Disneyland: Club 33 - The Buffet
Disneyland: Club 33 - The Buffet
Over on the Mouseplanet discussion boards, there’s been an interesting topic about the buffet at Club 33 at Disneyland. Among some changes in the last few years was a revision of the buffet served for brunch or lunch. So, having enjoyed a few meals there thanks to some very generous friends (and sorry, I cannot get you a reservation), I thought I might share some photos to show how the buffet has progressed.
You may recall the story I ran about the opening of Club 33, from the reprinted brochure. That offered this view of the buffet. A very simple, yet elegant service.
Normally guests begin their buffet experience by enjoying a fine selection of cold meats, cheeses, seafood and salads.
This view from October of 2005 is essentially as this part of the meal has been since my first visit.
Now rewind a decade and here is a view of the hot entrees being served:
These were the steam tables from which your entree and side dishes would be served. If memory serves on this day, entree choices included a roasted pork tenderloin with an orange port reduction, a stuffed chicken breast and slices of a New York roast. Side dishes included a rice pilaf, scalloped potatoes and roasted vegetables.
Here is another view of the entree service area:
Another popular choice was the pasta station.
Guests would choose a pasta (a Mickey shaped flat pasta or a tortellini) which would be sauteed in olive oil their choice of accompaniments (garlic, shallots, sun dried tomatoes, fresh roma tomatoes) and then finished with a sauce - Marinara or Alfredo on this day, I believe - and grated cheese. The cook here was one busy guy as he had two or three electric pan warmers going to keep up with the demand. (On another visit, a cast member confided that those warmers wore out from too much use, were very expensive and that three of them at work frequently overtaxed the electrical system, tripping the circuit breaker.)
And then, there is the dessert buffet. Favorites seen here include the immense macaroons and the parfaits.
So what changed? Well, there was a revision to the layout of the area known as Lounge Alley. Specifically, the creation of an onstage beverage service area (a.k.a. The Bar). That took up a substantial portion of the the space.
And I can only guess, but there may have been other factors involved as well. For example, food that sits in one of those steam tables can suffer over a prolonged period. While it may still be as tasty as ever, it can be less than what the quality might be if served directed at the table. As well, the issue of labor might be factor as it took at least one cast member to serve here as well as others to refresh the steam tables from the kitchen. Same for the pasta station as it also required an additional cast member to staff it.
Now guests order an entree selection which is served to them at their table instead of from the steam table. They continue to enjoy the cold meats, et-cetera and the desserts.
But once a year, Club 33 rolls back to the old ways and goes all out to provide the ultimate brunch experience. That’s for the Candlelight events on the first weekend in December. It’s highly popular with Club 33 members and booked months in advance. But oh, what a great time!
Crab claws and Lobster tails and an elegant ice sculpture.
An expanded selection of salads.
And the pasta station lives again, if only for the weekend.
So as you can see, Club 33 hasn’t gone to the dogs, quite yet, despite what you might have heard...
Ruminations
Friday, May 11, 2007