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It’s a given.Mickey Mouse is as American as theUSO (search). And for decades Walt Disney World resorts have been synonymous with family fun.
But what you may not know about the popular vacation destinationis that, at the right price, it can be as posh as any place in the world.
“There are so many luxurious activities to do at Disney World,” says Cara Goldsbury, author of the new“Luxury Guide to Walt Disney World,” (search)(Bowman Books 2003), “that you can’t possibly do them all in two or three visits, much less one.”
Indeed, from suites running upwards of$2,000 per night at the 40-acre Grand Floridian Resort and Spa,to the ultra-exclusive chef’s table in the kitchen of Orlando’s only five-star restaurant,Victoria and Albert’s (search), it’s clear this isno “Mickey Mouse” operation.
“We understand guests here come from big cities, so we have to serve foie gras, filet, tenderloin and have a great wine list,” says chef John State of the high-end California Grill, which sitsatop TheContemporary (search)hotel, Disney’s first on-site resort.
Lucky for me, “FOX Magazine” executive producer Marvin Himelfarb sent me on this plush assignment to get a bird’s eye view of a side of Walt Disney World that isn’t in-your-face Mickey.
The weekend started with a massage at theGrand Floridian Spa (search). I could only spare a half-hour neck and back treatment (woe is me),and no matter how good it felt to relax at the hands of my masseur, it was only a small prelude to what lie ahead.
From thereauthor Cara Goldsbury (search) took me on a tour of the Walt Disney Suite. At $2,100 per night, it has all the amenities of home, with two bedrooms, three baths (marble), a living room full of Uncle Walt’s memorabilia –including original concept art for his theme parks –a giant walk-in closetanda grand view of the grounds from the balcony.
AtHigh Tea (search)we sampledleaves made exclusively for Disney, along with finger sandwiches and a plethora of desserts, from chocolate-covered strawberries to rum balls.
After a trip around the manmade Seven Seas Lagoon on a 48-footSea Ray yacht (search)– (rentable with captain and crew at $350 per hour), Disney producer Douglas Brownand our host Connie Casipitsomehowmanaged tobook the privatechef’s table at Victoria and Albert’s, which usually carries a six-month waiting list.
There, we were treated to excellent service bya staff that donned period costumes and who were allincharacter aseither Victoria or Albert.Maitre d’Hotel Brian Koziol, whose knowledge of fine wine would rival any sommelier in any big-city eatery, rolled out the red carpet.
Chef de cuisineScott Hunnel (search)prepared 11 courses, most of which I couldn’t pronounce, each one better than the last.Frombeluga caviar (search)to applewood roasted African pheasant with cider vinaigrette, to Hawaiian Kona chocolate souffle, let’s just say the five stars are well earned.
“They don’t just give those stars away,” said Goldsbury, who has owneda travel agency and fancies herself a finicky traveler.”I have been spoiled somewhat, and when I travel I travel in style, so I pick the best hotels and the best restaurants,” she said.
It took her more than20 years to write herguidebook,including research and publishing.
The next day I dragged myself over to the Contemporary for more interviews and aparasailing (search)excursion, which was extremely cool. From the (literally) breathtaking views high up in the sky, Cinderella’s castle didn’t look quite so tall.
After a behind-the-scenes tour ofCirque de Soleil’s (search) La Nouba, we were back to the California Grill for dinner amidst the backdrop of The Magic Kingdom fireworks show.
I’ve been to Walt Disney World before, and I have fond memories of the place fromwhen my parents drovemybrother, sister andmethere all the way from New Jersey.I even honeymooned there (my wifehad never been — sacrilege). But this last trip offered a side of Disney I didn’t know existed, and I felt like a million bucks.
But just so I didn’tcome home Sundaywithany delusions of grandeur (or thoughts of sitting on my butt watching football), the very pregnant Mrs. Straka prepared a “Honey-Do” list which included mowing the lawn, putting up a new clothesline in the basement and scraping and re-glazing our sash windows.
Ah … reality.
**Tune in 11 p.m. Sunday, Sept. 21 to see the Luxury Guide to Walt Disney World on “FOX Magazine.”
Mike Strakais the project manager for FOX News’Internet operations and contributes as a featuresreporter and produceron FOX Magazine (Sundays 11 p.m. on FNC) and asa reporterand columnistfor Foxnews.com.
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