Young, Scrappy, and Hungry in Disney

Your Allergy-Free Guide to Dining in Walt Disney World

Welcome to my blog! The blog is organized from newest to oldest, so scroll down for older posts. Each post has the name of the restaurant and a written review (type of restaurant, cleanliness, insight on chefs and service). Pictures of me, my food, and the chef can be found at each restaurant's individual page at the Reviews by Restaurant section. All brands mentioned are on the Foods and Mixes page, so if you are confused with a name, go to the page and you will find the links to their nutrition facts. And if you want to learn more about me and my story, head over to the About Me section. Have fun!

Contempo Cafe

8/12/18

Contemporary Resort

Four days ago, I ate at Chef Mickey's and was treated by surprise with delicious chocolate cupcakes for breakfast. (That's not a problem, right...?) Anyway, I was told that they were from the Contempo Cafe as a special treat. Because they were so AMAZING, my brothers and I decided to just eat them for a special dessert. So tonight, after The Wave, we headed upstairs and decided to order the chocolate frosted cupcake made with the Namaste cake mix. Just like last time, they were moist, flavorful, and overall incredible. I 100% recommend them to any cupcake-loving allergy-possessing person like me.

The Wave

8/12/18

Contemporary Resort

Chef Nanor

After a long day at Magic Kingdom, my brothers, my parents, and I monorailed our way back to the Contemporary Resort where our dinner reservations at The Wave waited for us. The chef that helped us out today was named Chef Nanor, an incredibly smart, funny, and kind chef that would quickly make the meal one of the best experiences of the trip. She knew all of the ingredients of the top of her head and had a very positive attitude. For starters, she complimented my Chef Card, which made me excited for the meal. Firstly, I asked if there was a safe bread appetizer option for me. The two options were Udi's gluten free rolls and Ener-G dinner rolls. However, the former contains eggs and the latter may contain them, so I decided against it. Chef Nanor saw my disappointment and offered me fruits and veggies instead, but I declined. Then, as a last attempt, she offered a focaccia that was made in their own bakery, but I wasn't sure about the ingredients or cross contamination, so I passed. Even the fact that she offered all this excited me. For actual dinner, I ordered salmon pan-seared in a dedicated area, french fries made in a dedicated fryer, and a veggie mix of broccolini and asparagus. When the dinner came soon after, I loved it. It was super delicious and filling. Chef Nanor definitely didn't disappoint. Along with Kimi and Baker, The Wave's amazing ensemble of chefs always can guarantee a safe and scrumptious meal. We decided to skip dessert, though, because we went upstairs for that...

The Wave

8/12/18

Contemporary Resort

Chef Kimi

My family really enjoyed eating at The Wave last week for dinner, so we decided to try it for breakfast. The chef that assisted me today was the very smart and talented Chef Kimi. I decided to go classic and eat Mickey Waffles. Like Chef Mickey's, The Wave now uses the mix for the allergy friendly waffles and pancakes that's made in the Contemporary resort. It was Namaste mix last year when I came, but now they use this special mix on a safe grill. Since I liked eating that at Chef Mickey's a few days ago, I ordered that along with a side of bacon and pure maple syrup from the back. I also asked about muffins, which turned out to be Udi's gluten free muffins that contain eggs, so that was a no-go for me but a go for my older brother. My brother also likes coffee, but he couldn't use the normal half-and-half that contains dairy, so instead he used a vanilla flavored soy creamer as an alternative. For those of you who like coffee, that's a nice option to have. Anyhow, when my meal came a short while later, I ate it quickly. The waffles tasted just like the ones I had at Chef Mickey's and I am really glad that they have cracked to code to making a safe and delicious option for people like me. Chef Kimi was great, and she held up the good reputation that all chefs at The Wave.

Sassagoula's

8/11/18

Port Orleans - French Quarter

Chef Nicky

Hmmm. We don't have a reservation anywhere. What are we supposed to do for breakfast? I know! Sassagoula's! My family didn't hesitate to make another return today to the beignet joint today, so I got not much new for you. Today, Chef Nicky helped me out, who was nice and did everything well and on-time. Like always, we ordered two orders of six allergy-free beignets to split between me, my brother, and my mom, and I got a side of fresh bacon from the back. Not much to report. I hope by now you have a plan of going to Sassagoula's at least once...

The Turf Club

8/10/18

Saratoga Springs

Chef Rene

Today was my first time back at The Turf Club. The atmosphere of this restaurant is very different than others because it is much calmer and cooler. With a bar for adults and a pool table outside, it's clear to anyone that The Turf Club and Saratoga Springs in general is very special. The night got even better when I met my chef, Chef Rene. Having emailed the main chef, Chef Josh, in advance, I was expecting Chef Hannah, but Chef Rene was amazing and perfect. First, we ordered appetizers. I usually don't order anything for an appetizer, so I was just watching my family order yummy-looking bread. Chef Rene, however, changed everything when he offered me Deanna's gluten free dinner rolls. Check out the Foods and Mixes page for more information. Deanna's gluten free dinner rolls are delicious, allergy-friendly rolls that are sold on multiple Disney properties. Did I mention that they were delicious? Check The Turf Club page for a picture. That was, without a doubt, the best part of my meal. For dinner, I order salmon, fries, and steak, which you can expect was made appropriately. The salmon was pan-seared and finished in a dedicated pan and oven, the fries were prepared on a separate fryer, and their broccolini was, well, normal. Of course, the salmon was spectacular - crisp and slightly crunchy just like I like it. Dessert wasn't as amazing, however. As of today, The Turf Club kitchen did not have any So Delicious Ice Cream because they stated that they make their own in-house. Being me, I decided to avoid the mess so I wouldn't be risking anything. They did have Enjoy Life cookies, however, so my older brother and I shared a box of soft chocolate Enjoy Life cookies. To put a cherry on top of one of the most fun days of the trip, I told Chef Rene about my blog and he then talked to me about Disney in general, and how they are so great with food allergies and how they're always open to changes and requests. The flexibility demonstrated by Chef and around Disney World show why this place is so tremendous, and why you should visit sometime soon. And keep The Turf Club in the back of your head, will ya?

Trying to eat at Flame Tree Barbecue...

8/10/18

Discovery Island, Animal Kingdom

Today was a fun day in Animal Kingdom! My family and I waited for three hours for the new Avatar ride and we tried to eat lunch in a park for the first time of our vacation. However, as you can probably guess from the title, I wound up just eating the food I brought from our rented condo. When we arrived and requested for the chef, a man named Ronald came out with the ingredients list of every food (not an actual chef). He showed me the menu (check the Reviews by Restaurant page for a picture). However, it was clear that a lot of the foods contained beans and cheeses. Additionally, it said on the page that the kitchen processes shrimp, which I cannot eat. I could've tried to enjoy a meal, but my gut was telling me to refuse. Of course, because I am an allergy blogger, I listened to my gut and turned the meal down. My experience here wasn't exactly bad because I was the one who made the choice to say no. I wished that they were slightly more safe for my concerns. If you ever go there, please tell me how it goes and contact me!

Boma

8/9/18

Animal Kingdom Lodge - Jambo House

Chef Freddy

It's been SO LONG since I've gone to Boma. It's already been... 6 days! Our family just had to return to the amazing buffet at Boma so we could satisfy our impatient taste buds. And this dinner did end up as a success! Today my chef was Chef Freddy, who is very kind and smart, the two qualities that are the most important for a chef to have. He walked over very soon after we were seated, and he was already holding the paper of information about me. He had obviously done his homework, because as soon as he came over to the table, Chef offered me chicken, steak, and salmon. My response? "You read my mind." I was so happy to have a chef that knew exactly what I wanted. I ordered salmon, steak, mashed potatoes, and asparagus from the back. (Remember, this place is a buffet!) My salmon was made separately with just salt and pepper as seasoning. My steak was made separately as well, cooked at medium level. Additionally, my mashed potatoes were made with olive oil and contain no dairy. Chef Freddy also proposed a green salad for me to enjoy with tomatoes, onions and carrots. I agreed, however I do not like tomatoes or onions so they were excluded from the final result. The meal, because it was a buffet, came quickly. And it was awesome. The salmon and steak were each prepared perfectly and were very flavorful. The asparagus and salad were each quite yummy as well. However, I did not like the mashed potatoes. When compared to other Disney World potatoes, these were very dry and chunky, not smooth and delicious. I hope that Boma can fix this slight flaw because my potatoes of tonight's meal were not very enjoyable. But, other than that, the entire meal was amazing. The meal got even better when my dessert came. Vanilla So Delicious Ice Cream, all different types of Enjoy Life cookies, and a bowl of berries. Do you honestly think I would not enjoy that combo? Well, if you do, you clearly don't know me well enough because the dessert disappeared in about five minutes. In conclusion, the food was delicious, but I do hope that Boma improves upon their allergy-free mashed potatoes. I will be coming back soon!

Chef Mickey's

8/9/18

Contemporary Resort

Chef Carolina

Today was my first time back of one of my favorite restaurants ever, Chef Mickey's. What's the best part, you ask? The characters? No. The chefs? No. The food? No. The entire experience? That's right. Every part of this meal was amazing, and I even got a glimpse of the behind-the-scenes ingredients of every food. My chef today was Chef Carolina, a very helpful and kind chef that catered to my every need through the breakfast buffet. Because of the buffet-ness of this meal, I ordered a ton of food. First of all, I ordered bacon and strawberries from the back, which was very easy for chef to achieve. More interestingly, however, I ordered Mickey Waffles and a cupcake. Cupcake, you ask? Yep! I asked for a chocolate muffin, and chef responded by saying that they could go over to the Contempo Cafe (which Chef Mickey's pretty much shares a kitchen with) to get a Namaste cake made chocolate cupcake/muffin, just like the one at Whispering Canyon! I was so excited, and my expectations were blown away when my delicious cupcake had enjoy life snickerdoodles on it to make it look like a mickey! Cupcakes for breakfast aren't a very bad idea! It was delicious and soft and warm, just like the Whispering Canyon ones, and I had a great experience eating them. Additionally, I ordered Mickey Waffles, but these mickey waffles were interesting. Recently, Chef Mickey's has gotten complaints about their waffles being to thick and gummy. Disney, since it's Disney, came up with a solution. All restaurants in the contemporary resort are now using their own original Allergy Mickey Waffle mix to fix the consistency issue while also catering to everyone's food allergies. The complete recipe can be found on the Foods and Mixes page, but essentially, the mix contains white rice flour, tapioca flour, cornstarch, rice milk, vanilla extract, and many other ingredients. They may have changed this mix by the time you read this, so always make sure to ask and not assume. When the meal came, it was delicious. Their waffle mix works - they were not gummy at all. They were even better with the 100% pure maple syrup. Not only was my meal was fantastic, my older brother had an interesting one as well. He only has a dairy allergy, and that means that he is able to eat a lot of foods that I can't. He ordered the same waffles and cupcake/muffin as me as well as eggs, but he also was able to order muffins and donuts. You read that right! My brother ate Kinnikinnick cinnamon sugar and vanilla glazed donuts as well as Udi's gluten-free chocolate and blueberry muffins. More info on these brands can be found at the Foods and Mixes page, and check this post in the Chef Mickey's Reviews by Restaurant page to see a picture. All in all, this entire experience was very interesting, from finding out about an original mix to getting a behind-the-scenes peak of the ingredients to investigating the brands that people with dairy allergies can eat. This was quite an adventure, and it sure was a yummy one!

Sassagoula's

8/8/18

Port Orleans - French Quarter

Chef Eric

Back at it again! My family returned to Sassagoula's today for episode 3, and it was not a disappointment. Today, our chef was Chef Eric, who is actually the head chef of the restaurant. I was glad to be with him today so I could see the chef in charge of one of my favorite restaurants. I was disappointed again this morning because their dedicated allergy Mickey waffle iron was broken. Their pancakes that I tried last time didn't taste very good, so I decided to just order the beignets this time around, which are still made with Bob's Red Mill Pizza Crust Mix in a dedicated fryer in soybean oil. I also ordered bacon as a side. After about eight minutes, the beignets and bacon came, and as expected, they were delicious. There's no doubt that I'll be back soon.

1900 Park Fare

8/7/18

Grand Floridian Resort and Spa

Chef Andrea

Today was my first time back at 1900 Park Fare. I've gone many times in my previous trips due to the delicious food, fancy scenery, and above all, awesome character meet-and-greets. I was determined that my first return would be all that and more, and my prayers were answered with one of the best chefs I have met so far. Today, it was Chef Andrea who helped me out. I came here thinking that this dinner would be like all others but with the occasional evil stepmother and stepsister dropping by. However, it proved to be more than that when I found out that I was able to eat some food from the buffet. Yes, today was my first time serving myself from a buffet - but only one food. The things I wanted to try tonight were their salmon, prime rib, asparagus, and fries, and I was able to eat the prime rib from the buffet! Of course, before trying it, I asked about it's ingredients. As of today, their prime rib has no mustard and sesame whatsoever, and just contains salt and pepper. You should ask about it if you want to try it, because they may change it as time passes. Anyway, the reason why this is the only food that is not cross-contaminated and that I can eat from the buffet is because it is prepared separately. There is a butcher that stands at the prime rib station and cuts you a piece with the same knife every time and it goes directly onto your plate. There is no contamination with other foods, no utensils being shared, none of that! This is unlike the salmon, for example, which is close to other foods and can easily be contaminated. The salmon and asparagus I ordered from the back were untouched and safe. Chef Andrea was able to easily adapt to my situation and supply me with the same food as everyone else, which I loved. The fries that I requested did end up in my belly, but they were prepared creatively in order to be safe. Even though 1900 Park Fare has an allergy fry maker, Chef was not sure what food had recently been made in it. Hence, she prepared my french fries in their allergy tender fryer, which had no allergens and ended up completely safe for me. I was so happy that she was willing to go the distance, and that drive is what makes the best chefs, well, the best chefs. Alright, now onto the taste. The prime rib, was in my opinion, not good. I know that many people love prime rib but it was my first time eating prime rib today and I realized that I'm just not a prime rib person. My older brother, however, loves prime rib, and told me that it was one of the best he's ever had, so don't take my word for it. Eat it yourself and contact me to tell me what you think! My salmon came only a couple minutes after I ordered it, which was very promising, and even though it was a little cold, it was still delicious. I stuffed myself with it. The fresh asparagus from the back was yummy as always, and the fries were simply awesome - hot, tasty, and salty. For dessert, Chef Andrea prepared an amazing platter of strawberries, Enjoy life cookies, and So Delicious vanilla ice cream. It was AMAZING, and I was very impressed about everything that they had in stock. In conclusion, while the food was amazing, it was not the highlight of this meal. In fact, the best part of this meal was the chef. Chef Andrea is an amazing chef. She knows about everything in the restaurant and was constantly checking in to see if I needed anything else. This makes her one of the best chefs out there. If you ever drop by 1900 Park Fare and see her, tell her that Ramsey says hi!

Whispering Canyon

8/7/18

Wilderness Lodge

Chef Tom

You may go to Arizona to see the most beautiful canyons in the world, but Whispering Canyon is where I go to get the best pancakes! Today, the awesome Chef Tom came outside as soon as we sat down - he had clearly been waiting for us. His dedication to me and other customers makes him one of the best chefs in the business. Today, I ordered the same thing as last time: Namaste pancakes made on a dedicated skillet with chopped up Enjoy Life chocolate as chocolate chips and bacon from the back on the side. However, I also ordered something new. I was reading through a notebook full of entries of my adventures in Florida from our first trip in 2015 and I read that I had a chocolate muffin at Whispering Canyon! I was excited and thankful that I wrote it down because it ended up giving me an extra treat. Thanks, 10-year-old Ramsey! This muffin is made with the Namaste cake mix in a dedicated oven, so check out the Foods and Mixes page to see if it is safe for you. The meal, yet again, was delicious. Pancakes and beignets are currently tied for the most tasty breakfasts. Go check it out yourself!

Sanaa

8/6/18

Animal Kingdom Lodge - Kidani Village

Chef Fallon

Today my family and I returned for what we hoped would be another great meal at Sanaa - and we weren't disappointed. My chef today was Chef Fallon, who is actually the wife of Chef Baker from The Wave! (Scroll down to 8/2.) I had such a great time with her husband, so I was super psyched to have Chef Fallon helping me today. In fact, Chef Fallon said that she remembered me! Even though I believe I've never met her face-to-face, she told me that she worked at Boma last summer when I was there! Apparently, I was a big deal. Anyway, I loved Wednesday's dinner at Sanaa, so I decided to order the same thing - medium-cooked lamb chops with smashed potatoes (different than mashed). The potatoes are cooked separately and do not contain any dairy, for anyone who's curious. I also wanted my favorite veggies from the mix that I had a couple days ago, so I ordered some broccolini, carrots, and corn as well. I wanted to know about dessert in advance, so I asked if they had ice cream, and I was excited to hear that they had so delicious vanilla ice cream and chocolate chip Enjoy Life cookies! When dinner came, I was astonished. The lamb was perfectly cooked and delicious, and the sides were both very tasty. Chef Fallon constantly came out of the kitchen to check on me, which is one of the best qualities a chef can have. After the incredible dinner, I had pretty high expectations for dessert, and not only were those expectations met, but boy, were they exceeded. Chef made a beautiful-looking bowl of ice cream that looked like Mickey and Minnie! It also had strawberries and cookies as well! The entire experience was phenomenal. Chef Fallon's super kind, careful, and smart personality made this meal the best of the trip so far, and I hope to return very soon to hang out with her again!

Raglan Road

8/5/18

Disney Springs

Chef James

Move out of the way, Christopher Columbus! Today, I was the one to discover something amazing and life-changing! I've gone on two trips to Disney World already but somehow I have never gone to what is now one of my top restaurants: Raglan Road. The incredible experience started when we met Chef James, who contacted my mom a couple days ago. He remembered his discussion and he assured me that I was in for a treat. His promise of safety was exciting, and it helped that he told me that he was going to make the entire meal himself. I was in for another treat when a manager named John arrived at the table. John knew all of the food inside and out - their ingredients, preparation, and more. With James and John's help, I ordered what I was really hungry for - Salmon, French Fries, and Spinach. (Well, not as much for the spinach. I'm still a kid, remember?) Their salmon is pan-seared like most restaurants, but theirs is made in safe canola oil, so James was able to make it safely for me. Additionally, they told me that they have two fryers dedicated to just allergy-friendly fries, which certainly eased all the worries I had. Also, their spinach? Simply sautéed in delicious and simple canola oil. While we waited, we enjoyed the classic Irish Pub entertainment, which included six incredibly talented Irish step dancers as well as a few very entertaining musicians. When the meal came, I dove right in. It was delicious! The salmon was soft, crispy, and juicy, the fries were tasty (though not that salty, so I needed to add a little), and the spinach was very good as well. I decided to pass on dessert. This meal was fabulous, not only because of the amazing service and food, but the interesting entertainment too. Raglan Road is now one of my favorite allergy-friendly restaurants, and there's no doubt about it that I'll be back soon.

Citrico's

8/4/18

Grand Floridian Resort and Spa

Chef Chika

Citrico's is, without a doubt, the fanciest restaurant I've ever gone to. The italian decor and the fancy and expensive food make it that way. It's neighboring restaurant is Victoria and Albert's, a super-expensive fine-dining restaurant with many courses throughout the evening as you sample different tasty foods. Look, I know I'm just a kid, and someday I'll probably wish I could go to Victoria and Albert's for an evening, but the fact that they even have an $8,315 dollar wine means I won't be giving any reviews to that place for a while. This goes to show that for me, classy has a limit, and it was somewhat tested today. My chef today was Chef Chika, and she was very nice and smart about my allergies. I ordered an appetizer for the first time so far today, but it wasn't that great. The allergy concerns were taken care of, but the green salad I ordered (salade verte) just tasted bad. I don't let the taste of the food affect my ratings of restaurants too much because I know that I am quite a picky eater; hence, I only focus on the care for allergies, and this restaurant was, at this point, excellent. I decided to order a very fancy meal - filet mignon with roasted fingerling potatoes and asparagus. The meal itself was okay - I felt that while it was edible, the filet mignon was overcooked. Also, the potatoes were too thick for my taste buds, but the asparagus was yummy. While I was happy with Chef Chika's care for my allergies, I was somewhat concerned that I wouldn't like dessert - but, boy, was I wrong. The restaurant had safe So Delicious vanilla ice cream, which really excited me. To add on, they had chocolate Hershey's syrup and crunchy chocolate chip enjoy life cookies! I gobbled all this and a couple of strawberries up for dessert, and it was amazing. All in all, the fancy dinner proved to be a little much for me, but I really enjoyed my dessert and I was happy with the treatment that I received. However, just to clarify, I would not assume that they always have desserts in stock. If you're ever planning to make a reservation and none of their desserts look safe, always call about a week in advance to see if you can make them get your favorite treats ready for you. Thanks, Chef!

Sassagoula's

8/4/18

Port Orleans Resort - French Quarter

Chef Eric

It's too delicious to pass up. Even after eating at Sassagoula's just three days ago, my family and I decided to head back there to take in the New Orleans styled atmosphere as well as eat up the delicious food This time; however, Chef Eric was on duty and taking care of the allergy orders. Chef Eric is actually Sassagoula's head chef right now, so I was excited to have him as my caterer for the morning. Like last tie, I ordered the allergy beignets, which are still made in a dedicated fryer with Bob's Red Mill Pizza Crust Mix. I also ate delicious bacon from the back of their pantry. Additionally, I ate some pancakes that are made with the Namaste Pancake and Waffle mix in a dedicated skillet with some natural maple syrup on the side. I was also interested in trying their waffles, but Chef Eric replied with some disappointing news. Usually, they use the Namaste mix to make their allergy waffles on a dedicated waffle maker, but today it was broken. He also told me something interesting. Apparently, the company that makes the waffle grills that they use in their restaurant actually makes an allergy mix as well. However, this mix is not safe for everyone, because it is only gluten-free. It also contains soy flour. It is likely that Disney serves waffles made with these mixes on a safe waffle maker (or at least Sassagoula's) to anyone who just has gluten allergies because they are probably cheaper than the Namaste. However, if you have any other restrictions, then they use their special Namaste mix. For me, my only top eight allergy that I DON'T have is gluten, so I wouldn't have had a choice. But, as I said before, the safe skillet was broken. The meal that I had was still delicious - the bacon and pancakes were yummy and beignets are definitely one of my favorite treats right now - but what I learned about their waffle mixes was really the thing that stood out to me during this breakfast.

Boma

8/3/18

Animal Kingdom Lodge - Jambo House

Chef Matt

Ah, Chef Matt. One of the smartest, funniest, and creative chefs in Disney World, Florida, or perhaps the world. Last year, Chef Matt was my favorite chef in Disney World, so my family and I were very excited to see him again today. I ordered 4 mickey waffles with bacon on the side. As of today, Boma's allergy mickey waffles are made with a mix of Namaste and Bob's Red Mill Pancake mix with rice milk and oil (no-nuts). He also asked me if I wanted to try their pancakes, which are made the same way but are considered worse. It's a buffet, so, why not? He was correct, however, as the pancakes were quite disgusting. The waffles are much tastier, so as long as they fit your allergy concerns, I definitely recommend the waffles over the pancakes. Like most restaurants, Boma has natural and pure Maple Syrup, and I recommend that all people with allergies should get this natural syrup because then you don't have to worry about reacting to the artificial flavorings and other ingredients that may or may not be alarming. All in all, the meal was delicious, but the pancakes should definitely be improved upon because everyone eats Mickey waffles and would look forward to a change once in a while.

The Wave

8/2/18

Contemporary Resort

Chef Baker

Today for dinner, my family ate at The Wave in the Contemporary Resort next to Magic Kingdom. This restaurant is among the more "fancy" restaurants at the Walt Disney World Resort, but it is not as high-end as California Grill or Victoria & Alberts, making it enjoyable for everyone. Today, Chef Baker helped me. He is awesome since he is very nice and he knows every ingredient off the top of his head. For dinner, I wanted a piece of salmon with asparagus and mashed potatoes. Chef told me that they have salmon every day of the week, which was exciting, since it is my favorite fish. He also said that they had asparagus but their mashed potatoes were unsafe for me. Therefore, I ordered french fries instead. The salmon was cooked in a dedicated pan and oven and the fries were made with a safe fryer. When I got my meal, I thought it was delicious. I ate very slowly and was the last one to finish since I wanted to savor the flavor. For dessert, they had both Enjoy Life Cookies and So Delicious Ice Cream, so I had So Delicious Coconut-Flavored Coconut Ice Cream with Enjoy Life Brownie Cookies. The entire meal was delicious, and the service was incredible, so I will be back very soon.

Whispering Canyon Cafe

8/2/18

Wilderness Lodge

Chef Tom

Whispering Canyon is a western-themed and loud sit-down restaurant that is fun for everyone. My family and I have enjoyed breakfast there for multiple years, and today was our first time back. When we requested for a chef, Chef Tom came out. My parents and I recognized him quickly due to the fact that last year, he would always come out with Chef Philippe (who was amazing) since he was a training chef. He said that he remembered me as well. He also stated that that Chef Philippe was now working at the Yacht and Beach Club and that he had taken over his position. When it came time to order, I ordered the same thing I've ordered for 3 years - chocolate chip pancakes with bacon. But not just any pancakes with bacon. The pancakes were made in a dedicated skillet with the Namaste Waffle & Pancake Mix as well as some canola oil and water with natural syrup put on top by me. Chef Tom cut Enjoy Life Chocolate Bars into pieces and used them as chocolate chips. The bacon was just, well, bacon. Most people would say that Namaste pancakes are kind of bland and not flavorful, and most people would be true. But adding the chocolate and the syrup makes these pancakes special because it gives the pancakes a "sweet" taste. Chef Tom is super nice and smart. He is always checking in on me, answering my questions, and asking me if there's anything else I need. I am very thankful for Chef Tom, because he gave me the best breakfasts and perhaps experiences in all of Disney World. This breakfast easily deserves the best praise for the above-and-beyond involvement of the chef. Thanks, Chef Tom!

Sanaa

8/1/18

Animal Kingdom Lodge - Kidani Village

Chef Randy

Sanaa is an amazing restaurant, whether you have allergies or not. My first dinner there was spectacular. When we asked for the chef, two chefs came out - Chef Randy and Chef Elizabeth. Randy was the one that we talked to and that helped us. It seemed that Elizabeth was learning from Chef Randy and paying close attention. I assumed that she was a training chef. Randy had done his homework and had already analyzed my chef card. He even had a meal already planned - New York Strip steak! However, I had steak the previous night at Boatwright's and I didn't want it again. As an appetizer, I was able to have a gluten-free bread that is normally used for trying their appetizing and spicy sauces. The ones that were safe for me were the Tomato Date, Garlic Pickle, and Jalapeno Pickle, however I didn't try any of them. For the main course, I had delicious and perfectly cooked lamb chops with smashed potatoes and a mix of vegetables (broccolini, corn, cauliflower, brussel sprouts, and carrots). I never had broccolini before, and now it's my favorite vegetable! The meal was DELICIOUS and is among my favorite dinners of this trip. For dessert, I had a lot of Enjoy Life Chocolate Chip Crunchy Mini Cookies. Sadly, they didn't have any regular sized cookies, but the tiny ones tasted good and were fine in my opinion. All in all, the dinner was scrumptious and the dessert, while somewhat disappointing, was still satisfying and tasty. I would definitely recommend this restaurant, and I'm going to be coming back soon.

Sassagoula's

8/1/18

Port Orleans Resort - French Quarter

Chef Keith

Sassagoula Floatworks and Food Factory is the perfect quick service restaurant for a quick and easy meal, especially if you have food allergies. And this breakfast was just that! We asked a server to bring out the chef, and it was no trouble at all. The chef that helped me was Chef Keith. I had a great experience eating beignets at Sassagoula's last year, so that's what I decided to order this time. Chef Keith explained to us that their allergy beignets are made in a dedicated fryer with Bob's Red Mill Pizza Crust Mix, which is safe for me. However, it is prepared in soybean oil, so just remember that in case you're allergic to soybeans. Thankfully, I am not. It did not take long to make and it was very delicious. The service was amazing, the food was safe and cooked separately, and it was delicious. Thanks, Chef Keith!

Boatwright's

7/31/18

Port Orleans Resort - Riverside

Chef Wes

For the first night of our trip, my family decided to go to Boatwright's Dining Hall, a table-service restaurant in an old boat warehouse with Louisiana-style food and New Orleans decor. Our waitress Jenny was very helpful with bringing out Chef Wes. When Wes came, I told him that I wanted to order the Prime Rib but I was worried that it might have sesame and/or mustard spices (both of which I am allergic to). He knew that it didn't have sesame, but he didn't know off the top of his head if the Prime Rib contained mustard or not. He came back shortly after with some disappointing news: The Prime Rib DID have mustard. I was still in the mood for steak, so I asked if the Big Easy steak was safe for me. Thankfully, it was, since the only spices used were salt and pepper. Along with that, I ordered french fries as a substitute for mashed potatoes (since they had dairy) and broccoli for sides. I asked if they had allergy-free Ener-G dinner rolls, but the only rolls that they had were the Ener-G rolls that are also processed in a facility with eggs. Therefore, I was unable to enjoy a bread appetizer. A long while after, I got my huge platter of food. The medium-cooked steak was soft and perfect, and eating it with the fries and broccoli made it even better. Chef Wes did not come out after we received our food, which was disappointing since I would've enjoyed talking to him and asking him more questions. I did not order dessert. All in all, while the food itself was delicious, and I bet it will be for you, the service was okay and the chef, unlike some other restaurants, did not communicate with us as much as I would've liked. The best restaurants are those where the chef is super kind, knows every ingredient off the top of his head, and is willing to come out and talk to his customers. Boatwright's was pretty good, but it wasn't amazing and the best of the best, so I hope that Boatwright's takes my suggestions into consideration and makes it better.

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