Thursday, July 22, 2010

Chef TJ Update

I spoke with Chef TJ yesterday and he confirmed that he's now at 1900 Park Fare at the Grand Floridian Resort.

This is actually fairly good news, since the character buffet itself is always a hysterical experience, and since Chef Harry has dropped the ball on the veg end of things too many times for my taste.

Chef TJ is sure to be an invaluable addition to their restaurant, and I hope everyone who knows of his reputation will follow him there.

Just in case anyone is making reservations for the near future, his current work schedule is Saturday-Wednesday. We're already booked twice.

Wednesday, July 21, 2010

A Second Blog

Just letting people know, though it's in no way Disney-related, that I will be contributing to an animal rights blog for the Times Union Newspaper along with three other activists.

I have just posted my introductory blog, but more will hopefully be coming soon.

Myself aside, it's well worth the read because Pat Battuello will be resuming his rightful place of blogitude. His posts are always incredibly erudite and well-written.

Even if you're not a local (as most of your aren't) please consider checking it out anyway; it will discuss primarily national issues of animal interest, so all are welcome.

You can find it at:


Tuesday, July 20, 2010

Chef TJ - No longer at 'Ohana!

In making reservations for this year's trip, I learned that as of two weeks ago Chef TJ is no longer at 'Ohana. That means the restaurant has reverted back to a carno-centric haven for the habitually un-veg.

This is of course sad news, but on the positive, he has not left WDW, he has just been transferred to the Grand Floridian Resort next door. I've begun calling around the GF and I believe I've tracked him to the Grand Floridian Cafe. I'll be sure to post an update as soon as I know for sure.

If he had to be at the GF, I was hoping he would at least be taking over at 1900 Park Fare (preferably replacing a certain "vegetarian" chef there...) where he would have a larger number of ingredients on hand, and a buffet-style atmosphere to cover for his plentiful courses. Unfortunately (on both counts) this does not seem to be the case.

The whole vibe and menu is so different at the GFC, from both Boma and 'Ohana, that it'll be interesting to see what he will have the freedom and supplies to create for his veg guests.

Again, I'll keep you posted as soon as I know anything further!