We flew out of Philadelphia to Orlando on Thursday evening. After the flight, the trek through Orlando's airport, waiting for the Magical Express bus and the trip to the property, we didn't get to the check in desk at Coronado Springs until midnight. Still, we set up a wake-up call for 6 am, we set the alarm on my Kindle for 6:30 and the room's alarm clock for 6:45. I figured if we were up by seven for our nine o'clock appointment, we'd be in good shape. And we were.
We took a taxi to the Wedding Pavilion so that the trip over would take 15 minutes instead of an hour plus. When we got to the Pavilion, there were security guards parked in the driveway, blocking the way. Our driver tried to explain with his thick Haititan (I think!) accent that we had an appointment. The security guard kept saying "Planner? Planner?" After a couple minutes of this I yelled from the backseat, "Yes, we have an appointment with a planner!" And they finally let us through.
The construction at the Grand Floridian is still ugly.
|Those aren't the types of cranes I'm used to seeing at Disney.|
Food photos are after the jump!
I didn't realize that the tastings are actually held in the GF kitchen! Having done the whole culinary school thing and the food safety certification that goes with it, I was quite intrigued to see the state of Disney kitchens. Let me just say, it was IMPRESSIVE. The hallway and the kitchen were spotless and well organized. The floors were clean. The kitchen staff I saw working were all completely sanitary. People were bustling around because there were several weddings that day.
We were escorted to a fancy table in the kitchen and there was a dot matrix scrolling sign above the kitchen door that said "Welcome Juli & Wayne." We had our own server, Tina (?), and Chef Corey served us each course, explaining what we were eating and what was in it.
The beef cup had tiny cubes of beef with peppers in a very light dressing. I loved it. My only issue was that some of the beef fell out when I took a bite and landed on my plate. The scallop was amazing. It was only lightly smoky and the real sweetness of the scallop was still there but the sauce was thick and sweet and spicy all at the same time. We both loved it.
The second dish is Couscous with Rum-Marinated Pineapple. I really wanted this dish even though I was afraid it would be too boozy and that Wayne's family wouldn't like it. I didn't really taste rum but I loved the burst of sweetness from the pineapple with the little pasta balls. It's light and sweet and colorful. I think I liked this more than Wayne did.
Then we had to choose between the two chickens. One was a parmesan crusted breast topped with a mushroom cream sauce and the other was a roasted breast topped with sauteed shallots and bacon and then drizzled with a cabernet reduction. Both were delicious but the parmesan crusted was sublime. Because Wayne isn't as fond of mushrooms as I am, we asked if they could make the sauce with half as many mushrooms for the wedding.
While we were eating, our amazing planner, Maxine, was creating schedules and making lists and just generally pulling things together. She took a photo of us and Chef Corey by the kitchen sign right before we left to look at the reception site and sort of pace out the space.