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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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I wanted to give it a try. I felt the entrance was a little strange and confusing especially as the CM didn't greet me, so I was wondering if I was in the right place. The interior is cozy and reminds me of some restaurants in Chicago where they are stuffed underground or in narrow buildings. I was brought bread and asked if I wanted butter or olive oil. The lunch menu had a lunch special for $27. You had a choice of 2 apps - caprese or the calamari/seafood dish and 2 entrees - spaghetti and meatballs or chicken Milanese. I had the caprese and chicken, based on the waiter's suggestion. I started with a $16 Dirty Martini as it was one of the drink specials. I have to say it wasn't very "dirty" and tasted like a regular vodka martini. The 1 gorgonzola stuffed olive I received with it was probably the best part of the drink. The caprese was served with a different type of cheese as they didn't have the mozzarella?? But the cherry tomatoes were very good and the cheese that was served with it was a good substitute. The entree was a huge piece of flattened breaded chicken with an arugula salad on top with celery, pickled onions and parmesan cheese. I'm glad i went with the chicken as it was delicious. I took 1/2 of it home and will have it for lunch tomorrow.
I wasn't going to get dessert, as I'm usually not a fan of tiramisu or cannoli, but I had the Maritozzi con Panna which the waiter described as crema with a hint of nutella. I received 2 "sliders" (White castle buns) with a spoonful of crema and about 1/4 inch of nutella. It was pretty much a nutella sandwich. Not worth eating. The weirdest thing is that it was served with a spoon. I don't know how you'd eat it with the spoon. It was a sandwich.
The waitstaff is mostly from Italy. The waiter was saying that the restaurant is run by the same group that runs the Italian restaurant in Epcot.
For value, the lunch special was great. However, I would not go and spend full prices on entrees. There are better places to eat at Disney Springs for at or just a little bit above their prices.
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Michele
I'm living the dream 20 minutes from Disney! Next trip...tomorrow. Follow me on instagram at ShirtsByShell
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Thanks for the report!
The husband has this on his wishlist for an upcoming trip. We read that they have a Sunday Supper special.
Glad you had a good time!
Thanks for your review. It was an interesting read, as the neighbouring Maria and Enzo's doesn't have tiramisu on the menu, which I thought was a real oversight on their part. And as for no mozzarella? Wow.
Besides, that doesn’t say salad to me, the way it’s plated. Odd.
That dessert is peculiar. I don’t know either how you’d eat those with a spoon. A fork or a knife and fork would make more sense.
I don’t know what they were thinking putting that blob of Nutella on the plate. Icky!
LOL! I was pretty confused on how they wanted me to eat the caprese. Did they want me to use the bread and stack it? I tried that and gave up and just ate it with a scoop of cheese and tomato. Yes the nutella on the plate made me laugh a bit as it looked like poop! That dessert was not a dessert.
This is probably a good place to get a drink and a snack if it's raining.
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Michele
I'm living the dream 20 minutes from Disney! Next trip...tomorrow. Follow me on instagram at ShirtsByShell
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I would have looked at that caprese and wondered whether they served me the right thing. Hardly any basil and what's with the bread? Give me a nice stack of tomato, mozzerella and basil with some good oil instead please.
And since I don't really like Nutella I wouldn't have had the dessert....but boy was that strange. Did you let the waiter know it wasn't very good so he doesn't tout it to others?
I would have looked at that caprese and wondered whether they served me the right thing. Hardly any basil and what's with the bread? Give me a nice stack of tomato, mozzerella and basil with some good oil instead please.
And since I don't really like Nutella I wouldn't have had the dessert....but boy was that strange. Did you let the waiter know it wasn't very good so he doesn't tout it to others?
Yes, the waiter really didn’t recommend that dessert to me. It was the last thing he went over. He knew I didn’t care for it.
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Michele
I'm living the dream 20 minutes from Disney! Next trip...tomorrow. Follow me on instagram at ShirtsByShell
Yeah, that occurred to me. No reason to add bread to that, imo.
Was that bready thing any good? Looked like a slice of fruitcake to me.
What bready thing? The caprese? It was like a piece of thin focaccia. If you are asking about the dessert, it was just like a dinner roll. Not even a pastry dough. Not sweet at all.
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__________________
Michele
I'm living the dream 20 minutes from Disney! Next trip...tomorrow. Follow me on instagram at ShirtsByShell
I could see their using a single plate and curving the tomatoes around the ball of cheese. That would have looked more appetizing to me than what appears to be a soup-n-sandwich set in your photo.
I agree with Hidden Mickey that it needed lots more basil.
Maybe it’s that I prefer alternating slices of fresh mozzarella and tomato about the same size or larger with thin strips of basil scattered over it. I don’t mind a cherry tomato caprese with mozzarella “pearls” in order to look proportional.
This was just a mess in more ways than one.
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It was an interesting read, as the neighbouring Maria and Enzo's doesn't have tiramisu on the menu, which I thought was a real oversight on their part. And as for no mozzarella? Wow.
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