The Fabulous Disney Babe
Page 3 of 5

There wasn't anything in the cheese and crackers appetizer that I could eat, so I asked the waiter.  He disappeared.  I asked the woman pouring my iced tea, and she disappeared also, but reappeared within a matter of seconds, a printout in hand: "You're getting a different soup, no dressing on your salad, and salmon." Cool.  But no appetizer.  DJ, Tommy, and the Joneses who shared the rest of our table, and who are delightful people, all gave it thumbs up.

Next, more hollowed pumpkins appeared - bottoms only - with   Melting Man's squash soup.  I was served a bowl of French Onion soup.  It was magnificent.   I got my salad with the group, no bread, however - at first I thought it was garnished by guava slices, and was surprised at how mellow they tasted on the mainland. 
"That's a fig" Mrs. Jones informed me.  Hm, I'd only ever seen them dried.   They're good.

The Filet Mignon

I don't know what kind of wheat or dairy was in the filet mignon, but I didn't get it, so there must have been.  My salmon turned out to be halibut, which looked plain until I tasted it.  Wow.  It was wonderful, moist and full of flavor.  No potatoes; I think those had milk in them, but extra vegetables, which were spicy and still crisp, the way I like them.  I was very pleased, and it's good to know that just because you're limited in your choices, you won't be "shorted" when it comes to the overall dining experience at a Disneyland special event.

Fab's Halibut

Chef de Cuisine Timothy Kopaceski, who heads up the team at the Blue Bayou, came to the table to make sure everything was all right, and was delighted and surprised at the reception he got.  The last time I ate at the Blue Bayou was in 97, and it wasn't very good.  With Timothy in the spot, I'll have to try it again - tonight's dinner was superb.