Disney Day 1: Resort, Riverboat, and Downtown Disney

Upon arriving at the Orlando airport, we were whisked to our resort aboard a comfy Disney's Magical Express charter bus while Disney staff picked up our luggage (bearing the Disney tags, please recall) and delivered it to our room for us. We checked in at Port Orleans Riverside and each received a "key to the world": a card (with a magnetic strip, like a credit card) to serve as a room key, a ticket into each Disney park, a meal ticket to use our meal plan for all food, etc. We explored the beautiful buildings and grounds of the resort as well as our room. The resort's theme is the antebellum South: think riverboats, Mark Twain, the bayou, mint juleps on the porch of a mansion surrounded by magnolia blossoms, etc.

We found our way to the dock to board a riverboat for a lazy journey down the Sassagoula River to Downtown Disney, where Susan had made supper reservations--but wouldn't tell us at which restaurant! We were pleasantly overwhelmed by the bustle of people, the wonder of music and lights, the beautiful exteriors of the shops, and the wonderful smells from the restaurants on the way to our own: Wolfgang Puck Café. We know and love Wolfgang Puck from the Food Network, so Susan knew we'd enjoy supper at his restaurant. It was our first meal using the Disney Dining Plan, which Susan got when arranging the vacation. For a nominal cost, we get a ridiculously large amout of food per day including, at each sit-down meal, an appetizer, an entrée, and a dessert . . . for each of us . . . regardless of the price! It's a bargain and, at this our first Disney restaurant, a delicious one at that.

On our way down the Sassagoula.

We ate in the outdoor portion of the restaurant and had these bread-seeking visitors near our table.

Appetizer #1: Asian-style vegetable spring rolls with plum and Japanese mustard dipping sauces.

Appetizer #2: truffle-Maytag blue kettle chips made with Kennebock potatoes, Maytag bleu cheese, and white truffle sauce.

Suzanna's entrée: California roll sushi with crab meat, avocado, cucumber, sesame seeds, smelt roe, and pickled cabbage. (Hillary had pizza, and Abigail had spaghetti and meatballs.)

Entrée #1: flat-iron steak on grilled potatoes and asparagus with mushroom hash.

Entrée #2: slow-roasted, double-cut Berkshire pork chop, braised Swiss chard, golden raisins, pickled red onion, and whole-grain mustard.

The girls each had a make-your-own-sundae artist's palette for dessert.

Adult dessert #1: Key lime pie.

Adult dessert #2: mud pie.

After stuffing ourselves, we explored some stores and meandered back to the boat landing for the return trip to our resort. The architectural and landscaping details that are so beautiful everywhere on Disney grounds by day are largely lost when darkness falls; but they are replaced by the impressive beauty of lights and Christmas decorations everywhere one looks. What an awesome start to our vacation: surprises for the girls, smooth traveling, great accommodations, delicious food, and just a taste of the magic that Disney creates at every turn for visitors of all ages.