Welcome to guest author James Armstrong with a unique review of a Disney Fairytale Weddings Tasting Session! Congratulations to the happy couple!
So I finally decided to make it official and ask my girlfriend Meghan to marry me. I asked her via Red Velvet Mini Desserts.
Then came the question of when and where to get married. We are both huge fans of Disney World, and with her parents living in Orlando and us living in Tampa that makes Disney World about halfway in between — how convenient! We decided on March 22, 2013, as the day.
We contacted Disney Fairytale Weddings and set up a time for a site visit. We took a tour of Franck’s Studio and the Wedding Pavilion, and we were hooked on the location.
After we signed some contracts and formalized the dates we setup a time to meet with our Disney Wedding Planner Christy along with Meghan’s mother and father.The planning session takes up an entire day (10am til about 6pm for us) but then the entire wedding is planned from start to finish.
Our itinerary started with a private tasting in the Grand Floridian’s Event Center Kitchen at a Chefs Table. We provided a list of things we wanted to try for our menu as we were told they can do any of the dishes from around Disney — or whatever we could think of they would try to replicate.
The tasting started with Spanakopita with Artichoke and Tomato Tapenade. It was wrapped in crispy phyllo. It looked so good I forgot to take a picture before I dug in. We are planning on having this as a cocktail hour offering along with an Antipasto display.
For the reception we are doing a buffet style dinner. One of the nice things about Disney is that they do not even start to cook anything until around the cocktail hour, so we expect all the food to be very fresh and hot — and hopefully not your typical wedding buffet food. If anyone can do it, Disney can.
Our tasting for our reception food started with a Salad Caprese. It had Tomato, Buffalo Mozzarella, Balsamic Vinaigrette and Olive Oil, dressed with Arugula, Red Onion, and Cracked Black Pepper. It also came with a little edible flower as a garnish. It was fresh and brightly flavored and a good way to start the tasting.
We also tried the Truffle Macaroni & Cheese with Lobster Meat Salad. I enjoyed the Mac & Cheese more than the others, but I love truffles.
It was a standard Mac & Cheese, but flavored with a hint of truffles. It was topped with some shredded lobster that was kind of like a relish, which I enjoyed.
Next came the Creamy Herb Mascarpone Risotto. This was definitely the group’s favorite. I am sad I did not get a better picture.
It was a traditional risotto but it had a very cheesy and creamy texture with a hint of Italian style herbs. It was served in a martini glass and will be part of our Martini action station where a chef makes the risotto to order.
Our favorite event at Disney is definitely the Food and Wine Festival, and we attend every year. We wanted to try to bring something from there to our buffet, but we have quite a few people who have less adventurous palates; this ruled out some of our favorites.
So we asked the chef if he could do the Ravioli DiFormaggio All’emiliana from the Italy booth. The chef gave his interpretation of the dish, which was good; but we really wanted the Risotto and the Mac & Cheese and felt like it would be too much to have the Ravioli as well. We decided to drop it from the menu.
Main Entree Tasting
After that we moved on to the main proteins on the Buffet that we wanted to sample. We started with our beef entree, a Three-Peppercorn and Whole Grain Mustard Rubbed Beef Strip Loin. This will be served at a carving station.
The beef was cooked perfectly and the rub had just the right amount of spice.
The chicken dish was a Garlic Crusted Chicken Breast with Marsala Mushroom Sauce. It was strongly garlic flavored, but we both love garlic and our guests will just have to be okay with garlic breath; that is what gum is for. 😉
Finally we got to the fish dish. We chose to sample a Pan Seared Mahi Mahi with Limoncello Butter Sauce, Crispy Pancetta, Tomatoes, and Basil Caper Relish. This was another group favorite.
It was a tad salty, but the chef took a note to tone down the salt on the big day. Otherwise it was very delicious. That is one thing I was impressed with at Disney — not only were they willing to customize anything the way we wanted it, they encouraged it.
The fish was cooked perfectly and the limoncello was an ideal accompaniment.
That finished our tasting but there are other items on our buffet we were unable to try. Disney only allows you to try eight items at the tasting. Some other items on our buffet include Roasted Beets with Shaved Fennel, Truffle Oil, and Crumbled Goat cheese; and Olive Oil Grilled Veggies.
Cake Tasting and Desserts
After a little recovery time from all the food, we headed over to Franck’s Studio for the rest of the planning process. For the rest of the day we discussed everything that has to do with the wedding, from the color of the tables and chairs to music and specifics of the day.
We then had the best part of the day; tasting the different varieties of cake. We had a whole smorgasbord of different types of cake and icings to choose from. For cake, there was yellow, chocolate, marble, almond, and we also made a special request to have red velvet there.
For the icings we chose (from top left:) dark chocolate mousse, white chocolate mousse, caramel milk chocolate, buttercream, peanut butter cup, Bavarian cream, and finally, cream cheese icing.
We are going to have a three layer round cake with our new monogram (because Meghan loves anything monogrammed). We decided on Red Velvet with cream cheese icing for the bottom (and largest) layer, yellow cake with dark chocolate mousse for the middle, and red velvet (seeing a theme here?) with white chocolate mousse for the anniversary layer, which we will take home and eat a year later.
For dessert (besides cake) we are having Chocolate Truffle Torte and Cheesecake with Almonds, Raspberries and White Chocolate.
After that we had a few more decisions to make as far as floral and other miscellaneous decisions, but then we were done. About four weeks after this planning day, we got what Disney calls the Banquet Event Order (BEO), which contains every aspect of the wedding. So over the coming months we revise the BEO, do a few housecleaning pieces, and wait for the big day. Disney and our wedding planner take care of the rest.
That is all for now. I plan to write a recap of the actual event (which includes a rehearsal dinner at Be Our Guest Restaurant) sometime after March 22nd. I hope you enjoyed this, and please feel free to ask questions in the comments.
Have you had a Fairy Tale Wedding or attended a Fairy Tale event? Have questions about how it all works? Let us know in the comments!