We got re-dressed and got our car to head to Victoria and Albert's. As they offer free valet parking to all dinners we decided to drive to the restaurant. We pulled up out front and the valet opened my door to have me start to spill out of the car in my dress. We headed into the lobby and up to the second floor to the restaurant. We were still a little early and looking around for our families when we found them in Misner's Lounge behind the band. All of our family and the few other guests in the lounge applauded as we walked in. We asked the family friends who were in the lounge with our family where they were for the wedding. They told us that when they arrived at the hotel they were told that our rehearsal would be at 3pm that day but the wedding wasn't until the next day at noon. They went back to their hotel and read the info sheet I had made and figured out that, yes, the wedding was today. This was the one BIG screw-up that happened at our wedding. The funny thing is that the Disney photography pictures from around the hotel show a sign for the Henry Middelton Wedding Reahearsal in Cape May Cafe at 3:30
We found our camera crew (yep they were still with us) and headed over to check in to dinner. We were asked to wait while a couple who were celebrating their 25th wedding anniversary gor checked in and then we went in to dinner.
We were seated at the Chef's Table and our family friends were in the main dinning room with DH's brother's friend. We got ourselves situated and were introduced to Chef Amy who would be our Chef for the evening as Chef Scott Hummel was away that night.
We had a champagne toast and then were brought out the amuse bouche.
Soft Poached Quail Egg with Galilee Caviar, Popcorn Crusted Gulf Shrimp, Smoked Salmon Panna Cotta with Salmon Caviar, Crispy Buffalo Mozzarrella.
The first course was Caviar Tin of Jumbo Lump Crab with DeSietra Caviar and Petit Herbs paired with merry edwards sauvignon blanc.
The second course was Cold "Smoked" Niman Ranch Lamb with Fuji Apple and Curry Dressing with an amazing riesling.
The third course was a Sake-Soy Marinated Alaskan King Salmon with Bok Choi and Soy Beans this was paired with Bride of the Fox, not my favourite wine, but an amazing course.
The fourth course was Poulet-Rouge with Mushroom-Truffle Ragout, Yellow Chantrel and English Peas served with pinot noir.
The fifth course was Colorado Buffalo Tenderloin with Braised Red Cabbage Tart, served with a zinfandel.
The sixth course was Australian "Kobe" Beef Tenderloin with Oxtail Jus
The seventh course was my favourite it was a strawberry sorbet served in a glass slipper!
I had called and asked a few months before the wedding and they never said they could or that they would do it but there it was! This was the third time I cried that day, the first was our first looks, the second was my father's speach.
Then there was a tropical summer friut pave and a chocolate course and finally the meal came to a close about 4 hours after we sat down.