As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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The most recent information I can find is that it is two TS credits plus a supplementary fee of around $30.00. Perhaps someone who has been recently will have better information.
Chefs de France is 1 cred, not 2, I'm pretty sure. We had lunch there at Christmas and thought the food well worth the cost.
Heck, I'd pay an upcharge for their French onion soup which DH said was better than BOG's, and that is plenty good, we both thought. I'm still kicking self that I didn't try the lobster bisque. I bet it's fabulous. Either is a prix fixe choice for your app.
We didn't do the prix fixe, but I'm thinking it would be more than worth the price. Portions are ample and well-prepared.
The only downside we experienced was it taking half of forever before they began seating people. As I recall, it took about an hour for us to get a table.
We'd still go back. Fabulous food. DH had the profiteroles and I the chocolate mousse for dessert. Yummy-yum-YUM.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Chefs de France is 1 cred, not 2, I'm pretty sure. We had lunch there at Christmas and thought the food well worth the cost.
Heck, I'd pay an upcharge for their French onion soup which DH said was better than BOG's, and that is plenty good, we both thought. I'm still kicking self that I didn't try the lobster bisque. I bet it's fabulous. Either is a prix fixe choice for your app.
We didn't do the prix fixe, but I'm thinking it would be more than worth the price. Portions are ample and well-prepared.
The only downside we experienced was it taking half of forever before they began seating people. As I recall, it took about an hour for us to get a table.
We'd still go back. Fabulous food. DH had the profiteroles and I the chocolate mousse for dessert. Yummy-yum-YUM.
One TS credit would be fine, but 2 plus an additional $30, we'll eat somewhere else. I'll have to check into it.
We ate there in 2014, I had the prix fixe dinner and only used 1 TS and no extra $, it was delicious! Hope it is the same, headed back in a few days and I have an ADR there! So looking forward to that French onion soup!
We ate there in 2014, I had the prix fixe dinner and only used 1 TS and no extra $, it was delicious! Hope it is the same, headed back in a few days and I have an ADR there! So looking forward to that French onion soup!
Lucky you! Have a wonderful trip! My DH loves French onion soup too and I'm looking forward to eating there.
The most recent information I can find is that it is two TS credits plus a supplementary fee of around $30.00. Perhaps someone who has been recently will have better information.
This is the info on the prix fixe at Monsieur Paul. Chefs de France is 1TS and there was no mention of an upcharge on the Allears menu.
Chefs de France is good, but Monsieur Paul is quite a bit better and you certainly pay for it. I have enjoyed the escargots, French onion soup, lobster bisque and various entrees over the years, including their duck confit.
I'm quite sure it's only one credit at Chefs.
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
Chefs is 1 credit for sure. The only question is whether or not they will charge an up charge for the prix fixe meal if you are on the basic dining plan as that plan doesn't include apps and the prix fixe definately has 3 courses. I don't believe they do but can't be positive as I have never eaten there using the dining plan.
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I was actually considering Chefs for my October trip this year and to me the menu has changed a bit and not better. I am a foodie and been to France several times so this has something to do with it! But I think in years past the menu has been better as I've heard escargots aren't always on the menu, which some here flock to get there. Not exactly an option at a non-French restaurant!
I know there has been a person or two on this board who have questioned, whether escargots are a meat or fall into the seafood category. Well, as far as I know the snails used for consumption are from the sea (usually at low tide)and not from the earth in ground as those are inedible, which we get in the USA. They also don't have shells. They're quite gross, but never consumed one, nor do I ever want to! I'll leave that experience to Andrew Zimern!
The common areas in France for these are Provence and Burgundy regions. Mostly prepared in the shell with garlic, parsley and butter and a few other ways. For those, who have never experienced them, the texture is close to clams, oysters, molluscs and closest to mussels out of all of them.
Just thought, I'd try to clarify this a bit. Mussels are great in an Italian restaurant with a garlic marinara sauce, which can't be beat if you can get them and done right! Another reason why I love my area for Italian food!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
Last edited by SuperDave; 05-03-2016 at 01:09 AM..
Ohhh, THANKS, SuperDave for making me want that fantastic seafood stew I had at Tutto Italia a few years ago. It had mussels along with calamari, shrimp, clams and some chunks of fish in a garlicky, tomatoey broth that was stupendous! Which reminds me, I must look for the frozen seafood mix at our supermarket and make my knockoff of that stew again. I posted my recipe here on PP. If anyone's interested, I can add a link to it.
Escargot are an acquired taste that some never acquire, I agree, and many have no idea why anyone would want to. The ones I had at Chefs were beautifully flavored but a wee bit overcooked. I actually had better at Union Station in Kansas City years ago.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Escargots are definitely an acquired taste and I do enjoy them. But it takes a lot of flavoring to make them taste good. They certainly would not be good on their own like many other things and seafood!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
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But I think in years past the menu has been better as I've heard escargots aren't always on the menu, which some here flock to get there. Not exactly an option at a non-French restaurant! 
Well, as far as I know the snails used for consumption are from the sea (usually at low tide)and not from the earth in ground as those are inedible, which we get in the USA. They also don't have shells. They're quite gross, but never consumed one, nor do I ever want to! 
The ones I had at Chefs were beautifully flavored but a wee bit overcooked. I actually had better at Union Station in Kansas City years ago.
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