beachwarmer
<font color=deeppink>Thanks very much for the extr
- Joined
- May 12, 2000
I hope you will allow me to have a short rant here on the Podcast board....
We have just returned from a wonderful vacation at WDW. We were there for a while (19 days) and we did eat at a lot of restaurants. We had some good meals, some okay food and only one horrible experience that related all to the service.
My rant is about the quality of the desserts they are now making. I will state right off that I eat the rest of the meal to get to dessert. It is the main part of the meal for me. I am on vacation and I want dessert. I choose restaurants based on the dessert menu...and I want chocolate.
I will also state for the record that I lived for the past 4 years within two blocks of the best French Patisserie in Montreal (Westmount) "Gascogne". The croissants would melt in your mouth...and I also believe if you are going to ingest that much butter you might as well have it filled with the best chocolate. Is there any point to a croissant without chocolate filling???
Now I did have some good desserts and I will admit that with a DD4 we ate at a lot of buffets and character meals.
The cause of my rant here is this dessert from Kona Cafe:
Kilauea Torte - an explosion of warm liquid chocolate inside a brownie volcano
This dessert use to be a "lava" cake where they cook the chocolate batter just enough that the outside is cake like, but when you cut into it the middle is still liquid.
Here is what it is now:
(Yes. I was so angry I took a photo)
Basically they are now baking a chocolate chip cookie like cupcake with a hole in it. They then fill the hole with chocolate sauce and cover the hole with whipped cream.
When I asked the waitress about this change she told me that the chefs could not cook the version from the previous menus consistently. That is why they have changed it to "fake" version. I had ordered a similar dessert at Mamma Melrose a few days before and had discovered the hole covered in cream as well.
I do not expect to get a cupcake with Nestle Quick and whipped cream when I am spending $6 to $8 on a dessert. What kind of chefs do they have that can't cook this? My husband can make this from scratch....and he did not attend culinary school....they sell Lava Cake mixes in the supermarket. All you have to do is time it.... I am not asking for this at a buffet or a counter service. I am asking for it to be prepared properly or take it off the menu.
I was upset enough to want to talk to a manager, but the point would have been blurred by the atrocious service we received the rest of the meal. I thought I would come here and share my story with the people who have embraced the "Sad little Crab Cake". I know you will understand and thank you for the support.
(Someone is going to ask so here are the high or low points...main course arrived just after we had started our apps...and we orders our mains ten minutes after our apps...after been asked for our order 4 times by the waitress. The waitress then picked a knife off the floor and put it on my half finished app plate and blamed me for not telling her I still wanted to eat it. We then had to ask for steak knives or any knife really to eat with....waitress told us we did not need knives. We got attitude all evening...sorry..the 45 minutes we were there. She was really only nice when I complained about the change in the dessert. I think we were in and out faster than 'Ohana and that is a record....our daughter was in the kid's club so we were looking for a longer meal.)
We have just returned from a wonderful vacation at WDW. We were there for a while (19 days) and we did eat at a lot of restaurants. We had some good meals, some okay food and only one horrible experience that related all to the service.
My rant is about the quality of the desserts they are now making. I will state right off that I eat the rest of the meal to get to dessert. It is the main part of the meal for me. I am on vacation and I want dessert. I choose restaurants based on the dessert menu...and I want chocolate.
I will also state for the record that I lived for the past 4 years within two blocks of the best French Patisserie in Montreal (Westmount) "Gascogne". The croissants would melt in your mouth...and I also believe if you are going to ingest that much butter you might as well have it filled with the best chocolate. Is there any point to a croissant without chocolate filling???
Now I did have some good desserts and I will admit that with a DD4 we ate at a lot of buffets and character meals.
The cause of my rant here is this dessert from Kona Cafe:
Kilauea Torte - an explosion of warm liquid chocolate inside a brownie volcano
This dessert use to be a "lava" cake where they cook the chocolate batter just enough that the outside is cake like, but when you cut into it the middle is still liquid.
Here is what it is now:
(Yes. I was so angry I took a photo)
Basically they are now baking a chocolate chip cookie like cupcake with a hole in it. They then fill the hole with chocolate sauce and cover the hole with whipped cream.
When I asked the waitress about this change she told me that the chefs could not cook the version from the previous menus consistently. That is why they have changed it to "fake" version. I had ordered a similar dessert at Mamma Melrose a few days before and had discovered the hole covered in cream as well.
I do not expect to get a cupcake with Nestle Quick and whipped cream when I am spending $6 to $8 on a dessert. What kind of chefs do they have that can't cook this? My husband can make this from scratch....and he did not attend culinary school....they sell Lava Cake mixes in the supermarket. All you have to do is time it.... I am not asking for this at a buffet or a counter service. I am asking for it to be prepared properly or take it off the menu.
I was upset enough to want to talk to a manager, but the point would have been blurred by the atrocious service we received the rest of the meal. I thought I would come here and share my story with the people who have embraced the "Sad little Crab Cake". I know you will understand and thank you for the support.
(Someone is going to ask so here are the high or low points...main course arrived just after we had started our apps...and we orders our mains ten minutes after our apps...after been asked for our order 4 times by the waitress. The waitress then picked a knife off the floor and put it on my half finished app plate and blamed me for not telling her I still wanted to eat it. We then had to ask for steak knives or any knife really to eat with....waitress told us we did not need knives. We got attitude all evening...sorry..the 45 minutes we were there. She was really only nice when I complained about the change in the dessert. I think we were in and out faster than 'Ohana and that is a record....our daughter was in the kid's club so we were looking for a longer meal.)
)
And it was pretty tasty too....Do you think I could get her a job as the dessert chef at Kona?
I see cast discount in my future...she did do the Grand Adventures in Cooking so she does have training. 
......
....Our decorate your own cupcake at garden grill looked better than that! 
it was very nice to not be rushed eating especially when you are without the kids. 
I have yet to find a desert I could not eat! Although after seeing the chocolateless lava I might of found my first. 
