shoreline99

Got the Filet, cooked rare, and our table split a bunch of sushi. Couple bottles of a nice Pinot Noir. My wife had the Bison steak, which was also amazing.
 
Steak was perfect and so was the sushi. Had the homemade fritters for dessert. Yum.
 
Best part was that they packed the half a bottle of ine we had left in a box with some plastic cups, and we were able to finish it while watching Wishes on the roof deck.

Already booked the bounceback offer for Food & Wine...

We did this on Saturday and upgraded to AP's. According to Guest Services at Town Hall, you can upgrade at any point during your stay that your ticket is valid. We upgraded on our last day, after already entering the park, with no problem. Had a 7 day park hopper and upgraded to a standard AP.

So Twin #1 went to visit a certain Paris theme park over the weekend:
 

 
As the kids say- so jelly!
 
TCD

That was the Crockett and Tubbs bus.

Worst idea ever. Cameron is a prima donna. The only interesting thing about this is what the hell Joe Rohde will hang from his ear when this project is underway.

Yep. looks like he must have gotten a C&D letter from Uncle Walter.

Tcd. Why when you saw the girl grilling for her family at the pool didn't you yell. FUEGO

Original Recipe
Yield: 6 servings
Ingredients:
1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives
Method:
1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.
2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.
Serve with your favorite bread and top with chopped chives.
This is an updated version of the recipe, submitted 8/09.
Ingredients:
? Pound applewood smoked Bacon (cut into ?” pieces)
4 Tablespoons butter
1 Diced red onion (about 1 cup)
3 Diced celery stalks (about 1 cup)
1 Cup all purpose flour
3 Cups chicken stock
4 Cups whole milk
1 Pound aged white Cheddar cheese (shaved or grated)
1 Tablespoon salt (to taste)
1 Tablespoon pepper
1 Tablespoon Worcestershire sauce
1 Tablespoon Tabasco sauce
1 cup warm beer
Method of preparation:
The number one rule in Cheddar cheese soup is “Low and slow”. This recipe takes about an hour to make, and if you try to turn the heat up and rush it, you will only ruin your work
The number two rule is “Keep stirring”. This is a soup that can burn, and takes a lot of tender loving care. When in doubt,  “Keep stirring".
1. In a large Soup pot (At least 1 ? Gallon) render down the bacon. All you are looking to do here is to liquefy the fat in the bacon, you are not trying to brown it.
2. Add the Butter and melt it.
3. Add the Onion and Celery and saut? until onions to start to get translucent.
4. Dust this with flour and mix to form a roux. Keep stirring until all of the flour has been incorporated.
5. Add chicken stock, slowly, while constantly stirring. You are looking for something resembling a gravy at this point. It's going to be very thick.
6. Next add milk, again slowly, while constantly stirring. This should significantly lighten up your soup at this point.
7. Turn heat up slightly, it's time to melt the cheese. Add cheese very slowly in small amounts, while stirring constantly. Allow each portion of cheese to melt away before adding the next. Keep stirring.
8. Now add salt and pepper. Be very careful with your salt. There is a lot of salt in your bacon, and possibly even in your chicken stock.
9. Next add Worcestershire, Tabasco, and beer. Keep stirring.
10. Turn down the heat slightly and let simmer or serve. You can garnish each bowl with some finely chopped bacon and chives.
When you are reheating this soup (especially in a microwave) you need to remember the 2 rules. “Low and slow” and “Keep stirring” you want to be constantly stirring this to ensure it blends evenly.
Updated Recipe October 2010
Yield: 8 servings
Ingredients:
5 cups milk, warmed
? pound bacon
10 tablespoons butter
1 cup celery
2 each red onions, finely chopped
1 ? cups flour
1 quart chicken stock
1 pound cheddar cheese, shredded
To taste – kosher salt
To taste – freshly ground black pepper
1 ? teaspoons Tabasco sauce
3 teaspoons Worcestershire sauce
12 ounces slightly warm ale
Method of Preparation:
1.  Slowly heat milk.
2. Brown the bacon first, then render until crisp.
3. Add the butter and melt.
4. Add celery and onions, cook until translucent.
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for three minutes.
7. Add warm milk and stir vigorously to thicken.
8. Cook out roux until thickened (it should not have a starchy taste).
9. Reduce heat to low, add cheese, and stir until melted.
10. Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.
11. Just prior to serving, add warm ale.
12. Garnish with cooked bacon and fresh chives.
Cook's note: When re-heating soup, do not bring to a boil, as it will break down.
Thanks again to allears.net.
I have a few Disney cookbooks that have Resort recipes that I will dig out when I have time next weekend.

Thanks, Stephanie.
Well put.
So, this trip report was started just 24 hours ago.
And, currently the stats show 796 views.
Which makes it the second-most read trip report in the short history of this board.
And gaining on the most-read trip report.
Which is yours!
I've got you in my sights!
This baby is going way past the thousand view mark!
Way to go Fiends!
And, this report is just getting started!
TCD

TCD & turkey butts................LIFE IS GOOD! :suspense: