Ready, Set, Let the Games Begin! - Link to new PTR/TR!
- Thread starter franandaj
- Start date
franandaj
I'm so happy, I could BOUNCE!
- Joined
- Nov 15, 2009
It was so much fun to get together in a stress free environment and just hangout. The food was really good and plentiful too!
The food was delicious, the company was fabulous, a time I
will always treasure
Ruthie
So glad you were there!
I'll have to check an actual liquor store. The grocery store has a big selection, but nothing of a real specialty nature.
I'm sure you would have added something fabulous to the buffet!
How interesting re Tri tip I have never seen that cut of beef before so was very keen to learn about it. Thank you for sharing the history and information! If I see it on a menu won't feel so ignorant! I would have died and gone to heaven with all that proteinI love the look of the cake too. Jo and I got addicted to going to the store Publix. We found it to be the nicest supermarket with fresh produce and the different stock they carried. Also nice ambience and staff. We don't have an equivalent I can think of in the UK which is a shame. How nice re your dismeet sign! Sounds like a fun evening
It's a definite California thing. Even the other folks from the US didn't know what it was when I first started talking about bringing it. It's a perfect meat for large groups, we would have been fine with just one of them, but I didn't want to chance it.
Thanks Bret!
dgbg100106
Missing the Tag Fiary
- Joined
- Mar 24, 2008
Here.... you can not buy liquor anywhere but a liquor store, no beer, wine, anything except at a liquor store!
I hate that! Makes it so you have to make a special trip!
lisaviolet
DIS Veteran
- Joined
- Jul 9, 2002
Meanwhile, PIO stir fried her veggies for the fried rice. As we commented, after Fantasmic! We came back to the room and she prepped her veggies in the kitchen so as to make things move a little quicker the day of the cookout.
What a cute shot of PrincessinOz.
And a lovely meet. Totally jealous.
PrincessInOz
Thanks for my avatar, Mary Jo!
- Joined
- Feb 8, 2010
Dang! I've been sick and I missed the cook-out post.
But I'm here now and all caught up.
So glad you got a picture of the portabello mushrooms. I completely missed it!
And yes, I'll admit to putting the tri-tip back on the grill. Only for a couple of minutes on each side. It was delicious!
What a fun night! I still have to load my WDW pictures up. Hopefully, I'll get to this task during the Xmas break.
But I'm here now and all caught up.
So glad you got a picture of the portabello mushrooms. I completely missed it!
And yes, I'll admit to putting the tri-tip back on the grill. Only for a couple of minutes on each side. It was delicious!
What a fun night! I still have to load my WDW pictures up. Hopefully, I'll get to this task during the Xmas break.
franandaj
I'm so happy, I could BOUNCE!
- Joined
- Nov 15, 2009
I remember that from Massachusetts, but yours are open on Sunday at least right?
Our grocery stores have a good selection, but if you want something special, you need to go to a specialty store.What a cute shot of PrincessinOz.
And a lovely meet. Totally jealous.
it was really fun. A great and different way to spend time at WDW. It was almost like we were having a party in our own backyard. I love DVC!
Aren't they a great cut of meat, especially for a large group? It took a lot of practice to learn to cook it on an open charcoal grill. At home I have the luxury of the grill lid to create an oven so that it can cook evenly after searing on the outside. Once it warms up, I will be happy to make the ones that I have left in the freezer the regular way I've learned to cook them. Maybe even at the new house!
Feel free to steal my pictures when you get to that part of your TR! I saw that you have two weeks off now! I envy other countries who value their downtime so much more so than Americans.
franandaj
I'm so happy, I could BOUNCE!
- Joined
- Nov 15, 2009
After a lovely evening with friends, we had a leisurely morning in the Villa. I dont have any breakfast pictures, so I assume we had something not very exciting. I believe we had a little of the leftover summer salad, and some of the tri tip. I probably had mine low carb (with horseradish) and Fran most likely had a sandwich. Shes usually happy with anything between two slices of bread with mayonnaise.
Whatever we had for breakfast, it wasnt a lot. We were saving our appetite for our first big event of the day, our French Regional Lunch, the region being Champagne. The lunch would be served at Monsieur Paul at noon. Around 11:00AM we left the room for Epcot. We took the opportunity for a photo op on our way to the restaurant.
The restaurant was set up differently from the previous day, they were expecting a much larger crowd.
Once we were seated at our table we perused the menu. I just love the way that they fold the napkins here!
Our first glass of champagne was a non vintage Brut.
The manager of the restaurant introduced our host for the afternoon, I believe he was the importer of Nicholas Feuillate in the United States.
We were served a different type of bread with each of the courses. This was a French baguette.
Now this lunch was different than any other tasting event I had been to all week. As soon as your glass became remotely empty, a server was by with another bottle of champagne to fill it back up to the brim. The gentleman across from us (who turned out to be a classic car mechanic) and Fran hit it off quite well. He and his wife were locals and though they didnt do a lot with F&W, they had already been to at least one Frunch this year and had two more booked. They said that they were always VERY generous with the pours and have never had meal they didnt like. We were quite friendly with our whole table by the end of the afternoon!
Our Amuse Bouche was something that we commented on. I dont remember exactly what it was, some sort of Oxtail soup, but I thought it had more of an Asian flair to it than French. The biggest thing that we commented on was that at WDW, it seems that what was meant to be a bite to amuse your palate has now turned into another course entirely. This was definitely more than a bite.
Our next glass of Champagne was a 2003 Nicholas Feuillate Cuvee 225. I dont really remember comparing any of them, they were all fantastic. Definitely made the proper way (CO2 infused champagne gives me a headache). I did like the third one the best and Im sure it was the most expensive too.
This champagne was paired with this Boudin Blanc maison..chou vert, , sauce aux morilles. Homemade Boudin Blanc, green cabbage, morel sauce. This sausage was sooooooo good! And the sauce was just to die for!
With the main, we were served the Palmes dOr, Brut, 1999. They warned us that there was not a lot of this champagne left, but they fully intended to serve it all to us until there was no more.
This dish sort of pushed the envelope for me, Veal Breast Confit, weal sweetbread, carts and mashed potatoes. Normally when I dine (and if were asking the chef to make us a special meal), sweetbreads are one of the things that I specifically avoid. But I figured that it was a delicacy and I had been served them once prior at Napa Rose and they didnt kill me. So I would take a bite of the Veal Confit and add a little bite of the sweetbread into my bite of veal. It didnt kill me, and it didnt hurt that I had an almost never ending glass of Champagne in front of me too. In the end, I just started to get too full and concentrated on the part that I like better, the veal breast and mashed potatoes.
This was our table, we all became pretty chummy during the drinkfest!
Our dessert was Biscuit rose de Reims, mousse champagne, sorbet fraise, or Pink biscuit from Remins, champagne mousse and strawberry sorbet. It was a perfect finish for a lunch that was pretty filling.
And it was served with a Non Vintage Brut Rose.
We were stuffed and giddy from all that bubbly, before we left, the chef and all the sous chefs paraded around the restaurant. I tried to take pictures but they all came out blurry. Maybe thats how they really looked after all that champagne! After the lunch we stumbled back to the room to sleep off our buzz before the evening activities.
Whatever we had for breakfast, it wasnt a lot. We were saving our appetite for our first big event of the day, our French Regional Lunch, the region being Champagne. The lunch would be served at Monsieur Paul at noon. Around 11:00AM we left the room for Epcot. We took the opportunity for a photo op on our way to the restaurant.
The restaurant was set up differently from the previous day, they were expecting a much larger crowd.
Once we were seated at our table we perused the menu. I just love the way that they fold the napkins here!
Our first glass of champagne was a non vintage Brut.
The manager of the restaurant introduced our host for the afternoon, I believe he was the importer of Nicholas Feuillate in the United States.
We were served a different type of bread with each of the courses. This was a French baguette.
Now this lunch was different than any other tasting event I had been to all week. As soon as your glass became remotely empty, a server was by with another bottle of champagne to fill it back up to the brim. The gentleman across from us (who turned out to be a classic car mechanic) and Fran hit it off quite well. He and his wife were locals and though they didnt do a lot with F&W, they had already been to at least one Frunch this year and had two more booked. They said that they were always VERY generous with the pours and have never had meal they didnt like. We were quite friendly with our whole table by the end of the afternoon!
Our Amuse Bouche was something that we commented on. I dont remember exactly what it was, some sort of Oxtail soup, but I thought it had more of an Asian flair to it than French. The biggest thing that we commented on was that at WDW, it seems that what was meant to be a bite to amuse your palate has now turned into another course entirely. This was definitely more than a bite.
Our next glass of Champagne was a 2003 Nicholas Feuillate Cuvee 225. I dont really remember comparing any of them, they were all fantastic. Definitely made the proper way (CO2 infused champagne gives me a headache). I did like the third one the best and Im sure it was the most expensive too.
This champagne was paired with this Boudin Blanc maison..chou vert, , sauce aux morilles. Homemade Boudin Blanc, green cabbage, morel sauce. This sausage was sooooooo good! And the sauce was just to die for!
With the main, we were served the Palmes dOr, Brut, 1999. They warned us that there was not a lot of this champagne left, but they fully intended to serve it all to us until there was no more.
This dish sort of pushed the envelope for me, Veal Breast Confit, weal sweetbread, carts and mashed potatoes. Normally when I dine (and if were asking the chef to make us a special meal), sweetbreads are one of the things that I specifically avoid. But I figured that it was a delicacy and I had been served them once prior at Napa Rose and they didnt kill me. So I would take a bite of the Veal Confit and add a little bite of the sweetbread into my bite of veal. It didnt kill me, and it didnt hurt that I had an almost never ending glass of Champagne in front of me too. In the end, I just started to get too full and concentrated on the part that I like better, the veal breast and mashed potatoes.
This was our table, we all became pretty chummy during the drinkfest!
Our dessert was Biscuit rose de Reims, mousse champagne, sorbet fraise, or Pink biscuit from Remins, champagne mousse and strawberry sorbet. It was a perfect finish for a lunch that was pretty filling.
And it was served with a Non Vintage Brut Rose.
We were stuffed and giddy from all that bubbly, before we left, the chef and all the sous chefs paraded around the restaurant. I tried to take pictures but they all came out blurry. Maybe thats how they really looked after all that champagne! After the lunch we stumbled back to the room to sleep off our buzz before the evening activities.
PrincessInOz
Thanks for my avatar, Mary Jo!
- Joined
- Feb 8, 2010
What a great event! I do like champagne and I think I can cope with a glass or two. But that food! It looks amazing. I remember you talking about the sausage later.
Glad you enjoyed it.
Love the napkin fold. I wonder if instructions are up on the net somewhere?
Glad you enjoyed it.
Love the napkin fold. I wonder if instructions are up on the net somewhere?
dolphingirl47
In Search of the Tag Fairy
- Joined
- Dec 25, 2007
I am finally all caught up again. I think I very much would have enjoyed the Grand Marnier and Tequila tastings. I would not have eaten the octopus, but the rest sounded delicious. You managed to try loads of different things. The waffles looked great and I would so love to have the Cheddar Cheese Soup again.
They have swapped out the beverage selections at Club Cool apart from the Beverly. I was sad to see the Mezzomix go as I grew up with this, but liked the new selections better on the whole.
They have already given up trying to stop people taking photos of the ride photo screens. There were plenty of people taking photos when I was there with cast members standing right next to them.
The DIS meets looked great. I think you just have saved us from making a costly mistake. On our last evening we were discussing that maybe we needed to give California Grill another chance. We ate there once and the food was nothing to write home about and the service was diabolical. Reading your review, the food seems to be more hit and miss than I am willing to chance at those prices.
Corinna
They have swapped out the beverage selections at Club Cool apart from the Beverly. I was sad to see the Mezzomix go as I grew up with this, but liked the new selections better on the whole.
They have already given up trying to stop people taking photos of the ride photo screens. There were plenty of people taking photos when I was there with cast members standing right next to them.
The DIS meets looked great. I think you just have saved us from making a costly mistake. On our last evening we were discussing that maybe we needed to give California Grill another chance. We ate there once and the food was nothing to write home about and the service was diabolical. Reading your review, the food seems to be more hit and miss than I am willing to chance at those prices.
Corinna
Luvchefmic
DIS Veteran
- Joined
- Jun 1, 2006
What a lovely day you had and so nice that Fran met the classic car mechanic
Looks like a very friendly table I love the dress you wore in front of the F & W sign, very flattering
Now I don't know what most of that food was but what caught my eye is the beautiful bottle that the Palmes dOr, Brut, 1999 came in and the dessert looked delicious
and for Pio...yes you can find ANYTHING on the internet
http://www.videojug.com/film/how-to-fold-a-dress-shirt-napkin
Looks like a very friendly table I love the dress you wore in front of the F & W sign, very flattering
Now I don't know what most of that food was
but what caught my eye is the beautiful bottle that the Palmes dOr, Brut, 1999 came in and the dessert looked delicious and for Pio...yes you can find ANYTHING on the internet
http://www.videojug.com/film/how-to-fold-a-dress-shirt-napkin
dgbg100106
Missing the Tag Fiary
- Joined
- Mar 24, 2008
I remember that from Massachusetts, but yours are open on Sunday at least right?
Here yes, when I lived in Alabama, no... Closed on Sunday!
dgbg100106
Missing the Tag Fiary
- Joined
- Mar 24, 2008
Yummy food at the frunch! I think I could have enjoyed myself there also!
The bubbly would have been right up my alley!
The bubbly would have been right up my alley!
Captain_Oblivious
DIS Dad #257, Galactic Salad Dodger
- Joined
- Nov 10, 2008
Looks like you had a really great DIS meet and dinner the previous night, and I'm glad you enjoyed the meal/champagne at Monsieur Paul's. Is it wrong if I was more interested in the tri-tip from Costco than the French meal? 
Knowing me, you're probably not surprised, are you?
Knowing me, you're probably not surprised, are you?
Luvchefmic
DIS Veteran
- Joined
- Jun 1, 2006
Looks like you had a really great DIS meet and dinner the previous night, and I'm glad you enjoyed the meal/champagne at Monsieur Paul's. Is it wrong if I was more interested in the tri-tip from Costco than the French meal?
Knowing me, you're probably not surprised, are you?
that's it we are Disboard soul mates 
franandaj
I'm so happy, I could BOUNCE!
- Joined
- Nov 15, 2009
I'm really glad we did the lunch. It's definitely one of the better events for the festival. You could definitely do several during each festival and repeat it each year, every weekend is different.
Looks like you had a great time!
I find when I miss the Cheddar Cheese Soup, making a batch of it helps to ease the pain. I'll have to pay better attention to the flavors that they have there, I didn't notice the changes. I think the guy who was stopping people from taking pictures was just "taking justice into his own hands". I'm sure it was an isolated incident.
I'm glad you didn't end up at CA Grill. I'm not sure I'm going to really want to go back there unless I hear some great new reviews and menu changes.
What a lovely day you had and so nice that Fran met the classic car mechanic
Looks like a very friendly table I love the dress you wore in front of the F & W sign, very flattering
Now I don't know what most of that food was
and for Pio...yes you can find ANYTHING on the internet
http://www.videojug.com/film/how-to-fold-a-dress-shirt-napkin
Yeah, it was funny sipping champagne and talking about 351 Clevelands, '63 Lincolns, and Pontiac GTOs!
That bottle was very pretty, it had a nice feeling, and it was really good!
I'm sure you would have loved it!
Looks like you had a really great DIS meet and dinner the previous night, and I'm glad you enjoyed the meal/champagne at Monsieur Paul's. Is it wrong if I was more interested in the tri-tip from Costco than the French meal?
Knowing me, you're probably not surprised, are you?
Don't tell anyone, but in all honesty I'd take the BBQ Tri Tip over most any meal if I had to make the choice. I think someone on your TR said it best about your Anniversary Dinner, "you can't beat a good hunk of dead cow!" Wow, what a spectacular looking lunch
Mmm, never ending Champagne? ..... I have to go to this event next year!
Well, it eventually has to end, like all good things, but they sure keep it flowing for quite a while! If you're there during F&W, you should definitely go!
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