One of the things that people sometimes don’t realize about the Disney experience is that it’s not just about the theme parks [as cool as they are]. The Disney World complex is huge, encompassing many square miles, and provides such varied activities as horseback riding in the woods, fishing on the lake, hikes, water parks, weddings, pirate cruises for kids, and even cooking classes. The thing to remember is that this is Disney, and the folks here are trained to make things happen for guests, and they do. Which is how I ended up in a pontoon boat on the lake one recent March evening. It all started when I began wondering about a unique way to entertain clients while in Orlando and thought of fireworks. As much as I love going to dinner, sometimes change is good and what better place to try an adventure than in the world of Disney.
So I picked up the phone and had a chat with my new friends at resort guest services, and here’s the result: a truly magical evening on the lake in a pontoon boat to view the fireworks above the Magic Kingdom. The event started when we went to the marina at the Grand Floridian Hotel to meet our boat and captain [yes, captain . . . you didn’t think they’d let me drive a boat in the dark with ten unsuspecting passengers]. We headed out for a tour of the lake in the gathering darkness, in time to see the floating parade of lighted barges that tours in front of the lakeside resorts each evening. We then sailed over to a perfect spot off shore from the Magic Kingdom, the train station and Cinderella’s Castle in clear view, and waited for the show to begin. Lights in the park dimmed, the music started [heard over a sound system in our boat] and then the blast of the first fireworks. The view was amazing, distant enough from the fireworks to see everything in the frame of the castle with reflections off of the water and the lights of the resorts all around. We were even positioned well enough to see Tinker Bell make her flight from the top of the castle, which was truly amazing. And what a great way to enjoy the fireworks, no crowds!
And if all of that weren’t enough there was the food! The Grand Floridian private dining staff happily provided just the right touches to make the event even more memorable: chocolate dipped strawberries, miniature pastries and, of course, champagne. Then there was coffee for the trip back to the dock.
This event was a great success: the fireworks were fantastic, the desserts wonderful and everyone reclaimed a little of their inner child with smiles all around. While I planned this evening with clients in mind, this would be a great adventure for a group of friends or family visiting Disney World.
DoThisOrNot: DO THIS
Showing posts with label disneyworld. Show all posts
Showing posts with label disneyworld. Show all posts
Sunday, March 30, 2008
Orlando: Disneyworld: Disney's Boardwalk: Flying Fish
Back to Florida for another conference and the Disney craziness that I love, and more chances to eat well and find the unexpected in this over the top world. This time its off to the Boardwalk area, a complex on a lake designed to simulate a classic beach-front boardwalk of an earlier time. The star restaurant at this locale is Flying Fish, a bustling seafood house with a whimsical interior design and thoughtfully prepared food. As with any Disney place, look around you for the details that will make you smile, particularly the golden fish parasailing from the rafters. Then look at your plate, it will make you smile too.
The menu has a nice selection of seafood entrees and includes some beef for the non-fish-friendly. This evening I had a dish of seared sea scallops presented over a risotto with parmesan, fresh peas and pea tendrils. It was an excellent combination, not too heavy but filling and the combination of flavors and textures worked well. The scallops were a tad overcooked to my taste, not ruined, but just beyond that point of perfection. The risotto was on the mark and the real star of the presentation. Others at my table had the “signature” dish which is a snapper crusted in potatoes and sautéed. It’s a nice preparation, looks good on the fish-shaped plate and was very popular. I was less convinced as I found the whole thing kind of bland, but that’s probably just me. There are a number of desserts on the menu, but none of them were enticing enough to call us away from finishing the meal with the cheese plate. The five cheeses arrived beautifully plated and with interesting condiments, including a kumquat marmalade that was a perfect foil to the blue cheese on the plate.
This is not my favorite restaurant in the area, but it can provide a fun evening of nice food in interesting surroundings. Drawbacks include the usual troops of children with Mcdonald’s level restaurant skills [even later in the evening, this being spring break], their associated and equally challenged parental units, and a generally high decibel level. This is not a place to expect quiet conversation or seclusion, but without those expectations give it a go.
EatHereOrNot: MAYBE
Wednesday, February 20, 2008
Orlando: Disneyworld: Grand Floridian: Victoria and Albert's
OK, all I can say is amazing. This is the jewel of dining at Disney for many reasons, not the least of which is the serene setting and the dress code. An adult oasis of calm and charm, in the spectacular Grand Floridian Hotel, which is a Disney knock-off of the Hotel Del Mar in the San Diego area. The hotel is typical Disney over-the-top, but tucked away on the second floor is this reservations only, jacket required treat. Come prepared to spend the evening, the seven course meal is extravagant in all the right ways and just what the surroundings demand. Sit back and let it wash over you as a tonic from the frenetic activity just outside the doors, and be sure to indulge in the wine pairing, which makes a good thing that much better. So, here's a look at some of the choices you may have during the evening:
After contemplating the beautiful menu an amuse arrived with some sparkling wine and the festivities began. Seared tuna and tartar . . . beautiful and tasting of the sea, with pickled papaya and jicama. Braised Kobe short ribs with roasted mushrooms. Seared Foie Gras on brioche toast with a sauce of cherries that was absolutely perfect. A gamebird consomme as an interlude and on to guinea fowl with asparagus, morels and porcinis that was perfect . . . but what is a guinea fowl anyway . . . are they those cute grey birds one sees at the zoo sometimes? Best not to think about it I suppose. Herb crusted lamb with gnocchi [I love gnocchi] and roasted garlic. And then a cheese course! A dress code and a cheese course, its almost too much to bear, but I held up to the challenge. Dessert offered a kona chocolate souffle, tropical fruit mousse [guests from hawaii, perhaps?], tanzani chocolate mousse. As with the entire menu, so many choices and all wonderful. My favorites were the foie gras and the guinea fowl, but everything at our table was beautifully presented and well prepared.
For a celebratory dinner while visiting the Mouse [happily there are no character appearances here . . . although for special occasions those Disney folks can do anything], a quiet time away from the children [I understand Disney has a sitter service] or just some good old fashioned indulgence this is the place. Make a reservation, leave the flip flops behind and enjoy an evening that you'll not soon forget. Oh, and remember, no matter how well your team is doing a baseball cap is not a sign of anything but bad taste in a fine dining establishment. And the folks here will tell you so!
EatHereOrNot: EAT HERE
After contemplating the beautiful menu an amuse arrived with some sparkling wine and the festivities began. Seared tuna and tartar . . . beautiful and tasting of the sea, with pickled papaya and jicama. Braised Kobe short ribs with roasted mushrooms. Seared Foie Gras on brioche toast with a sauce of cherries that was absolutely perfect. A gamebird consomme as an interlude and on to guinea fowl with asparagus, morels and porcinis that was perfect . . . but what is a guinea fowl anyway . . . are they those cute grey birds one sees at the zoo sometimes? Best not to think about it I suppose. Herb crusted lamb with gnocchi [I love gnocchi] and roasted garlic. And then a cheese course! A dress code and a cheese course, its almost too much to bear, but I held up to the challenge. Dessert offered a kona chocolate souffle, tropical fruit mousse [guests from hawaii, perhaps?], tanzani chocolate mousse. As with the entire menu, so many choices and all wonderful. My favorites were the foie gras and the guinea fowl, but everything at our table was beautifully presented and well prepared.
For a celebratory dinner while visiting the Mouse [happily there are no character appearances here . . . although for special occasions those Disney folks can do anything], a quiet time away from the children [I understand Disney has a sitter service] or just some good old fashioned indulgence this is the place. Make a reservation, leave the flip flops behind and enjoy an evening that you'll not soon forget. Oh, and remember, no matter how well your team is doing a baseball cap is not a sign of anything but bad taste in a fine dining establishment. And the folks here will tell you so!
EatHereOrNot: EAT HERE
Thursday, February 14, 2008
Orlando: Disneyworld: Animal Kingdom Lodge: Jiko
OK, so I know that now you’re all rolling your eyes because I’m going to talk about a restaurant in a “real” Disney property in a Disney hotel. One of the things that people don’t sometimes know is that the higher end Disney hotels each have a fine dining room, and they are usually quite good. Most of the restaurants are themed to the hotel, and the hotels themselves are the usual Disney over the top everything. And amazingly, the food in most instances holds up to the theme and everything else that is going on in the place. The dividend is that if you dine later in the evening at these fine dining spots there are usually fewer children around . . . they’ve been at the parks all day and are already in bed. The stereotype of Disney being all fast food burgers and cotton candy no longer holds true at both the hotels and in the theme parks. What a great idea. Now, on to the first of these restaurants that we’ll be talking about, Jiko.
Jiko is located in Disney’s Animal Kingdom Hotel, a huge fantasy safari lodge with some really beautiful decorative touches [check out the chandeliers made from Zulu shields in the grand hall] and a rear terrace that overlooks the animal park where giraffes and other animals are visible at close range. Jiko is on the lower level of the hotel and features African fusion cuisine and a wine list from South Africa. The food is flavorful, inventive, and beautifully presented and the staff, many from Africa, are a lovely accompaniment to the experience.
So now, on to the food. My favorite entrée is the short rib, which is prepared in a coffee based sauce and is slow cooked so that it falls off the bone. The short rib is accompanied by a potato dish that is a mixture of white potatoes and sweet potatoes. I actually prefer as a side dish the macaroni and cheese . . . I am convinced that the mettle of a restaurant can be judged by its macaroni and cheese and this stuff is flying high . . . its baked and cheesy and creamy and I want to roll in it. The starters here are equally fine including an asparagus soup with a curry crème and pistachios and a salad with a very cool watermelon vinegarette. Desserts are equally successful, tasty and beautifully plated. I like the chocolate cake especially. But the stars here are the ice creams, prepared in house and excellent. Ask for a sampler of the ice creams including the sour cream [rich and voluptuous] and lavender [light and floral]. Its all good here, go an enjoy a rich and unique experience. And oh, the wines . . . the list is all South African and is deep in all categories. The staff is knowledgeable and will happily explain and recommend some of these unique labels.
EatHereOrNot: EAT HERE
Jiko is located in Disney’s Animal Kingdom Hotel, a huge fantasy safari lodge with some really beautiful decorative touches [check out the chandeliers made from Zulu shields in the grand hall] and a rear terrace that overlooks the animal park where giraffes and other animals are visible at close range. Jiko is on the lower level of the hotel and features African fusion cuisine and a wine list from South Africa. The food is flavorful, inventive, and beautifully presented and the staff, many from Africa, are a lovely accompaniment to the experience.
So now, on to the food. My favorite entrée is the short rib, which is prepared in a coffee based sauce and is slow cooked so that it falls off the bone. The short rib is accompanied by a potato dish that is a mixture of white potatoes and sweet potatoes. I actually prefer as a side dish the macaroni and cheese . . . I am convinced that the mettle of a restaurant can be judged by its macaroni and cheese and this stuff is flying high . . . its baked and cheesy and creamy and I want to roll in it. The starters here are equally fine including an asparagus soup with a curry crème and pistachios and a salad with a very cool watermelon vinegarette. Desserts are equally successful, tasty and beautifully plated. I like the chocolate cake especially. But the stars here are the ice creams, prepared in house and excellent. Ask for a sampler of the ice creams including the sour cream [rich and voluptuous] and lavender [light and floral]. Its all good here, go an enjoy a rich and unique experience. And oh, the wines . . . the list is all South African and is deep in all categories. The staff is knowledgeable and will happily explain and recommend some of these unique labels.
EatHereOrNot: EAT HERE
Wednesday, February 13, 2008
Orlando: Downtown Disney: Wolfgang Puck Cafe
Well, I know that some of you out there may not be Orlando or Disney fans when it comes to dining [or anything, for that matter], but I have to tell you that I travel there frequently on business and always have a good time and eat very well. And, one of my favorites is the Wolfgang Puck place at Downtown Disney [I know, amazing place to find fine dining]. But, don't be fooled into thinking that the large and loud downstairs space is the place to be, make a reservation for the beautiful and much sleeker Dining Room upstairs. Its only open for dinner and you'll have less of a chance of being surrounded by a clump of ill mannered children and their badly dressed parents. And there's something to be said for that at the "Happiest Place On Earth" [wouldn't you pay triple the admission price for the Magic Kingdom if it was a special day for those over 25 only?]. But we're here to talk about the food . . .
I am addicted to the Gnocchi with Braised Boar Bolognese. Its actually listed as an appetizer, but I am proud to report that I have on more than one occasion eaten two portions. Happily. Rumor has it that it will soon be removed from the menu because its not something that our little Austrian friend came up with; a really bad idea Mr. Puck. The Caesar salad is always well spiced and fresh, exactly the right combination. If I can move away from the gnocchi and get an entree, I like the shrimp with lemon risotto. Or the roast chicken, which is crisp and juicy and perfectly cooked. I'm less enamored with the "Original Veal 'Wienerschnitzel'", which has arrived overcooked and kind of tough. And, I'd rather have it with spatzle. But that's just me.
The dessert menu is nonremarkable, which is surprising considering how 'serious' this restaurant and its namesake take themselves. Carrot cake? The Baked Alaska is OK, but nothing to write home about. Last time I just had some of the ice cream with caramel sauce and it was perfect. Perhaps just a glass of bubbles and a piece or four of chocolate will do the trick.
As always there are things that take a place to a higher level and in the case of The Dining Room those 'things’ come in the form of Ani and Larry, the two wonderful bartenders. Even though I get to dine there infrequently, they always remember me and make me feel welcome. Good conversation between making drinks, tasteful evaluation of the clientele [Ani] and laughs all around make for an excellent evening. They are the icing on the cake of this restaurant.
EatHereOrNot: EAT HERE
I am addicted to the Gnocchi with Braised Boar Bolognese. Its actually listed as an appetizer, but I am proud to report that I have on more than one occasion eaten two portions. Happily. Rumor has it that it will soon be removed from the menu because its not something that our little Austrian friend came up with; a really bad idea Mr. Puck. The Caesar salad is always well spiced and fresh, exactly the right combination. If I can move away from the gnocchi and get an entree, I like the shrimp with lemon risotto. Or the roast chicken, which is crisp and juicy and perfectly cooked. I'm less enamored with the "Original Veal 'Wienerschnitzel'", which has arrived overcooked and kind of tough. And, I'd rather have it with spatzle. But that's just me.
The dessert menu is nonremarkable, which is surprising considering how 'serious' this restaurant and its namesake take themselves. Carrot cake? The Baked Alaska is OK, but nothing to write home about. Last time I just had some of the ice cream with caramel sauce and it was perfect. Perhaps just a glass of bubbles and a piece or four of chocolate will do the trick.
As always there are things that take a place to a higher level and in the case of The Dining Room those 'things’ come in the form of Ani and Larry, the two wonderful bartenders. Even though I get to dine there infrequently, they always remember me and make me feel welcome. Good conversation between making drinks, tasteful evaluation of the clientele [Ani] and laughs all around make for an excellent evening. They are the icing on the cake of this restaurant.
EatHereOrNot: EAT HERE
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