DVCconvert
DIS Veteran
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- Aug 3, 2004
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The Tyrolean Club33
Lunch
Oct. 27 2004
I & Bamber (DW) had asked the concierge to get us into somewhere really nice for lunch in the Magic Kingdom. We told her we were tired of the standard burger & fries places. She had suggested we go to Tonys Town Square, but Bamber did not feel like eating Italian for lunch. She then suggested the Liberty Tree Tavern, but Bamber said she wanted a nice lunch. Preferably somewhere that did not offer Stouffers Mac n Cheese. When she suggested CRT Bamber just rolled her eyes.
The concierge made several other suggestions, none of which fit what Bamber was looking for. Finallly, she bent forward, and in a hushed tone told us that there was one place that was generally reserved for only top company officials and their invited guests. Occasionally even the mighty Iron Mikey Eisner has been seen there! Admittance was by invitation only, but she thought she could get us in! Bambers interest was now definitely peaked. When asked what the house specialty was, the concierge said the menu changed daily with what the chef found for the best ingredients each day in the area markets. Bamber was hooked at this point. The concierge suggested we wait in our suite while she made a series of calls, and she would call us as soon as she secured our admittance.
After a quick nibble on some of Bambers Camembert (from Normandy, of course)
crackers, and a half a glass of a lovely 1995 red Bordeaux, the concierge was on the phone with the good news we were in! We were to meet a Cast Member, Robert Igor, by the flying pacaderm attraction at 1 pm sharp, and he was getting us in.
We had asked about attire, but the concierge said it really wasnt necessary to dress up, however we were welcomed to do so. Bamber decided to wear her resort casual dressy top by Blumarine (a cashmere bouclé jacket in a short hip length, with leopard-print trim and gold appliqué detail) with slacks. I opted for the park causal attire of denim shorts and a polo shirt with Donald Duck on it.
We found Robert standing near the flying pacaderm attraction precisely at 1pm. After the proper greeting he led us deeper into Fantasyland where he took us to this door I had never really noticed before. Robert opened the door and we were greeted by Jay Ruserler, and he became our host at this point. After farewells with Robert, Jay welcomed us to the Tyrolean Club 33.
The décor was stunning to say the least. Huge murals and paintings of old world Bavaria decorated the walls, and the rooms were done in period huge dark woods with stylish millwork. Having spent sometime in Germany, both Bamber and I knew this was going to be a special treat! Bamber immediately asked for the wine list, and I was looking forward to a good pilsner. Alas, Jay told us that Walt had intended this to be the family park, so they offered no libations. Bamber was at this point getting very worried, but Jay assured us that the rest of the experience would be on par to Victoria & Alberts, but with the Tyrolean flavorings. Bamber let out a big sigh of relief!
Jay explained that as the menu was a creative work in progress, changing with each and every day, no printed menu was made, but he launched into a masterful recounting of the fine offerings the chef was preparing today and suggested while we decided he would bring us a beverage. I asked for his recommendations for a sparkling mineral water, but Jay suggested a Russian sounding water imported from Georgia, to which I agreed. Bamber was not sure she wanted a water from Russia, so she asked him for something hot, but she didnt want coffee and asked Jay to surprise her.
It was at this point I realized that the Disney Magic had finally had its effect on Bamber. The last time she asked a waiter to surprise her, she was served Rocky Mountain Oysters, and it took her 4 months to recover from that!
Jay returned with my mineral water, and for Bamber he served a tepid mocha concoction called Mocha Boeuf. Bamber fell in love with it!
It was time to order. Jay led us right up to where the chefs were working (very interesting too!) and we actually got to speak with one of them. Jay had recommended a Beef offering that I thought sounded great, and Bamber choose the Poultry offered.
Jay had showed us our table and was back in a flash with a most delicious salad to tempt our palettes prior to the entrees. The salad was a delicate combination of leafy greens, served with walnuts, fresh peaches and Maytag blue cheese. This was a delightful combination! The crunchiness of the walnuts when combined with the aroma and tang of the Maytag were offset by the texture and sweetness of the peaches. Very nice indeed! Bamber was already talking about tipping the concierge!
This delight was followed by the entrees.
I had opted for the beef. I was set back in awe when I saw these two medallions of braised beef, topped with several very thinly sliced pieces of pork, which had been lovingly sautéed and covered in a creamy yellow gratin. This entire creation was placed atop a fresh baked bread plate and served with a bread hat on top! (I was immediately impressed with how Disney is catering to the carb craze by making the breading removable from the food! ). Very, very tasty indeed. I would have this again!
Bamber had selected the poultry, which today turned out to be a monstrous serving of very thinly sliced tenderloin of turkey, (and served with a removable plate & hat of fresh bread) a nice garnishing of vine ripened tomato and romaine, truly set the dish out to be a winner. Bamber has always had a refined eye (or taste) for fine baked goods; the breading involved in this creative essay was based on a homemade molasses recipe. Bamber could not finish all of her turkey tenderloin! (I did try a tidbit and it was very succulent and moist).
Both entrees were served with a very generous side of the pomme du jour. Which today were large Juliennes of Potato, served hot. They were tender and moist on the inside, yet had a crisp exterior with a beautiful golden hue. A very interesting and tasty presentation!
Just when we thought it couldnt get any better, Jay pitched several tempting dessert offerings. Including another Essence of beouf beverage that he promised would be far richer and creamier than what Bamber had tried early as it was served iced cold! Also, a bar of a very decadent chocolate design, which Jay said we would remember for life! Sadly, Bamber and I were delightfully stuffed. Another very, very satisfactory culinary experience here at Walt Disney World!
If any of you should get the opportunity to try this very nice, fine eatery I heartily recommend it! The fact that Bamber is already talking about going back, is in fact high praise of the establishment.
Lunch
Oct. 27 2004
I & Bamber (DW) had asked the concierge to get us into somewhere really nice for lunch in the Magic Kingdom. We told her we were tired of the standard burger & fries places. She had suggested we go to Tonys Town Square, but Bamber did not feel like eating Italian for lunch. She then suggested the Liberty Tree Tavern, but Bamber said she wanted a nice lunch. Preferably somewhere that did not offer Stouffers Mac n Cheese. When she suggested CRT Bamber just rolled her eyes.
The concierge made several other suggestions, none of which fit what Bamber was looking for. Finallly, she bent forward, and in a hushed tone told us that there was one place that was generally reserved for only top company officials and their invited guests. Occasionally even the mighty Iron Mikey Eisner has been seen there! Admittance was by invitation only, but she thought she could get us in! Bambers interest was now definitely peaked. When asked what the house specialty was, the concierge said the menu changed daily with what the chef found for the best ingredients each day in the area markets. Bamber was hooked at this point. The concierge suggested we wait in our suite while she made a series of calls, and she would call us as soon as she secured our admittance.
After a quick nibble on some of Bambers Camembert (from Normandy, of course)
crackers, and a half a glass of a lovely 1995 red Bordeaux, the concierge was on the phone with the good news we were in! We were to meet a Cast Member, Robert Igor, by the flying pacaderm attraction at 1 pm sharp, and he was getting us in.
We had asked about attire, but the concierge said it really wasnt necessary to dress up, however we were welcomed to do so. Bamber decided to wear her resort casual dressy top by Blumarine (a cashmere bouclé jacket in a short hip length, with leopard-print trim and gold appliqué detail) with slacks. I opted for the park causal attire of denim shorts and a polo shirt with Donald Duck on it.
We found Robert standing near the flying pacaderm attraction precisely at 1pm. After the proper greeting he led us deeper into Fantasyland where he took us to this door I had never really noticed before. Robert opened the door and we were greeted by Jay Ruserler, and he became our host at this point. After farewells with Robert, Jay welcomed us to the Tyrolean Club 33.
The décor was stunning to say the least. Huge murals and paintings of old world Bavaria decorated the walls, and the rooms were done in period huge dark woods with stylish millwork. Having spent sometime in Germany, both Bamber and I knew this was going to be a special treat! Bamber immediately asked for the wine list, and I was looking forward to a good pilsner. Alas, Jay told us that Walt had intended this to be the family park, so they offered no libations. Bamber was at this point getting very worried, but Jay assured us that the rest of the experience would be on par to Victoria & Alberts, but with the Tyrolean flavorings. Bamber let out a big sigh of relief!
Jay explained that as the menu was a creative work in progress, changing with each and every day, no printed menu was made, but he launched into a masterful recounting of the fine offerings the chef was preparing today and suggested while we decided he would bring us a beverage. I asked for his recommendations for a sparkling mineral water, but Jay suggested a Russian sounding water imported from Georgia, to which I agreed. Bamber was not sure she wanted a water from Russia, so she asked him for something hot, but she didnt want coffee and asked Jay to surprise her.
It was at this point I realized that the Disney Magic had finally had its effect on Bamber. The last time she asked a waiter to surprise her, she was served Rocky Mountain Oysters, and it took her 4 months to recover from that!
Jay returned with my mineral water, and for Bamber he served a tepid mocha concoction called Mocha Boeuf. Bamber fell in love with it!
It was time to order. Jay led us right up to where the chefs were working (very interesting too!) and we actually got to speak with one of them. Jay had recommended a Beef offering that I thought sounded great, and Bamber choose the Poultry offered.
Jay had showed us our table and was back in a flash with a most delicious salad to tempt our palettes prior to the entrees. The salad was a delicate combination of leafy greens, served with walnuts, fresh peaches and Maytag blue cheese. This was a delightful combination! The crunchiness of the walnuts when combined with the aroma and tang of the Maytag were offset by the texture and sweetness of the peaches. Very nice indeed! Bamber was already talking about tipping the concierge!
This delight was followed by the entrees.
I had opted for the beef. I was set back in awe when I saw these two medallions of braised beef, topped with several very thinly sliced pieces of pork, which had been lovingly sautéed and covered in a creamy yellow gratin. This entire creation was placed atop a fresh baked bread plate and served with a bread hat on top! (I was immediately impressed with how Disney is catering to the carb craze by making the breading removable from the food! ). Very, very tasty indeed. I would have this again!
Bamber had selected the poultry, which today turned out to be a monstrous serving of very thinly sliced tenderloin of turkey, (and served with a removable plate & hat of fresh bread) a nice garnishing of vine ripened tomato and romaine, truly set the dish out to be a winner. Bamber has always had a refined eye (or taste) for fine baked goods; the breading involved in this creative essay was based on a homemade molasses recipe. Bamber could not finish all of her turkey tenderloin! (I did try a tidbit and it was very succulent and moist).
Both entrees were served with a very generous side of the pomme du jour. Which today were large Juliennes of Potato, served hot. They were tender and moist on the inside, yet had a crisp exterior with a beautiful golden hue. A very interesting and tasty presentation!
Just when we thought it couldnt get any better, Jay pitched several tempting dessert offerings. Including another Essence of beouf beverage that he promised would be far richer and creamier than what Bamber had tried early as it was served iced cold! Also, a bar of a very decadent chocolate design, which Jay said we would remember for life! Sadly, Bamber and I were delightfully stuffed. Another very, very satisfactory culinary experience here at Walt Disney World!
If any of you should get the opportunity to try this very nice, fine eatery I heartily recommend it! The fact that Bamber is already talking about going back, is in fact high praise of the establishment.
