautiful tale to tell and I look forward to hearing the rest of it.
Thank you for sharing!

 

[DanaHesson]

Are the reports on that archived on here? What was the occasion? The pics are fantastic!

 

[Janet2k]

Are the reports on that archived on here? What was the occasion? The pics are fantastic!

The Summerhouse Dinner Party was described in my May 2004 trip report -- click here. The occasion was simply to celebrate life with friends both old and new while my family was vacationing in Walt Disney World. My Grand Floridian Convention Services Event Manager and his Team did a beautiful job with everything, and the Disney photographer really captured that in his photos.

 

[Janet2k]

Disney’s MGM Studios - Event Planning...

As my Great Movie Ride site inspection came to an end, the Disney-MGM Studios Theme Park opened and began its day. My group was led backstage. It was time for the third item on my Planning Session Agenda:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Planning Session Agenda:
9:00 am: Event Planning
Conference Room at Disney’s MGM Studios

Janet & Friends
Janet’s Event Manger, Grand Floridian Resort & Spa

Entire Event Overview
Role Definition
Process and Timeline
Payment and Decision Making
General Transportation
Ceremony
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

As the ladies and I were being led backstage to one of the Disney-MGM Studios office buildings, Nutz4dzny asked how many times the Great Movie Ride had been used for a wedding party venue. The response was not very many times. I was surprised to hear that, but chalked it up to the simple fact that not many people knew that venue existed for a dinner party.

We spent the next portion of our morning inside a conference room. My Event Manager joined back up with us there. I was happy to see him again. Also joining us were the Disney Studios Event Manager, the Entertainment Manager, the Catering Manager, and my Fairy Tale Weddings Sales Manager. It was a fun group.

As soon as the ladies and I were seated, we were asked if we wanted something cool to drink. WeFullTime, Nutz4dzny, Bonzie1, and I all asked for a glass of water. We were given individual bottles. ~Ah!~ The cold water sure tasted good since it had gotten quite toasty outside.

With our thirst quenched, the topic at hand came under discussion: Event Planning. I let the experts take control. Since I am a no-nonsense type of person, I wanted the Team to show me how we were going to pull this event off. Just as I knew they would be, the professionals were easily up to the challenge. They quickly began laying out the timeline for my Fairy Tale Weddings vow renewal and dinner party.

Many things were discussed in the conference room that morning. I should note that a few of the items had multiple options to them. For example, there were a few ways that my guests could arrive at the Wedding Pavilion: cars, taxis, limos, motor coach. For security reasons, the Disney-MGM Studios Theme Park’s backstage transportation options weren’t quite as flexible: limos, motor coach. During our time together, we worked our way through various options.

Here are some of the things that were discussed during the Event Planning meeting:

- - - - - - - - - - - - - - - - - - - -
Wedding Pavilion (Vow Renewal Ceremony):
Guest arrival time
Ceremony start time
Ceremony end time
After-ceremony photo time
Guest departure time

Disney-MGM Studios Theme Park (Vow Renewal Dinner Celebration):
Guest arrival time
Guest arrival location
Optional handprint ceremony
Optional handprint ceremony location
Optional handprint ceremony start time
Optional handprint ceremony end time
Optional champagne toast
Optional champagne toast location
Optional entertainment (Streetmosphere CMs)
Guest departure for Cocktail Party

Gangster Area (Cocktail Party):
Cocktail Party start time
Hors d'oeuvres (buffet-style or hand-passed)
Drinks (bartender)
Optional entertainment (Streetmosphere CMs)
Cocktail Party end time
Guest departure for Dinner Party

Western Area (Dinner Party):
Dinner Party start time
Dinner (buffet-style or plated)
Drinks (bartender)
Optional entertainment (Streetmosphere CMs)
Dinner Party end time
Guest departure for Dessert Party

Land of Oz Area (Dessert Party):
Dessert Party start time
Dessert (buffet-style or plated)
Drinks (bartender)
Optional entertainment (Streetmosphere CMs)
Dessert Party end time
Guest departure for Dance Party

Sorcerer’s Hat Area (Dance Party):
Dance Party start time
Drinks (bartender)
Optional entertainment (Mickey Mouse)
Dance Party end time

Optional Custom Fireworks Display:
“Kiss Goodnight” location

Transportation:
Guest departure for resort and/or Wedding Pavilion
- - - - - - - - - - - - - - - - - - - -

Most of my events’ options were at least briefly discussed during the Event Planning meeting. As the day progressed, those options would be discussed in greater detail during other meetings that were held inside Franck’s Bridal Studio.

I need to note that the Event Planning meeting was held strictly to show me what options existed for both my vow renewal ceremony and my Disney-MGM Studios Theme Park dinner party. I did not need to decide at that exact instant in time anything at all. I already had the Wedding Pavilion and the Great Movie Ride venues booked. There was plenty of time to decide what I wanted to add or subtract either to or from those venues in the way of details. That is an important point that I want to get across.

I should also note that a few of the details that were briefly mentioned to me during that day actually took weeks to hammer out. For example, my “Kiss Goodnight” custom fireworks display. That option literally did not get added to my list of events until just about the last minute (30 days prior). I only had a day or two to make my final decision before the fireworks’ contract needed to be signed. Talk about pressure under fire. But I’ll bore you with that story in another post.

By the end of my Event Planning meeting, a timeline took shape. The timeline that is shown below was not written in stone and could be modified over the next several weeks (Disney gives explicit deadlines as to when things can no longer be modified without paying significant change fees):

======================
7:30 – 8 PM:
Wedding Pavilion, guests’ arrival time

8:00 PM:
Wedding Pavilion, ceremony’s start time
15 to 20 minutes for ceremony

8:20 PM:
Wedding Pavilion, photos

8:45 PM – 9:00 PM:
Transportation, from Wedding Pavilion to Disney-MGM Studios Theme Park

9:00 PM:
Disney-MGM Studios Theme Park, guests’ arrival time
Handprint ceremony
Champagne toast
15 minutes for ceremony
Director Streetmosphere Character

9:30 PM:
Gangster Area
Cocktail Party
Pianist and 2 Gangster Streetmosphere Characters

10:00 PM:
Western Area
Dinner Party
Country Band and 2 Cow Folk Streetmosphere Characters

11:30 PM:
Land of Oz Area
Dessert Party
Glinda the Good Witch Streetmosphere Character

12:00 AM:
Black Box Area
Dance Party

2:00 AM:
Transportation, Main Entrance of park
Drop guests off at resorts
======================

I thought I would share a photo of the Dis ladies that was taken during the Event Planning meeting: click here. I have to mention that my dear friends were real troupers that day. They asked questions at all the appropriate times and did nothing but enhance the entire Fairy Tale Weddings Planning Session experience for me. I will forever be grateful to them.

As the Event Planning portion of the day came to an end, the third item on my Planning Session Agenda had successfully been checked off. Things were moving along exactly to schedule.

What was up next on my Planning Session Agenda? Menu Tasting. It’s such a shame that I can’t share the smells and flavors of the food from my menu tasting with you folks. However, all is not lost. Thanks to WeFullTime’s and Nutz4dzny’s picture-taking abilities, I will be able to share a few photos of the scrumptious courses. So stick around. I’ll ring the dinner bell when it’s chow time.

 

[crz4mm2]

Janet,
Keep it coming. I am loving it.
I would love to do a vow renewal at Disney.....

Cathy

 

[IASW Rider]

It's so neat to hear how everything slowly came together, Janet! Looking forward to more and will be eagerly awaiting your menu tasting report!

 

[WithDisneySpirit]

At first, I bookmarked this report! Now that I am all caught up, I really needed to subscribe as I am one curious girl and need to know all about your glorious vow renewal. Thanks for the wonderful reports

Lisa

 

[Janet2k]

Disney’s MGM Studios - Menu Tasting...

Even though I am strictly a hot dog and French fries kinda girl, it’s probably pretty safe to say that I had really been looking forward to the fourth item on my Fairy Tale Weddings Vow Renewal Planning Session Agenda:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Planning Session Agenda:
10:00 am: Menu Tasting
Disney’s MGM Studios – Hollywood Hideaway

Janet & Friends
Janet’s Event Manager, Grand Floridian Resort & Spa
Chef de Cuisine, Disney’s MGM-Studios

Menu Options
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Yes, I couldn’t wait to see what the Chef de Cuisine of Catering for the Disney-MGM Studios and Animal Kingdom Theme Parks had whipped up for me. I knew it would be scrumptious. That man is truly gifted, and so is his Team.

I have never made any secret of my complete naiveté regarding anything having to do with food preparation. When I first spoke with the Chef during the planning stages of my “Haunted Mansion” Movie Set Dinner Event, I had no idea what a Chef de Cuisine actually was. I went to the Internet in search of a job description and found the following:

- - - - - - - - - - - -
Chef de Cuisine:
This is the apex, the chef whose initials are etched into the silver flatware, and embroidered onto the washroom towels. This chef has the vision, conceives the dishes, imbues the whole restaurant with his/her personality. This would be the person who appears on television. Sometimes, if need be, chefs de cuisine even cook.
- - - - - - - - - - - -

That was a pretty impressive job description. I feared that I might have insulted him with my very simple tastes of which I mentioned in last year’s trip report:

- - - - - - - - - - - -
As far as the dinner party’s menu went, I was told that the Disney Studios folks were preparing something unique for it. They would present the menu to me once it was ready. I should mention that when the subject of the menu initially came up, I had stated, “As far as the dinner event itself goes, we don’t expect much because it’s the venue that will be the thrilling part of it all. Heck, we could eat hot dogs for all we cared (but it would be nice if we at least ate them by candlelight – I think hot dogs are more romantic by firelight).” Yes, I was serious when I stated that. The heck with the food, just give me that venue. Luckily for my guests, the Disney Studios folks continued on with their planning of a unique dinner menu.
- - - - - - - - - - - -

Yikes! I can only imagine what the Chef must have thought of me. But like I said, he and his Team continued on with their planning of a unique dinner menu:

~~~~~~~~~~~~~~
Gracey Mansion
November 1874
Tonight’s Menu
~~~~~~~~~~~~~~~~~~~~~~~~
Sundried Tomato Napoleon
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spiced Fois Gras with Seasonal Apples, Verjus and a Caramelized Shallot Tarte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Crystal Ball” of Miniature Greens, Goat Cheese and Black Pepper Terrine
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Blood Orange Sorbet in an Ice Skull
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Creole Spiced Rack of Lamb with Marchand du Vin Sauce
Bourbon Marinated Quail with Blackberry Glaze
Yukon Gold Potato Tarte and Haricot Vertes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bananas Foster Crème Brûlée
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friandise in a Chocolate Coffin
~~~~~~~~~~~~~~~~~~~~~

** Note: To view photos of those courses, just click on the links provided above. **
​

What was served to my guests on the night of that party was perfection, and I made no bones about it in my trip report:

- - - - - - - - - - - -
Once everyone had the final two courses before them, the Sous-Chef appeared (click here). I secretly hoped he had heard our applause during a few of the dinner courses. As he stood at the table, we thanked him for the scrumptious courses and the wonderful attention to detail that had been lavished on each dish. For anyone who thought the venue would be the only star of the evening, I can honestly say that the meal stole the show. It truly put our event over the top. I was very happy that we had the chance to personally thank the chef for such a memorable meal. It was a treat having him stop by to say hello.
- - - - - - - - - - - -

Yes, indeed, the meal had stolen the show. Who would have ever thought that it could? Certainly not this hot dog & French fries kinda girl.

Here’s another definition that I had to look up on the Internet last year:

- - - - - - - - - - - -
Sous-Chef:
Next under the Chef de Cuisine or Executive Chef, depending on the restaurant, this chef is always in the kitchen. He/she comes up with the daily specials, takes inventory, watches over the staff, expedites (see Expediter, below), and basically does all the hands-on work. There are sous-chefs of two ilks: those who will soon move on to open their own restaurants, becoming Chefs de Cuisine, and those who will remain as they are, preferring the rhythmic rigors of the kitchen to the bright lights of chef stardom.
- - - - - - - - - - - -

As I’ve mentioned, I had the privilege of meeting the Sous-Chef at the “Haunted Mansion” Movie Set Dinner Event. I was very grateful for that opportunity. I found out later on that it was he who had come up with the “RIP” tombstone flourish that had been added at the last minute to the main entrée. The creative touches for that entrée were many: a sweet potato “RIP” tombstone, a green bean arrangement that looked like sprouting grass, and a twice-baked potato that looked like a grave. Take a look at that photo again: click here. There was definitely some happy haunting going on with our meal. The creative genius of the Disney Cast Members never ceases to amaze me.

So let’s move back to the present. Even though I had not met the Chef de Cuisine, the two of us did exchange messages after last year’s dinner party. However, I did not feel that was enough to properly convey how grateful I was for everything that he and his Team had done for me. So as the date of my Fairy Tale Weddings Planning Session approached, I asked if it would be possible for him to pop his head into my Menu Tasting so that I could properly thank him for both last year’s anniversary dinner and also my upcoming vow renewal’s dinner (since he had prepared its menu at my request). I gave him the timeframe that my Menu Tasting might fall into (I didn’t have the schedule for my Planning Session yet). In return, he sent me his schedule for the day. He mentioned that he would try his best to stop by to say hello. I was thankful for that and crossed my fingers in hopes that he could.

On the day that I left for Florida, my Event Manager sent me the itinerary for my Planning Session. It stated that the Chef de Cuisine would be at my Menu Tasting. Were my eyes deceiving me? Until that point, I had strictly been looking forward to tasting the dishes that he had created for me. The thought of the actual man being present during my Menu Tasting completely took me by surprise. I can’t tell you how honored I felt. Not only would I get my wish to say thank you to the Chef in person, but I would also get the opportunity to introduce him to the rest of his Fan Club (Nutz4dzny and WeFullTime had been at last year’s dinner party). I thanked my lucky stars as I traveled to Florida that evening.

On the morning of my Planning Session, I found myself standing outside the Disney-MGM Studios cast member building after the Event Planning segment had ended. Since there were too many people in my Menu Tasting party to fit inside one vehicle, my Event Manager went to get his vehicle while the Disney Studios Event Manager went to get one of the large golf carts. My party split up into two groups. One group went with my Event Manager, while Bonzie1 and I decided to hitch a ride on the golf cart with the Disney Studios Event Manager and Catering Manager. I knew I would never get the opportunity to ride backstage in a golf cart again and I did not want to pass it up.

It was fun zipping along in an open-air vehicle. Whee! But I think what made it so much fun was not the speed at which we were zipping along, but rather the company. The Cast Members were personable and made me feel completely at ease.

As we traveled, I mentioned how honored I was that the Chef de Cuisine would be at my Menu Tasting. I stated that the dinner he had put together for my 19th wedding anniversary had been scrumptious, and the main entrée’s lamb was probably the best dish that I had ever tasted.

It was at that point that the Cast Members began describing the Chef to me. I could tell from what they were saying that he was just as nice in person as I knew he would be. They told Bonzie1 and me several cute stories about how knowledgeable he was regarding all things, especially food. They even mentioned that he should be a contestant on the TV show “Jeopardy” since he was so well-read.

I found their conversation quite touching. I love it when coworkers have a high regard for other co-workers. As I sat in that golf cart traveling along the theme park’s back streets, I felt very blessed that this wonderful team of Disney Cast Members was going to handle the most important day of my life – my vow renewal. It would simply be magical, ~sigh.~

Before I knew it, we had arrived at our destination. Both vehicles parked and my group was led to the Hollywood Hideaway. For those of you who are unfamiliar with the Hollywood Hideaway, I will mention below what I found on the Internet regarding it:

- - - - - - - - - - - -
The Hollywood Hideaway is a private lounge that is located inside the Disney-MGM Studios Theme Park. It is used for private parties and special events. It is located near Sounds Dangerous and the Radio Disney studio. The entrance to the Hollywood Hideaway is concealed if there is no event happening inside.
- - - - - - - - - - - -

It was 10 AM when we entered the Hollywood Hideaway. Waiting for us there was the Chef de Cuisine. I was pleased to finally get the opportunity to thank him for last year’s dinner. I mentioned that I had only wanted to meet him today; I did not expect him to actually become a part of my Menu Tasting. He was very gracious in his response to me, a true gentleman.

I went on to tell the Chef that when my daughter had found out that he would be at my Menu Tasting, she had said, “Tell him how much I liked the lamb, Mama.” He laughed and stated that we could always have that dish again. I told him that I was tempted. With that, he told me lamb was probably his favorite protein to work with. After tasting last year’s Creole Spiced Rack of Lamb with Marchand du Vin Sauce, I could see why.

I should mention that there were other Cast Members joining us for the Menu Tasting who had also been in attendance at last year’s “Haunted Mansion” Movie Set Dinner Event. The Sous-Chef was there and also one of the Cast Members who had served on the Wait Staff. The continuity between last year’s event and this year’s event did not escape me. It was just another one of those personal touches that Disney is famous for.

As the introductions were made, Bonzie1 handed out a few more Fairy Tale Wedding Planning Session Backstage Passes. The conversation that ensued was lively and the laughter began to flow. My Event Manager is always fun to be around, and I could tell that he was not going to disappoint me during the Menu Tasting.

Everyone eventually made their way to the dinner table: click here. It was perfectly themed for the Western Area of the Great Movie Ride – that was where the sit-down dinner would be held. The table was covered in a black, floor-length tablecloth. Atop it was an overlay of red and white gingham-checked cloth. The cloth napkins were red and were folded and placed on top of pewter-colored charger plates. Everything worked well together.

Decorating the table were various Western-themed items. A few small hurricane lamps were lit and were scattered about. In the center of the table was a bale of hay, a few ears of Indian corn, a rope lasso, and a straw cowboy hat. It was a festive table and made me feel like I was having dinner out on the range.

The ladies and I found a seat and sat down. Our server, who was attired in the same Western wear that the Wait Staff would wear during my dinner party, took our drink orders. Bonzie1 and I posed for a quick photo, as did Nutz4dzny. While we waited for our drinks to arrive, I took the opportunity to pose for a quick photo with the Sous-Chef and Chef de Cuisine.

Our first course arrived: Ale and Molasses Marinated Quail with Chervil and bacon Wrapped Shallots (click here). It was beautifully presented. The Sous-Chef described the course to us as follows: “The quail medallions were marinated in brown ale, molasses, brown sugar, hazelnut oil, and rosemary. Those medallions were placed on a skewer with shiitake mushrooms, red pepper, chervil, and bacon-wrapped shallots.” It sounded delicious.

The ladies and I pulled the meat and vegetables from the skewers and dug in. WeFullTime paused long enough to pose for a photo. The same was true of Bonzie1. Unbeknownst to me, the little shutterbug amongst us (a.k.a., Nutz4dzny) snapped a photo of me.

As we waited for the next course to arrive, I mentioned hot dogs. The Cast Member who was serving us told me that the Chef had recently catered a hot dog party. I told him that I found that hard to believe. He responded, "Well, it wasn’t your average hot dog party. The Chef prepared 50 toppings for those hot dogs." I got a big kick out of that. I can imagine that anything the Chef does is always on the grandest scale.

It was time for our second course: Assorted Field Greens with a tart Apple Vinaigrette, Warm Golden California Goat Cheese Croute (click here). I have to mention that when this course was placed before me, I asked what it was. The Chef de Cuisine stated simply, “The salad.”

Let me state right here and now that the Chef was not completely telling the truth. That dish was no more a salad than the Mona Lisa was a canvas. Both the salad and the Mona Lisa were works of art. As you can see from the look upon my face, I found the Chef’s comment incredulous: click here. That man was being way too humble. I told him that my salads always came in a bag, and I had to rip open the plastic in order to add the salad dressing to them. Everyone got a big laugh out of that, but I didn’t understand why they were laughing. I was being serious.

The Sous-Chef began to describe this course: "The salad is made up of assorted baby greens, red oak, frisée, lolla rosa, and an endive. They have been placed inside a green apple. The green apple has been poached in apple cider, vinegar, white wine, and cinnamon sticks. Surrounding the salad are cucumbers and tomatoes. The dressing topping the salad was made with champagne vinegar, Dijon mustard, apple cider, garlic, salt, and pepper. Also sharing the salad plate is a semolina baguette that has been warmed and topped with California goat cheese."

Since you folks know me so well by now, I’m not even going to deny that I had to consult the Epicurious on-line dictionary as I typed the above description. I honestly had no idea what a few of those items were. I don’t think they come standard in the bags of salad that I purchase at my local grocery store.

I should also note that the Sous-Chef began teasing me. He stated the following: "I came into work this morning and there was an e-mail stating that we were doing this Tasting today. I had to throw a little something together." My Event Manager continued the teasing, “Whatever we had lying around.”

Yeah, everybody’s a comedian when you’re the Rodney Dangerfield of the kitchen. I get no respect.

Nutz4dzny snapped a photo of WeFullTime as she tasted the salad course: click here. The Sous-Chef, the Chef de Cuisine, my Event Manager, and a few other Cast Members watched over us as we ate.

Before the main entrée was brought out, the Chef gave us each a pin to commemorate the day: click here. That was very unexpected but most welcome. I wore the pin for the rest of the day.

It was finally time for the main entrée: Venison with Parsnip, Sweet Potato, and Yukon Gold Potato Tarte; Sundried Cherry and Zinfandel Reduction; Moros Orange and Honey Glazed Duck with Braised Greens (click here). It looked and smelled delicious.

No sooner had the plate been placed before WeFullTime than she noted, “Tumbleweeds.” The Sous-Chef replied, “Exactly! You caught on!” I mentioned that he had also created the tombstones for last year’s dinner party, to which he responded, “I am the Sweet Potato Artist.” How true. How true!

The Sous-Chef began describing the course to us: "The potato tarte was made with Yukon gold potatoes, sweet potatoes, cheese, onions, heavy cream, and egg. It was baked. The venison was wrapped in prosciutto and topped with a zinfandel wine that was reduced with sun-dried cherries. The duck breast was marinated overnight in a marinade of honey, blood orange juice, and chipotle. The duck was taken out of the marinade this morning, and the marinade was reduced down to a glaze. The duck breast was seared in order to get the skin crisp. The duck was then glazed and cooked in the oven. Also sharing the plate is braised, tri-colored Swiss chard. The dish is topped with fried sweet potatoes." It looked incredible and I couldn’t wait to taste it.

I thought I would share another photo of the potato tarte. Since this was a dish that any ol’ cowboy or cowgirl might whip up out on the range, I thought you’d like to see that the potato tarte resembled a stack of flapjacks. For all you City Folks, that’s Cow Folk talk for “pancakes.” It’s purdy, ain’t it? And it looks mighty home-on-the-range’ish with the tumbleweed atop of it. I just luv that Disney culinary magic. Ye-haw!

It got pretty quiet at the table during this course. I know that I personally was concentrating on the bursts of flavor that were going off inside my mouth as each forkful went into it. Just when I thought I had found a favorite item on my plate, the next bite would knock that last item off its pedestal and I’d have a new favorite. But then I would take a bite of something else and that item would become my favorite.

It went on and on like that as I made my way through each of the four items on my plate. By the time I had finished the main entrée, I honestly could not decide which item was my favorite. Everything had been delicious, and as proof of such, I submit the following: click here. As the expression goes, a picture is worth a thousand words. And since it’s not polite to talk with your mouth full, well, that photo will just have to speak for me.

As my Menu Tasting wound down, the Chef told my Event Manager that he would work out some suggested wine pairings for the dinner and forward them along to him. The Disney Studios Event Manager mentioned to me that they had menu cards that would be provided for my dinner; I was pleased to hear that.

Just like the portion of the day that had preceded it, the time allotted to my Menu Tasting had slipped by unnoticed by me. Time really does fly when you’re having fun, and I certainly was having a lot of fun that morning.

I said my heartfelt thank you’s to the Chef de Cuisine, the Sous-Chef, and the Sever. The ladies and I then walked outside. It was on the patio of the Hollywood Hideaway where we parted ways with the rest of the Disney-MGM Studios Cast Members. My Menu Tasting had truly been a swell party.

After everyone had exchanged good-byes, the ladies and I walked backstage to my Event Manager’s vehicle. It was time for us to head to Franck’s Bridal Studio for the next portion of my Fairy Tale Weddings Vow Renewal Planning Session. Believe it or not, our day was only half over.

 

[Aristocath]

WOW! Janet, it all looked fabulous. The salad with the poached green apple looked incredible. I love poached pears but have never had a poached apple. The presentation is just stunning!

 

[#1hockeymom]

hungry, hungry, hungry! I just love your posts!

 

[leahannpen]

I'm exhausted reading this report. Wow! You rock!

 

[Dizz42]

Janet2k, you are so wonderful to share all this with us! I, too, am in awe of your imaginative and detailed story-telling ability! Many favorites but so far, I have to say, I literally laughed-out-loud at the film clip of Bonzie1's arrival. What a hoot! You are a joy to know even if it's only through these boards. Thank you, thank you, thank you!

 

[SlightlyGoofy]

Janet, I have always felt that those people who decorate their hearts out during the holidays and such are so generous to do so and I have to say that sharing all of your experiences with us is even more generous. You are giving the greatest gift of all, your time and talents.

Don't cha think that working at Disney must be a dream come true for many as they are allowed to let their imaginations roam free especially when they are given the freedom to do so by someone like yourself?

BTW, my seven year old grandson has shown a talent for being able to look at something and copy it, perfectly. His interest is in cartooning so he has promised to become an Imagineer so that Grandma can have free passes to come any old time. Is seven too young to sign a contract? LOL

Slightly Goofy (Linda to you)

 

[rascalmom]

I was late finding your report Janet. Giving it a little shameless bump in hopes that you'll be making additions soon.....

Your fans are waiting!

 

[Janet2k]

Transportation to Franck’s Bridal Studio...

Did you notice the subtitle to this post? The one that claims, “Transportation to Franck’s Bridal Studio?” If you think this post is only about my being taken from Point A to Point B, you will be, well, missing the point.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Planning Session Agenda:
11:30 am – 11:45 am: Transportation to the Wedding Pavilion
*** Event Manager to take Janet’s Party to the Wedding Pavilion at the Grand Floridian Resort & Spa
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

With Disney, I have found that the ordinary easily becomes the extraordinary. And that is exactly what happened to me as I was being transported from the Disney-MGM Studios Theme Park to Franck’s Bridal Studio for the second half of my Fairy Tale Weddings Planning Session.

To the average person, my Event Manager’s mode of transportation was a pretty snazzy SUV-type of vehicle. But to me, it was as magical as Cinderella’s glass carriage. As I sat in his vehicle during our ride from the theme park to the bridal studio, I could feel my transformation beginning. I was losing my Jane Bond persona and developing a Cinderella complex. Who would have ever thought that was possible? Surely not anyone who knew me. But did anyone truly know me? The real me? The girl who still believed in fairy tales and happily ever after’s?

-------------------------------------------------------------
“Impossible” (click here for song clip)
From Richard Rodgers and Oscar Hammerstein's Musical "Cinderella"

Impossible, for a plain yellow pumpkin to become a golden carriage
Impossible, for a plain country bumpkin and a prince to join in marriage
And four white mice will never be four white horses
Such falderal and fiddledeedee of course is, impossible

But the world is full of zanies and fools
Who don't believe in sensible rules
And won't believe what sensible people say
And because these daft and dewy-eyed dopes
Keep building up impossible hopes
Impossible things are happening every day

Impossible, Impossible, Impossible
Impossible, Impossible, Impossible
Impossible

It's possible, for a plain yellow pumpkin to become a golden carriage
It’s possible, for a plain country bumpkin and a prince to join in marriage
And four white mice are easily turned to horses
Such falderal and fiddledeedee of course is, quite possible

It's possible, for the world is full of zanies and fools
Who don't believe in sensible rules
And won't believe what sensible people say
And because these daft and dewy-eyed dopes
Keep building up impossible hopes
Impossible things are happening every day

It's possible, It's possible, It's possible
It's possible, It's possible, It's possible
It's possible
-------------------------------------------------------------​

Could the Event Manager take this country bumpkin (me) and turn her into someone who could marry her husband all over again? And could he take this country bumpkin’s husband (Rick) and turn him into a prince, if only for one night?

And what about that glass carriage? Could the Event Manager help the country bumpkin select the perfect mode of transportation? Transportation truly befitting the most magical night of the country bumpkin’s life at the most magical place on earth?

As our vehicle approached the Wedding Pavilion complex, I had to catch my breath. My head was swimming with the possibilities that awaited me. I had spent the past three hours being dazzled by what could be done inside the Disney-MGM Studios Theme Park for my dinner party. The details that had been discussed were basically all the large ones. It was now time to discuss all the fine ones. Details such as flowers, tables, table linens, chairs, chairs covers, photography, videography, transportation, wedding cake styles, wedding cake flavors, wedding cake fillings, and so on.

I knew that mind-boggling possibilities were going to be given to me in the meetings that lay ahead of me. Was I crazy to think that an established married couple (a fancy term for old married couple) such as Rick and myself could have the sort of vow renewal ceremony and dinner celebration that would make our hearts sing and our souls soar? Was it even possible after 20 years of marriage?

And that’s when the following chorus drifted through my mind:

“But the world is full of zanies and fools
Who don't believe in sensible rules
And won't believe what sensible people say
And because these daft and dewy-eyed dopes
Keep building up impossible hopes
Impossible things are happening every day”

It was time to find out if my Event Manager could truly turn the impossible into the possible. It was also time to find out if he was capable of giving the proverbial Fairy Godmother a run for her money.

 

[zurgswife]

I truly love waking up in the morning and finding a new post....makes me smile and dream....can't wait to find out what the Fairy Godmother has in store..

 

[ForTheLoveofDisney]

No Don't stop!!! Tell us more!!

This is FABULOUS writing!! I look forward to what happens next!

 

[eeyore45]

I truly appreciate you putting your heart into these reports, that allow me to dream right along with you!!

I love that song from that Cinderella performance... I do belive I'll be singing it all day!!

 

[rascalmom]

Janet, you've used one of my very favorite songs! Thanks for giving us another piece to this amazing report.