Niki Andiokno
DIS Veteran
- Joined
- Aug 6, 2003
Hi all! Niki here. I have recently returned from a Fantastic F&W vacation to Walt Disney World. After driving all night from Chicago, we arrived at Boardwalk Villas on October 24 and stayed through November 1.
For those of you who haven't read my previous reports (I wouldn't blame you, I never finish) here are the players:
Niki - 40-something Disney nut. Full time lawyer, former bartender and pastry chef wanna-be. I am obsessed with food, both eating and cooking. My favorite foods are seafood and dark chocolate. I love all types of alcoholic beverages (except Gin) but my favorite is tequila. I find myself drinking a lot of wine on vacation. Disney is always better with a full tummy and head full of liquor. Here is my favorite selfie of the trip getting ready to play golf.
Mike - my DH of 24 years. He is truly an awesome Disney Travel Companion. He puts up with my Type A Commando style, dragging him from one end of WDW to another. His favorite foods are also seafood and dark chocolate, although he loves him some good pork. He is a WINO from the word go. He loves bold reds and dry whites. Once in awhile he will stray from the vino, but in his mind wine goes with everything. Here is my favorite photo of him.
I did a pre-trip report because I was so excited about my plans. I literally spent hours on the phone booking all our seminars and changing around our ADRs. We kept to the original plan for the most part, with a few changes. Here is what we did:
October 24 - Drive from Chicago to Orlando
Check in at BWV YAY!!!!
Lunch F&W Booths
Dinner at Olivia's Cafe
October 25 - Epcot
Breakfast Sunshine Seasons Food Fair
Demo - Alexander Valley Vineyards wine seminar
Lunch Big River Grill & Brew Works
Demo - Pavan Liqueur de France mixology seminar
Dinner at Chefs de France
October 26 - Animal Kingdom
Lunch Boardwalk Bakery
Dinner F&W Booths
October 27 - MGM
Breakfast Starring Rolls Bakery
Lunch at Nine Dragons
Demo - Brett Laude, Kona Café, Disneys Polynesian Resort Pork
Demo - Dave Barrette, The Wave of American Flavors, Duck
Dinner at La Hacienda with the LEGENDARY BARB (jabead)
October 28 - Magic Kindgdom
Breakfast - Gastons Tavern
Lunch - BOG
Dinner Il Mulino
October 29 - Golf in the morning
Breakfast Biegnets at Sassagoula Food Factory
Wine Wednesday at Jiko
Dinner - cooking for a CM friend Tarragon scallops, grilled citrus
salmon, ginger rice pilaf, spinach salad with strawberries and
asparagus and chocolate cake with chambord sauce
I LOVE to cook as much as eat.
October 30 - Golf in the morning
Demo - Terry Letson, fume Bistro and Bar, Napa, CA Halibut
Slushie Break Dismeet
Demo - Jerome Brown, Romes, Jersey City, NJ Pheasant
Dinner at Bluezoo with Barb
October 31 - More golf in the morning
Breakfast Fresh Market with Barb and her DH
Demo - Elizabeth Falkner, ElizabetheFalkner.com, Brooklyn, NY
Duck
Lunch F&W Booths
Demo - Marqués de Cáceres (Rioja, Spain) wine seminar
Swan/Dolphin Food & Wine Classic
November 1 - Parisian Breakfast at Chefs de France
Golf in the afternoon
Sassagoula Food Factory
That is what we did. Let's get this party started.
For those of you who haven't read my previous reports (I wouldn't blame you, I never finish) here are the players:
Niki - 40-something Disney nut. Full time lawyer, former bartender and pastry chef wanna-be. I am obsessed with food, both eating and cooking. My favorite foods are seafood and dark chocolate. I love all types of alcoholic beverages (except Gin) but my favorite is tequila. I find myself drinking a lot of wine on vacation. Disney is always better with a full tummy and head full of liquor. Here is my favorite selfie of the trip getting ready to play golf.
Mike - my DH of 24 years. He is truly an awesome Disney Travel Companion. He puts up with my Type A Commando style, dragging him from one end of WDW to another. His favorite foods are also seafood and dark chocolate, although he loves him some good pork. He is a WINO from the word go. He loves bold reds and dry whites. Once in awhile he will stray from the vino, but in his mind wine goes with everything. Here is my favorite photo of him.
I did a pre-trip report because I was so excited about my plans. I literally spent hours on the phone booking all our seminars and changing around our ADRs. We kept to the original plan for the most part, with a few changes. Here is what we did:
October 24 - Drive from Chicago to Orlando
Check in at BWV YAY!!!!
Lunch F&W Booths
Dinner at Olivia's Cafe
October 25 - Epcot
Breakfast Sunshine Seasons Food Fair
Demo - Alexander Valley Vineyards wine seminar
Lunch Big River Grill & Brew Works
Demo - Pavan Liqueur de France mixology seminar
Dinner at Chefs de France
October 26 - Animal Kingdom
Lunch Boardwalk Bakery
Dinner F&W Booths
October 27 - MGM
Breakfast Starring Rolls Bakery
Lunch at Nine Dragons
Demo - Brett Laude, Kona Café, Disneys Polynesian Resort Pork
Demo - Dave Barrette, The Wave of American Flavors, Duck
Dinner at La Hacienda with the LEGENDARY BARB (jabead)
October 28 - Magic Kindgdom
Breakfast - Gastons Tavern
Lunch - BOG
Dinner Il Mulino
October 29 - Golf in the morning
Breakfast Biegnets at Sassagoula Food Factory
Wine Wednesday at Jiko
Dinner - cooking for a CM friend Tarragon scallops, grilled citrus
salmon, ginger rice pilaf, spinach salad with strawberries and
asparagus and chocolate cake with chambord sauce
I LOVE to cook as much as eat.
October 30 - Golf in the morning
Demo - Terry Letson, fume Bistro and Bar, Napa, CA Halibut
Slushie Break Dismeet
Demo - Jerome Brown, Romes, Jersey City, NJ Pheasant
Dinner at Bluezoo with Barb
October 31 - More golf in the morning
Breakfast Fresh Market with Barb and her DH
Demo - Elizabeth Falkner, ElizabetheFalkner.com, Brooklyn, NY
Duck
Lunch F&W Booths
Demo - Marqués de Cáceres (Rioja, Spain) wine seminar
Swan/Dolphin Food & Wine Classic
November 1 - Parisian Breakfast at Chefs de France
Golf in the afternoon
Sassagoula Food Factory
That is what we did. Let's get this party started.