Grand Floridian - table and counter service - Page 4 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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 The software our forums run on is just too out-of-date and it poses a significant security risk.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!
Welcome! We're happy you've found the PassPorter Community -- the friendliest place to plan your vacation to Walt Disney World, Disney Cruise Line, Disneyland, and the world in general! You are now viewing the PassPorter Message Board Community as a guest, which gives you limited access. As our guest, feel free to browse our messages by selecting the forum you want to visit from the list below.
To post messages and ask questions, join our FREE community today and you'll get access to tools and resources not available to guests, such as our vacation countown timers, "living" avatars, private messaging system, database searches, downloads, and a special PassPorter discount code. Registration is fast, simple, and completely free. Just click the Join Our Community link.
If you think you've already joined, log in below now. If you don't remember your member name or password, please visit our Member Name and Password Recovery page. You are also welcome to contact us.
Note to Cheryl about your remark on "Favorite Breakfast": Indeed, you must try it! Despite my foodie wailing about its not being as it used to be, I expect its current incarnation is quite tasty. We've never been disappointed at GF Cafe, but SHHHHH! don't spread the word to the point that it becomes difficult to get into. Agreed? ::::chuckling::::
Agreed Cheryl! You must give it a try. It is very tasty even if not the original incarnation.
Note to Coop: I'm blaming you for descriptions that soooo reminded me of our glorious celebration of my birthday at V&A's this past November. I couldn't bear to peek at a single photo, however, I'd have ruined my iPhone with drool.
That place is heaven on earth!
A tip for anyone wishing to extend the pleasure: Claim before the friandise course that you're too stuffed to eat another particle and ask for those gorgeous chocolates to go (even if lying, which you most likely won't be!)
Both times we've dined there, we've done so. You get an elegant slim rectangular box with friandises all in a row for each diner and can savor them leisurely upon your return home if very disciplined. We made ours last until nearly Christmas. The last few eaten a month after our V&A dinner were just as delectable as the first.
__________________
“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Note to Coop: I'm blaming you for descriptions that soooo reminded me of our glorious celebration of my birthday at V&A's this past November. I couldn't bear to peek at a single photo, however, I'd have ruined my iPhone with drool.
That place is heaven on earth!
A tip for anyone wishing to extend the pleasure: Claim before the friandise course that you're too stuffed to eat another particle and ask for those gorgeous chocolates to go (even if lying, which you most likely won't be!)
Both times we've dined there, we've done so. You get an elegant slim rectangular box with friandises all in a row for each diner and can savor them leisurely upon your return home if very disciplined. We made ours last until nearly Christmas. The last few eaten a month after our V&A dinner were just as delectable as the first.
. It really IS amazing, isn't it? Oh, I wish we had done that! The man at the table next to us got a bag with bread in it to go! That would've been cool too! But I am glad you didn't ruin your iPhone with drool. I still keep revisiting the pictures just out of longing. I'm going to start my TR soon, so maybe I will actually remember other things we ate.
Note to Cheryl about your remark on "Favorite Breakfast": Indeed, you must try it! Despite my foodie wailing about its not being as it used to be, I expect its current incarnation is quite tasty. We've never been disappointed at GF Cafe, but SHHHHH! don't spread the word to the point that it becomes difficult to get into. Agreed? ::::chuckling::::
Amuse bouche was a soy-salmon with sesame crisp (not listed on the menu, memory here!)
Piper Heidstieck Cuvee 1785 NV Brut
Bread number one!
Pintade Fermiere Verrine with Fuji Apple and Walnuts; paired with Poet’s Leap Riesling Columbia Valley 2012
Octopus “A La Plancha” with Black Garlic Aioli; paired with Granbazan “Etiqueta Ambar” Albarino, Rias Baixas 2011
Alaskan Sablefish with Corn Ragout; paired with Panther Creek Pinot Gris, Willamette Valley 2013
I don’t have a picture of Cody’s menu but it was certainly a scallop and he certainly had wine with it.
Bread #2
Cauliflower Agnolotti with Romanesco; paired with Foxen “Old Vines” Ernesto Wickendon Vineyard Chenin Blanc, Santa Maria Valley 2012
Palmetto Farms Quail with Asian Pears, Serrano Ham Jus; paired with Highflyer Centerline Syrah Blend, Napa 2009
Bread # 3
Roasted Duck with Fennel and Leeks, “A l’Orange” paired with Barnett Vineyards Pinot Noir, Anderson Valley 2011
Marcho Farms Veal with Peas and Carrots; paired with Ridge “Three Valleys” Sonoma County 2011
...the peas
Roasted White Chocolate Gelato with Candied Kumquats; paired with Degiorgis Moscato d’Asti, Piedmont 2012
Flagship Reserve, Fiscalini Cheddar, Sottocenere Al Tartufo, Point Reyes Bay Blue; paired with Quinto do Crasto Late Bottled Vintage Porto 2008
Very fancy tea brewers
It rushes to the bottom when it’s all done!
Hawaiian Kona Chocolate Souffle
Tanzanian Chocolate Timbale with Orange Scented Chocolate Gelato
The tea and coffee brewers are such fun to watch! They're a dramatically designed vacuum pot (also called a siphon pot) which is why the contents go whoosh into the bottom when perfectly brewed. And they do a perfect brew without a doubt!
Stovetop vacuum pots were pretty ordinary in the late 1940's through the 50's. Relatives of mine had one, but it wasn't anywhere near as cunningly designed as the ones used at V&A's. Here's a link that shows one similar to theirs with an explanation of how such pots work :
The tea and coffee brewers are such fun to watch! They're a dramatically designed vacuum pot (also called a siphon pot) which is why the contents go whoosh into the bottom when perfectly brewed. And they do a perfect brew without a doubt!
Stovetop vacuum pots were pretty ordinary in the late 1940's through the 50's. Relatives of mine had one, but it wasn't anywhere near as cunningly designed as the ones used at V&A's. Here's a link that shows one similar to theirs with an explanation of how such pots work :
We had a wonderful time at the Afternoon tea in the Grand Floridian. I had the Keemun tea. Really delicious with a plum flavor that can't be beat.
then came the sandwiches .... Starting at the left Cucumber and Cream Cheese, top Golden Beets with Goat Cheese, right Egg Salad, bottom right Tomato on Basil Focaccia, bottom left Caramelized Onion Tart, and in the center Curry Chicken Salad on Pumpernickel (my favorite of the sandwiches)
Desert plate was too .... White chocolate covered Strawberry, Lemon Cream Swan Cream Puff, and a Chocolate enrobed Chocolate Éclair
The cucumber, egg salad and curry chicken sandwiches are also served to the adults at the My Disney Girls Perfectly Princess Tea Party. They are delicious!
About This Page: 
,
Like
Thank
Pixie Dust
PassPorter Guide Author
I absolutely love the look of the Tanzanian chocolate timbale! 
Disney Magic - Oct 2015
too .... White chocolate covered Strawberry, Lemon Cream Swan Cream Puff, and a Chocolate enrobed Chocolate Éclair
Linear Mode
