Is anyone else having a hard time figuring out why an EPCOT restaurant review appears with that title?

I was looking for the pic's myself. Did someone forget to upload them too? ;):D

Originally posted by Sailor Butterfly
Is anyone else having a hard time figuring out why an EPCOT restaurant review appears with that title?
It's my understanding that "Everything but the parks" is a regular column that Sue Holland writes. Like David Koenig writes "Mouse Tales," Al Lutz writes "Disneyland Info Guide," Kevin Yee writes "Cast Place," etc. It's the title of the column, not the title of the review.

And, yeah...it does appear that the picture references are broken.

Originally posted by Bill Catherall
And, yeah...it does appear that the picture references are broken.

Hmmm, just noticed that the links have been taken off as well. I was wondering about the pictures since they didn't load for me this morning. Can someone let us know when the pictures are up? I'd love to see them.

This was one of the few WDW columns I read. We actually had dinner at that restaurant when we were on our honeymoon in November of 1999. We had a horrible time trying to find somewhere to have Thanksgiving dinner because we didn't book six months ahead of time. We ended up at Epcot at this restaurant, and the hostess was very nice. Since we were there fairly early (5ish), she asked us to wait for a bit and then they were able to seat us. We ended up at a table in between provinces, and our waitress was very nice. The meal was wonderful as well. I will always have fond memories of that particular restaurant.

We have made Brian aware of the issues with the photos, and they will be fixed as soon as he can.

Most of our columnists write outside their "areas" from time to time. These columns are usually kept within the author's main category, unless there is another column which makes much more sense. As we do not have a regular WDW restaurant review column, I assume Brian thought it made more sense to keep this column with Sue's others.

AVP

It's fixed (http://www.mouseplanet.com/sue_holland/le_cellier.htm)!

Thanks for letting us know. I love the picture inside the restaurant. I remember that view.

I'd kind of like to try making the soup, but the problem is the recipe makes one gallon! Would one of you gourmet types possibly know how to adjust the quantities of ingredients to end up with a more reasonable result?

Canadian Cheddar Cheese Soup (Le Cellier)

1 pound cheddar cheese, shredded
1/2 pound bacon
4 strips smoked apple wood bacon
10 tablespoons butter
5 cups milk, warmed
1 cup celery, finely chopped
1 length leeks, finely chopped
2 red onions, finely chopped
1 1/2 cup flour
1 quart chicken stock
1 1/2 tablespoons Tabasco sauce
3 tablespoons Worcestershire sauce
Freshly ground black pepper, to taste
Kosher salt, to taste
3 tablespoons ale

Directions:

Slowly heat milk. Brown the regular bacon first, then after it is rendered halfway, add the smoked bacon and render together. Add the butter and melt. Add celery, onions and leeks, cook until translucent. Add flour and mix thoroughly to form a roux. Add chicken stock and simmer for 3 minutes. Add warm milk and stir vigorously to thicken. Cook out roux until thickened (it should not have a starchy taste). Reduce heat to low, add cheese, and stir until melted. Season with kosher salt, pepper, Tabasco and Worcestershire sauce. Add warm ale just before serving. Makes 1 gallon.

Important re-heating instructions: When reheating soup, do not bring to a boil; it will break down.

Originally posted by Andrew
I'd kind of like to try making the soup, but the problem is the recipe makes one gallon!

Just invite over a bunch of friends. Or feed your neighbors.

:)

Originally posted by Andrew
I'd kind of like to try making the soup, but the problem is the recipe makes one gallon! Would one of you gourmet types possibly know how to adjust the quantities of ingredients to end up with a more reasonable result?



Just cut everything in half quantity-wise? ;)

Here's the recipe cut in half. That seems like a more reasonable amount for just a few. I would make this as a main dish and serve it with some crusty bread and a fresh green salad for a nice, filling dinner. Yum, I'm hungry!

Canadian Cheddar Cheese Soup (Le Cellier)

1/2 pound cheddar cheese, shredded
1/4 pound bacon
2 strips smoked apple wood bacon
5 tablespoons butter
2 1/2 cups milk, warmed
1/2 cup celery, finely chopped
1/2 length leeks, finely chopped
1 red onions, finely chopped
3/4 cup flour
2 cups chicken stock
4 1/2 teaspoons Tabasco sauce
4 1/2 teaspoons Worcestershire sauce
Freshly ground black pepper, to taste
Kosher salt, to taste
4 1/2 teaspoons ale