|
|||
Brought to you by...
John and Donna Gross "The Full Mickey - At a Discount!" The Wall Street Journal
NOTE: News sources remove their articles rather quickly. If you receive a "File Not Found" error message, search the source's archives for the story. The source's URL is posted in its entirety to make it easier to track down the original article and avoid dead links. Be sure to copy and paste the entire URL in your web browser's address window. Certain news organizations require a free registration to view their articles online.
Readers of Theme Park Rangers Blog voted for their favorite desserts at the Walt Disney World Theme Parks Chocolate-covered bananas all sold everywhere and are very popular.
Magic Kingdom
Epcot
Hollywood Studios
(http://www.orlandosentinel.com/travel/orl-bevil1508aug15,0,4992095.column)
Guests Find ‘Out of This World’ Dining Experience At Sci-Fi Dine-In Theater Restaurant at Disney's Hollywood Studios "Terrifying Plants" stalk the planet and "Invaders" touch down from another dimension at the Sci-Fi Dine-In Theater Restaurant at Disney’s Hollywood Studios, featuring favorite science fiction and monster flicks teamed with the finest drive-in food known to earthlings and aliens alike. The Setting: On a replica of a studios soundstage, the 250-seat restaurant re-creates a 1950s drive-in theater smack in the middle of Hollywood Hills without the smog. Diners are seated in re-creations of flashy, chrome-gilded cars of old, and fiber-optic stars twinkle overhead in the night sky as all ears tune in to real drive-in speakers mounted next to each car. All cars are facing the big screen, but guests can’t resist checking out the wheels next door. The '50s era automobiles, complete with fins and whitewalls, are painted in a rainbow of colors ranging from fire-engine red and emerald green to ice blue and metallic lavender. The Menu: Carhops decked out in campy versions of a '50s drive-in costume take guests’ orders from a menu that’s out of this world. The food arrives from the drive-in’s "Snack Bar." "Main Features" range from smoked baby back ribs to shrimp penne pasta. No earthling could resist the lineup of desserts for all tastes, like the warm apple and pecan crisp or hot fudge sundae. The Show: The screen comes to life with trailers from "Cat Women of the Moon," "Invasion of the Saucermen" and more. The Sci-Fi Dine-In’s film is a 45-minute compilation of the best (and worst!) of the science fiction trailers and cartoons, including segments from "It Conquered the World," "Frankenstein Meets the Space Monster," "The Amazing Colossal Man" and "Missile to the Moon." (Source: Press Release, 08/12/08)
USA Teams to Compete for ‘Culinary Olympics’ Spots at Walt Disney World Resort Culinary greats will put their spatulas to the test in an elaborate cook-off Sept. 26-27 - during the opening weekend of the 13th annual Epcot International Food & Wine Festival - in a quest to represent the United States at the prestigious Bocuse d’Or World Cuisine Contest. Eight two-person teams will turn up the heat in the kitchen at Walt Disney World Resort in the hope their culinary creations land them a top spot representing Team USA at the Bocuse d’Or World Cuisine Contest - commonly called the "Culinary Olympics" - in Lyon, France, in January 2009. Walt Disney World guests can attend the competition and observe the chefs performing their culinary wizardry and savor the flavors. Each of the eight teams will serve up elaborate fish and beef dishes before a live audience and prominent panel including the country’s top chefs: Thomas Keller, Daniel Boulud, Charlie Trotter, Jean-Georges Vongerichten, Georges Perrier, Michel Richard, Laurent Tourondel and former Bocuse d’Or USA competitors.
The eight finalists competing for a spot on the U.S. Team include:
The competition at Disney culminates Sept. 27 with a Gala Dinner and Awards ceremony recognizing the first, second and third place teams. The evening will feature a silent auction, live musical entertainment, dancing and a chance to meet and mingle with some the world’s top chefs, including the Gala Dinner Chefs, as well as Paul Bocuse, Jean-Georges Vongerichten, and the Deans of The French Culinary Institute, Alain Sailhac and Andre Soltner. The star-studded dinner includes hors d’oeuvres, a four-course tasting menu, and a dessert reception prepared by Chefs Daniel Boulud (Daniel, New York City), Charlie Trotter (Charlie Trotter’s, Chicago), Patrick O’Connell (Inn at Little Washington, Washington, D.C.), Michel Richard (Citronelle, Washington, D.C.), Georges Perrier (Le Bec Fin, Philadelphia), Laurent Tourondel (BLT, New York City), Daniel Humm (Eleven Madison Park, New York City), David Myers (Sona, Los Angeles) and Traci des Jardins (Jardiniere, San Francisco), and will be paired with Diageo Reserve Signature Cocktails and Moët Hennessy Champagnes. The highlight of the evening will be a Dom Pérignon toast and the announcement of the Bocuse d’Or USA winning team. The newly selected Bocuse d’Or USA team will go on to compete among 24 teams from around the world at the Bocuse d’Or World Competition in Lyon, in the gold standard event held every two years. Tickets for the Gala Dinner are $450 per person, plus tax including gratuity, and can be purchased beginning Aug. 25 by calling 407/WDW-FEST, with proceeds benefiting Bocuse d’Or USA (a not-for-profit organization sponsoring the competitors’ training, travel and culinary education). Throughout the six-week-long Epcot International Food & Wine Festival, Sept. 26-Nov. 9, guests can sample food and wine from around the world at international marketplaces and specialty dinners, attend seminars and wines schools and meet guest chefs. For more information, contact www.disneyworld.com/food. (Source: Press Release, 08/15/08) |
Resources
|
||
Big Bamboo Reopens: "For those of you not familiar with The Big Bamboo
or The 'Boo, as it was affectionately referred to, it was a
true-to-the-definition dive bar, located in Kissimmee and heavily frequented
by Disney cast members."
A new Magic Your Way Quick Service dining option will be added January
11, 2009. For a set fee, the plan will include two quick service meals, two
snacks, and refillable mug. More details coming. $29.99 per adult; $8.99
per child, per night. Beth, our travel agent, writes: "Is the quick service plan worth it? Well, there's no doubt that you'd save money if you take all that you're entitled to. I mean, a quick service dinner can set you back $15-20 without much trouble at all, so getting lunch, 2 snacks, and the drink mug on top of it is a real bargain. The question is, is it worth paying $10 more (adult) or $2 more (child) to get the basic plan? If you're inclined to have a character meal and/or table service meal pretty much every day then I'd say it probably is... But if you will be happy with just one or two of those larger meals during the stay, then take the Quick service plan and just pay for the better meals."
Busch's All-Day Dining Deal: SeaWorld, Busch Gardens and Aquatica
visitors can buy wristbands good for unlimited dining at their cafeteria-style
restaurants. Adults: $25.95; children (9 or less): $11.95, with tax. Includes
entree, side or dessert, and soda or bottled water each visit. Baby back
ribs are excluded. SeaWorld participating restaurants: Hospitality House
Deli, Mama's Kitchen Healthy Alternatives, Mango Joe's, Seafire Inn, Smoky
Creek, Spice Mill and Voyager. Aquatica: Banana Beach Cookout, Mango Market
and Waterstone Grill.
Cynthia, Lifetime Deluxe Member, writes:
We haven't eaten at Boma's. I'm not sure I'd like African seasonings. I believe a dominant African seasoning is cinnamon!
Cinderella's dinner has a lot of fans, but the food is not a strong point. You'll find this site's reviews helpful.
There's a great view right on the outside steps of the restaurant or anywhere along the lagoon. You're in for a real treat at Iluminations! A must see!
Beth, our travel agent, writes: Dining at Boma in Animal Kingdom Lodge... "I had the pleasure of staying in a concierge level room at this resort once. While I loved very American breakfast offered in the lounge, I wasn't crazy about the hors d'oeuvres around dinner time. It turns out that (as you suspected, John) African spices are an acquired taste that I - apparently - haven't yet acquired the taste for. Not surprisingly, I found dinner at Boma to be equally disappointing. Even the desserts that I'd heard so much about fell short. A friend of mine that lived in Africa for a time tells me that this is one of her favorite places to eat, so if you want 'real' African food this is the place to go. Otherwise, skip it unless you have adventuresome taste buds. There are TONS of great places to eat where you can be nearly certain you'll like the food." Viewing Illuminations.... "Check to see which way the wind is blowing and be sure to NOT be where the wind will blow the smoke from the fireworks into your face. I learned that lesson the hard way! You cannot imagine how much smoke there is coming off the lake during those fireworks."
Lisa writes about Disney dining changes:
Thanks, Lisa, for the update.
Beth, our travel agent, writes about tipping on the Disney Dining Plan: Everyone that's ever asked me about the basic dining plan knows how much I love it. While it's not the least expensive way to eat at Disney, it's a real bargain if you are planning to do a character meal or full-service meal once a day for most of your stay - especially if you have children ages 3-9. You never have that little voice in your head telling you to order chicken or pasta when you really want prime rib (because it's all covered by the plan) and you're prepaying most of your food costs so you know in advance exactly what you're spending on food... or do you? I had a very interesting discussion with a man yesterday who told me of a family group that just returned from Disney World. They had a great time, and for the most part they loved the dining plan. What they didn't count on, though, was the gratuities. They were totally aware that gratuities were no longer included in the plan, and they understood that for parties of 6 or more 18% would automatically be added on, but in their minds they were budgeting 18% of the cost of the dining plan rather than 18% of the retail value of the food they ordered. This is a little detail that cannot be stressed enough: the gratuity is figured on the total of the bill as if you were paying out of pocket for everything you ordered. Now, if you're NOT a group of six or more, you can choose to leave less than 18% just like you can when you dine out anywhere else. If, however, you are dining with six or more that gratuity is going to be charged directly to your room. So, let's say your family of two adults and two teens heads out to Le Cellier for a nice steak dinner, a meal that takes one table-service credit each. To keep things simple, we'll say you all skip the appetizers since they aren't included, and you all decide to order the same entree and dessert: the filet mignon ($34.99) and the crème brulee ($6.99). You also each order Diet Coke (to cancel out the calories of the dessert) for $2.95 each. That's a total of $44.93 per person plus tax (another $2.92) and you're thrilled with your decision to spend $37.95 per person per night on your basic dining plan because you've spent more than that on just one meal! And then you realize you still have to pay a tip. A 15% gratuity is $26.96 - ouch! Of course, no one is going to MAKE you leave 15%, but you know that (or more) is what's customary for good service these days. Now, let's say that your family is dining with your sister's family of four. You're now a party of 8 so the gratuity is going to be billed to your room automatically, and it's billed at 18%. You're going to see a charge of $32.35 on your room bill at the end of the trip. If you ate like this every day for 7 days, the bill for gratuities at the end of the stay would be over $226!!! Didn't see THAT coming, did you? I'm not trying to say you should avoid the dining plan OR that you should eat pasta for every meal. I'm just saying that you need to understand in advance what to expect with these gratuities so you're not blind-sided. Those gratuities apply even if you're on the FREE dining offer, so plan for them. And if you've upgraded to deluxe dining then you REALLY need to think ahead because there's more of a tendency to eat 2-3 meals a day in the priciest places. By the way, if the gratuity thing is really an issue for you, you CAN find places that offer entrees for under $15. Also, gratuities are included when you use your credits for Grand Gathering events, dinner shows, room service, or pizza delivery (all of which take 2 table-service credits). Drop me a note if you need links to menus and/or tips for getting the most from your dining plan.
Kim writes:
The SpectroMagic Parade usually runs at 8 and 10 PM when the park stays open later. You'll need a window seat at the Crystal Palace to see it as it runs along Main Street; and a window seat at Liberty Tree Tavern to see it as it makes its way through Frontierland. Unfortunately, you'll only be able to see it in the distance. The best view is from the outside tables at Tony's Town Square restaurant at Town Square Exposition Hall. Kim wrote back:
Here's the Disney Hollywood Studios calendar. Fantasmic runs 8:30 and 10 PM on longer nights. Tony's outside eating area is elevated and inaccessible to those without reservations. You should be able to see the parade from the tables just fine. We haven't personally eaten at 50's Prime Time, but many love the waitresses pretending to be mom.
Walt Disney World Swan and Dolphin Resort Recipes Recipe for Chianti Risotto with Radicchio served at the Walt Disney World Swan and Dolphin Resorts: http://www.swandolphin.com/recipeclub/0808print.html For the recipe for Sweet and Spicy Ribs served at the Walt Disney World Swan and Dolphin Resorts, see: http://www.swandolphin.com/recipeclub/0708print.html For the recipe for Grilled Pineapple and Chicken Salad served at the Walt Disney World Swan and Dolphin Resorts, see: http://www.swandolphin.com/recipeclub/0608print.html
For the recipe for Chilled Carrot and Orange Soup from the Walt Disney
World Swan and Dolphin Resort, see:
For the recipe for the Atlantic Seafood Bowl served at the Walt Disney
World Swan and Dolphin Resort, see:
For the recipe for Rack Lamb, Gyro Flavor from the kitchens of the
Walt Disney World Swan and Dolphin Resort, see:
For the recipe for Calamari Alla Toscana at the Walt Disney World
Swan and Dolphin Resort, see:
For the Macadamia Nut Crusted Snapper recipe from the the Walt Disney
World Swan and Dolphin Resort, see: For the Christmas Sugar Cookies recipe from the Walt Disney World's Swan and Dolphin Resort, see: http://www.swandolphin.com/recipeclub/1207print.html For the recipe for Lemon Crème Brûlée from the Walt Disney World Swan and Dolphin Resorts, see: http://www.swandolphin.com/recipeclub/0907print.html
For the Gingerbread recipe from Walt Disney World's Swan and Dolphin
Resort, see:
The Thomas family describe their dining experiences at Walt Disney
World.
Newest Walt Disney World Restaurant Chooses Screw Caps Over Cork LAKE BUENA VISTA, Fla. -- The Wave, the new restaurant just opened at Disney's Contemporary Resort, is all about bold ideas, featuring modern American cooking with a dash of world flavors. And an unusual wine program with more than 50 choices by the glass matches the forward-thinking cuisine. "The Wave suggests a surge of new ideas," said Master Sommelier John Blazon, manager of wine sales and standards, Walt Disney World Resort. "It's a chance to have some fun with a wine list that balances New World flavors and a variety of price points." Blazon put together a taste of the best New World wines with 95 cutting-edge choices that are all screw cap. The approachable list supports sustainable agriculture, he says, with a majority of the wines originating from vineyards where grapes are organically grown, or farmers are using sustainable methods. "And the recyclable screw caps are nothing short of a revolution in wine packaging," said Blazon. Industry experts say that the screw cap is the most significant technical evolution in the wine industry since the glass bottle was introduced 250 years ago. "In the forward-thinking wine industry, screw caps are gaining rapid acceptance," said Blazon. Research shows that the screw cap consistently provides the most reliable wine quality (spoilage is as high as 9 percent for corked bottles). The New Zealand wine industry, for instance, has set high standards for quality and bottles more than 90 percent of its wines with screw caps. The options for screw cap wine are growing, said Blazon. The Wave serves no California wines (California Grill on the resort's 15th floor has a corner on that market), but instead focuses on bright-style New World wines from the Southern Hemisphere, including Argentina, Chile, New Zealand, Australia and South Africa. Prices range from $37 for a bottle of pinot gris from Mendoza, Argentina, to $160 for a syrah from Eden Valley, Ore. By-the-glass prices range from $8 to $20. With 45 whites and 40 reds on the list, the biggest challenge was finding Bordeaux-style grapes, said Blazon, because the industry still is hesitant to put expensive reds into screw cap bottles. But when Blazon visited one of New Zealand's top estates, Craggy Range Winery, he worked with the winery to bottle half bottles of merlot from the Gimblett Gravels region in Hawkes Bay, "arguably some of the finest merlot out of New Zealand," said Blazon. Exclusively at The Wave guests can unscrew a half bottle of Craggy Range Te Kahu, Gimblett Gravels, and Craggy Range Sophia, Gimblett Gravels. Pinot noir standouts on the list from New Zealand include Craggy Range Te Muna, Martinborough; Pegasus Bay, Wairarapa, and Peregrine Wines, Central Otago. Because of its range of styles, Australian shiraz (the Australians call it syrah) comprise the biggest collection of The Wave's wines, said Blazon. "It's flavorful, satisfying, and superb with food," said Blazon. Among other interesting choices are sparkling wines from Tasmania, Rieslings from South Australia and floral New Wave whites from Argentina. The Wave offers flights of three 3-ounce samplings, including syrahs, sauvignon blancs, pinot noirs and crisp whites. The sauvignon blanc flight, for instance, includes sips from three continents: New Zealand, Chile and South Africa, so that guests can compare and contrast the similarities and subtle differences of each, selected from top wineries in their class. "You never stop learning with wine," said Blazon. "Just around the corner is the next great glass." The 220-seat Wave is open daily for breakfast, lunch and dinner, and features one of the largest lounges at Walt Disney World Resort. For reservations, call 407/WDW-DINE. The restaurant is part of a revitalization at Disney's Contemporary Resort that includes a makeover of the hotel's fourth floor with a new game arcade and new quick-service eatery for salads and sandwiches (replacing Concourse Steakhouse). The popular Chef Mickey's restaurant and the monorail station anchor that family-friendly area. (Source: Press Release, 06/11/08)
"Dining Well at Disney - A child's dream visit can be a culinary pleasure
for adults, too."
For a review of Hollywood & Vine restaurant at Disney's Hollywood
Studios, see:
"The Biergarten restaurant at Germany is always a surefire hit with
guests. Not only is the variety of food good (it's a buffet), but the Octoberfest
Musikanten group that performs there is invariably entertaining."
"The food I sampled at Jiko [at Animal Kingdom Lodge] was creative
and well-executed, a fusion of styles and cooking techniques using seasonings
and spices associated with African cuisine."
The Wave restaurant opens next month at the Contemporary and will
feature wines from Argentina, Australia, Chile, New Zealand and South Africa.
The wines (except sparkling wines) will also have screw tops - no corks.
"Central Floridians are frustrated by the Disney Dining Plan, which
caters to tourists who plan way in advance for vacation meals."
Walt Disney World Menus Evolving With Healthful Choices "Do you want apple slices or fries with that cheeseburger?" It's all about healthful choices as Walt Disney World quick-service and fast-casual restaurants refine their menus. French fries aren't going away, but menus are being revised with well-balanced options -- at least one low-fat and one vegetarian entrée at all table service restaurants, and side options to include salads and fresh fruit. In October 2006, Disney's Parks & Resorts changed its standard kids meals to feature healthy side dishes and beverages, and the overwhelming majority of guests opt for healthy options, said Ed Wronski, director of Product Development for Walt Disney World Food & Beverage. Today a kid's meal automatically comes with fruit or vegetables on the side and juice, water or low-fat milk to drink. Fries and soda are available upon request, at no additional cost. Guest research showed that more than three-quarters of parents selected fruit or vegetable side options when they were offered first -- rather than French fries. Recognizing that visits to Disney parks are vacations, parents can still request more indulgent meals and snacks from a wide variety of food offerings. The number of fresh fruit carts at the parks is steadily increasing while other nutritious snacks like nuts and trail mix are also more readily available. "The new healthful menus expand the options for our guests," said Wronski. "The reaction, both from the chefs and the guests, has been very, very positive." Constantly looking for ways to improve the nutritional profiles and tastes of popular entrées, Disney changed to a guest-tested hamburger with fat content less than 20 percent and buns with 10 percent whole wheat. Quick-service pizzas now have whole-grain crusts and lower-fat cheese. Even desserts get a makeover: anywhere they are served, guests will find options such as reduced fat, low sugar and fresh fruit. Disney is working with manufacturers to reformulate recipes for candy, packaged food and bakery items sold in the parks, or identifying replacement products as the company continues to phase out added trans-fats. Portion-controlled snacks and treats and packaging to promote nutritious food are part of the changes. Catering to Dietary Needs Walt Disney World Resort gets more than 7,000 requests a month from guests with special dietary needs. Most requested are meals free of gluten, eggs and dairy, and peanuts and tree nuts. With a call three days in advance, Walt Disney World full-service restaurants can accommodate special dietary needs such as allergies to gluten or wheat, shellfish, soy, lactose or milk, peanuts, tree nuts, fish or eggs. "We have a team of passionate chefs who get together and discuss guest needs and trends," said Wronski. "They love the challenge." Lifestyle diets -- sugar free, low fat, low sodium, vegetarian or vegan -- are easily accommodated. When guests call 407/WDW-DINE, they can make the request and then talk with their server or the manager when they arrive at the restaurants. Kosher meals are available at most full-service restaurants and need to be ordered at least 24 hours in advance by calling 407/WDW-DINE. Meals are Glatt Kosher, prepared in Miami and flown to Walt Disney World Resort. If you don't order in advance, kosher meals are always available at the following quick-service locations: Cosmic Ray's Starlight Cafe in Magic Kingdom, World Premiere Food Court at Disney's All-Star Movies Resort, Intermission Food Court at Disney's All-Star Music Resort, End Zone Food Court at Disney's All-Star Sports Resort, Everything Pop Shopping and Dining at Disney's Pop Century Resort, ABC Commissary at Disney's Hollywood Studios, Riverside Mill Food Court at Disney's Port Orleans Resort and Pizzafari at Disney's Animal Kingdom. (Source: Press Release, 04/04/08)
New restaurant to debut at Downtown Disney: "The 5,000-square-foot,
two-story facility will have a tequila bar and outdoor seating along Village
Lake."
Disney Serves Best Martini: "The trade magazine for full-service
restaurants and bars said the company's usual attention to themed detail
and operational efficiency has made the resort the nation's 'Best Chain Overall
Beverage Program.'"
"The Cheesecake Factory is closing its restaurant at DisneyQuest in
Downtown Disney [in May]... The restaurant will be replaced with FoodQuest,
a counter-service eatery owned and operated by Disney."
A review of eateries at Epcot's Japan Pavilion: "Teppan Edo includes
a floor show from entertaining chefs while Tokyo Dining offers a more serene
atmosphere with good sushi. Both restaurants give an insight into Japanese
customs even as they break down gender stereotypes."
For the recipe for Apple Shooters from the California Grill at Walt
Disney World's Contemporary Resort, see:
$7 a beer! Those conventioneers must really run up a tab. For a review of
the new Rix Lounge at Disney's Coronado Springs, see:
$7 for green beans! And the food quality - in a word, embarrassing. For a
review of the new Yak & Yeti restaurant at Disney's Animal Kingdom
park, see:
"Walt Disney World has banned young children from its swankiest restaurant,
Victoria & Albert's in the Grand Floridian Resort & Spa...
Children younger than 10 are no longer welcome."
"Foodie award winners: Scott Joseph and Sentinel readers pick Orlando
area's finest restaurants." Boma at Animal Kingdom Lodge and Latin Quarter
at Universal's CityWalk made the list.
Orlando's Sentinel's Theme Park Rangers discuss having Thanksgiving dinner
at the Liberty Tree Tavern in the Magic Kingdom as well as tips on how
to get a last minute reservation.
Disney is going to build a new restaurant in the Contemporary's main tower
called "The Wave." The restaurant is expected to open spring or summer
2008 and will serve breakfast, lunch and dinner.
"Two life-size dinosaurs will grace the outside and dozens more robotic dinosaurs
will decorate the interior of the T-Rex restaurant and store under
construction at Downtown Disney."
"Walt Disney Co., seeking to address concerns about childhood obesity and
eating habits, will phase out trans fats from food served at its theme
parks in Paris, Hong Kong and Tokyo over the next two years."
"Work has begun on Walt Disney World's latest full-service, themed restaurant,
the T-Rex, to be opened at Downtown Disney in a partnership with Landry's
Restaurants out of Houston... T-Rex is to become a full-menu, full-service
family-oriented restaurant, a genre that's oddly scarce at Downtown Disney."
Favorite Disney Characters Create Magical Mealtime Memories "Here comes Admiral Goofy!" squeals a delighted 6-year-old in Cape May Cafe at Disney's Beach Club Resort. Her Mickey-shaped waffle long forgotten, she leans across the table and offers a well-used autograph book to her floppy-eared idol. Kids of all ages adore the Disney characters, and there's no better place to assure a first-person encounter than the myriad Disney character dining spots across Walt Disney World Resort. Meals generally are buffet style, and every character promises a stop at each table. For reservations at any of the restaurants, call 407/WDW-DINE. In the Theme Parks Magic Kingdom # Once Upon a Time Breakfast at Cinderella's Royal Table in Cinderella Castle, with Cinderella and friends, includes a photo imaging package and an entertainment magical moment; daily 8-10:20 a.m. Cost is $31.99, $21.99 ages 3-9, plus theme park admission. # A Fairytale Lunch at Cinderella's Royal Table in Cinderella Castle, with Cinderella and friends, includes a photo imaging package and an entertainment magical moment; daily 12-3 p.m. Cost is $33.99, $22.99 ages 3-9, plus theme park admission. # A Buffet With Character at The Crystal Palace, Winnie the Pooh and friends; breakfast 8-10:30 a.m., $18.99, $10.99 ages 3-9; lunch 11:30 a.m.-3 p.m., $20.99, $11.99 ages 3-9; dinner from 4 p.m.-closing, $27.99, $12.99 ages 3-9. Theme park admission required. # Goofy's Liberate Your Appetite Character Dinner at Liberty Tree Tavern in Liberty Square, with Goofy, Minnie, Pluto and friends, daily from 4 p.m. Cost is $27.99, $12.99 ages 3-9, plus theme park admission. Epcot # Chip 'n' Dale's Harvest Feast at Garden Grill in The Land, with Mickey and friends; serving lunch from 11 a.m.-3 p.m., $20.99, $11.99 ages 3-9; dinner from 4:30 p.m.-closing, $27.99, $12.99 ages 3-9, plus theme park admission. # Princess Storybook Dining at Akershus Royal Banquet Hall in the Norway pavilion, with Belle, Jasmine, Snow White, Sleeping Beauty, Mary Poppins, Pocahontas, Cinderella, Ariel, Alice and Mulan; breakfast from 8:30-10:10 a.m., $22.99, $12.99 ages 3-9; lunch from 11:40 a.m.-2:50 p.m., $24.99, $13.99 ages 3-9; dinner from 4:20-8:40 p.m., $28.99 and $13.99 ages 3-9. Theme park admission required. Disney-MGM Studios # Playhouse Disney's Play 'n Dine at Hollywood & Vine featuring JoJo and Goliath from "JoJo's Circus" and June and Leo from "Little Einsteins;" breakfast from 8-11:20 a.m., $22.99, $12.99 ages3-9; lunch from 11:40 a.m.-2:25 p.m., $24.99, $13.99 ages 3-9. Theme park admission required. Disney's Animal Kingdom # Donald's Breakfastosaurus at Restaurantosaurus in DinoLand U.S.A., buffet with Donald Duck and friends, from park opening until 10:30 a.m. daily. Cost is $18.99, $10.99 ages 3-9. Theme park admission required. In the Resorts # Beach Club Buffet at Disney's Beach Club Resort with Beach Club Goofy and friends, daily at Cape May Café, from 7:30-11 a.m. Cost is $18.99 (ages 10 and over) and $10.99 (ages 3-9). # Chef Mickey's Fun Time Buffet daily at Disney's Contemporary Resort with Mickey and his gang; breakfast from 7-11:30 a.m., $18.99 (ages 10 and over) and $10.99 (ages 3-9); dinner from 5-9:30 p.m., $27.99 (ages 10 and over) and $12.99 (ages 3-9). # Supercalifragilistic Breakfast at 1900 Park Fare at Disney's Grand Floridian Resort & Spa, with Mary Poppins and friends, daily from 8-11:10 a.m. Prices are $18.99 (ages 10 and over) and $10.99 (ages 3-9). # Wonderland Tea Party at 1900 Park Fare at Disney's Grand Floridian Resort & Spa, "tea party" for children with Alice and the Mad Hatter from 1:30-2:30 p.m., Monday-Friday. Includes lunch. Prices are $28.17 per child (ages 4-10). # Cinderella's Happily Ever After Dinner at 1900 Park Fare at Disney's Grand Floridian Resort & Spa, dinner buffet with Cinderella and friends from 4:30-8:20 p.m. daily. Prices are $28.99 (ages 10 and over) and $13.99 (ages 3-9). # `Ohana's Best Friends Breakfast featuring Lilo and Stitch at Disney's Polynesian Resort, family-style breakfast with Lilo, Stitch, Mickey and Pluto, 7-11 a.m., $18.99, $10.99 ages 3-9. (Source: Press Release, 09/21/07)
The 12th annual Epcot Food & Wine Festival is now in full swing. "The 12th annual fest will feature seminars, tastings, culinary demonstrations and food samples from such countries as China, Chile, Turkey and Peru." And Oklahoma! (Source: Orlando Sentinel, 09/28/07) Click here for more information, including the link to download Disney's Food and Wine Festival Guide.
2008 Walt Disney World Dining Plan Beth , our travel agent, writes: "The basic dining plan is pretty much the same. You still get a counter service meal, a full service meal (or character meal), and a snack per person per night of stay. You still have to get the plan for everyone in the room and it must be for the entire length of stay. Credits are good from the time you check in until midnight the day you check out. Unused credits expire. A snack is most anything under $4 and the credit can be used at counter service locations and food carts. Tax is included. Note that the official rules specifically spell out what items constitute a snack, but Disney hasn't been enforcing this. The $4 guideline has been rule of thumb. Hard to say if they will enforce the list for next year. A counter service credit is still good for any meal at most counter locations in the parks and resorts. The entree or platter plus dessert and a non-alcoholic beverage as well as Florida tax are included. Note that at The Pepper Market (Coronado Springs) there is a 10% gratuity added to the bill and this is NOT covered. (This is a CHANGE to 2007.) A table service/full service credit can be used for any meal and at most of the better dining locations in the parks and resorts. Most character meals can also be booked with these credits. The most premium of the locations require two credits, as do dinner shows. You get an entree, dessert, non-alcoholic beverage, and tax included -OR- a full buffet, beverage, and tax. CHANGE: An appetizer is no longer included; gratuities are no longer included. The price is $37.99 per person per night for ages 10+, $9.99 per person per night ages 3-9. This is *down* $1 (for each) compared to 2007. SUMMARY... Few people were able to eat an appetizer, entree, and dessert without exploding so I don't think anyone will miss the appetizer. Still, you're paying nearly the same price so the value is somewhat less. I also wish they'd give you the choice of an appetizer OR a dessert. Then half the party could order appetizers and share, the other half could get desserts and share, and you'd have the best of both worlds. It wouldn't have cost Disney any more than desserts only, but I guess it would be somewhat harder for the servers to track. What I really hate is the elimination of gratuities. That's huge. On a $40 meal (very common at a table service location) that's another $6-8 per adult out of your pocket. So is this still a good deal? For children under 10, absolutely. For everyone else, probably. If you're inclined to do a character or table service meal most days of your trip then you'll probably still come out ahead - possibly way ahead, depending on what you order. It was an awesome deal before. Now it's just a good deal. The deluxe dining plan is new for 2008. The cost is $19.99 for ages 3-9 (per night of stay) and $69.99 per night for ages 10+. You get THREE meals per person per night of stay (and they can ALL be full-service or character meals if you want them to be), two snacks per person per night of stay, and one unlimited refill drink mug per person. Let's look at these things in reverse... The mug has to be used at the resort you're staying at and is good for your whole length of stay. You can't use it in the parks or anywhere else. Beverages included are coffee, sodas, ice tea, and hot chocolate. These are self-serve at the resort's food court area. Normally, the cost $11.99 per mug. If you're inclined to drink a lot while at the hotel, have an addiction to sodas or coffee, spend lots of time at the hotel pool, etc. then this is a nice little perk and can save you some money. It can be a bit of a pain lugging the mugs around all day, though, and your only option is to constantly run them back to the room for storage and then back up when you want to use them so you are doing some leg work to get that savings. Overall, a nice bonus even if you don't use it much. The two snacks come in handy in that a drink and a bite to eat - be it popcorn, chips, or an ice cream bar - have always taken two credits, and the two things seem to go hand in hand. I drink at least two bottles of water in the parks every day and hate carrying the bottles around with me to refill them so I would gladly pay an extra $2-3 a day for the additional credit if for no other reason than to reduce my load for part of the day. Again, I think the extra credit is a nice thing, but not enough reason in and of itself to upgrade the plan. The upgrade to the meals is what you're really paying for here. For an extra $10 for the kids and $32 for the adults you no longer have to worry so much about budgeting your table and counter service credits or spacing your two meals adequately. There's no doubt that most families will still come out at least a little ahead on their kids ages 3-9 even if they only eat two meals and one's a counter service. So the question is, will you come out ahead for ages 10+? That depends on how much you can eat. If you're inclined to take in dinner shows and character meals and full-service locations for pretty much every meal it's still a bargain (despite that fact that you still have to shell out for the gratuities). AND you get the appetizer back with your lunch and dinner at the full-service locations, another plus. One of the most common gripes I hear about the basic plan, though, is that it's too much food and I'm not sure taking out the appetizers will change that. The upgraded plan is a HUGE amount of food if you max it out. You'd do nothing but eat! But again, I have clients that consider the dining to be a big part of the vacation and they enjoy those shows and better dining locations immensely. SUMMARY... This might still be a really good deal for your family if you're big eaters, want the ultimate in flexibility, or can't stand eating at counter service locations. If you're traveling with another room of people, consider getting the basic plan for one room and the upgraded plan for the second room. (Remember that those credits don't have names on them. You can use them for whomever you choose!) When people ask me about the dining plan I send them a link to a site with all the menus (and prices!) posted. Then they can plan out their dining for the vacation, look up prices, and compare those to the dining plan costs to see if it's worth it. I tell them to price two versions of the meal... What they'd order if they were paying for it out of pocket and what they'd get if money were no object. I think that most people would agree they'd love to get the deluxe plan for a variety of reasons - but I suspect they'll often decide that the extra food and ease of planning are not worth the additional cost, especially once those gratuities are figured in. The Wine & Dine option... Also new for 2008. YOU MUST FIRST HAVE ONE OF THE ABOVE DINING PLANS before you can add this option. It's $39.99 per night of stay and enables you to order one bottle of wine per night. (If you're staying three nights you get three bottles and you can order them all at once if you want to.) There are select locations within the resorts and parks where you can get the wine, and some wines/locations require two wine credits. GRATUITY IS NOT INCLUDED! You must be at least 21 to add the option to your room, and photo ID may be requested. The add-on must be purchased for the entire length of stay. SUMMARY... Wow. You'd have to really like wine a LOT to want this one!"
Fun, Creative New Restaurants Take Epcot Dining Into the Future When Epcot debuted in 1982, the World Showcase pavilions pioneered the idea of global cuisine as a theme park attraction in itself, and expanded fine dining in Central Florida. Now for the park's 25th birthday, Epcot is unwrapping the biggest makeover in World Showcase history, with grand new dining experiences that truly raise the bar with exciting restaurants, diverse menus and redesigned settings to wow guests with something fresh and different. Here's what's on the front burner: # Patina Group's Tutto Italia Ristorante just opened in the Italy pavilion. Another new restaurant in the same space is planned for late 2008. # In October, the Japan pavilion debuts Tokyo Dining and Teppan Edo, a dramatic redevelopment of their dining rooms. # China's Nine Dragons Restaurant closes in early 2008 to create a new dining room with five cooking stations, reopening in late 2008. # By summer 2008, a new tequila bar opens adjacent to San Angel Inn Restaurante in the Mexico pavilion, and the outdoor Cantina de San Angel expands, with more seating and a new menu. Collaborating with chefs and restaurateurs from around the world, such as France's celebrated trio of Paul Bocuse, Roger Verger and Gaston Lenôtre at Chefs de France, and Joachim Splichal's just-opened Tutto Italia Ristorante, the Epcot restaurants are premiere attractions at Walt Disney World Resort. From a spirited mariachi band and mole poblano in Mexico to belly dancing and spicy bastilla in Morocco, World Showcase offers gustatory globe-trotting -- all in easy walking distance. "There's not another theme park in the world with such diverse dining adventures," said Rilous Carter, general manager of Epcot Food & Beverage. "The idea is to immerse our guests in traditional cultures, but with contemporary experiences." As Epcot celebrates its silver anniversary, the Walt Disney World culinary team is unwrapping all-new dining concepts, and expanding and renovating longtime favorites. And menus are being rewritten with lighter, fresher, more healthful cuisine. "World Showcase is timeless, and continually evolving with more interactive experiences," said Dieter Hannig, vice president of Food & Beverage New Concepts. "As our world grows smaller, Epcot grows more exciting, more authentic. The dreams and ideas are endless." Explore Italy's Cuisine at Tutto Italia Ristorante In the Italy pavilion, Tutto Italia ("everything Italian") Ristorante is the newest restaurant for California-based Patina Group. Showcasing cuisine from different regions of Italy, the newly outfitted restaurant features a bustling open-kitchen kitchen and a menu with freshly made breads and pastries, handmade mozzarella and pasta and an array of Italian wines. "My inspiration for Tutto Italia was the incredible variety of cuisines that I have enjoyed during my visits to Italy," said Chef Joachim Splichal. "I wanted to distill that experience and create a restaurant with some of my favorite dishes." Meals start with a complimentary starter, or assaggini, that includes vegetables, bruschetta, crostini and olives served with bread. Special features include the "Abbondanza Family Table" with family-style platters for sharing at lunch and dinner. Tutto Italia also has an outdoor kiosk and a gelati cart. Tutto Italia Ristorante is the latest addition to Patina Group's portfolio of nearly 30 restaurants and its first in Florida, with plans to open another restaurant in the same space at Epcot by late 2008. All-New Dining at Japan Just unveiled on the top floor of the Japan pavilion is the all-new Tokyo Dining, and beautifully redesigned teppanyaki dining rooms, renamed Teppan Edo. "This is not a renovation, but a complete redevelopment," said Yutaro Iwamura, director of business for Mitsukoshi USA. With sleek interiors and stylish new costuming for chefs and servers, both restaurants infuse authentic Japanese hospitality with a dash of hipness. The popular teppanyaki rooms feature show-style cooking and upscale cuisine such as Wagyu and Kobe beef, along with traditional teppan dishes. Tokyo Dining (formerly the tempura bar and adjoining lounge) is a 140-seat dining room with a centerpiece "show stage" where diners can watch the sushi chefs in action. Nearly 50 varieties of sushi and sashimi and six varieties of sake are on the menu, along with tempura and grilled steaks and seafood. Japan is one of several operating partners at Epcot who make the dining experience magical. "These operating participants bring expertise and authenticity to Walt Disney World," said Keith Bradford, vice president of Operating Participants. "Particularly in World Showcase, these professional restaurateurs bring a diverse perspective to the park experience." China's New Exhibition Kitchen In China, a new Joy of Tea outdoor cart features hot and cold teas, trendy frozen green tea concoctions and alcoholic drinks such as plum wine and wine green tea slush. The pavilion's Lotus Blossom Café has been renovated and features a new menu that includes Beijing barbecue chicken, sesame chicken salad and rou jia mo, a popular Chinese sandwich made with sliced beef stuffed in toasted wheat-flour flatbread. China's Nine Dragons table-service restaurant will close in early 2008 to make way for an innovative dining room that will feature five cooking stations where guests can interact with chefs from China. Scheduled opening is fall 2008. Changes All Around World Showcase In the Mexico pavilion, a 50- to 60-seat tequila bar, including a history of the beverage, replaces a retail shop adjacent to the restaurant, opening in summer 2008. Also in summer 2008, the pavilion's waterfront Cantina de San Angel is expanding with more seating with optimal views of World Showcase, and will offer a new menu. Plans are under way to expand outdoor seating at the popular Rose & Crown Pub & Dining Room, with covered waterfront dining that's optimal for viewing the nightly "IllumiNations: Reflections of Earth" fireworks show. The expanding roster of international chefs joining the Epcot culinary team includes Chef Damien Besson, who comes from Chef Paul Bocuse's L'abbaye de Collonge in Lyon, France. And Artur Bukalo, a native of Berlin, Germany, is the new chef at Germany's Biergarten Restaurant. While restaurant menus are redesigned to reflect tastes and trends, there's special emphasis on fresh, seasonal creations, said Epcot Executive Chef Christine Weissman. And like the rest of Walt Disney World Resort, trans fats and partially hydrogenated oils are being phased out of all restaurants. "Our guests know more than ever about food and wine," said Weissman. "They are health-conscious and looking for new taste sensations -- our fun challenge is to exceed their expectations." Epcot International Food & Wine Festival Adding even more diversity to the mix for dining experiences is the Epcot International Food & Wine Festival, in its 12th year. The six-week-long festival adds more than 25 international marketplaces with tapas-sized tastes of food from around the world, from the Dominican Republic to Turkey. The Epcot festival has grown dramatically, attracting a diverse audience of more than 1 million guests each fall, from wine connoisseurs and epicures to neophytes primed to boost their wine IQs. Beer aficionados can raise their steins at several tasting locations. "There's no other festival environment in the world like ours," said festival manager Nora Carey. "From the picturesque World Showcase Lagoon to the authentic architecture that showcases many cultures, it's an ideal backdrop for the exceptional culinary and wine-related talent of Walt Disney World Resort and for the great celebrity chefs and wine connoisseurs who join us each year." (Source: Press Release, 09/17/07)
"Now you can search restaurant inspection records from the Florida Department of Business and Professional Regulation for inspection reports on all eateries from July 2006 to present." Start your search here.
Making Dining Reservations: Beth, our travel agent, writes: "You can now make dining reservations 180 days in advance rather than 90 days in advance. As before, if you are staying at a Disney-owned and operated resort, you can make up to 10 days worth of reservations when you call. You will be asked to provide a valid reservation number to do so. Otherwise, or if you're staying at a non-Disney hotel, you will have to call back each morning to make the reservations for the day 180 days later. Disney Dining can be reached at 1-407-WDW-DINE and they open at 7:00 AM Eastern time daily.
Cindy, a member since 2001, writes:
Those dates fill up fast! If you plan to visit Disney over the holidays, call ASAP to reserve Cinderella's Table before they're booked out! I'm glad you are enjoying your membership, Cindy!
"Reservations (at the California Grill) can be made only with a credit card -- no exceptions -- and no-shows will be charged $20 a head. Guests must check in on the hotel's second level, then be escorted to the top in a dedicated elevator." In other words, no one gets in who just wants to watch the fireworks! (Source: Orlando Sentinel, 07/01/07)
"Most of the food I had during my two visits to the Swan's newest signature restaurant (Il Mulino) was well-prepared and served by a staff that showed training, if not consummate professionalism, in an atmosphere that is large and bustling -- yes, noisy -- without being frantic, and stylishly modern but decidedly not cozy." (Source: Orlando Sentinel, 06/03/07)
Walt Disney World has announced that children can get FREE refills on milk, juices, soda, and bottled water at its table-service restaurants effective May 31!
Alfredo's restaurant in Epcot is closing and will be replaced with a new restaurant scheduled to open Fall 2008. (Source: Press Release, 04/23/07)
"EDINBURGH, Scotland: Scottish health officials have accused Disney Partyfizz, a juice drink, of contributing to underage drinking because of its resemblance to champagne. (Source: beverageworld.com, 03/26/07)
"First Watch Restaurants, which operates a chain of breakfast and lunch eateries, said today it has launched a free Wi-Fi service at all of its restaurants including its four locations in Central Florida." (Source: Orlando Sentinel, 02/20/07)
"Il Mulino New York is pleased to announce its newest restaurant at the Walt Disney World Swan and Dolphin Resort in Orlando, Florida, set to open early 2007... Features such as Piatti per il Tavolo (family-style dining) and wood-fired pizzas complement Il Mulino New York’s family-friendly Orlando locale in a setting reminiscent of old-world bistro charm. The menu will consist of fish, chicken, fresh pastas and meats, characterized by rustic and hearty blends of seasonal ingredients drawn from the Abruzzi region of Italy." (Source: hotelinteractive.com, 01/23/07)
Deb writes: "John: We have just arrived from a wonderful vacation at Disney World. We were use to the old diners package, but this was a lot of food. We also spent a lot of time getting to, eating and leaving a sit down meal. I would say 2 hrs for a sit down meal. If you were at another park, my guess 3 hours total with travel... We all mentioned it was restricting. At least we had reservations. Over and over again people tried for walk in sit downs and were told reservations only. Everyone should make reservations if on the Diners Package. If not they will not use their Magic Diners Plan to the Maximum." Many don't realize how much time it takes to get to a restaurant, eat and get out. Be sure to plan your vacation days accordingly.
"Orlando officials moved Monday to allow dogs to join their owners on restaurants' outdoor patios... Dogs can eat only outside; employees can't touch dogs; hand sanitizer must be available; and dogs must be leashed. And it's the floor for Fido. Dogs aren't allowed up on chairs." (Source: Orlando Sentinel)
"The Walt Disney Co. will begin serving more nutritionally balanced meals at its domestic theme parks and will sign movie and other endorsement deals only with restaurants that limit fat and sugar in menu items, the company said Monday... Starting this month, kid's meals at Disney's domestic parks are being served with low-fat milk, 100 percent fruit juice, or water, along with side dishes such as apple sauce or carrots in place of french fries and soft drinks. Parents can still request soda or fries at no additional cost." Disney plans to limit sugar, calories, fat, including saturated fat, and reduce portions. (Source: Orlando Sentinel)
Reserve your table online with OpenTable.Com! "Now there are about 50 participating restaurants in Central Florida, ranging from Carrino's Italian trattoria to the elegant Dux at Peabody Orlando [and Emeril's Restaurant at CityWalk!]... As an enticement, customers who register fully with OpenTable can earn credits toward dining certificates that can be used at any of the 5,300 participating restaurants nationwide. Think of them as frequent-diner points. And all of this is free to the consumer..." The service makes reservations in "real time" and is accessible 24/7/365. (Source: Orlando Sentinel)
Beth, our travel agent, stayed at WDW's Coronado Springs and passed along these comments: "I had lunch with my Disney sales rep Thursday afternoon and questioned her on the status of the "missing" restaurants on the 2007 dining plan. As I suspected, it's the same problem they ran into when the plan first started... Each restaurant needs to sign a contract in order to be included. Although everyone has indicated their intent to do so, the Disney legal folks won't allow them to be included in the 2007 dining brochure until the paperwork is done. So yes, all those yummy places that you love in Epcot AND the restaurants at Coronado Springs will apparently be coming back for next year. They are just working through the technicalities. I'm typing this from my room at Coronado Springs Resort. I completely forgot that we'd be running into the Joyner Family reunion, and maybe it's a good thing that I'm here to witness it because I'd have had a hard time imagining it otherwise. The line to check in this evening (about 6PM) was around the lobby and out the door! Fortunately, we checked in much earlier and had less than a 5-minute wait. We had dinner (using the free dining plan) about 5:30 at the Pepper Market and the place was less than half full. I did come up with a new tip, though... The gift shop sells several varieties of donuts. A box costs $3.79 for 6 or 12 (depending on how fancy you go). A quart of milk costs under $3, so for about $7 you can have breakfast in your room for two mornings while you're getting dressed - and trust me, if you're on the dining plan, a small donut and some milk or coffee is all you'll need for breakfast! Here are a few more tips:
Disney's Dining Plan includes:
Beth, our travel agent, writes about Disney's Dining Plan: "There seems to be some confusion about how the dining plan works. It is ONLY available as an add-on to a package, and ALL packages have tickets with them. There's no way around that. Room discounts - AAA, annual pass, Florida resident, the Affordable Disney special, etc. - are not something that is combinable with a package. So you have to consider what you're going to save with whatever room discount you qualify for verses what you stand to save if you paid full room rate, but got the dining plan... Don't forget that if a promotion comes out that could change everything. Be prepared to convert from a room-only reservation to a package if there's a package promotion, and to drop the package and rebook as a room-only if you suddenly find you qualify for a room promotion. Having the dining plan added to your package does NOT mean that you are guaranteed a seat at the restaurant of your choice. You still have to make reservations for the table service locations. You can do that up to 180 days in advance by calling 1-407-WDW-DINE. They are open 7AM - 10PM daily (eastern time). Dinner shows can be booked that same way up to two years in advance!"
Dining Outside Walt Disney World Bergamos Italian Restaurant: (In the Mercado Shopping Village, 8445 International Drive Orlando, FL, 407/352-3805) A magical combination of excellent cuisine and musical entertainment. The finest pasta, seafood, veal and certified Angus Steaks are served up by the most talented singing waiters anywhere. Lobster Feast: (South Orange Blossom Trail at Sand Lake Road. In Front of the Florida Mall. 407/438-0607. HOURS: Mon-Fri 4:00-10:00 PM, Sat-Sun 2:00-10:00 PM. Bravissimo Cafe: (In the Towne Center Mall, Between Dillards & Parisian, 225 Towne Center Circle, Sanford, FL 32771, Phone 407.323.8666) Open 7 days a week 11:00 AM - 9:00 PM. Featuring wood burning oven, you can see the chefs preparing your meal right before your eyes. Rosario, original owner of "Bravissimo" in Winter Park reopened in Sanford's new Seminole Towne Center Mall. After several visits to Italy Rosario has collected some new found recipes. Daily specials and hand selected wine list. Ciao Italia Ristorante Italiano: (6149 Westwood Boulevard, Orlando, FL 32821, 407/354-0770) has become one of the area's most respected dining spots. It is conveniently located just minutes from the area attractions, hotel and convention facilities. CityWalk's Latin Quarter: (6000 Universal Boulevard, Orlando, Florida 32819, 888/74-LATIN 407/363-5922) Open 7 days a week, 365 days a year for lunch, dinner, nightclub and special events. Features Nuevo Latino Cuisine, Nightclub, Latin Dance Shows, and gift shop. Cheng's Chinese Restaurant: "True Innovators in Oriental Dining, A Definite 5 Star"... Orlando By Night Journal. 4004 S. Semoran Blvd., Orlando, FL 32822, 407/249-4180.
Divinos
Italian Restaurant: (In the Mercado Shopping Village, 8445 International
Drive Orlando, FL, 407/345-0883) Reminiscent of an intimate cafe, overlooks
the display kitchen where guests can marvel at Chef Giovanni Paone's culinary
artistry while enjoying selections from their extensive wine lists - by the
bottle, carafe or the glass.
11300 University Blvd., Orlando, Fl 32817 407/384-1950 International Lighthouse Lobster Feast: (6400 International Drive, Orlando, FL, 407/355-3750) New Gigantic Buffet with over 75 items including Sushi, Prime Rib, London Broil, Crab Legs, Chicken, Seafood, Pasta, & Much More. All you care to enjoy.
Las Vegas Buffet: (5269 W. Irlo Bronson, Kissimmee, FL, 407/397-1288) Guaranteed
Best Buffet in Kissimmee. American, Chinese, & Italian. Fresh meat carving
stations. Prime Rib, Roast Beef, Virginia Ham, Turkey, Leg of Lamb. Beer
and wine also. All you can eat. Over 150 item SUPER BUFFET.
DISNEY DINING EXPERIENCE Beth, our travel agent, writes: "I'm always amazed at how many Florida residents don't know about the Disney Dining Experience, a program created just for residents! (See our book for details.) Membership gets you 20% of dining for you and up to five friends at dozens of restaurants, from food courts at the hotels to Victoria and Albert's, Chef Mickey's, the best restaurants in Epcot, and more. You also get private invitations to special events, free parking at the parks (in a special area), a newsletter, and discounted admissions to Pleasure Island, Atlantic Dance Hall, and more. Please keep in mind that you have to present your card and a valid Florida ID or driver's license each time the card is used, and the benefits are nontransferable. The card holder must be present. LOTS of people are part-time Florida residents for tax purposes, so if that includes you (or you live here year 'round) then a single family trip to Disney can justify the cost of the program."
Michael writes: "Hello, We have a 4 year old Son and travel to WDW 3 times per year. We are passholders to receive the specials (Not near as Good as in the Past) and save on park admissions. Our last trip was October 27 thru Nov 5 2005. We try and have a character breakfast then pick up something light for lunch then have a sit down dinner. Or have breakfast on the go, have a Early lunch and then a sit down dinner. We enjoy the time to relax and regroup from the days activities. All has gone well lately with our Dining until this trip. We belong to the Disney Dining Experience to get the 20% discount. I have noticed that many of the restaurants have raised prices quite considerably. While offering fewer choices in the buffets, or shrinking the menu choices. One of our dinner experience's at the Crystal Palace was Much LESS than we have been accustomed to. Our service was slow, drinks had to be asked to be refilled many times. The choice on the buffet seemed limited. We noticed they have moved the children's mac & cheese, chicken fingers and cheese pizza into the main buffet. This leaves less room for other choices and also means that the children must stand in sometimes a slow line when they want to pick out their own food. We have always liked the Children's Low service table at the child's height and the separate service area away from the main crowd of persons waiting for the main buffet. We sure would LOVE to see it come BACK! The old service area was still being used, but now for peanut butter and jelly. During dinner usually you have Pooh, Tigger, Eyeore and Piglet come to your table to sign autograph books and picture taking. The children look forward to EACH character heading their way, and Their Own Moment with Each Character! Our Son saw Piglet headed his way, then Piglet went in the back and returned a few moments later to march in the parade. After the parade Piglet went to the other side of the restaurant. If you try to approach a character you are told the character will come to your table. Well that is supposed to be how things works! A child no matter how many times they have been to Disney or had autographs written or had pictures taken, ALWAYS enjoys their SPECIAL Moment with their character! Our Son was disappointed he did Not get to be with Piglet for that dinner seating. To me that is the Sad part! I also paid for a Complete Experience! Which our Son did Not have! I hope this is Not a trend about to find home! As always Our family LOVES Disney! We have experienced the Disney magic before our Son was born, But now as a Parent we are So Happy to be able to Share and See the Disney Magic with our Son! Our Son still mentions why Piglet did Not come see him? We explain that Piglet had to go to the bathroom and then join Pooh and the others, and that he will see him again. We will be returning at Easter! Thank You!" -------------------------------- Joanne writes about Michael's comments: "I read what Michael wrote about his experience at the Crystal Palace and wanted to add my experience there in December. We had a wonderful time there and the food was excellent. Yes the children's food is at the very end of the main buffet but it was not inconvenient at all. I thought that there was an excellent selection on the buffet and everything was so good. In regards to the characters, the only character that did not come to our table was Pooh, we had to go up and see him. When the characters had to go in for a break, someone would put a paper corresponding to the characters color on the table they need to start with when their break is over. Our waitress was also wonderful, I don't remember her name but she was very friendly and very attentive." -------------------------------- Sara writes: "Dear John, I think Michael should write to Disney about the kid's buffet table at the Crystal Palace. They should return it. I think it would be a great suggestion to make to Disney." -------------------------------- Michael writes: "Hello ! I would like to share my Update with Disney Dining Experience from the February 1 Issue (issue #305). I did e-mail my letter regarding our Dining Experience at the Crystal Palace to Disney World on their *contact* page. I did receive an Extremely and Professional return e-mail requesting a little further information of our Dining details. Once that was out of the way, the employee from the Executive Office of Walt Disney World was Very Eager to Consider my concerns. This Employee sent Her telephone number to me and also requested mine, so we could speak LIVE! (this was a first for me, as I have found Disney management in the Past hard to find once you have left the *World*) I had a very Pleasant and Productive conversation with this Disney representative. She went Above and Beyond my concerns! She Volunteered to Resolve my Issue *without* my asking! During our conversation she emphasized Disney WELCOMES All concerns, and many changes are made through feedback obtained from Guest e-mails as Suggestions or Concerns. If you have questions or concerns, my suggestion would be to e-mail them to the appropriate department on the Disney *contact* page. You may be pleasantly Surprised! Oh, Yes! We are Affordable Disney Lifetime Members and suggest Everyone should be also! Thank You." Thank you, Michael, for the feedback and your generous comment!
Cherry writes about desserts to go: "Hi John, I have a comment about the Disney Dining Plan. When we use our Disney Vacation Club points for our room, we don't qualify for a package that includes the Disney Dining Plan. (Note: DVC members can now use the Disney Dining Plan.) So, the best way for us to save on dining costs in the Disney restaurants is the Disney Dining Experience card. (See our book for details.) During an October Disney trip, four of us were at Captain Jacks in Downtown Disney having dinner. The food was very mediocre but we wanted to order desserts to go. The waitress told us the manager has adopted a policy of not allowing 'desserts to go' because many people on the Dining Plans want to take their desserts back to the room. We had already established we were not on a dining plan and this practice seemed ludicrous so we complained. We were finally able to buy our desserts 'to go.' However, we thought the policy even for Dining Plan guests was unfair. If you have paid for a plan that entitles you to dessert, why should the management care if you eat it there or in your room.....? We never got an answer to this question. Is this typical?" Beth, our travel agent, writes: "First, advise Cherry that rumor has it she will soon be able to start getting the dining plan when using her DVC points to book space. As for taking desserts with you, it is my understanding that each restaurant operates pretty much as its own business - just like the hotels do. The managers have some freedom to be able to set their own rules, so what you can do in one place you may not be able to do in another. I've personally never heard about anyone being told they couldn't get the desserts to go. In fact, every place I've ever eaten has been very willing to accommodate my requests. I can sort of understand why they'd say that for the dining plan people (in that I'm sure they are banking on many people not ordering all the food they are entitled to), but when using the DDE card you're actually paying for each item you order, so it makes little sense. I would suggest that anyone that runs into that problem, whether it's using the dining plan or the DDE card, go ahead and order the desserts they want, take a bite, and then ask for boxes to take the 'leftovers.' And I'd sure be writing a comment card or sending an email to guest relations about it, too!"
Wendy writes about the Disney Dining Experience: "I was wondering if you knew if there was anywhere to buy the Disney Dining Experience card for passholders. We were going to buy one, but our vacation is Dec. 7 and the form (and phone call) said to allow 4-6 weeks to get the card. Thanks." Call 407/566-5858. Make arrangements to pick up temporary cards at the Guest Relations window outside the Epcot gates. (No park admission required to get to the window.) Be prepared to show photo ID.
Cherry writes: "Hi John, I first heard about the Disney Dining Experience when I visited Disney World during Spring Break in April. I received the information when I renewed my annual pass and was very interested but when I called (from my Disney hotel room) I was told that I had to request it in advance and get it through the mail before I visited Disney. Of course I was disappointed but I did request it in time for a short trip with my husband and two friends in July. We more than made up for the cost of joining the Disney Dining Experience on that trip. The card provides for a 20% discount on meals including food, soft drinks, and alcohol drinks at all the major Disney park and resort restaurants - for up to 10 people in your party. Discounts on beer, wine, and cocktails are a very rare find. On our 4 night trip in July we ate lunches and dinners at California Grill, Flying Fish, Bistro de Paris, Coral Reef, Biergarten, and Brown Derby. We also had cocktails and snacks at Rose and Crown lounge and MGM's Prime Time Cafe ounge. I paid $50 for the card and, on this July trip, for 4 adults we saved at least $300!!" By the way, we are Disney Vacation Club members and are now getting a $100 member discount on our adult annual passes. Hope some of this info is useful." The Disney Dining Experience is available to Florida residents and now Annual Passholders from any state.
Beth, our travel agent, makes these additional observations about the Disney Dining Experience: "I've been a member for about 6 months. I was told at the time that I joined that I'd get a 'companion' card. It's apparently meant for someone else in your household, but they said I could put anyone's name on it so I used my stepmother's because she sometimes goes without me. (She actually lives elsewhere in Florida, though.) On our first trip there were several occasions when she went through one line and I went through another so it was nice to have two cards... So yes, you do get two cards and there are plenty of handy uses for that second one. As to the discounts, my cards came stuck to a piece of paper that clearly indicated on the back what all the discounts were and where the cards were good... For the most part, it's good at table service locations, but they are also good at the food courts at the value resorts and PO Riverside and French Quarter. The rules clearly state that it's only good for up to 10 people and only one card per table, but the few times that we used both cards at our table (for separate bills) the servers didn't seem to have a problem with that - and your reader's experience would suggest that he found the same was true for him at some places. My understanding of group gratuities is that the restaurants that have a policy of automatically adding it on for bigger groups say as much right on the menu. I guess if you divide into two tables you could ask for two checks and then not only avoid the automatic gratuity, but also you could use both your dining cards and get the discount for everyone. Having never eaten with a group large enough to think about such things (other than groups where we were all pre-paid) I don't have enough personal experience to say much more than that on this subject."
Choose a page and jump: Looking for something in particular?
|
