Karen brought us in and introduced us to the chef. They had a really cute set up for us. There were three director chairs at a kitchen island and they even decorated.
Right away our server Vu asked what we'd like to drink and he kept the refills coming. The chef was really nice and had prepared so many things for us. I liked that we were in the kitchen it was a really cool behind the scenes look.
Now everyone says there is a ton of food at the tasting and they are not lying! For most of these pictures, except the desert spread, what you see is only my serving. DF has his own plate. I really tried to pace myself but it was a lot of food and you feel a little bad only taking a bite or two.
First up were the pre-reception items:
bacon crusted beef and blue cheese meatballs in a sweet and sour sauce, gruyere cheese puffs and mint lamb lollichops.
OMG the bacon crusted beef and blue cheese things were amazing! DF ate all of his and a few of mine. He wasn't sure about the sauce at first but it grew on him. I just loved them. These are a definite!
The Gruyere cheese puffs were pretty blah. They were bland and the texture was strange. It was kind of like bread on the outside but gummy in the middle. We decided to do a cheese display instead of these for those that don't eat meat.
The lamb lollichops were really tasty. And the chef said they could do them as an action station grilled to order. We have them down for now but we may change this. I love lamb but I'm not sure how many of our guests will enjoy it.
Then Vu brought these over.
This was one of the best vanilla shakes I've ever had. Now I had requested to try an after hours menu that involved sliders and milkshakes, so now I knew we were going to get to try those! I was really excited.
Next was the California Grill Sonoma Goat Cheese Ravioli - three types of goat cheese in the ravioli with sun-dried tomatoes and mushrooms in a fennel creme sauce.
I liked this. DF didn't. He'd had one at California Grill in some type of light tomato sauce so this wasn't what he was imagining. The CG changes it's menu periodically, so this is what they are currently serving. I thought it was really good but really rich and heavy. Too heavy for a summer wedding. The Chef said we could do a lighter sauce, but we decided to skip this and just start with salad since there is so much food anyway.
Next up was salad: Caesar salad (no anchovies) on a parmesan tuille with a rosemary focaccia breadstick. To garnish the salad there were shredded edible flowers on top to add some color.
This was really tasty and we both enjoyed it. If you've had a caesar salad at the GF, this is basically exactly what it tastes like. We decided to do the plating table side and to use purple flowers for the garnish. DF wants just shredded parm and croutons instead of the Tuille and breadstick. There are fancier salads, but caesar is a crowd pleaser so that's what we decided to go with.
I know a lot of bride's try the slipper sorbet, but I knew at $22 a person I would never add it, so I didn't even want to be tempted. So I requested the mango sorbet with macerated fruits in a martini glass.
I thought this was really tasty for what is basically a palate cleanser, but DF wanted raspberry instead. So we're going to do purple sugar around the rim and a raspberry champagne sorbet.
Time for the entrees!
First we tasted the Jiko Beef Filet with Red Wine demi and four cheese mac and cheese. The Chef explained how the recipe came from Jiko and they do try to recreate things but sometimes the other chefs don't want to give away their secrets.
We thought the flavor of this was right on. The steak was so tender and cooked perfectly! The sauce was great and the mac and cheese was very tasty. This will definitely be on the menu. DF was also happy to learn that our guests will be served a nice large 8 oz steak. At some of the wedding venues here, the entree portions are a little skimpy, so he was happy to see a nice piece of steak on the plate!
Then we tried an airline chicken breast with blackberry demi and belle passe cheese risotto and seasonal veggies.
This was sooo tasty! The sauce really has just a hint of blackberry flavor and the chicken was so moist. The risotto was nice and cheesy. I always thought I would get the steak but I may end up ordering this for myself at the wedding!
The chef explained how they like to do an airline breast because it really keeps the meat moist and flavorful. DF normally does not like bones in his meat but it's really such a small bone and is not in the way at all, even he didn't mind. They even said they could do the chicken off the bone for guests like my dad that don't like to see the bones in things. Lol, I told them he could just deal with it. But it really did amaze me how willing the kitchen is to accommodate these type of requests.
We talked about adding another dish, possibly a fish or vegetarian dish. Karen said we could add a fish and then for vegetarian's the kitchen will make something to accommodate them and said normally the kitchen will just ask them what they want. At DF's sister's wedding the veggie option was just a plate of steamed veggies so I was glad to hear Disney is much more accommodating. We will probably offer a fish since we have a lot of fish eaters and ask DF's brother and SIL what they want.
And if that weren't enough food, next were the sliders from the after hours menu. She brought out a slider for each of us along with a bunch of toppings. Frisee, blue cheese, chedder, different sauces...
here is the slider without toppings...and a purple edible flower
with toppings
Did I mention how much I love sliders? These had some veggies and seasonings in them so DF requested just plain beef burgers. We also decided to do these at the welcome party instead of just burgers and hot dogs. So the welcome party will be various sliders and milkshakes in shooter glasses, french fries in paper cones, and a fruit display. The chef mentioned adding pork patties, veggie burgers and crab cakes to the regular beef sliders. We'll have different toppings to go with each. I'm so excited about this! We also discussed adding a cold soup option with strawberry soup, gazpacho and a chilled cucumber soup...we'll see how much that ends up costing... but I am so excited about the welcome party now!
At this point DF had just eaten way too much and was feeling really sick. He later told us he almost threw up from all the food.
Luckily there were only a few things left to taste and they were Desserts which DF doesn't like anyway. We tried the "A Kiss Goodnight" dessert party menu.
Mini tiramisu, banana passion cups, linzer tarts, fruit tarts, chocolate covered strawberries, and cheese cake lollipops.
I loved the tiramisu, it was so yummy. If you've had tiramisu at the GF it tastes just like that but smaller.

The fruit tarts were the same ones they serve in the Gardenview tea room. The Linzer tarts were okay and I didn't really care for the banana passion cups. The banana flavor was a little too strong for me. So I will probably substitute those two things. The strawberries were really yummy. And OMG I loved the cheesecake lollipops. We had regular cheesecake covered in chocolate - our favorite! and a key lime cheesecake covered in white chocolate. The key lime flavor was really subtle and I don't normally like key lime flavored things but these were tasty.
We also tried the warm white chocolate and amaretto shot which was really tasty! The chef said we could do a variety of cordials like dark chocolate and orange liquor and milk chocolate with hazelnut liquor. So we added those for now too.
At this point I thought we might die from food overload!

Karen did mention it was one of the largest tasting menu's they've had, but she said it was for three events though.
We headed back over to Francks and popped into the Wedding Pavilion - there weren't any weddings this day and met with the organist. We hadn't really picked out any music yet so he played a few things for us and it was really great to hear some examples. The organ really did sound very pretty.
Afterwards we discussed some more wedding details, we had gone through things during the tasting too, such as the overall budget, types of entertainment we wanted, transportation options, etc. I liked how we really only had to make the fun decisions and we could rely on Disney to figure out the logistics.
Then she didn't really want to do it to us, but it was time for cake....
I thought DF was going to freak out, especially when she mentioned the additional flavors I requested.

I told DF it was really only one other type of cake and two fillings.
We were only able to try a very little bit of cake, but everything was delicious!
So we choose for our three tier cake:
Bottom Layer - red velvet with buttercream (DF's favorite)
middle - almond with amaretto mousse (my Favorite)
top - marble with bavarian creme and fresh strawberries. (simple but tasty)
We'll be serving all three layers. I really wish we could have packed up the extra cake, that would have made a tasty snack for later on!
