Summer & Steven's Fairytale Wedding TR, 20th Aug SBP Baby Pics!!!

[Summer-Caitlin]

DisneyLaura - That sandwich was beautiful and the chocolate fondue was just the icing on the cake so to speak.

MUDisneyCouple - The GF Cafe, which I believe is where the menu is from is a definite do over for us when we go back, try the sandwich, it is beautiful. The fondue is particularly good.

yearbook50 - That sandwich was outstanding, almost the best sandwich I have tasted, that comes later though. Victoria and Alberts is up next, split into 2 parts. Both will be up today.

donald&daisy - Thank you so much, another Law Student eh? There seems to be enough of us around. I appreciate you coming out of hiding, step in! I have been slacking on my TR, been very busy with my studies but I shold have a few instalments up today, no pics in V & A I'm afraid.

The Charmed One - I hope you had a wonderful wedding anniversary yesterday. I meant to come on and wish you both the best, but my studies took over unfortunately. I bet you your first year has flown past?
I am puttin up my other instalments today, hope you enjoy them.

mla1977 - Oooh another lawyer, maybe I'm bringing you all out of the woodwork!
I loved our intimate celebration, it was so special with just my mom there, it was all about Steven and I, which is exactly the way we wanted it. Steven isn't in to big shows, or public speaking so this was perfect for us.

DisneyObsession - Thank you. We tried out so many restaurants this trip that I am sure you will find others to add to it. I hope to describe them all in great detail. Studies have taken over this week, especially my fingerprinting exam, it's due on Monday so I have to finish it this weekend.

Scarlett873 - Awww, thank you. I don't know if I can keep taking all your sweet compliments. Steven has been saying though can he not have some. I did tell him that WE made an adorable couple, so he seemed more content, LOL.

Jen - YAY, I haven't seen you around for such a long time. Thank you so much for visiting my TR. Thank you once again for sending me my scrapbook, I haven't began it yet as this and studying has been consuming my every second, but I will definitely get to it.

nsudisneyrep - Thank you. I did absolutely love my dress and I will be sad to part with it once I sell it. Thanks for the compliments on my writing. Steven is the professional writer out of us two, so he has been moaning a bit that I am getting so many compliments, LOL. I have consoled him by telling him that his writing talent is obviously rubbing off on me.

DisneyLaura - Yeah, I know how bad am I for leaving you all stuck on my wedding day, get to work Summer!!!

Rain - What a beautiful name, is that your real name? I always wanted to have Rain as a middle name, i.e Summer Rain, I think it works really well together, although some people may find it a bit OTT. Anyway I may call my daughter that. But I digress, thank you for the compliments, I'm glad you're enjoying this. You will love The GF, it's beautiful, wait until you see our pictures of it, outstanding, especially our view

AuroraBorealis - Thank you, thank you, thank you Our ceremony was perfect, I only wish it had been slightly cooler, my hair didn't thank me for the heat, I can tell you!

pjstevens - Awww, thank you, I do love my photos, they turned out better than I had hoped so I am really pleased. Nice to know I can take you away from housework and chores, I better get writing then!

traceycooper - The whole thread, WOW, it's taken me weeks to write the thing, in fact I'm very curious as to how many words that is. I know every instalment is normally 2-3000 in length. I'm telling you all, you would have all read a novel by the time I've finished.

 

[Summer-Caitlin]

Wedding Day, Part 4

We awoke at 3.45pm sharp and I quickly showered and removed my make up. It was so good to be able to apply my own make up, my way. I ran the straightners through my hair and climbed into my hoop skirt and dress. Breathed in and held it while Steven buttoned me up and then I added the finishing touch of my tiara and veil. May I remind everyone of the problems my mom and Bonnie had of buttoning me up? Well Steven didn’t have any problem at all, see I didn’t put on weight mom!

Steven showered and dressed but wasn’t too happy about having to wear the shirt again as his neck was still sore. He applied some moisturiser and I reminded him he wouldn’t have to wear it much longer.

We were ready by 5.00pm and we made our way out to the front of POFQ. Everyone we passed stopped and wished us congratulations. We had 6 English couples, stop as a group and they asked me all about the wedding. After we exchanged some conversation, they asked me where I was from. When I told them I was from Scotland, they all seemed shocked. Apparently they all thought I was from the US as they couldn’t hear an accent. Steven just rolled his eyes!

We hopped into a taxicab that the bellboy had called for us and were on our way back to The Grand Floridian. I was so excited. I had been planning this meal for almost a year. I wasn’t starving, but I was damn well going to give it my best shot.

We paid the driver $20, the fare came to $14. We still hadn’t managed to get change yet, so we were over tipping everyone. We entered The Grand Floridian and headed straight up to Victoria and Alberts. We knew where it was as we had bypassed it when we ate at Citricos.

We knocked on the door and I was surprised to find it locked, that’s right locked! A gentleman came out and asked for our name and shut the door behind him. Several minutes later he returned and asked us to take a seat and he would be with us shortly. The door locked.

We obliged and took a seat. We heard the door unlock and he came up to us and instructed us to follow him. We did just that and we were led to the host table. Another gentleman was there and he welcomed us to Victoria and Alberts and thanked us for letting them share our special day with them. I was immediately hyper; I was beginning to feel all princessy again. He asked us if we required transport for our journey home and I automatically said yes, but Steven butted in and said we had to meet our photographer after our meal. It totally slipped my mind and I apologised and said I wasn’t really with it.
He smiled and said he understood, it was our big day!

Our host led us to a table, under the big dome and although I had heard horror stories about the big dome, I actually didn’t mind it.
Apparently the acoustics were loud under this dome, all words uttered within the dome were amplified 10 fold, meaning everyone within the range of the dome could hear everything you were saying, no privacy here then. I chose not to tell Steven this nugget of information, as I knew it would make him paranoid the whole night.
Our waiter came over and I will try my best to describe him. He was in his mid 50’s or so, a portly gentleman with silver hair. His speech reminded me of a cross between Hannibal Lecter, Santa Claus and someone who has just ran the 100m and finished 1st. Let me explain…
He was the most polite server I have had the pleasure of knowing, always attentive, sweet and cheerful. Towards the end of his sentence he became breathy, seeming to just have enough and no more.
However when he spoke, he did so with a whisper, there was just something in the way he spoke that brings images of gruesome findings and apparitions in the dead of night.

So on to the food…

Steven and I had organised to do The Chef’s Menu in the main dining room, I had no idea what we were to be served and we advised our server that we had no allergies and anything and everything was acceptable.
We were offered bread and we had 2 choices, white baguette and wholegrain roll, all baked on the premises. I went with the wholegrain and Steven went with white. The butter apparently wasn’t normal butter either; it had been churned for hours to make it extra creamy.
We had iced water with our meal and our server disposed of our wine glasses.

While we waited for our first course, we could hear the gentle strings of the harp. Steven apparently thought that it was a tape, until I pointed him in the direction of the harpist behind him. The décor was beautiful, magnolia walls, floral painted roof, roses everywhere and the finest of silverware. I didn’t feel out of place at all in my wedding dress, if that gives you any idea of the luxury that surrounded us. The restaurant was empty though but I knew we had one of the first sittings so I expected it to fill up shortly.

Our server arrived with his companion and he explained what we were about to see. One thing we noticed was that throughout our meal, our plates were always put down at the exact same time as each others, we watched their face at one point and noticed that they would give each other a little nod to indicate they were ready to put the plate down, I assume this was so we could view our food at the exact, same time. I’m sure many don’t concern themselves with this, but I thought it was an interesting detail to note.

Our Amuse Bouche consisted of this…
Lobster en Crepe with Vanilla Aioli, Roasted Butternut Squash Cream, Deviled Quail Egg with Iranian Caviar.

Our server left us with the words “Enjoy the flavours” and we almost broke into fits of laughter.

So we commenced our journey into a world we had only read about.

The Lobster en Crepe was really nice. It looked like Sushi. I like lobster so for me I was content, the crepe was tiny and sweet and delicately wrapped around this meaty hunk of lobster, the Vanilla Aioli just added a hint of creaminess to an already divine piece of shellfish. Steven thought it was okay, but he’s not a shellfish fan.

The Roasted Butternut Squash Cream was heaven, if heaven could be a soup, this was it. The portion was so small and served in a little jug that provided 3 gulps at the most, but that 3 gulps was pure bliss, it foamed in the mouth it was that creamy. The texture and flavor of this was like nothing I had ever tasted. I want, no NEED this recipe. Steven liked this but he’s not a lover of butternut squash like me, but he did finish it and exclaimed it was tasty!

The Deviled Quail Egg with Iranian Caviar…we had never tried quail egg or caviar so this was gonna be a first. It was the size of a thumbnail and although I don’t like the idea of caviar, I was determined to try everything. Steven and I agreed to try it together. 1...2…3…hmmm, it tastes like egg and the caviar, well, salty, compliments the egg, but nothing to write home about. We eat our second and last bite as it really was that small, and again, our expressions must have said it all. I don’t know what I was expecting, maybe just something more.

Our server returned and asked how we enjoyed the flavours, smirk, and we had enjoyed them, very much. Both servers then took out what appears to be a knife and started to brush down the tablecloth to dispose of any crumbs. This happened after every course too, very posh!

Our next course and all courses were served in quick succession, was for Steven, Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes and Blood Orange Vinaigrette. My course was Prosciutto Wrapped Gulf Shrimp with Melon Coulis and Pickled Watermelon.

Stevens was rare and I mean rare, we’re talking blood running down the plate, still mooing or whatever buffalos do when they’re still alive and on Steven’s plate. Now in all the excitement I had forgotten to mention that we wanted our meat medium-well. We both decided to let this course pass and Steven ate around it. The bit that he did eat was tender. He seemed to like the Orange Vinaigrette and ate the vegetables that accompanied it but only managed a small amount of Buffalo. As there wasn’t much to it, I skipped trying it.

My shrimp was another first; I had never eaten shrimp before, as I didn’t like the look of them. Throwing caution to the wind I bit into it, it was quite tough, not at all as I expected, and when I chewed I didn’t like the texture one bit. The flavours were nice, very sweet, but the texture was not my cup of tea at all. I loved the Melon Coulis and Pickled Watermelon and this helped the shrimp find it’s way to my mouth for seconds. I offered Steven some of it, but after seeing me screw up my face on the first bite, he quickly declined.

When our server came back I asked if we could have all future meat course served medium-well. He politely replied “Of course, from now on all meat will be served to your liking of medium-well. I will inform my chef”

Our next course for Steven was Alaskan King Salmon with Celery Root Puree and Carnival Cauliflower and for me Crab Stuffed Tempura Squash Bloom with Grape Must Mustard.

A first for Steven, he had never tried Salmon, he dislikes Celery but was willing to try it. The salmon looked beautiful and moist and I was almost jealous he had it and I didn’t. I also had never tried Salmon. He thought it was quite nice, very meaty and delicately flavoured. I tasted it and agreed, it was okay, but probably wasted on us, as we had nothing to compare it to.

My Crab Tempura was gorgeous, ever so crispy and light, beautiful texture, sweet flavours, everything was perfect, I let Steven try a very small piece but he wasn’t that impressed, I was disappointed I had given him any as he hadn’t even appreciated it, I could have had an extra bit.

Our next course for Steven was Pondichery Peppered Quail with a Four Grain Pancake, Georgia Peaches and Corn and my course was Ballotine of Poulet Rouge with Duck Consomme and Morels.

The quail egg looked like a miniature fried egg, it was unbelievably cute. Steven of course loved the Four Grain Pancake and the Peaches and Corn all got devoured. I didn’t try any of this course as I was content with my duck. The duck was beautifully cooked and very sweet, again a very small portion but I knew there was much more to follow. The Morels weren’t to my taste and I ended up leaving most of these, it’s hard to describe but they had a very sharp taste.

By this point the restaurant had been filling up. Across to my right hand side there was one man in a white suit sitting alone, he had another man standing beside him that could only be described of bodyguard stature. There were murmurings to the left of me that he was some head honcho in the Mafia. Maybe I should have gone over and said Hi, after all I am Sicilian!

Our next course was Marcho Farms Veal with Ratatouille Jam and Potato Gnocchi. We were finally eating the same thing now, good no sharing required!
We both surprisingly enjoyed this, I have never eaten Veal, mainly because again I don’t like the idea of it, but as I had vowed to try everything, I gave it a go. It was very tender and the jam made it perfectly sweet, the potato gnocchi was beautiful, I wish I knew how they did them because they tasted very nice and I kept searching around my plate to see if I’d missed any. Steven liked this dish but again didn’t particularly go for veal, hey; I have a hard time getting him to eat steak!

While we waited for our next course a woman from the table across visited us. She wished us hearty Congratulations and told us she was here with her husband celebrating her 40th anniversary. She said “today was a good day to marry and we will have plenty of luck sprinkled on us throughout the years”
We both wished her Happy Anniversary and were pleased that she had taken the time to come over.
I felt like we had been visited by some sort of fortune teller. She bent down and seemed to concentrate really hard for a second. She looked deep into my eyes, took my hands and said “you have wonderful gifts; work hard, cherish it and it will last forever” With a soft smile she left and returned to her table.
Steven and I just stared at each other, unsure of what to say, and a chill filled the air…

to be continued...um today though

 

[HolyCowImADisneyBrde]

I don't post on here very much, but I love reading everyone's journals and trip reports, and yours has been one of my favorites! It's helped me so much!

 

[Missy H]

Wow Summer! All those different tastes! We did V&A last summer for DH's 40th bday, it was the best meal we have ever had!

I am glad you have found time to contuine with your TR, just don't forget you studies they are important too!

 

[Glorydaz]

hhmm, fascinating experience at V&A - I am definitely intrigued to see what else transpires!! fabulous writing as usual Summer

Michelle

 

[Eeyore's Tailfinder]

YAY! Another TR!! WOW it sounds like we have got to try V&As!

Maybe I can convince DBF that it's worth all that money to eat!!

 

[MistressOfAllEvil]

WOW!

An inside look at V & A's. I feel like I'm right there with you trying the food. I'm of the sample everything crowd... I'm proud of you two for giving it your best shot. Lots of firsts for you guys! Very cool!

 

[DisneyObsession]

Another great installment!

V&A's sounds so elegant and so above anything I've ever experienced! Sounds absolutely wonderful and I am with you, I'll try it once. Can't wait to hear the rest!

 

[Summer-Caitlin]

HolyCowImADisneyBrde - Thank you for that, I read loads of TR's too and I found them all so helpful. Glad you're enjoying mine.

Missy H - Yes, V & A was wonderful, a definite must try, even if it is only once.

Michelle - V & A was exactly that, an experience. I don't know if I would need to do it again, as to me it was a once in a lifetime thing. It was fabulous, but way above the things we normally do. But it was our wedding and I wanted to splurge.

Hayley - I definitely think V & A needs to be tried. It's all very fancy, but it's so hard to describe, it's like nothing I've ever done before.I'm sure you could convince Els

MistressOfAllEvil - That is exactly what I liked. I mean I would never order shrimp or salmon, or even foie gras from the menu but as it was a fixed price of $165 per head, it seemed the right time to try these things. At least I can say I've tried it now.

DisneyObsession - Definitely try it, it was so elegant and I almost felt out of place, I have never eaten at a 5 star restaurant before, never mind anywhere like this. It was an amazing experience and something Steven and I will always remember.

 

[Summer-Caitlin]

Our next course quickly arrived and we didn’t have time to contemplate the meaning behind what had just happened. We were both presented with Pan Roasted Foie Gras with Fuji Apples and Mostarda di Cremona.
Now again, I didn’t tell Steven what Foie Gras was, I knew he wouldn’t touch it if he actually knew it was goose liver. I did tell him it was like duck, close enough, ssshhh. Luckily it didn’t look like goose liver; in fact it looked like a dessert, an apple tart to be exact. The Foie Gras was nestled in a pastry case, smothered in Fuji Apples. The pastry case was wonderfully crisp and the apples with Mostarda di Cremona were beautiful, sweet and soft, with just a little bite to them.
I had been eagerly anticipating Foie Gras since I had heard it was such a delicacy. The first bite had the texture of butter, very smooth and creamy, the taste is more difficult to pinpoint however, it did have distinct but mellow liver taste, melt-in-the-mouth sort of thing. I’ve heard it described as meat that wants to be butter. I think that pretty much gets it for me.
Steven of course didn’t enjoy this, he didn’t like the texture or the taste but I think he had his suspicions as to what part of the ‘duck’ it was. After he had eaten the majority of it and I had almost licked my plate, I confessed it was in fact goose liver. He calmly said “That’s why I don’t like it then”

Our plates were cleared away and I commented how nice I thought the Foie Gras had been. Who knew I was a closet posh food guru?

While we waited for the never ending courses to keep coming, we noticed Mafia man was talking on his cell, speaking in muted Italian, but still clear that he was very frustrated. As us Italians do, his hands were doing most of the talking, not very helpful to the person on the other end of the phone, but entertaining to us all the same. His aide, stood to attention and watched the scene carefully, and the rest of the restaurant was captured by Mafia man’s momentary loss of composure.
The scene ended with him gulping down a full glass of red wine and abruptly ending the call.

Our next course arrived, and it was the meat course. It was Tasting of Japanese “Wagyu” and Australian “Kobe” Beef Tenderloin with Oxtail Jus and Short Back Braised Ribs.
This plate was pretty big; I noticed that all the courses seemed to be getting bigger, which began to concern me, I was starting to feel quite full and we hadn’t reached the desserts yet.
So we began to sample. The Japanese “Wagyu” had been described as a 9 or 10 out of a possible 12, probably the best selection of meat in North America so I was obviously intrigued. It was certainly tender, but very, very rich. Slightly too salty for my palate, but it just broke apart in my mouth. There were three small slices and I managed to eat them all, but I certainly couldn’t have stomached any more of it. Steven liked this but wasn’t overly impressed.
The Australian “Kobe” Beef was somewhat similar, more of a flaky texture through, and not as salty. I certainly preferred this and it wasn’t quite as rich. Again there were 3 slices, but they were larger and drier. I didn’t really like the Oxtail Jus as this was really rich, so I tended to eat the meat without it. Steven also preferred the “Kobe” and ate it all.
We moved on to the Short Braised Ribs which we had been informed had been braised for 6 hours. It was presented in a little cast iron crockpot and sat on a bed of mashed potatoes. This was outstanding, all of it, the ribs were flaked so the meat was all that remained, and this was so tender and smoky. Steven actually contemplated running his finger round the pot to scoop up any leftovers. The mash was so creamy and buttery, god; I can taste it right now. This was a straight hit to the dreamy button.

Our server cleared our plates and told us about the coffee and how he needed to set it up now if it was to be ready with our desserts, did he say desserts? As in plural?

He came over with this tremendous coffee pot, and I immediately wanted one for my home, this was a no go, so I settled for watching it bubble with a glint in my eye.

Our next course was the cheese course. Now I like cheese, but I don’t love it. Steven LOVES it, so I knew he would be pleased.
We were served (left to right) Comte Saint Antoine, Pierre Robert, Monte Enebro and Brillat Savarin. We were told that the degree of strength escalated the further right we went. So we started with the far left. The first cheese was quite mild and smooth, a very firm cheese with distinct notes of caramelized onion and hazelnuts. Served with candied nuts, this was by far my favourite and Steven’s too.
The Pierre Robert is a triple-crème style cheese with quite a tangy bite, very soft but not that appealing to me. This was served with some crostini, which made it slightly more attractive to me. Steven liked this too and ate most of it.
The Monte Enebro, well where do I start? The good, it’s creamy. That’s it. The bad…everything else. It is extremely acidic, pungent and intense. Visions of barfing are coming to mind right now and boy does that take me back to that moment! It was in one word. DISGUSTING. Steven actually agreed and barely managed a thumbnail size, even with the walnuts; I couldn’t bring myself to try any more.
The Brillat Savarin was apparently the most intense and I was actually scared to try it. I cut off the smallest piece I could manage and gave it a whirl. It was again a soft, triple-crème cheese but was too strong for my liking, served with the dates, made it more palatable, but not enough for me to go for seconds. It was certainly better than the Monte Enebro, how could it not be? Steven managed slightly more on this one, but gave up after 3 bites. I think we both agreed that we don’t like cheese as much as we originally thought. I’ll stick to Philadelphia and Dairy Lea thank you!

By this point our coffee was ready and I was desperate to have something to get rid of the taste I had been left with. Our server poured our coffee and even the milk and sugar; honestly we didn’t have to lift a finger.
The coffee was beautiful, very mellow and soft, can coffee be soft? Well this was, it literally grabbed my taste buds and enveloped them with blankets, pillows and duvets. This particular coffee could send me to sleep. Our server let us linger a moment longer before presenting us with our desserts.

They were from left to right, Wild Strawberry Sorbet, Miniature Banana Gateau and Mango-Yoghurt Panna Cotta. These looked beautiful and so delicate. We started on the left, the Wild Strawberry Sorbet, was actually very nice and very cleansing. I actually don’t like Strawberry so I was surprised that I enjoyed this. Mind you, after that cheese, I think I would have enjoyed anything. Steven thought this was gorgeous and obviously made with fresh strawberries. I guessed he was right.
I moved on to the Mango-Yoghurt Panna Cotta as I wanted to leave the best til last. Neither of us had tasted Panna Cotta before as the look never appealed. It’s kind of like a custardy jelly. The taste was nice, very refreshing but tart at the same time, must be the yoghurt but the texture didn’t work for me, it felt weird. Steven liked this and finished it all.
The Banana Gateau was very tasty, filled with fresh whipped cream and decorated with carmelized bananas and spun sugar, this was outstanding. The cake was moist and the bananas were perfectly ripe. I love bananas but sometimes they can be too unripe for my taste. This was just the right amount as I don’t know if I could have had a full serving of this dessert. Steven thought this was okay, but it had too much cream for his liking.

Our plates were cleared and Steven asked our server if that had been our last course. He politely said that we were almost finished. By this point I was stuffed, I was worried if I ate any more I was going to burst out of my wedding dress. I could barely sit anymore without feeling uncomfortable.

We were presented with our final course, the chocolate course. We were told that chocolate was so important to V & A that they had decided to give it, it’s own special course.
This consisted of from left to right Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry.

I could feel my arteries clogging at the mere sight of this feast. Everything looked exquisite and although I was at bursting point, I remembered our vow, almost as important as our wedding vows, ‘SAMPLE EVERYTHING’
We started with the Ice Cream, this was divine, beautiful rich chocolate on crisp Puff Pastry. It was smooth, gentle and tickled the taste buds. I could have bathed in this. Steven also loved this and he’s not normally a huge chocolate fan.

We then sampled the Tanzanian Chocolate Pyramid, which had on top of it a real 24k Gold Leaf, well I had never eaten real gold before and 24k, my jewellery is less than that. We both picked it off the top and popped it into our mouth, hmmm, yup, it’s gold all right! But seriously, it didn’t taste of anything; maybe we were supposed to eat it with the pyramid? Speaking of which, we dug in. This was creamy, and very light, the chocolate was mellower than the ice cream but very, very good. I managed to eat all of this, no problem, as did Steven.

We finally moved on to the big one, the Souffle, I knew this was going to be trouble the moment I laid eyes on it. Our server had made a well in the Souffle in front of us and poured hot Godiva Chocolate into it, the river of chocolate cascaded into my Souffle and seemed to be neverending. I LOVE chocolate but I believe there can be too much of a good thing. This Souffle proves my point. It was Chocolate upon chocolate, shaking hands with chocolate, drowning in chocolate, and finally ending in chocolate. Do you get my drift? I tasted it and it was SO rich, I wondered how the Souffle would have tasted alone, without the added Godiva? Probably much better. I managed to eat 3 spoons and then gave up. It was just too much. The Souffle had become wet with all the chocolate and if there’s one thing I hate its wet cake or bread. Even if it is soaked in chocolate. Steven tried to eat more, but managed less than I did. I was disappointed in the Souffle as I had heard amazing things about it.

Our servers came to clear our plates and of course give us the bill. One server said we had done amazingly well as it is a lot of food. Another server came up and gave me my long stemmed red rose, a Banana and date loaf for breakfast, and of course our personalised menus.
We stood up to leave, and this is not as easy as it sounds when you’ve just eaten as much as I had. I had been sitting for 3 hours, it was now 8.50pm and we had to meet Randy at 9pm. I was almost scared to get out of my seat, thinking my legs would give under the strain.
As we rose, we noticed people began applauding; we looked around to see what they were applauding for and realised it was for us. It began behind us, then like a Mexican wave, circled the whole restaurant. Before long, everyone was on their feet. This was like no applause I had heard before, this was the type of applause you had at the opera, the ballet, or a classical concerto. But as those types of applause go, this was raucous. Even Mafia man was up giving it his all.

Steven and I were stunned, the servers came out and all wished us congratulations again and all the best for the future. We were so touched and the applause followed us out. We looked at each other and realised that this would be the beginning of much, much more of this. Much, much more…

Coming up…

We meet Randy for night time photos during Wishes and get some beautiful shots.

 

[The Charmed One]

Summer the V & A sounds amazing, what alot of food, it sounded like a wonderful evening one to remember.

Thank you for the anniversary wishes, we had a wonderful evening, we went out for a meal and desert was delivered with a candle in it whilst congratulations was played in the background, and everyone clapped. Your right the year has really flown by.

Can't wait for more, I really am enjoying every minute of the report. Your a very talented writer, hope the studing is going well we can wait for more of the report.

Have a great weekend.

Love Wendy xxx

 

[mla1977]

Summer, I am so hungry right now. Everything sounded delicious. I am probably more of a cheese person than either of you. There was a cheese shop a few blocks away from where I used to work so I would come home with new stuff every week (my favorite: Guinness cheddar). That being said I actually had the Brillat Savarin a few weeks ago. I tried it at the shop and loved it. I think it was still a young cheese when I tried it, but then I took it out of the refigerator this weekend and it had certainly aged on me. It was okay, but I really wanted the creamy deliciousness that I had at the shop, not the sharp and pungent cheese that I had at my house.

That is so neat about everyone clapping for you. These were the best installments yet! (of course I'll have to figure out a way to try to get to V&As next time I'm at WDW).

 

[Eeyore's Tailfinder]

OMG I NEED TO TRY V&A's

Seafood, Cheese and Chocolate are my 3 main food groups - if this meal had mussels, then it'd be near enough my perfect meal

Can't wait for the next installment Summer!! I'm looking forward to making my next ADRs already, as are you I should imagine!!

 

[AInWonderland]

Beautiful story, the food sounds wonderful, I am very full just reading your report. What a memorable meal.

 

[D&R love Disney]

Summer I've been throughly enjoying your TR. I could picture each course as you described them and you were both so brave trying everything!

I can't wait to read more!!! I'm sure Randy got more fantastic pictures of you after dinner.

 

[MickeyAnne]

Wow! When I was last on you were still planning! I am so glad to see that you had such a beautiful wedding and that meal - sounded amazing! You looked spectacular and now I have to go read through everthing again so that I don't miss anything.

 

[helloirishkitty]

I went to V&A's over the summer, and you're right when you say it's an experience. The chocolate course was my favorite, and I tried so many things that I thought I'd never try.

Anyways, you looked so pretty and congratulations on your beautiful day!

 

[oneyodafan]

It sounds like a lovely evening at V&A's. Looking forward to hearing about your photo op with Randy.

 

[DisneyObsession]

I am sitting here with my mouth watering!!! It all sounds sooo good! (Except the one cheese...EW!!!)

I am looking forward to hearing about the photo shoot at MK! (And seeing some pictures?!?)

 

[Glorydaz]

simply fascinating, Summer. thank -you so much for this incredible in-depth look (and taste) of V&A. I will be honest, JJ and I will not go because so many of the courses you described are not to our liking and the amount of food sounds overwhelming!!

how did you ever move?????!!!

I am so very glad that you and Steven were able to take part of this once in a lifetime (for many of us) dining experience!

oh yes, and good luck with the studying!!

Michelle