The Food Was Not Undelicious: May 25-June 1, 2007!! Completed - Post #794

[zweihund]

As for a title for your October trip, I can only think of "The Lunchbox Has Landed." I only thought of that just now, cause I'm watching The Full Monty.

I LOVE that!
Great movie, too. :thumbsup2

[S.Poppins]

Artist Point always sounded so good. Sorry your experience was bad. :guilty:

I have always meant to ask, where does your screen name, Oybolshoi, come from?

Is CG next? :rolleyes1

[mrzrich]

I have always meant to ask, where does your screen name, Oybolshoi, come from?


My guess is she's a Yiddish Ballerina:goodvibes

[S.Poppins]

My guess is she's a Yiddish Ballerina:goodvibes

I am guessing it came from Spongebob or the Simpson's....maybe?

[oybolshoi]

Wednesday, May 30th - It's Just Like California - There's Even a Traffic Jam!!

Jay and I tried CA Grill for the first time in October 2006, and while the finer details of the evening are somewhat hazy thanks to some Darvocet and one very strong martini, I do remember that the food was quite good. In defiance of the DWDJx, we decided to have dinner here again to test our theory that WDW really is more magical without Grimace.

This was undoubtedly the meal I had been most looking forward to, aside from Victoria and Albert's. We kept our eating to a minimum throughout the day, which wasn't difficult at all considering how much food we'd consumed the night before. I would like to mention that a very nice lady used her final CS and Snack credits to buy lunch for us in Artist Palette that afternoon. There I was standing around waiting for Jay to place our order, ogling a bag of Doritos, when this woman asked me if she could bring chips on the airplane.

My first thought was, "Why is she asking me? I'm just staring at the overpriced Nacho Cheesier Doritos. We're not even in an airport...are we?"

And then the lightbulb went on: It only made sense that she would ask me her question. Aside from the fact that my friends often tell me that my glasses make me look like a librarian which therefore means I am a human repository of all kinds of useless information, I was wearing my TSA bikini. I find it really helps ease pool deck congestion during peak swimming hours.

"Sure," I replied in my most official voice. "As long as you're not taking liquids through security you should be fine. Actually a few months ago my in-laws flew out of St. Louis with a massive gourmet birthday cake and they carried it on the plane with no trouble at all. Well, I think the security guys wanted a taste, but other than that they were fine."

She then proceeded to tell me about all the snack credits she and her family still had left on their dining plan and how they were flying back to New York later in the day. She was trying to use them all up but it was just too much.

"I hear ya sister - last fall we left with nine counter service credits still remaining on our dining plan. Nine. My husband and I just don't eat enough to justify the dining plan."

**Cue hysterical laughter from the reading group**

By this time Jay had joined me. "You want Doritos along with the chips that come with your lunch?"

"Those chips are gross - I'm not eating them."

Nice lady hugging several bags of chips, "Oh, let me buy lunch for you - I've got these credits that are just going to be wasted if I don't use them."

Now I can't speak for Jay, but this made me feel distinctly uncomfortable - as if we didn't deserve such an offer or almost like we were taking advantage of her. I know people do this all the time at WDW, but I never expected that someone would offer to do it for us. I kept looking around for someone with kids... someone who could really use a free meal...but she was insistent to the point that when Jay tried to pay for our lunch while she wasn't looking she swooped in and demanded that the cast member add it to her purchases at another register.

So we thanked her and even offered to pay her, but she waved us off, "Just tell your friends back in the midwest that not everyone from New York is a jerk." And with a wink and a smile she was gone.

As we sat down to our lunch - a tukey caesar sandwich for Jay, a jumbo hot dog for me, and a big honking bag of the best Doritos I've ever tasted - Jay smiled at me, "We are definitely in a Grimace-free zone this week."

:rotfl2: :rotfl2: :rotfl2:


On to dinner! Our reservation was for 7PM, so we left the villa by 6PM and caught a bus to the Magic Kingdom and then took the monorail over to the Contemporary.

Plankton is getting really good at taking these pictures...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02321.jpg


California Grill

For anyone who's never eaten at the California Grill, the restaurant is on the hotel's 14th floor, but you have to check-in at a special desk on the 2nd floor. At the time of check-in you may request a window table in the main dining room, which everyone wants, or you can request a table in the wine room.

There was a couple checking in ahead of us who requested a window seat. They were told that it would be an hour wait! Thank goodness for the DIS, which clued me in to the fact that CA Grill has a quiet little room near the back of the restaurant that patrons can also request a table in. The main dining room is loud...and when I say loud I mean loud. By all means if it's your first dinner here, go for the window seat in the main room - the view of the MK is stunning, no doubt about it. But, if you're looking for something a little more intimate, try the wine room. There's a great view of the lake around the back of the Contemporary and the Wilderness Lodge and in the distance you can see downtown Orlando.

The difference in atmosphere between the two rooms is amazing, almost like being in two separate restaurants.

Once your table is ready you will be escorted upstairs via the express elevator, which only the restaurant staff can use. We were really fortunate that a table was ready in the wine room when we checked in, so we were escorted upstairs right away.

A couple of pictures of the wine room...

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02336.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02335.jpg

Our server was so good and so personable that I actually remember her name! Jenny - a super cute and very attentive individual who really made our evening a memorable one. She was very informative when it came to the menu and made some great suggestions based on her personal favorites.

Time for a drink...hmmmmm. I feel like celebrating - again. I ordered a Kir Royal - dazzle me California Grill, I dare you!

A drink in hand always guarantees a smile
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02324.jpg

A Kir Royale is typically made with Creme de Casis and Champagne - that's it. And if made well, it's a tasty, fizzy cocktail with a lovely color that people just seem to ooooooh and aaaaaaaaah over. This was actually a very good Kir, but I was a bit disapppointed in its size. Apparently the bartender was using the sawed-off champagne glasses this evening because I've never had a Kir Royale this small. Hey, look; I match my drink! :rotfl2:

Jay ordered wine. The interesting thing about his choice is that he went with a white, which is rare for him. Not that he doesn't enjoy a good white wine, but like most men he's a red wino all the way.

Smile with your drinkie-poo!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02331.jpg

Jenny noticed us taking pictures and offered to take one of the two of us together before we began stuffing our faces.

Button, button, who's got the button?
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02327.jpg

And then the food started to make an appearance...For my appetizer I ordered The Sonoma Goat Cheese Ravioli. The menu states that this is served with sun-dried tomatoes, pesto, shiitake mushrooms, and basil.

That's right - ravioli...as in one.
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02328.jpg


How can you go wrong with a giant ravioli stuffed with warm, tangy goat cheese taking a lukewarm tomato sauce bath? Every bite was sheer pleasure - I would have ordered another ten but I thought maybe that was a little excessive.

Jay went all West-Coast on me with his appetizer selection; he ordered sushi! Actually now that I think about it we just flipped our choices from last Fall. I ordered a sushi sampler then and he ordered the goat cheese ravioli. We're so predictable sometimes it kills me!

The Spicy Sensation
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02329.jpg

This item is desribed on the menu thusly: Scallops, Tuna, Avocado, Tobiko, and Fireball Sauce. It's a huge portion - they don't skimp on the fish, do they? I just asked Jay to offer a few words about this and he said, "It was so good - I wish I was eating it right now. But don't order this if you don't like spicy foods - it had a real kick!"

My entree was the Grilled Pork Tenderloin, served with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze and Sage. I requested this be served mushroom free - I don't like 'shrooms.

The polenta was all I dreamed it could be...and more
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02332.jpg

I am not a huge fan of pork - I like my bacon and my ham, but otherwise I just don't eat a lot of pork. It can bother my stomach if I eat too much of it. I ordered this dish for the polenta... this is so good - creamy and full of flavor. Whoever came up with the idea to add goat cheese and cream to the polenta was a genius because it really results in a much smoother texture and it paired so well with the pork and the asparagus that before I knew what had happened I had cleaned my plate (and ordered another Kir Royale!).

Jason ordered the Swordfish Fillet, served with Caramelized Fennel, Grilled Sourdough, and Vine Ripe Tomato-Olive Vinaigrette.

Can't talk, eating.
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02333.jpg

Jay said this was quite tasty, but begs me to remind anyone who may try the dish that it's a thick fillet, almost like eating a steak.


So far it's been an enjoyable and delicious evening. Let's prolong things a bit by ordering some capuccino, shall we?

Now this hits the spot!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02334.jpg

But you know...you can't come to CA Grill for a post-anniversary dinner without ordering dessert. So... I chose the Strawberries and Cream: Plant City Strawberries with Crunchy Meringue, Vanilla Creme, and Strawberry Sorbet.

CA Grill impaled my dessert with their anniversary wishes!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02337.jpg

I have only recently discovered the joy of strawberries, and with the whole Crohns issue I probably shouldn't eat them too much (stupid seeds) but this was a great dessert. It was really an innovative twist on strawberry shortcake but much lighter and more refreshing. The meringue was wonderful - slightly crisp but very sweet which served to cut the tartness of the berries. I wish I had better words to describe this but all I can really say is that it was a wonderful choice and a great summertime dessert.

The chocolate "card" from the restaurant was also very good! :thumbsup2

Jay ordered Coconut Panna Cotta with Passion Fruit Gelee' and Hand-Crafted Cookies.

It may taste good but it looks disgusting
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02338.jpg

I took one look at this and almost tossed Jay's cookies! :rotfl2: The Passion Fruit Gelee' perched in the middle of the panna cotta makes me suspect that someone in the kitchen has a bad cold.

Appearances aside Jay said the dessert was quite good - a little tart but still enjoyable. He also said the homemade cookies reminded him of macaroons.

And thus ends a fabulous dinner at CA Grill! We avoided the dining jinx again and we are full of food. You will all notice that we didn't receive anything "free" from the restaurant for our anniversary other than the yummy little chocolate greeting they stabbed our desserts with. But that's OK - plenty of people wished us a happy anniversary and we received wonderful service and top notch food. What else can you ask for, other than a bottomless bucket of $100 bills?

Before leaving we decided to check out the observation decks. It was a really windy night so we didn't stay outside too long, but I thought I'd share a few pictures with you, just to give you an idea of the lovely views the CA Grill offers. We didn't stay to watch Wishes, either, because we were on a mission to get to MGM and finally see Fantasmic. Read all about our exciting after-dinner adventures in the Shrubbery...being trimmed even as I type!

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02339.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02340.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02341.jpg


Thanks for reading everyone! Victoria and Albert's Chef's Table will be coming up soon! :goodvibes

[oybolshoi]

Brenda, yes I did get to see Beauty and the Beast and I loved it even more than Fantasmic! DH gave up Lights, Motors, Action (yawn) even though it was his birthday! I have since found the joys of Evening Primrose Oil to keep the Malificent in me at bay!:rotfl: This year I will sit through LMA and just be happy that I'm not spitting fire like the stunt cars...maybe I can take a book...or maybe just spike my lemonade;) .

Happy to hear you made it to the show. And if it were me... I'd spike the lemonade! :lmao:

I know there were a bunch of other parents here who agreed, too - but yeah. We pull ours out of a Friday's if we deem them unacceptable, so we would never have let that happen! One of my kids will occasionally, at a restaurant, say, "Can I be excused?" and I always say, "And, where do you think you'll be going?" :rotfl2: I always say, at that point, that they can be finished eating, but they cannot move. ;)

Our kids go to restaurants often, but not the nice ones, because it's too stressful for ME, worrying about their behavoir. ;)


On behalf of everyone I'd just like to say, thanks for being such a great parent. :hug:


Brenda, sorry about the bad experience. I am particularly sorry that it happened on your last evening, as that couldn't have been good. If it had been earlier in the week, either it might not have seemed so bad (though the food doesn't look very appealing to me, either) but also because you'd have "recovery days" to make up for it. :grouphug:


Thanks - I think you're so right... because it was the last meal of the trip the whole thing just stuck with me and there wasn't anything after that to "soften" it. Oh well, at least we've tried it and can say that for us, we've no real reason to return.


Artist Point always sounded so good. Sorry your experience was bad. :guilty:

Thanks Stacey. And you know, most people still do have good experiences there - just wasn't our night.


I have always meant to ask, where does your screen name, Oybolshoi, come from?

Is CG next? :rolleyes1

Well, I made it up. Long story short...

Oy in Russian means "OH!" It rhymes with boy.

Bolshoi in Russian means "large or big." It is pronounced: bowl-shoy.

When I took Russian in college I practiced a lot by reciting words out loud and I noticed one day that these two words rhymed and started putting them together because I thought they sounded funny.

When the internet was invented by Al Gore shortly afterwards I decided to use it as my "name" becuase I assumed no one else would have it.

So there's the fascinating story - it literally translates to Oh Big! :rotfl2:


My guess is she's a Yiddish Ballerina:goodvibes

Nice guess - I wish I was graceful like a ballerina.

I am guessing it came from Spongebob or the Simpson's....maybe?

Please see above response to your initial question. :goodvibes

Thanks again for reading! :grouphug:

[rentayenta]

Okay, I have a few comments:

1. GREAT dress! :thumbsup2 The color looks terrific on you.

2. My plan was to order the goat cheese ravioli (singular) too. ;)

3. :thanks: for the pictures from the deck. I have been wanting to know what the view is like so I can decide if it's worth asking for a window table and by golly, by gosh, by gee, it looks worth it! :banana:

4. Again, you really do write a fantastic report. An excellent blend of humor, photos, and information! :goodvibes

[BriarRosie]

Wednesday, May 30th - It's Just Like California - There's Even a Traffic Jam!!

Jay and I tried CA Grill for the first time in October 2006, and while the finer details of the evening are somewhat hazy thanks to some Darvocet and one very strong martini, I do remember that the food was quite good. In defiance of the DWDJx, we decided to have dinner here again to test our theory that WDW really is more magical without Grimace.

Ah...the good old days... ;)


My first thought was, "Why is she asking me? I'm just staring at the overpriced Nacho Cheesier Doritos. We're not even in an airport...are we?"

And then the lightbulb went on: It only made sense that she would ask me her question. Aside from the fact that my friends often tell me that my glasses make me look like a librarian which therefore means I am a human repository of all kinds of useless information, I was wearing my TSA bikini. I find it really helps ease pool deck congestion during peak swimming hours.

"Sure," I replied in my most official voice. "As long as you're not taking liquids through security you should be fine. Actually a few months ago my in-laws flew out of St. Louis with a massive gourmet birthday cake and they carried it on the plane with no trouble at all. Well, I think the security guys wanted a taste, but other than that they were fine."

Dare I ask why you have a TSA bikini? :confused3 However, I enjoyed you actually answering her as if you were a TSA official. :thumbsup2


She then proceeded to tell me about all the snack credits she and her family still had left on their dining plan and how they were flying back to New York later in the day. She was trying to use them all up but it was just too much.

"I hear ya sister - last fall we left with nine counter service credits still remaining on our dining plan. Nine. My husband and I just don't eat enough to justify the dining plan."

**Cue hysterical laughter from the reading group**

:lmao: :rotfl2: :lmao: :rotfl2: :rotfl: :laughing:
I think that's enough emoticons for that. Wait....I forgot one. :faint:


So we thanked her and even offered to pay her, but she waved us off, "Just tell your friends back in the midwest that not everyone from New York is a jerk." And with a wink and a smile she was gone.

Oh I like that snappy exit line! She should have had a superhero outfit or something, flying off as if to say, "My work here is done." Whoosh!


Plankton is getting really good at taking these pictures...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02321.jpg

Hmm, not a bad photo taken by a plush. Alrighty then...


Once your table is ready you will be escorted upstairs via the express elevator, which only the restaurant staff can use. We were really fortunate that a table was ready in the wine room when we checked in, so we were escorted upstairs right away.

Oh cool. I've never eaten in the wine room. I have gone up to CA Grill solo and ask to be seated at the open kitchen seating without waiting, but that was pre-DDP. I don't know if I'd be able to do that now.


Time for a drink...hmmmmm. I feel like celebrating - again. I ordered a Kir Royal - dazzle me California Grill, I dare you!

A drink in hand always guarantess a smile
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02324.jpg

A Kir Royale is typically made with Creme de Casis and Champagne - that's it. And if made well, it's a tasty, fizzy cocktail with a lovely color that people just seem to ooooooh and aaaaaaaaah over. This was actually a very good Kir, but I was a bit disapppointed in its size. Apparently the bartender was using the sawed-off champagne glasses this evening because I've never had a Kir Royale this small. Hey, look; I match my drink! :rotfl2:

:laughing: Would you believe the first thing I noticed was "Wow, Brenda matches her drink. And the terra cotta colors in the room also match well with her outfit. And the Anniversary button sorta matches, too..." It's all true! I really starting laughing after seeing that you mentioned it, too!


Jay ordered wine. The interesting thing about his choice is that he went with a white, which is rare for him. Not that he doesn't enjoy a good white wine, but like most men he's a red wino all the way.

Smile with your drinkie-poo!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02331.jpg

Guess what? Jay matches his drink, too! I love that shirt, which has the lovely wine glass and bottle on it! Very cute. And if you want a good white, try Conundrum. I have become more of a red wine fan in recent years but Conundrum is really tasty! (Sorry, I'm going off on a tangent.)


And then the food started to make an appearance...For my appetizer I ordered The Sonoma Goat Cheese Ravioli. The menu states that this is served with sun-dried tomatoes, pesto, shiitake mushrooms, and basil.

That's right - ravioli...as in one.
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02328.jpg

How can you go wrong with a giant ravioli stuffed with warm, tangy goat cheese taking a lukewarm tomato sauce bath? Every bite was sheer pleasure - I would have ordered another ten but I thought maybe that was a little excessive.

HooBoy! I think I want to go swimming in that tomato sauce bath! Be still my beating heart. My CA Grill "gimme 10 more of these appetizers" experience was on my 33rd birthday at CA Grill. Hudson Valley Foie Gras. Yeah...good times, good times.


Jay went all West-Coast on me with his appetizer selection; he ordered sushi! Actually now that I think about it we just flipped our choices from last Fall. I ordered a sushi sampler then and he ordered the goat cheese ravioli. We're so predictable sometimes it kills me!

The Spicy Sensation
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02329.jpg

This item is desribed on the menu thusly: Scallops, Tuna, Avocado, Tobiko, and Fireball Sauce. It's a huge portion - they don't skimp on the fish, do they? I just asked Jay to offer a few words about this and he said, "It was so good - I wish I was eating it right now. But don't order this if you don't like spicy foods - it had a real kick!"

Changed my mind! :love: the looks of that sushi plate! I happen to like spicy maki, so that looks just about perfect.


My entree was the Grilled Pork Tenderloin, served with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze and Sage. I requested this be served mushroom free - I don't like 'shrooms.

The polenta was all I dreamed it could be...and more
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02332.jpg

I am not a huge fan of pork - I like my bacon and my ham, but otherwise I just don't eat a lot of pork. It can bother my stomach if I eat too much of it. I ordered this dish for the polenta... this is so good - creamy and full of flavor. Whoever came up with the idea to add goat cheese and cream to the polenta was a genius because it really results in a much smoother texture and it paired so well with the pork and the asparagus that before I knew what had happened I had cleaned my plate (and ordered another Kir Royale!).

The polenta looks pretty sinful! The entree doesn't look half bad, either. And no, I don't keep Kosher. :teeth:

Ok, I need to skip down until I get to this:


Jay ordered Coconut Panna Cotta with Passion Fruit Gelee' and Hand-Crafted Cookies.

It may taste good but it looks disgusting
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02338.jpg

I took one look at this and almost tossed Jay's cookies! :rotfl2: The Passion Fruit Gelee' perched in the middle of the panna cotta makes me suspect that someone in the kitchen has a bad cold.

:crazy2: Who in their right mind would want to serve that?? Ewww, ewww, ewww. Yeah, I'm sure it was delicious, but IMHO, it's about as appealing as that "kitty litter cake" I've seen recipes and pictures around Halloween time. Foam, snot, phlegm, mucus. Time to hurl, now. :sick: Unappetizing views aside, everything else looked mighty tasty.

Now I'm looking forward to reading about your "back porch" experiences at Vicki and Al's Diner! :woohoo:

[Dizmom0923]

Hey Brenda. Great review...I don't like shrooms either, not much on the whole fungus thing. I love your dress and the view from the observation decks is one of my favorite things at the Contemporary, I could sit and look at the Magic Kingdom for hours. Looking forward to V&A review.

[CruisinEars]

OK, so it's an acquired taste. Purely American. BUT...you have to try syrup ON the bacon. Or sausage. Or any cured and smoked pork product. *drool*

Don't Europeans every mix salty and sweet? :confused3

Ditto! I love syrup on my eggs and breakfast meat. So yummy!

To OP, thanks for a bunch of awesome tr's. You are so enjoyable to read. Loved the cruise tr since we will be going on our first cruise next may with a week at the parks to follow. I am now planning a breakfast at Kona since I love french toast.

[Poohbear67]

It is amazing that every report I read that I want to change my adrs. We have adrs at brown derby but maybe we will be a changin :lmao:

[zweihund]

The wine room looks amazing! Plus, I think you can see my hospital from there - literally! :thumbsup2

[mlill]

On to dinner! Our reservation was for 7PM, so we left the villa by 6PM and caught a bus to the Magic Kingdom and then took the monorail over to the Contemporary.

Plankton is getting really good at taking these pictures...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02321.jpg


California Grill

For anyone who's never eaten at the California Grill, the restaurant is on the hotel's 14th floor, but you have to check-in at a special desk on the 4th floor. At the time of check-in you may request a window table in the main dining room, which everyone wants, or you can request a table in the wine room.

Very nice! You two look great! (as usual) Isn't check-in on the 2nd floor? :confused3

There was a couple checking in ahead of us who requested a window seat. They were told that it would be an hour wait! Thank goodness for the DIS, which clued me in to the fact that CA Grill has a quiet little room near the back of the restaurant that patrons can also request a table in. The main dining room is loud...and when I say loud I mean loud. By all means if it's your first dinner here, go for the window seat in the main room - the view of the MK is stunning, no doubt about it. But, if you're looking for something a little more intimate, try the wine room. There's a great view of the lake around the back of the Contemporary and the Wilderness Lodge and in the distance you can see downtown Orlando.

The difference in atmosphere between the two rooms is amazing, almost like being in two separate restaurants.

Once your table is ready you will be escorted upstairs via the express elevator, which only the restaurant staff can use. We were really fortunate that a table was ready in the wine room when we checked in, so we were escorted upstairs right away.

Yes, the main dining room can be very loud later in the evening. The wine room is wonderful! :cloud9: We've eaten in there several times. My new favorite time to go to CG is when it opens at 5:30pm. It's so beautiful and quiet and the sunset is amazing! We are usually leaving just as it gets crazy.


Our server was so good and so personable that I actually remember her name! Jenny - a super cute and very attentive individual who really made our evening a memorable one. She was very informative when it came to the menu and made some great suggestions based on her personal favorites.

Time for a drink...hmmmmm. I feel like celebrating - again. I ordered a Kir Royal - dazzle me California Grill, I dare you!

A drink in hand always guarantess a smile
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02324.jpg

A Kir Royale is typically made with Creme de Casis and Champagne - that's it. And if made well, it's a tasty, fizzy cocktail with a lovely color that people just seem to ooooooh and aaaaaaaaah over. This was actually a very good Kir, but I was a bit disapppointed in its size. Apparently the bartender was using the sawed-off champagne glasses this evening because I've never had a Kir Royale this small. Hey, look; I match my drink! :rotfl2:

We had her in December! She was great. I prefer Chambord with my champagne! (and lots of it) When I make them at home, I use a 50%/50% ratio. I don't get that when we go out. :sad1: Sorry you got a minature Kir Royale!

As expected, your food looked yummy! (I'm hungry now!) I can't wait to go back to California Grill in a few months. I just love staying at the Contemporary and having such a great restaurant right above us. We might even go twice, depending on the Food & Wine schedule...

Looking forward to your V&A review. Tell Jay, I'm expecting full disclosure. :eek:

Have a great 4th of July!
-Michelle

[Prinny27]

Hey Brenda! I've been reading your review and you're doing a great job! I had to say my DH and I were at the CA Grill the night before you, sat in the same room, and had the same appetizers and entrees! Too funny. And I agree with Jay - that spicy sensation sushi is *so* good, I wish I was eating it now, too! :yay:

[kikigirl]

Thanks for the birthday wishes, Brenda. I had an awesome birthday, complete with alcohol. ;) I had a Mike's Hard Cranberry Lemonade, which was yummy. I love cranberries! I think mom is making either Pina Coladas or Malibu Bay Breezes today. Booze for my birthday!

Thanks again for review. :) Another restaurant I'll have to put on a list for the possible upcoming trip. I know what you mean about the strawberries. I totally love strawberries but now I can't really eat them. For me though, the seeds are so small that it probably won't cause a problem, but I'm too afraid to even risk anything.

Looking forward to Victoria and Albert's!!!

[WDW Fan]

CA is my favorite restaurant in all of WDW!!! Your meal looks delicious and the views are just phenomenal! Thanks for sharing and look forward to reading about your night at MGM.:)

[cmp1111]

Ohhhhhhh... (Insert drool smilie!) Now that looks good. Ravioli, yum.... Sush, yum.... Polenta, yum... (I am very picky about my pork. I grew up with rubber pork chops, so have always disliked pork, though now that I've had some actually nicely cooked pork, I'm getting better with it.) Swordfish, yum.... Strawberries, yum... Jay's dessert, yuck! ;) I'm not big on macaroons, either.

That's one that will have to be on my list, kids-free. ;)

[oybolshoi]

Okay, I have a few comments:

1. GREAT dress! :thumbsup2 The color looks terrific on you.

2. My plan was to order the goat cheese ravioli (singular) too. ;)

3. :thanks: for the pictures from the deck. I have been wanting to know what the view is like so I can decide if it's worth asking for a window table and by golly, by gosh, by gee, it looks worth it! :banana:

4. Again, you really do write a fantastic report. An excellent blend of humor, photos, and information! :goodvibes


Thanks so much for your kind post - I'm all warm and fuzzy right now. I really enjoyed the ravioli...I think I'm going to have a hard time ordering something different when we go back in October. But now that I think about it... why should I? I'll just have Jay order a sushi sampler I can eat and we'll share both appetizers!

And since this will be your first visit to CA Grill, you should definitely try for the window table - there's nothing quite like having dinner overlooking the MK.


Dare I ask why you have a TSA bikini? :confused3 However, I enjoyed you actually answering her as if you were a TSA official. :thumbsup2

I was trying to be funny and sarcastic when I wrote that... I guess it didn't translate (maybe I should have inserted a little :rolleyes: icon? )


Oh I like that snappy exit line! She should have had a superhero outfit or something, flying off as if to say, "My work here is done." Whoosh!

Hee hee...maybe all those bags of chips were weighing her down? I wanted to respond with, "Alright, and you be sure to tell all your friends back in New York that not everyone from the Midwest is a corn-fed rube." :lmao:


Oh cool. I've never eaten in the wine room. I have gone up to CA Grill solo and ask to be seated at the open kitchen seating without waiting, but that was pre-DDP. I don't know if I'd be able to do that now.

The wine room was great - so peaceful and relaxing - we're hoping to get a table in there again come October. Not that I'd complain if we had to settle for a window table in the main room. ;)

The open kitchen was full-up when we were being seated, so you may be on to something, but...you might have better luck in October than you would have at the end of May.


:laughing: Would you believe the first thing I noticed was "Wow, Brenda matches her drink. And the terra cotta colors in the room also match well with her outfit. And the Anniversary button sorta matches, too..." It's all true! I really starting laughing after seeing that you mentioned it, too!

Too funny, isn't it? I'm never that "put together" in the real world. I'm lucky when I get to work if I'm wearing two matching shoes. :rotfl2:


Guess what? Jay matches his drink, too! I love that shirt, which has the lovely wine glass and bottle on it! Very cute. And if you want a good white, try Conundrum. I have become more of a red wine fan in recent years but Conundrum is really tasty! (Sorry, I'm going off on a tangent.)

I thought it was sooooo cute that he wore his F&W shirt from last year - looks good on him, doesn't it? Ah, Conundrum... we have tried it before and it's quite good. You'll like this... the first time I tried it we were at a local restaurant for New Year's Eve and I wanted wine with dinner but I didn't really know what I wanted. Then I saw the word Conundrum on the wine list and said, "That's the one! Anything named Conundrum has got to be good!"

And it was!

HooBoy! I think I want to go swimming in that tomato sauce bath! Be still my beating heart. My CA Grill "gimme 10 more of these appetizers" experience was on my 33rd birthday at CA Grill. Hudson Valley Foie Gras. Yeah...good times, good times.


I just can't say enough good things about that ravioli - it was fabulous! And the sauce was not too thick and not too thin - just right so that it enhanced the cheese rather than overpowering it.

You know...I don't remember seeing foie gras on the menu...I wonder if I just missed it? Hang on a minute............................................ .......................


I missed it - it's still on the menu. Perhaps I'll have to try that in October since we won't be getting any foie gras at V&A (not on the agenda this time).

Hmmmmmmm...


Changed my mind! :love: the looks of that sushi plate! I happen to like spicy maki, so that looks just about perfect.


If you like spicy then my hubby says you should go for this sushi sampler!


The polenta looks pretty sinful! The entree doesn't look half bad, either. And no, I don't keep Kosher. :teeth:

If I could just order the polenta I think I'd be in heaven, it's that good. And the pork was pretty tasty, too. The wine glaze helps keep the pork a little more moist than it would otherwise be (that's one of my problems with pork - it can dry out too fast when being cooked).


Who in their right mind would want to serve that?? Ewww, ewww, ewww. Yeah, I'm sure it was delicious, but IMHO, it's about as appealing as that "kitty litter cake" I've seen recipes and pictures around Halloween time. Foam, snot, phlegm, mucus. Time to hurl, now. :sick: Unappetizing views aside, everything else looked mighty tasty.

Now I'm looking forward to reading about your "back porch" experiences at Vicki and Al's Diner! :woohoo:


Yeah, when Jenny plopped that down in front of Jay I was actually revolted. My smart-a$$ comment to Jay once she left: "Who sneezed on your dessert, buddy?"

Yecccch!

I do hope our review of Vicki and Al's will meet with your approval - there is so much food I'll have to break it into two posts.


Hey Brenda. Great review...I don't like shrooms either, not much on the whole fungus thing. I love your dress and the view from the observation decks is one of my favorite things at the Contemporary, I could sit and look at the Magic Kingdom for hours. Looking forward to V&A review.


Thanks very much! I do wish it had been less windy that night, it was so peacful and romantic out on the observation deck...of course, we were the only ones out there when we took those pictures so I'm sure that had something to do with it! There's something about the view of the MK, especially at night with everything all lit up, it just gives me goosebumps. :goodvibes


To OP, thanks for a bunch of awesome tr's. You are so enjoyable to read. Loved the cruise tr since we will be going on our first cruise next may with a week at the parks to follow. I am now planning a breakfast at Kona since I love french toast.

Thanks for reading - glad you've enjoyed everything so far. You will love DCL - I hope you have a great time! :goodvibes

[oybolshoi]

It is amazing that every report I read that I want to change my adrs. We have adrs at brown derby but maybe we will be a changin :lmao:

You're killing me! I'm going to feel really bad if you change all of your ADRs because of us and then come back disappointed. ;)


The wine room looks amazing! Plus, I think you can see my hospital from there - literally! :thumbsup2

Actually if I squint I think I can see you waving from your hospital! :rotfl:


Very nice! You two look great! (as usual) Isn't check-in on the 2nd floor? :confused3

Thanks Michelle and D'OH! :headache: You're right - it's the second floor...I'll go back and change it. I don't want to mis-direct anyone.


Yes, the main dining room can be very loud later in the evening. The wine room is wonderful! We've eaten in there several times. My new favorite time to go to CG is when it opens at 5:30pm. It's so beautiful and quiet and the sunset is amazing! We are usually leaving just as it gets crazy.


I thought about trying to get an earlier reservation for dinner but Jay and I are usually just coming back from the pool around 5PM and we're too lazy to change our habits and eat dinner that early on vacation. The wine room was lovely - I can't wait to eat there again.


We had her in December! She was great. I prefer Chambord with my champagne! (and lots of it) When I make them at home, I use a 50%/50% ratio. I don't get that when we go out. :sad1: Sorry you got a minature Kir Royale!


We've made Kirs with Chambord before, too, and those are pretty tasty as well! And thanks to last year's F&W Festival we also really like adding that Pama Pomegranate liqueur to champagne. So many drinks...so little vacation time. :sad2:


As expected, your food looked yummy! (I'm hungry now!) I can't wait to go back to California Grill in a few months. I just love staying at the Contemporary and having such a great restaurant right above us. We might even go twice, depending on the Food & Wine schedule...

Are we going to miss each other again in October? Waaaaaaaaaah!!!


Looking forward to your V&A review. Tell Jay, I'm expecting full disclosure. :eek:

Have a great 4th of July!
-Michelle


Happy 4th to you and yours as well! Jay has been informed that he is expected to fully contribute to the V&A review - I think we may go tag-team again since that seemed to work so well the last time. Thanks for reading! :hug:


Hey Brenda! I've been reading your review and you're doing a great job! I had to say my DH and I were at the CA Grill the night before you, sat in the same room, and had the same appetizers and entrees! Too funny. And I agree with Jay - that spicy sensation sushi is *so* good, I wish I was eating it now, too! :yay:


Hello there and thanks for reading! That's awesome - it's like we're restaurant dopplegangers!! :rotfl2: Sounds like you and your DH had a pretty tasty meal, too! :goodvibes


Thanks for the birthday wishes, Brenda. I had an awesome birthday, complete with alcohol. ;) I had a Mike's Hard Cranberry Lemonade, which was yummy. I love cranberries! I think mom is making either Pina Coladas or Malibu Bay Breezes today. Booze for my birthday!


Glad to hear you're having a fun birthday - you deserve it after all that nasty Crohns stuff you had to deal with. :hug:

Tell your mom to make you a Shipwreck - equal parts Kahlua, Baileys, and Amaretto with pineapple juice and cream of coconut in a blender full of ice. My toes are curling just thinking about it.

I wonder... is it too early to have one now? ;)


Thanks again for review. :) Another restaurant I'll have to put on a list for the possible upcoming trip. I know what you mean about the strawberries. I totally love strawberries but now I can't really eat them. For me though, the seeds are so small that it probably won't cause a problem, but I'm too afraid to even risk anything.

Looking forward to Victoria and Albert's!!!


Thanks again for reading - I think you'd probably enjoy CA Grill. They really do have an extensive menu which is helpful for us Crohns. And I understand about the seeds, I really do. And I don't blame you for avoiding them - I've got things that I never eat anymore for just the same reason. Better safe than sorry. :goodvibes


CA is my favorite restaurant in all of WDW!!! Your meal looks delicious and the views are just phenomenal! Thanks for sharing and look forward to reading about your night at MGM.:)


Thanks for reading! CA Grill is fast becoming one of our favorites, too. We're going back again in October which will make 3 visits in one year (that's a record for us!), and I'm already dreaming of what I'm going to order! :lmao:

Our evening at MGM was... interesting... and fun! We've never been there for an EMH at night and it was very cool to be in the park so late at night. :thumbsup2


Ohhhhhhh... (Insert drool smilie!) Now that looks good. Ravioli, yum.... Sush, yum.... Polenta, yum... (I am very picky about my pork. I grew up with rubber pork chops, so have always disliked pork, though now that I've had some actually nicely cooked pork, I'm getting better with it.) Swordfish, yum.... Strawberries, yum... Jay's dessert, yuck! ;) I'm not big on macaroons, either.

That's one that will have to be on my list, kids-free. ;)


Isn't it good to come back to the reviews and find something positive and yummy again? We would definitely recommend CA Grill to anyone and even your boys would probably like it. We saw plenty of kids there and didn't notice any of them acting up or doing anything that would have caused another weepy fit. ;)

[TigerKat]

Thanks for a great review of my favorite place! The pictures from the observation deck were awesome. We're going back next trip along with our first trip to JIKO. Lots of folks say that JIKO is better, so looks like we're in for some mighty fine dining!:cool1:

Love the dress!

[oybolshoi]

Hi Kathy! Thanks for reading - always nice to get feedback from other foodlovers on the DIS. :goodvibes

Having tried both I still think California Grill is the better of the two, but I'll be honest and admit that some of my preference is due to the type of food offered and the scope of the menu choices.

I think Jiko is very good, but there are so many things I can't order there that it's precluded from being a favorite for me, even though I would consider going back again this Fall.

California Grill has such a variety of offerings and serves things that are much more to my personal taste so it's the hands-down winner for me.

I'll check with Jay and see what he has to say - you'd probably get a less biased opinion from him. ;)

Oh yeah - you are definitely in for some good eats on your next trip! I can't wait to hear all about it. :thumbsup2

And thanks for the compliment on the dress - another AT end-of season sale from last year. I love the color!


Thanks for a great review of my favorite place! The pictures from the observation deck were awesome. We're going back next trip along with our first trip to JIKO. Lots of folks say that JIKO is better, so looks like we're in for some mighty fine dining!:cool1:

Love the dress!

[wilma-bride]

Another gorgeous dress Brenda. I have to be honest and say that nothing you ate at CG appealed to me in the slightest but then we already know that I am the most unadventurous person in the whole of unadventurous land ;) My dining report is going to be a thrilling read :rotfl2:

The CG looks amazing though and the views are wonderful. I am so pleased you decided to get AP out of the way and now you get to finish your report on a high :)

[cntkg1]

[B]

Jay ordered Coconut Panna Cotta with Passion Fruit Gelee' and Hand-Crafted Cookies.

It may taste good but it looks disgusting
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02338.jpg

I took one look at this and almost tossed Jay's cookies! :rotfl2: The Passion Fruit Gelee' perched in the middle of the panna cotta makes me suspect that someone in the kitchen has a bad cold.



That's exactly why I always say, "Never p-off your dentist, surgeon, auto mechanic or waitstaff".(Not that you did :hug: ). Personally, I think Plankton had something to do with the looks of that 'dessert'. :rotfl2: He's an evil, evil little man to spike your dessert like that when you weren't looking. I say, send him on a cruise with those Konked Kruiser people,...that'll learn 'im!:rotfl:

[oybolshoi]

Another gorgeous dress Brenda. I have to be honest and say that nothing you ate at CG appealed to me in the slightest but then we already know that I am the most unadventurous person in the whole of unadventurous land ;) My dining report is going to be a thrilling read :rotfl2:

Thanks for the compliment on the dress - it's one of my favs. And I'll still read your dining report Joh, so don't worry! :hug:


The CG looks amazing though and the views are wonderful. I am so pleased you decided to get AP out of the way and now you get to finish your report on a high :)


The view is stunning, that's for sure. And it can't get any better than finishing with V&A can it? ;)


That's exactly why I always say, "Never p-off your dentist, surgeon, auto mechanic or waitstaff".(Not that you did :hug: ). Personally, I think Plankton had something to do with the looks of that 'dessert'. :rotfl2: He's an evil, evil little man to spike your dessert like that when you weren't looking. I say, send him on a cruise with those Konked Kruiser people,...that'll learn 'im!:rotfl:

:rotfl2: :rotfl2:

It's nasty looking, isn't it? :scared:

As for Plankton...wouldn't sending him on a cruise be a reward for bad behavior? ;)


BTW... Kathy, are you still out there?

Jay said he would pick CA Grill over Jiko due to the variety of the menu, epecially with appetizers and the sushi choices. But... he did say that the scallops at Jiko were better than the ones he had at CA Grill last October.

How's that for a wishy-washy opinion? :rotfl2:


Sorry guys... right now everything is funny... we've been drinking our bottle of Rosa Regale while Jay's grilling dinner and I've got a very pleasant buzz going. :goodvibes


Thanks again for reading! :grouphug:

[50 years Too!]

Brenda,

You look loverly :thumbsup2 in your dress. It looks like a sunset, perfect for CG.
Nice accessorizing with the kir.
I don't know why I booked CG for the night before my anniversary instead of the night of...
Remind me again please, can we come early for our reservation and request a cocktail hour on the observation deck? If so, I'll definitely request the wine bar for dinner.
Also, where do I pick up anniversary pins?
Your consult fee check should be sent where?

Deb

[kikigirl]

That Shipwreck sounds YUM. I wrote it down, and I'll ask mom about the alcohol inventory. It's never too early for something yummy like that! ;)

They really do have an extensive menu which is helpful for us Crohns. And I understand about the seeds, I really do. And I don't blame you for avoiding them - I've got things that I never eat anymore for just the same reason. Better safe than sorry.

I totally understand that. :goodvibes I only have strawberries if they've been through a blender, like in a smoothie. Mom makes a great black olive-tofu spread so I can have olives. :) It's so good.

[AnninIowa]

Brenda - May I ask where you buy your dresses? They are so darn CUTE!!

[oybolshoi]

Brenda,

You look loverly :thumbsup2 in your dress. It looks like a sunset, perfect for CG. Nice accessorizing with the kir.

Thanks Deb - completely unintentional about matching the drink, but it was pretty cool, wasn't it? ;)


I don't know why I booked CG for the night before my anniversary instead of the night of...
Remind me again please, can we come early for our reservation and request a cocktail hour on the observation deck? If so, I'll definitely request the wine bar for dinner.


Aren't you going to Flying Fish on your anniversary? That should be tasty...or you could try to switch them around if you really want to eat at CG on your anniversary...I bet you could still get a decent ADR.

I've never tried that at CG, but I don't see why you couldn't - just let them know when you check in that you don't want to be seated early because you'd like to enjoy a drink out on the deck. I'm sure they'd accomodate you.


Also, where do I pick up anniversary pins?
Your consult fee check should be sent where?

Deb


Pick up your buttons at any Guest Services location at the theme parks or at Downtown Disney. Sometimes the hotels have them too, but I think you're better of getting them at GS because you know for sure that they will have them.

Send a blank check to .... :lmao:

No fee - just have a good time! :thumbsup2



That Shipwreck sounds YUM. I wrote it down, and I'll ask mom about the alcohol inventory. It's never too early for something yummy like that! ;)

Let me know what you think if you get a chance to try it - the Shipwreck is something we lifted from Hurricane Hannahs over at the Beach Club before all the pool bars and hotel loungues standardized their drink menus...jerks.


I totally understand that. :goodvibes I only have strawberries if they've been through a blender, like in a smoothie. Mom makes a great black olive-tofu spread so I can have olives. :) It's so good.


You can have my olives, too. ;)


Brenda - May I ask where you buy your dresses? They are so darn CUTE!!


Hi Ann, thanks for the compilment. :goodvibes

Almost every dress in this TR is the result of late season shopping at Ann Taylor - they have some great summer sales in August and September and I usually try to pick up a couple of dresses each year (if they have my size and something I like). A couple of those dresses are from three years ago and the two reddish colored ones are from last year.

Check on-line, too - sometimes you can get a better price and free shipping if you shop at the right time. :thumbsup2

[Ms. Heimlich]

[B]
How can you go wrong with a giant ravioli stuffed with warm, tangy goat cheese taking a lukewarm tomato sauce bath? Every bite was sheer pleasure - I would have ordered another ten but I thought maybe that was a little excessive.



First -- I am glad your experience at Cali Grill was enjoyable. This restaraunt is traditionally the last TS meal for us (the night before we go home) and is always a winner. The last time we went I got the (one) ravioli and was amazed by it. The goat cheese was sooooo smooth!! It was my favorite appetizer we had last trip!

Second -- I cannot tell you how excited I am to read about your trip to V&A's. DH and I are going to the Chef's Table in October - (btw - what are the dates for your Oct trip?) - and I think that dinner is what I am looking forward to the most.

Third - Glad you got the "Artist Pointless" review out of the way first. I would have hated to finish this DTR up on THAT note

[carri5317]

Just finished reading your food report, it's great, can't wait to hear about V&A. Sounds like you had a great time, can't wait to hear more!

[MA pigletfan]

yay cali grill!! we are hoping to try that for the first time in december ( note the new ticker!)..that spicy sensation looks phenomenal!

[CampbellScot]

Very good review!! We're not going to make the Cali Grill this trip, but I think we may have to try it when we go sans kids this Christmas!:santa: :love: (YES, we are the bad kind of people who go to Disneyworld WITHOUT kids! :eek: ) are you shocked? ;)

Very excited for the Chef's Table!!!

popcorn::

[Jennifer48]

Finally able to catch up.

I'm sorry to hear about Artist Point. I haven't heard many bad reviews from there but anything is possible. I can't stand when children are running around an upscale place like that. Not cool. I would have broken down also. Sorry B! :hug:

I need to get to the California Grill and I say it all the time. I was actually outvoted on it for my small trip after the cruise in September. I think I might need to put my foot down and go to the Grill instead. Thanks for the tip about the Wine Room. I wouldn't know what to do if I was unable to get a window table esp not having any children myself, Wine room sounds great. :thumbsup2 :goodvibes

[DisneyLaura]

1). Don't you just love Doritos.

2). Yes your drink matches your dress perfectly.

3). Your dinner looks marv-a-lous.

You are such a wonderful writer. I love your posts. They make me laugh and I laugh harder when directed too.:lmao:

[oybolshoi]

First -- I am glad your experience at Cali Grill was enjoyable. This restaraunt is traditionally the last TS meal for us (the night before we go home) and is always a winner. The last time we went I got the (one) ravioli and was amazed by it. The goat cheese was sooooo smooth!! It was my favorite appetizer we had last trip!

Yes, that goat cheese was incredible -so smooth and creamy and I really do wish I was eating it right now!

Second -- I cannot tell you how excited I am to read about your trip to V&A's. DH and I are going to the Chef's Table in October - (btw - what are the dates for your Oct trip?) - and I think that dinner is what I am looking forward to the most.

Congrats on the Chef's Table!! :yay: You will love it, I'm sure - it's an incredible experience.

We are going to be in WDW 10/15 - 10/25... when will you be there?


Third - Glad you got the "Artist Pointless" review out of the way first. I would have hated to finish this DTR up on THAT note

I agree - it would have been such a "down" note and since everything else was so good it seems to make more sense to finish on a high note!


Just finished reading your food report, it's great, can't wait to hear about V&A. Sounds like you had a great time, can't wait to hear more!

Thanks for reading! We should start working on the V&A update tomorrow night if all goes according to plan.


yay cali grill!! we are hoping to try that for the first time in december ( note the new ticker!)..that spicy sensation looks phenomenal!

Good for you - a trip in December! If you like spicy sushi then this is the dish for you. Jay was still talking about it last night and I finally had to say, "Can you just wait three more months?" :lmao:


Very good review!! We're not going to make the Cali Grill this trip, but I think we may have to try it when we go sans kids this Christmas!:santa: :love: (YES, we are the bad kind of people who go to Disneyworld WITHOUT kids! :eek: ) are you shocked? ;)

Very excited for the Chef's Table!!!

popcorn::


Thank you - isn't it nice to read something a bit more entertaining than Artist Pointless? ;)

I don't think you're bad for taking a trip to WDW without the kids - even mom and dad deserve some fun on their own now and then. And this way you get to experience the World from a totally different point of view.

Chef's Table tomorrow night, hopefully!


Finally able to catch up.

I'm sorry to hear about Artist Point. I haven't heard many bad reviews from there but anything is possible. I can't stand when children are running around an upscale place like that. Not cool. I would have broken down also. Sorry B! :hug:

Hey Jen! Glad to see you're back! Counting down the days to HP7!!! :yay:

Thanks for the AP hugs - I was really surprised by the way the evening unfolded (crying not included) just because I've read so many great things about the restaurant. Definitely an off night - next time we'll try another new one and hope that my tear ducts, poor service, and rowdy children don't collide. ;)


I need to get to the California Grill and I say it all the time. I was actually outvoted on it for my small trip after the cruise in September. I think I might need to put my foot down and go to the Grill instead. Thanks for the tip about the Wine Room. I wouldn't know what to do if I was unable to get a window table esp not having any children myself, Wine room sounds great. :thumbsup2 :goodvibes

Oh yes...CA Grill would be a great place for you and the man; I think you'd really enjoy it. :thumbsup2




1). Don't you just love Doritos.

2). Yes your drink matches your dress perfectly.

3). Your dinner looks marv-a-lous.

You are such a wonderful writer. I love your posts. They make me laugh and I laugh harder when directed too.:lmao:


1) Yes I do, and I eat them far toooooooo much.

2) If I tried to do that on purpose it would never happen... but it's a cool effect isn't it? ;)

3) And it was!

Thanks so much; I'm glad you're enjoying everything. I always feel good when someone gets a laugh out of our reviews - they're supposed to be fun.

I take it that means you were laughing about our inability to eat enough food to justify the dining plan? :lmao:

[praisehisname]

I would like to mention that a very nice lady used her final CS and Snack credits to buy lunch for us in Artist Palette that afternoon.

I don't think we'll have any leftover credits, but if we do, I think it would be fun to do that for someone!


My husband and I just don't eat enough to justify the dining plan."

Yeah, right! :rolleyes1


On Cali Grill: If hubby and I ever make it to DW on a kidlet-free trip, we'd love to try this place. The cheese plate looks fabulous!!!


Time for a drink...hmmmmm. I feel like celebrating - again. I ordered a Kir Royal - dazzle me California Grill, I dare you!

Mmmm, can I order this at places other than California Grill?


http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02338.jpg

Eeeewww, it looks like someone vomited! Sorry, Jay!

Looking forward to V&A!

Denise

P.S. I'm leaving tomorrow to go camping for the rest of the week, but I'll catch up next Sunday! Didn't want you to think I left ya...

[WDW Poly Princess]

Oops! I typed up a response, and then never hit "post"! D'oh!

I love your red CA Grill dress!

You know, you've given me a brilliant idea. I bet I could eat for an entire trip just by befriending people on the dining plan that look like they're about to go home. Brilliant!

[NancyFancyPants]

Well I'm new around these parts, but I just wanted to tell you I've been really enjoying your trip report. Not many reports elicit the "silent, shaking shoulder laugh" from me, but your report has on more than one occasion. Looking forward to more. :thumbsup2

[rentayenta]

Try for a window table? I will pull a Tonya Harding and bust some knee caps for one. :rotfl2:

[oybolshoi]

I don't think we'll have any leftover credits, but if we do, I think it would be fun to do that for someone!

I think it would be great, too. If we hadn't had to leave so early in the morning last Fall I would have loved to pass all those CS credits on to some hungry family in the BeachClub Marketplace.


On Cali Grill: If hubby and I ever make it to DW on a kidlet-free trip, we'd love to try this place.

Just so you know, CA Grill is actually very kid friendly, especially in the main dining room. Of course, I understand completely if you're looking for dinner for two, but I don't want you to think that it's not a restaurant where kids wouldn't be welcome.


Mmmm, can I order this at places other than California Grill?

Oh my yes! Any bar worth its salt can make a Kir Royale. If you hit WDW during the F&W Festival and the French booth is selling Pomegranate Kirs, get one of those!

Here's what it looks like:

http://i97.photobucket.com/albums/l213/oybolshoi/DSC01495.jpg

I can't promise you that it will come with chocolate creme brulee and a goat cheese tart, but you can always hope! ;) That permanent booth in France that sells the alcoholic squishees also sells Kir Royales.

Yummy!!


P.S. I'm leaving tomorrow to go camping for the rest of the week, but I'll catch up next Sunday! Didn't want you to think I left ya...

Have a good trip and be safe! Thanks for letting me know, otherwise I would have worried that the goop on Jay's dessert drove you away from our reviews forever. :lmao:


Oops! I typed up a response, and then never hit "post"! D'oh!

I love your red CA Grill dress!

You know, you've given me a brilliant idea. I bet I could eat for an entire trip just by befriending people on the dining plan that look like they're about to go home. Brilliant!


Crystal you crack me up every time you post! And you've got a new tag!! When did that happen?

Thanks for the compliment on the dress - it's one of my favs. :goodvibes

Good luck with your dining plan plan...that doesn't sound quite right, does it? :lmao: Anyhoo...I'll be watching your rummy report to see what happens! :thumbsup2


Well I'm new around these parts, but I just wanted to tell you I've been really enjoying your trip report. Not many reports elicit the "silent, shaking shoulder laugh" from me, but your report has on more than one occasion. Looking forward to more. :thumbsup2


Hi there! Thanks for posting - I'm honored to have the first one and I'm glad to know you're enjoying the food trippie. :goodvibes

Try for a window table? I will pull a Tonya Harding and bust some knee caps for one. :rotfl2:

:rotfl2: I can just hear the family you'll "mug" for the table, "Whhhhyyyyyyyyyyyyyy? Whyyyyyyyyyyyyyyyyyyyyyyyyyyyy?"

:lmao: :lmao: :lmao: I'll look for your picture in the Orlando Sentinel come August. ;)

[A fat english gent]

"And thanks for the compliment on the dress - another AT end-of season sale from last year. I love the color!"

"It was the last one so they gave me it at half price"

"75% off coz it was snowing outside"....What in JULY?

"The lady gave me 50% off because some 20 years ago we stayed at the same hotel only a few weeks apart,and she liked me"

How nice to know that some things travel universally without anything being lost in translation.....:rotfl2: :lmao: :rotfl2:

[A fat english gent]

Wow a porn F.O....:lmao: :lmao: :lmao:

[Ms. Heimlich]

We are going to be in WDW 10/15 - 10/25... when will you be there?


We will be there from the 18th thru the 24th.

Maybe we will see each other in EPCOT during the F&WF extravaganza!

[DISNEYDUET]

My first thought was, "Why is she asking me? I'm just staring at the overpriced Nacho Cheesier Doritos. We're not even in an airport...are we?"

And then the lightbulb went on: It only made sense that she would ask me her question. Aside from the fact that my friends often tell me that my glasses make me look like a librarian which therefore means I am a human repository of all kinds of useless information, I was wearing my TSA bikini. I find it really helps ease pool deck congestion during peak swimming hours.
:3dglasses So where ya hiding those 3 oz liquids?? :eek:

"I hear ya sister - last fall we left with nine counter service credits still remaining on our dining plan. Nine. My husband and I just don't eat enough to justify the dining plan."
Your Gluttony Union of America membership has been revoked.

Nice lady hugging several bags of chips, "Oh, let me buy lunch for you - I've got these credits that are just going to be wasted if I don't use them."

Now I can't speak for Jay, but this made me feel distinctly uncomfortable - as if we didn't deserve such an offer or almost like we were taking advantage of her. I know people do this all the time at WDW, but I never expected that someone would offer to do it for us.
You do deserve it! Don't let anyone tell you otherwise.
"We are definitely in a Grimace-free zone this week."
Isn't that the TRUTH!!


Plankton is getting really good at taking these pictures...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02321.jpg
Beautiful as ever!

A couple of pictures of the wine room...

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02336.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02335.jpg
OOOHHHH AAAAHHH
A drink in hand always guarantees a smile
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02324.jpg

This was actually a very good Kir, but I was a bit disapppointed in its size. Apparently the bartender was using the sawed-off champagne glasses this evening because I've never had a Kir Royale this small. Hey, look; I match my drink! :rotfl2:
:magnify: Is that a drink?!

Button, button, who's got the button?
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02327.jpg
:hug:
That's right - ravioli...as in one.
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02328.jpg
Yummo! :cloud9:

The Spicy Sensation
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02329.jpg
I have to tell you we call it scooshy around our house. My god daughter couldn't say sushi so she called it scooshy. This made a lot of sense to her because of the texture as well.
My entree was the Grilled Pork Tenderloin, served with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze and Sage. I requested this be served mushroom free - I don't like 'shrooms.
Fungus free! Fantastic!

I ordered this dish for the polenta... this is so good - creamy and full of flavor. Whoever came up with the idea to add goat cheese and cream to the polenta was a genius because it really results in a much smoother texture and it paired so well with the pork and the asparagus
I use heavy cream for mine.

[D&R love Disney]

Another great restaurant review Brenda. I'm so glad you put in pictures of the wine room, we've never been in there and I think it would be a nice change for the next time we dine there.

[fterie4u]

Hi!! Just subscribing so I can come back and finish reading theTR!!!

[cntkg1]

Guess I'm too early for the V&A update. According to my clock, 4 hours have passed Ms. Brenda.

How's that Sangria holding out young lady? :drinking1

[allyphoe]

Bwahaha. I see I'm not the only one checking back for the V&A post. :)

[oybolshoi]

Tuesday, May 29th - Happy Anniversary!!!!!!! I Love You...You Love Me... Now Let's Eat!

Hello my dear cyber-friends! Before embarking on the first part of our Chef's Table experience at Victoria and Albert's I must address a terrible oversight on my part. This evening as I was stuffing my face with crab rangoon and washing it down with half a pitcher of Sangria - something that will surely result in much digestive unpleasantness during the deep, dark hours of the night - I realized that I had yet to share a single alcoholic beverage recipe with you.

How could I be so thoughtless...so inconsiderate...so sober???

Well, to make it up to you I'd like to offer our Sangria recipe - it's as good, if not neyyer... I mean better, than any Sangria you'll have while dining outside of your home (or mine).

Sangria

1 bottle (750ml) red wine (we used a Beaujolais)
1/4 cup brandy
1/4 cup orange flavored liqueur (either Grand Marnier or Triple Sec - we used the Grand Marnier)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored and cut into thin wedges
1 bottle (750ml) sparkling water, chilled (we used Gerolsteiner)

Combine everything but the sparkling water in a large pitcher - cover and chill completely. When ready to serve add the sparkling water and have yourselves a drinking good time.

Thank you, Emeril Lagasse


************************************************** ********

And now.without further delay...

Victoria and Albert's - The Chef's Table, Part I


Where do I start? This was the dinner reservation that spawned an entire week's vacation. Yeah, it sounds weird, but would you expect anything less from the two of us at this point?

We have been aching for this reservation for something like three years; when you normally only make it to WDW once a year (and sometimes not even that) it becomes very difficult to nab this kind of first-come, first-lucky reservation. And if I haven't mentioned it before...I am not generally a lucky person.

But in November, while still riding the crest of a post-vacation high and motivated by some strange certainty, I awoke very early and began calling WDW-DINE.

The result?

Holy crap on a stick!!!

We got the Chef's Table for our anniversary!! :yay:

Well, we might as well spend the entire week at Disney since we've got the extra vacation points to cover it.

And now you know how the whole thing spiraled out of control from there.

A bit of background about the restaurant for those of you who have not had the chance to dine there. Vicki and Al's (thank you Lori!) is Central Florida's only 5-star restaurant, although...I thought I just saw something yesterday that indicated that V&A has been downgraded to 4-star by Mobile. Anyone know for sure? :confused3

Having been fortunate enough to experience both the dining room and the Chef's Table, I would really suggest that you try the dining room first, especially if you want a romantic, intimate dinner. The dining room is lovely...dim, hushed, elegant...they even have a harpist who plays every evening. You will typically have a 6-course meal in the dining room with wonderful food and extremely attentive service.

The Chef's Table will smack you down in the kitchen, right in the middle of all the hubbub that goes into preparing gourmet dinners for multitudes of guests. You'll get something like 10 courses at the CT, selected and prepared by the evening's head chef and embarrassing though this may be...I can't seem to find an appropriate adjective to describe the entire experience.

Incredible...Amazing...Fascinating...Wow!


This evening's transportation was taken care of courtesy of some local cab company whose number the SSR concierge provided to us - we called them that morning and requested that we be picked up outside of our building at 5PM because we wanted to get to the Grand Floridian with plenty of time to spare.

All dressed up with someplace to go...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02262.jpg

**Sigh** I have to be honest, and I am my own worst critic but how is it possible that I can look that...bleeeeeecccccch? I've lost my leg again, my hair is outta control, my arms look like the sausage links that Kona Cafe serves with breakfast, and isn't black supposed to have a slimming effect? I swear...I'm dropping 20 pounds by October or my name isn't One-Legged-Bewb-Flashin-For-Freebies-Brenda-No-Pants.

Upon arriving at the Floridian, we had about forty minutes to kill until our dinner reservation. Just so you know, if you land the CT, dinner begins at 6PM - there is only the one seating. When you book dinner in the dining room there are two seatings - one that begins around 5:30 and the other that begins around 9:00, and you can choose different times within those two dinner seatings.

Jay and I decided to hang out at Mizner's Lounge which is located on the hotel's second floor rotunda just across the way from the entrance to Victoria and Albert's. We were practical and split a bottle of mineral water (served with lime!) since we knew that there would be plenty of drinking in the hours to come. For us the best thing about Mizner's is that the GF orchestra was set up just outisde of the lounge and we were able to sit there and relax and listen to some great music.

The only problem was that the first song of the set was "Send in the Clowns."

Uh oh.

"Didn't Krusty the Clown sing this song?"

Jay smirked.

I started to giggle.

Jay began singing in his best Krusty Brand Imitation voice in time with the orchestra. "Send in the cloooooowns. Those daffy, laffy, clooooooowns. Send in those doleful and soulful and schmaltz by the bowlful...clowns. Send in...the clowns..." And then he pretended to cry.

I snorted mineral water up my nose in a fit of hysterical laughter that probably would have gotten us tossed out if we hadn't been dressed so nicely.
As a side note, I don't think the GF staff really likes it when you sit in their lounges and mock the orchestra's musical selections. But I really felt like this was a good omen of things to come. Our fondness for The Simpsons is one of the things that first brought Jay and I together; well, that and my refusal to take "no" for an answer. :rotfl2:

So, enough silliness (for now). We checked in at the restaurant's front podium just like we would if we had a reservation for the dining room. In this instance, though, you have to be escorted back to the kitchen. I have to admit, it felt pretty special to walk through that dining room with the Maitre' de while all the patrons in the dining room watched. For a moment I wanted to give them all my best Royal Family Wave, but I was afraid that my upper arm flab might swing too far out and hit someone on the head so I refrained.

There is an alcove in the back part of the kitchen where a table has been set up behind a wrought iron banister; the table is set with the same flatware, glassware, and plates that you would use in the dining room.

Wow - the flash bounced right off the arm-flab!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02263.jpg


Once you are seated, you will be introduced to your serving team and within a few moments the chef will come out and introduce him or herself. The chef will explain how the evening is going to unfold and will share a glass of champagne with you before leaving to toil in the kitchen on your behalf.

Our champagne, which you can see in the above picture, was Heidsieck Monopole "Blue Top" Brut Champagne. It's a drier champagne but very light and very refreshing - we both liked it very much.

The restaurant is also very good about addressing food issues: allergies, dislikes, potential death warrants. I had mentioned at the time of reservation that seeds and nuts were a bad idea for me; the chef verified this with me after Jay and I were seated, and I took that opportunity to let him know of my very strong aversion to mushrooms as well. The result, which will make for a sloppy review, is that Jay and I ended up with some different food pairings as the evening progressed.

Did I mention that our chef for the evening was none other than Victoria and Albert's Chef de Cuisine (the head honcho, big cheese, numero uno) Scott Hunnel??? How in the world did that happen? :thumbsup2

Front row seats...something sure smells good
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02264.jpg

Is it really a hidden Mickey if it's in plain view?
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02265.jpg

They have wonderful bread at Victoria and Albert's, but I must caution you as our waiter did us, do not eat too much of it or you won't have room for all the wonders to come. This picture coming up is Jay's bread plate - they only gave me the sourdough roll (remember, Crohns Disease = bad; grains, seeds, nuts = emergency room).

Bread, glorious bread
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02266.jpg

And then a choir of angels began to sing and a single beam of light shone down on the table...

It was time.

Amuse Bouche
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02267.jpg

Starting at the top left-hand corner and moving clockwise we have:

1) Gulf of Mexico Shrimp with Tuscan Melon Coulis - this was a good-sized shrimpie wrapped in prosciutto barely bathing in a chilled cantaloupe sauce. It was an interesting variation on the old prosciutto-wrapped-melon appetizer (which I like very much). I thought this was good, but I'm not convinced that these flavors work together; the melon coulis was a little too sweet and as much as I love shrimp I didn't think that the prosciutto enhanced it at all. Surprisngly enough, this was our least favorite of all four offerings.

2) Roasted Butternut Cream Soup - Oh. My. Gawd. Where have you been all my life? This was the most delicately flavored soup I've ever had - creamy and subtle upon first taste it and then it just explodes with flavor. I also loved the way it was served in that tiny pitcher - Chef Hunnel told us to drink right out of the pitcher, with our pinkies extended, of course! ;)

3) Yellow Fin Tuna on a Himalayan Salt Plate - I'm not a huge fan of tuna outside of tuna fish sandwiches but I must say that this was very tasty. When used as plates, these salt blocks lend an enhanced salt and mineral flavor to the food; they also look pretty cool, don't they?

4) Deviled Quail Egg with Iranian Osetra Caviar - This was incredible, but I'm not exactly sure how to describe it. The quail egg tasted good but definitely had a stronger flavor than you'd expect from a "normal" egg. The caviar was wonderful - I wish we could have had more. Actually, I guess if we had wanted to pay for it we could have had more, but at $125 for a 1/2 ounce I knew that Jay would be happier with the dollar. Those little dollops on the plate are creme fraiche, which might have tasted really good with the caviar if I hadn't just popped the whole thing in my mouth at once without even using a fork. :eek:


When you have dinner in the dining room you are presented with one Amuse Bouche, which is basically a tiny, bite-sized morsel served before the first course of a meal. They are usually served to help excite the taste buds as well as to prepare the guest for the meal to come and to offer a glimpse into the chef's approach to cooking.

In this instance Chef Hunnel brought our Amuse Bouche to the table himself and told us what each offering was and what made it special in his eyes. He popped back over after a few minutes to find out what we thought and of course we could only grunt and drool, which seemed to satisfy him.

I did ask him a little later why they usually don't offer soup on the dining room menu because that Butternut Cream Soup was da bomb! Soups like that, while deceptively simple in appearance, are actually quite difficult to make properly. He did tell me that in the future if we called to make a reservation, even for the dining room, we could request something specific and they would do their best to accomodate our wishes. So that means if we go back I could request the soup when we make the reservation and the kitchen staff would try to make it available even if it's not on the menu. That's what I call service! I had no idea that V&A would go to those lengths to make their patrons happy, but now I do... and so do you! :thumbsup2

Part II will be coming up shortly with lots of pictures. And speaking of pictures, I do want to apologize...we didn't do as good a job taking pictures at the Chef's Table as we should have. I especially wish we'd taken individual shots of the Amuse Bouche. Oh well... next time!

Thanks for reading so far and Happy 4th! Why not celebrate with a fresh batch of America balls? :rotfl2:

[oybolshoi]

"And thanks for the compliment on the dress - another AT end-of season sale from last year. I love the color!"

"It was the last one so they gave me it at half price"

"75% off coz it was snowing outside"....What in JULY?

"The lady gave me 50% off because some 20 years ago we stayed at the same hotel only a few weeks apart,and she liked me"

How nice to know that some things travel universally without anything being lost in translation.....:rotfl2: :lmao:

Wow a porn F.O....:lmao:

Sometimes I think you and I speak two different languages, oh ellusive one. :lmao:

We will be there from the 18th thru the 24th.

Maybe we will see each other in EPCOT during the F&WF extravaganza!


That would be great - you know we'll be at Epcot eating and drinking around the World Showcase!



Your Gluttony Union of America membership has been revoked.

:rotfl2: Can't you guys take a joke?

You do deserve it! Don't let anyone tell you otherwise.

Thanks for that. :hug:

Beautiful as ever!

And that. :hug: :hug:

OOOHHHH AAAAHHH

If you haven't tried the wine room you should keep it in mind for your next visit if you decide to eat at CA Grill - very nice!

:magnify: Is that a drink?!

Not a very big one...that's why I had to order a second drink. ;)


I have to tell you we call it scooshy around our house. My god daughter couldn't say sushi so she called it scooshy. This made a lot of sense to her because of the texture as well.

Calling it schooshy makes a lot of sense to me, too. :thumbsup2


I use heavy cream for mine.

That's what we've started doing, too. It makes a huge difference, doesn't it?


Another great restaurant review Brenda. I'm so glad you put in pictures of the wine room, we've never been in there and I think it would be a nice change for the next time we dine there.

Thank you! Definitely give the wine room a try - it really made for a nice evening and a very relaxed dining experience.


Hi!! Just subscribing so I can come back and finish reading theTR!!!

Hi there! Thanks for stopping in - I hope you enjoy the reviews. :goodvibes

Guess I'm too early for the V&A update. According to my clock, 4 hours have passed Ms. Brenda.

How's that Sangria holding out young lady? :drinking1

The Sangria was fabulous - knocked Jay out over an hour ago and that's why it took me so long to finish this update. Sorry for the delay. :flower3:

Bwahaha. I see I'm not the only one checking back for the V&A post. :)

Hopefully by now you've found the first V&A post - hope you like it!

[S.Poppins]

Am I first?

[oybolshoi]

Am I first?


I believe the answer is yes... you is first for the CT. :yay:

Did you see the CA Grill review? I tried to get it up fast because I knew you'd been asking about it. :goodvibes

[cmp1111]

OK, aside from Simpsons, everything else is related to Friends. Anyone else remember the original episode with Jon Lovitz, completely high?

Anyway, amuse bouche away. We're all drooling, waiting for more... :rolleyes1

[S.Poppins]

I was first!!! Not counting Brenda's reply posts!! I am never first.

I just read CA grill and V & A. I can't wait to try CA grill - it all looked wonderful!! Except for Jay's dessert - Psssst...don't tell Jay, but I think we was eating eye of newt! To me a dessert hardly counts if there is no chocolate or at least a rich creamy sauce!

So at V & A, did you both get Amuse Bouche or do you share? My DH would not have touched any of it. Could I go and just have them make his some fried cheese sticks, a steak and a baked potato - with butter and cheese only (no sour cream for Mr. Picky). One time we were at a nice restaurant and his potato came with what looked to me like a very light colored butter. He asked the waitress if it was sour cream and she said, "no." So while the waitress is standing there, he puts a bite in his mouth and immediately spits it back on the plate and demands another one. I was mortified!!! Maybe I will take a friend to V & A's. Wanna go Brenda?

We leave tomorrow for the state tournament. Praying for second or third place so this will be over.

[oybolshoi]

OK, aside from Simpsons, everything else is related to Friends. Anyone else remember the original episode with Jon Lovitz, completely high?

Anyway, amuse bouche away. We're all drooling, waiting for more... :rolleyes1


OK...I admit it... my TV watching never made it much past cartoons. ;)

I rarely watched Friends so can you explain the reference so I can have a chuckle? I love Jon Lovitz. :thumbsup2

And thanks for drooling... I mean reading! ;)

[cmp1111]

OK...I admit it... my TV watching never made it much past cartoons. ;)

I rarely watched Friends so can you explain the reference so I can have a chuckle? I love Jon Lovitz. :thumbsup2

And thanks for drooling... I mean reading! ;)

Oooh, I don't know if I can be your friend anymore, if you didn't watch Friends... Oh, OK... :lmao:

Monica (Courtney Cox) was a chef on the show. Phoebe had a massage client who was trying to open a new restaurant (Jon Lovitz). Monica was to prepare a meal as an audition for him, but he showed up with the "munchies". She'd prepared an amuse bouche for him, complete with the explanation that it was a "pre-appetizer" to waken the taste buds, but he just had fun drowning gummy bears in Cheerios (they are lifesavers!) and trying to get her to make Kraft Mac 'n' Cheese...

Sorry. Moving on... ;)

As a side note, I love the Simpsons when all the Jon Lovitz-voiced characters appear in one episode... :rolleyes1

[cmp1111]

Oooh, I don't know if I can be your friend anymore, if you didn't watch Friends... Oh, OK... :lmao:

Monica (Courtney Cox) was a chef on the show. Phoebe had a massage client who was trying to open a new restaurant (Jon Lovitz). Monica was to prepare a meal as an audition for him, but he showed up with the "munchies". She'd prepared an amuse bouche for him, complete with the explanation that it was a "pre-appetizer" to waken the taste buds, but he just had fun drowning gummy bears in Cheerios (they are lifesavers!) and trying to get her to make Kraft Mac 'n' Cheese...

Sorry. Moving on... ;)

As a side note, I love the Simpsons when all the Jon Lovitz-voiced characters appear in one episode... :rolleyes1

I'm a dork, but that was also my 400th post... :)

[oybolshoi]

I was first!!! Not counting Brenda's reply posts!! I am never first.

I just read CA grill and V & A. I can't wait to try CA grill - it all looked wonderful!! Except for Jay's dessert - Psssst...don't tell Jay, but I think we was eating eye of newt! To me a dessert hardly counts if there is no chocolate or at least a rich creamy sauce!

Eye of Newt...:rotfl2: I can't wait to tell him that!

So at V & A, did you both get Amuse Bouche or do you share?

Each person gets their own Amuse Bouche - in this case Jay and I each received the same four yummies and both had pretty much the same reaction. I think he liked the tuna a bit more than I did, but we both agreed that the shrimp was our least favorite. And that's really surprising because we're both big fans of shrimp.

My DH would not have touched any of it. Could I go and just have them make his some fried cheese sticks, a steak and a baked potato - with butter and cheese only (no sour cream for Mr. Picky). One time we were at a nice restaurant and his potato came with what looked to me like a very light colored butter. He asked the waitress if it was sour cream and she said, "no." So while the waitress is standing there, he puts a bite in his mouth and immediately spits it back on the plate and demands another one. I was mortified!!!

Honestly, they will do whatever they can to accomodate any guest there, so they probably would try their best to make your DH happy. But if he's not going to enjoy it why spend the money? You're better off going with a friend or two or twelve. :thumbsup2


Maybe I will take a friend to V & A's. Wanna go Brenda?


Sign me up! Jay and I both said we thought it would be great fun to do the CT with a group of friends - you can reserve it for up to 12 people. :thumbsup2


We leave tomorrow for the state tournament. Praying for second or third place so this will be over.

Well good luck - I hope everything turns out the way you'd like it to. :hug: And no car troubles, either!! :goodvibes

[oybolshoi]

Oooh, I don't know if I can be your friend anymore, if you didn't watch Friends... Oh, OK... :lmao:

Monica (Courtney Cox) was a chef on the show. Phoebe had a massage client who was trying to open a new restaurant (Jon Lovitz). Monica was to prepare a meal as an audition for him, but he showed up with the "munchies". She'd prepared an amuse bouche for him, complete with the explanation that it was a "pre-appetizer" to waken the taste buds, but he just had fun drowning gummy bears in Cheerios (they are lifesavers!) and trying to get her to make Kraft Mac 'n' Cheese...

Sorry. Moving on... ;)

As a side note, I love the Simpsons when all the Jon Lovitz-voiced characters appear in one episode... :rolleyes1


OK... you know, I think I have seen that episode (I did watch a few). Very funny...:rotfl2: :rotfl2: :rotfl2: I can just see that happening in V&A's dining room. :lmao:

I'm a dork, but that was also my 400th post... :)


Congrats on #400!!! :yay:

And really...aren't we all dorks? :hug:

[BriarRosie]

Woohoo! Time to dissect this puppy! Here we go...
Wait. That didn't sound good. Sounded more like high school biology, except ewww, we didn't dissect puppies. Ok, scratch that, and ewww, I'm making this worse, aren't I? Nevermind about puppies, let's do this thing!

Tuesday, May 29th - Happy Anniversary!!!!!!! I Love You...You Love Me... Now Let's Eat!

Hello my dear cyber-friends! Before embarking on the first part of our Chef's Table experience at Victoria and Albert's I must address a terrible oversight on my part. This evening as I was stuffing my face with crab rangoon and washing it down with half a pitcher of Sangria - something that will surely result in much digestive unpleasantness during the deep, dark hours of the night - I realized that I had yet to share a single alcoholic beverage recipe with you.

How could I be so thoughtless...so inconsiderate...so sober???

Well, to make it up to you I'd like to offer our Sangria recipe - it's as good, if not neyyer... I mean better, than any Sangria you'll have while dining outside of your home (or mine).

Sangria

1 bottle (750ml) red wine (we used a Beaujolais)
1/4 cup brandy
1/4 cup orange flavored liqueur (either Grand Marnier or Triple Sec - we used the Grand Marnier)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored and cut into thin wedges
1 bottle (750ml) sparkling water, chilled (we used Gerolsteiner)

Combine everything but the sparkling water in a large pitcher - cover and chill completely. When ready to serve add the sparkling water and have yourselves a drinking good time.

Thank you, Emeril Lagasse

When did you change your name to Emeril Lagasse? :confused3
Heheh, the sangria recipe sounds delish! :thumbsup2


And now.without further delay...

Victoria and Albert's - The Chef's Table, Part I


Where do I start? This was the dinner reservation that spawned an entire week's vacation. Yeah, it sounds weird, but would you expect anything less from the two of us at this point?

We have been aching for this reservation for something like three years; when you normally only make it to WDW once a year (and sometimes not even that) it becomes very difficult to nab this kind of first-come, first-lucky reservation. And if I haven't mentioned it before...I am not generally a lucky person.

But in November, while still riding the crest of a post-vacation high and motivated by some strange certainty, I awoke very early and began calling WDW-DINE.

The result?

Holy crap on a stick!!!

We got the Chef's Table for our anniversary!! :yay:

Well, we might as well spend the entire week at Disney since we've got the extra vacation points to cover it.

And now you know how the whole thing spiraled out of control from there.

A bit of background about the restaurant for those of you who have not had the chance to dine there. Vicki and Al's (thank you Lori!) is Central Florida's only 5-star restaurant, although...I thought I just saw something yesterday that indicated that V&A has been downgraded to 4-star by Mobile. Anyone know for sure? :confused3

:laughing: Now we're cooking with gas! (That's such a quaint expression, and I've always wanted to use it!) Glad you liked the Vicki and Al's thing, but I'm not the first (nor will I be the last) to refer to V&A in such a casual way. :teeth:


Having been fortunate enough to experience both the dining room and the Chef's Table, I would really suggest that you try the dining room first, especially if you want a romantic, intimate dinner. The dining room is lovely...dim, hushed, elegant...they even have a harpist who plays every evening. You will typically have a 6-course meal in the dining room with wonderful food and extremely attentive service.

The Chef's Table will smack you down in the kitchen, right in the middle of all the hubbub that goes into preparing gourmet dinners for multitudes of guests. You'll get something like 10 courses at the CT, selected and prepared by the evening's head chef and embarrassing though this may be...I can't seem to find an appropriate adjective to describe the entire experience.

Incredible...Amazing...Fascinating...Wow!

I've only had the Amazing/Fascinating/Wow experience....twice. 1996 and 2002. I have yet to go there for the main dining room. But the good news is, I've found out that you can request in advance...the same dining menu as the Chefs Table, even if you don't get the Chef's Table reservation!
:banana: :banana: :banana:


All dressed up with someplace to go...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02262.jpg

**Sigh** I have to be honest, and I am my own worst critic but how is it possible that I can look that...bleeeeeecccccch? I've lost my leg again, my hair is outta control, my arms look like the sausage links that Kona Cafe serves with breakfast, and isn't black supposed to have a slimming effect? I swear...I'm dropping 20 pounds by October or my name isn't One-Legged-Bewb-Flashin-For-Freebies-Brenda-No-Pants.

You are your own worst critic. Bah. You call that out-of-control hair? I call that hair bouncin' and behavin' hair. I can make you look 20 lbs. lighter by standing next to you. I could probably make you appear more tan, too. :laughing: The dress is the same flattering cut that you wear with your less fancy Ann Taylor dresses. I can't trip that new name over my brain, so I will call you OLBFFFBNP. Eh. Maybe not.


Jay and I decided to hang out at Mizner's Lounge which is located on the hotel's second floor rotunda just across the way from the entrance to Victoria and Albert's. We were practical and split a bottle of mineral water (served with lime!) since we knew that there would be plenty of drinking in the hours to come. For us the best thing about Mizner's is that the GF orchestra was set up just outisde of the lounge and we were able to sit there and relax and listen to some great music.

The only problem was that the first song of the set was "Send in the Clowns."

Holy Coincidence, Batman! As you know, I play VMK, and we have our avatars of ourselves and our friends meet and "dance" at VMK closing. What song was brought up? Send in the Clowns. But in VMK, you can't type "clowns" because it's not part of the limited dictionary, but the word "clones" is, go figure. So we're singing, "Send in the Clones". I guess you had to be there, but I read your report shortly after this happened in VMK.


Uh oh.

"Didn't Krusty the Clown sing this song?"

Jay smirked.

I started to giggle.

Jay began singing in his best Krusty Brand Imitation voice in time with the orchestra. "Send in the cloooooowns. Those daffy, laffy, clooooooowns. Send in those doleful and soulful and schmaltz by the bowlful...clowns. Send in...the clowns..." And then he pretended to cry.

I snorted mineral water up my nose in a fit of hysterical laughter that probably would have gotten us tossed out if we hadn't been dressed so nicely.

Wow, you were like that without the wine pairings? I so need to share edibles and drinkables with you two. :hug: I would be :rotfl2: if I heard this version of the song, for sure.


As a side note, I don't think the GF staff really likes it when you sit in their lounges and mock the orchestra's musical selections. But I really felt like this was a good omen of things to come. Our fondness for The Simpsons is one of the things that first brought Jay and I together; well, that and my refusal to take "no" for an answer. :rotfl2:

Oh, let the GF staff stew about it. You're having fun. I have an idea. We need to drink French wine and discuss the "miracle of anti-freeze" at their kiosk in October. That would be enough to make the French hate us even more than they already do. ;)


So, enough silliness (for now). We checked in at the restaurant's front podium just like we would if we had a reservation for the dining room. In this instance, though, you have to be escorted back to the kitchen. I have to admit, it felt pretty special to walk through that dining room with the Maitre' de while all the patrons in the dining room watched. For a moment I wanted to give them all my best Royal Family Wave, but I was afraid that my upper arm flab might swing too far out and hit someone on the head so I refrained.

Great. Now I'm picturing some gentleman with an angry red welt on his forehead after you knock him (and his chair) over backwards by the force of your arm flab while waving. His feet go flying in my vision, too.


There is an alcove in the back part of the kitchen where a table has been set up behind a wrought iron banister; the table is set with the same flatware, glassware, and plates that you would use in the dining room.

Wow - the flash bounced right off the arm-flab!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02263.jpg

Yay, the "back porch"! When I was there, they had a round table for our party of five. I had heard they switched out the table after that.


Once you are seated, you will be introduced to your serving team and within a few moments the chef will come out and introduce him or herself. The chef will explain how the evening is going to unfold and will share a glass of champagne with you before leaving to toil in the kitchen on your behalf.

Our champagne, which you can see in the above picture, was Heidsieck Monopole "Blue Top" Brut Champagne. It's a drier champagne but very light and very refreshing - we both liked it very much.

The restaurant is also very good about addressing food issues: allergies, dislikes, potential death warrants. I had mentioned at the time of reservation that seeds and nuts were a bad idea for me; the chef verified this with me after Jay and I were seated, and I took that opportunity to let him know of my very strong aversion to mushrooms as well. The result, which will make for a sloppy review, is that Jay and I ended up with some different food pairings as the evening progressed.

Did I mention that our chef for the evening was none other than Victoria and Albert's Chef de Cuisine (the head honcho, big cheese, numero uno) Scott Hunnel??? How in the world did that happen? :thumbsup2

Scott Hunnel was there for my 1996 meal, but he was out of town when I did the Chef's Table in 2002. It was still fantastic!


And then a choir of angels began to sing and a single beam of light shone down on the table...

It was time.

Amuse Bouche
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02267.jpg

Starting at the top left-hand corner and moving clockwise we have:

1) Gulf of Mexico Shrimp with Tuscan Melon Coulis - this was a good-sized shrimpie wrapped in prosciutto barely bathing in a chilled cantaloupe sauce. It was an interesting variation on the old prosciutto-wrapped-melon appetizer (which I like very much). I thought this was good, but I'm not convinced that these flavors work together; the melon coulis was a little too sweet and as much as I love shrimp I didn't think that the prosciutto enhanced it at all. Surprisngly enough, this was our least favorite of all four offerings.

2) Roasted Butternut Cream Soup - Oh. My. Gawd. Where have you been all my life? This was the most delicately flavored soup I've ever had - creamy and subtle upon first taste it and then it just explodes with flavor. I also loved the way it was served in that tiny pitcher - Chef Hunnel told us to drink right out of the pitcher, with our pinkies extended, of course! ;)

3) Yellow Fin Tuna on a Himalayan Salt Plate - I'm not a huge fan of tuna outside of tuna fish sandwiches but I must say that this was very tasty. When used as plates, these salt blocks lend an enhanced salt and mineral flavor to the food; they also look pretty cool, don't they?

4) Deviled Quail Egg with Iranian Osetra Caviar - This was incredible, but I'm not exactly sure how to describe it. The quail egg tasted good but definitely had a stronger flavor than you'd expect from a "normal" egg. The caviar was wonderful - I wish we could have had more. Actually, I guess if we had wanted to pay for it we could have had more, but at $125 for a 1/2 ounce I knew that Jay would be happier with the dollar. Those little dollops on the plate are creme fraiche, which might have tasted really good with the caviar if I hadn't just popped the whole thing in my mouth at once without even using a fork. :eek:

Yeah, I think I'd be most excited about the butternut soup and the caviar!
Ok, I'm already jealous of that! I made my own butternut soup for Thanksgiving, but I know it can't be anywhere near the level of THAT.


When you have dinner in the dining room you are presented with one Amuse Bouche, which is basically a tiny, bite-sized morsel served before the first course of a meal. They are usually served to help excite the taste buds as well as to prepare the guest for the meal to come and to offer a glimpse into the chef's approach to cooking.

In this instance Chef Hunnel brought our Amuse Bouche to the table himself and told us what each offering was and what made it special in his eyes. He popped back over after a few minutes to find out what we thought and of course we could only grunt and drool, which seemed to satisfy him.

I describe the Amuse Bouche as: "My mouth is having a party, and I'm invited to come along for the ride! Wahoo!" :woohoo:


I did ask him a little later why they usually don't offer soup on the dining room menu because that Butternut Cream Soup was da bomb! Soups like that, while deceptively simple in appearance, are actually quite difficult to make properly. He did tell me that in the future if we called to make a reservation, even for the dining room, we could request something specific and they would do their best to accomodate our wishes. So that means if we go back I could request the soup when we make the reservation and the kitchen staff would try to make it available even if it's not on the menu. That's what I call service! I had no idea that V&A would go to those lengths to make their patrons happy, but now I do... and so do you! :thumbsup2

Part II will be coming up shortly with lots of pictures. And speaking of pictures, I do want to apologize...we didn't do as good a job taking pictures at the Chef's Table as we should have. I especially wish we'd taken individual shots of the Amuse Bouche. Oh well... next time!

Thanks for reading so far and Happy 4th! Why not celebrate with a fresh batch of America balls? :rotfl2:

I'm satisfied with these pics you have so far!! Dang it, this is making me want to go to V&A in October, now. I can't wait to see what you and Jason have in store for us later in the meal! And I am not gonna make any comment about America balls! :eek:

[Minniespal]

Excellent:thumbsup2

[wilma-bride]

Too many 'quoteables' in there to be able to resist...



http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02262.jpg

**Sigh** I have to be honest, and I am my own worst critic but how is it possible that I can look that...bleeeeeecccccch? I've lost my leg again, my hair is outta control, my arms look like the sausage links that Kona Cafe serves with breakfast, and isn't black supposed to have a slimming effect? I swear...I'm dropping 20 pounds by October or my name isn't One-Legged-Bewb-Flashin-For-Freebies-Brenda-No-Pants.

Personally, I think you look lovely - beautiful dress...check...well coiffured (is that even a word) hair...check...scrubbed and suited DH...check...small cuddly Plankton...che-e-e - hang on, where the devil is Plankton - I thought you guys were taking him along for the ride ;)

For a moment I wanted to give them all my best Royal Family Wave, but I was afraid that my upper arm flab might swing too far out and hit someone on the head so I refrained.

:rotfl2: Yup, just had my own mineral water-nostril-snorting experience here. I think we need a watch out for your keyboards warning from hereon in.


Amuse Bouche
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02267.jpg

OK, even to my un-gastronomised eye, this looks pretty good :thumbsup2 Whether I'd eat it or not is a different matter though ;)

Can't wait for the rest of your 'Vicki and Al's' review Brenda - however, I am sad also because surely that means it's over :sad2:

[WDW Poly Princess]

or my name isn't One-Legged-Bewb-Flashin-For-Freebies-Brenda-No-Pants.

I am sad that your dining review is almost over, dearest OLBFFFBNP! But I'm glad you decided to end with Vicki & Al's!

I know the feeling of wondering if they're going to kick you out of the GF lobby. I get that feeling just walking through there! I am a little worried that I'll be on some sort of blacklist when I call to make reservations for tea.

"No, I'm sorry, it says here that you've stayed at a value resort in the past decade. And you've...oh my! No, I'm sorry, we can't allow you here to drink our tea. Might I recommend Pecos Bill's?"

[A fat english gent]

Tuesday, May 29th - Happy Anniversary!!!!!!! I Love You...You Love Me... Now Let's Eat!

I love the way you two got all the lovely dovey stuff out of the way before your tucker arrived....Wham bam thank you mam now bring on the grub....:rotfl2:

Hello my dear cyber-friends! Before embarking on the first part of our Chef's Table experience at Victoria and Albert's I must address a terrible oversight on my part. This evening as I was stuffing my face with crab Rangoon and washing it down with half a pitcher of Sangria - something that will surely result in much digestive unpleasantness during the deep, dark hours of the night - I realized that I had yet to share a single alcoholic beverage recipe with you.

How could I be so thoughtless...so inconsiderate...so sober???

Well, to make it up to you I'd like to offer our Sangria recipe - it's as good, if not neyyar... I mean better, than any Sangria you'll have while dining outside of your home (or mine).

Sangria

1 bottle (750ml) red wine (we used a Beaujolais)
1/4 cup brandy
1/4 cup orange flavored liqueur (either Grand Marnier or Triple Sec - we used the Grand Marnier)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored and cut into thin wedges
1 bottle (750ml) sparkling water, chilled (we used Gerolsteiner)

Combine everything but the sparkling water in a large pitcher - cover and chill completely. When ready to serve add the sparkling water and have yourselves a drinking good time.

Thank you, Emeril Lagasse

Now you see I'd have had you two down as FULL cup brandy kinda people...:rotfl:


************************************************** ********

And now.without further delay...

Victoria and Albert's - The Chef's Table, Part I


Where do I start? This was the dinner reservation that spawned an entire week's vacation. Yeah, it sounds weird, but would you expect anything less from the two of us at this point?

We have been aching for this reservation for something like three years; when you normally only make it to WDW once a year (and sometimes not even that) it becomes very difficult to nab this kind of first-come, first-lucky reservation. And if I haven't mentioned it before...I am not generally a lucky person.

But in November, while still riding the crest of a post-vacation high and motivated by some strange certainty, I awoke very early and began calling WDW-DINE.

The result?

Holy crap on a stick!!!

We got the Chef's Table for our anniversary!! :yay:

Well, we might as well spend the entire week at Disney since we've got the extra vacation points to cover it.

And now you know how the whole thing spiraled out of control from there.

A bit of background about the restaurant for those of you who have not had the chance to dine there. Vicki and Al's (thank you Lori!) is Central Florida's only 5-star restaurant, although...I thought I just saw something yesterday that indicated that V&A has been downgraded to 4-star by Mobile. Anyone know for sure? :confused3

Having been fortunate enough to experience both the dining room and the Chef's Table, I would really suggest that you try the dining room first, especially if you want a romantic, intimate dinner. The dining room is lovely...dim, hushed, elegant...they even have a harpist who plays every evening. You will typically have a 6-course meal in the dining room with wonderful food and extremely attentive service.

The Chef's Table will smack you down in the kitchen, right in the middle of all the hubbub that goes into preparing gourmet dinners for multitudes of guests. You'll get something like 10 courses at the CT, selected and prepared by the evening's head chef and embarrassing though this may be...I can't seem to find an appropriate adjective to describe the entire experience.

Incredible...Amazing...Fascinating...Wow!

No,say what you mean dear...:lmao:


This evening's transportation was taken care of courtesy of some local cab company whose number the SSR concierge provided to us - we called them that morning and requested that we be picked up outside of our building at 5PM because we wanted to get to the Grand Floridian with plenty of time to spare.

All dressed up with someplace to go...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02262.jpg

**Sigh** I have to be honest, and I am my own worst critic but how is it possible that I can look that...bleeeeeecccccch? I've lost my leg again, my hair is outta control, my arms look like the sausage links that Kona Cafe serves with breakfast, and isn't black supposed to have a slimming effect? I swear...I'm dropping 20 pounds by October or my name isn't One-Legged-Bewb-Flashing-For-Freebies-Brenda-No-Pants.

Well i thought you looked Hot,even taking into account am waiting for my cataracts to get sorted,i thought the red dress matched your eyes and your hat was peachy.....:rotfl2:

Upon arriving at the Floridian, we had about forty minutes to kill until our dinner reservation. Just so you know, if you land the CT, dinner begins at 6PM - there is only the one seating. When you book dinner in the dining room there are two seatings - one that begins around 5:30 and the other that begins around 9:00, and you can choose different times within those two dinner seatings.

Jay and I decided to hang out at Mizner's Lounge which is located on the hotel's second floor rotunda just across the way from the entrance to Victoria and Albert's. We were practical and split a bottle of mineral water (served with lime!) since we knew that there would be plenty of drinking in the hours to come. For us the best thing about Mizner's is that the GF orchestra was set up just outside of the lounge and we were able to sit there and relax and listen to some great music.

The only problem was that the first song of the set was "Send in the Clowns."

Uh oh.

"Didn't Krusty the Clown sing this song?"

Jay smirked.

I started to giggle.

Jay began singing in his best Krusty Brand Imitation voice in time with the orchestra. "Send in the cloooooowns. Those daffy, laffy, clooooooowns. Send in those doleful and soulful and schmaltz by the bowlful...clowns. Send in...the clowns..." And then he pretended to cry.

I snorted mineral water up my nose in a fit of hysterical laughter that probably would have gotten us tossed out if we hadn't been dressed so nicely.
As a side note, I don't think the GF staff really likes it when you sit in their lounges and mock the orchestra's musical selections. But I really felt like this was a good omen of things to come. Our fondness for The Simpsons is one of the things that first brought Jay and I together; well, that and my refusal to take "no" for an answer.

So, enough silliness (for now). We checked in at the restaurant's front podium just like we would if we had a reservation for the dining room. In this instance, though, you have to be escorted back to the kitchen. I have to admit, it felt pretty special to walk through that dining room with the Maitre' de while all the patrons in the dining room watched. For a moment I wanted to give them all my best Royal Family Wave, but I was afraid that my upper arm flab might swing too far out and hit someone on the head so I refrained.

There is an alcove in the back part of the kitchen where a table has been set up behind a wrought iron banister; the table is set with the same flatware, glassware, and plates that you would use in the dining room.

Wow - the flash bounced right off the arm-flab!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02263.jpg

"arm-flab"...The kids over here call them "bingo wings"...:rotfl2:

Once you are seated, you will be introduced to your serving team and within a few moments the chef will come out and introduce him or herself. The chef will explain how the evening is going to unfold and will share a glass of champagne with you before leaving to toil in the kitchen on your behalf.

Our champagne, which you can see in the above picture, was Heidsieck Monopole "Blue Top" Brut Champagne. It's a drier champagne but very light and very refreshing - we both liked it very much.

Am waiting for you two to tell us a beverage you two DON'T LIKE....:lmao:

The restaurant is also very good about addressing food issues: allergies, dislikes, potential death warrants. I had mentioned at the time of reservation that seeds and nuts were a bad idea for me; the chef verified this with me after Jay and I were seated, and I took that opportunity to let him know of my very strong aversion to mushrooms as well. The result, which will make for a sloppy review, is that Jay and I ended up with some different food pairings as the evening progressed.

Did I mention that our chef for the evening was none other than Victoria and Albert's Chef de Cuisine (the head honcho, big cheese, numero uno) Scott Hunnel??? How in the world did that happen? :thumbsup2

Front row seats...something sure smells good
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02264.jpg

Is it really a hidden Mickey if it's in plain view?
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02265.jpg

They have wonderful bread at Victoria and Albert's, but I must caution you as our waiter did us, do not eat too much of it or you won't have room for all the wonders to come. This picture coming up is Jay's bread plate - they only gave me the sourdough roll (remember, Crohn's Disease = bad; grains, seeds, nuts = emergency room).

Bread, glorious bread
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02266.jpg

And then a choir of angels began to sing and a single beam of light shone down on the table...

It was time.

I have a tear:rotfl2: :lmao: :rotfl2:

Amuse Bouche
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02267.jpg

Starting at the top left-hand corner and moving clockwise we have:

1) Gulf of Mexico Shrimp with Tuscan Melon Coulis - this was a good-sized shrimp wrapped in prosciutto barely bathing in a chilled cantaloupe sauce. It was an interesting variation on the old prosciutto-wrapped-melon appetizer (which I like very much). I thought this was good, but I'm not convinced that these flavors work together; the melon coulis was a little too sweet and as much as I love shrimp I didn't think that the prosciutto enhanced it at all. Surprisingly enough, this was our least favorite of all four offerings.

2) Roasted Butternut Cream Soup - Oh. My. Gawd. Where have you been all my life? This was the most delicately flavored soup I've ever had - creamy and subtle upon first taste it and then it just explodes with flavor. I also loved the way it was served in that tiny pitcher - Chef Hunnel told us to drink right out of the pitcher, with our pinkies extended, of course! ;)

3) Yellow Fin Tuna on a Himalayan Salt Plate - I'm not a huge fan of tuna outside of tuna fish sandwiches but I must say that this was very tasty. When used as plates, these salt blocks lend an enhanced salt and mineral flavor to the food; they also look pretty cool, don't they?

4) Deviled Quail Egg with Iranian Osetra Caviar - This was incredible, but I'm not exactly sure how to describe it. The quail egg tasted good but definitely had a stronger flavor than you'd expect from a "normal" egg. The caviar was wonderful - I wish we could have had more. Actually, I guess if we had wanted to pay for it we could have had more, but at $125 for a 1/2 ounce I knew that Jay would be happier with the dollar. Those little dollops on the plate are creme fraiche, which might have tasted really good with the caviar if I hadn't just popped the whole thing in my mouth at once without even using a fork. :eek:


When you have dinner in the dining room you are presented with one Amuse Bouche, which is basically a tiny, bite-sized morsel served before the first course of a meal. They are usually served to help excite the taste buds as well as to prepare the guest for the meal to come and to offer a glimpse into the chef's approach to cooking.

In this instance Chef Hunnel brought our Amuse Bouche to the table himself and told us what each offering was and what made it special in his eyes. He popped back over after a few minutes to find out what we thought and of course we could only grunt and drool, which seemed to satisfy him.

I did ask him a little later why they usually don't offer soup on the dining room menu because that Butternut Cream Soup was da bomb! Soups like that, while deceptively simple in appearance, are actually quite difficult to make properly. He did tell me that in the future if we called to make a reservation, even for the dining room, we could request something specific and they would do their best to accommodate our wishes. So that means if we go back I could request the soup when we make the reservation and the kitchen staff would try to make it available even if it's not on the menu. That's what I call service! I had no idea that V&A would go to those lengths to make their patrons happy, but now I do... and so do you! :thumbsup2

Part II will be coming up shortly with lots of pictures. And speaking of pictures, I do want to apologize...we didn't do as good a job taking pictures at the Chef's Table as we should have. I especially wish we'd taken individual shots of the Amuse Bouche. Oh well... next time!

Thanks for reading so far and Happy 4th! Why not celebrate with a fresh batch of America balls? :rotfl2:


"And then a choir of angels began to sing and a single beam of light shone down on the table...

It was time."

Gifted..what more can one say?....:lmao: :lmao: :lmao:

[Summer-Caitlin]

Oh no, you can't leave us hanging like that;) Wow, everything sounds wonderful so far, we are eating in the main dining room on our wedding night but we are also planning on having the Chef's Menu. Does anyone know if you need to request this before you arrive or can you just order it on the day? I am so looking forward to dining at V & A, and I'll be in my wedding dress, maybe I can do the Royal Wave as I walk past? Looking forward to hearing all about your experience.

[DISNEYDUET]

HAPPY 4TH OF JULY EVERYONE!!

[rentayenta]

Brenda, you look beautiful with your hair down and what killer dress! :thumbsup2 I love this review and it sounds like a Dream come true. I love all of the personal attention you received from the chef and the food sounds amazing. What an incredible night! pixiedust:


P.S. Does it mean I am trashy if I read Amuse Bouche as Anheuser Busch? :rotfl2:

[kikigirl]

Thanks Brenda! :) I thought you looked beautiful. Yummy yummy food...Can't wait to see the rest of the report.

Happy Independence Day! :banana:

[jakenjess]

Well, to make it up to you I'd like to offer our Sangria recipe - it's as good, if not neyyer... I mean better, than any Sangria you'll have while dining outside of your home (or mine).

Sangria

1 bottle (750ml) red wine (we used a Beaujolais)
1/4 cup brandy
1/4 cup orange flavored liqueur (either Grand Marnier or Triple Sec - we used the Grand Marnier)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored and cut into thin wedges
1 bottle (750ml) sparkling water, chilled (we used Gerolsteiner)

Combine everything but the sparkling water in a large pitcher - cover and chill completely. When ready to serve add the sparkling water and have yourselves a drinking good time.

Thank you, Emeril Lagasse

Looks like a perfect recipe for me and the other desperate housewives of the neighborhood!;)


Well, we might as well spend the entire week at Disney since we've got the extra vacation points to cover it.

Really, how could you not?:confused3


All dressed up with someplace to go...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02262.jpg


I think you both look fabulous! Another Ann Taylor?

The only problem was that the first song of the set was "Send in the Clowns."

Uh oh.

"Didn't Krusty the Clown sing this song?"

Jay smirked.

I started to giggle.

Jay began singing in his best Krusty Brand Imitation voice in time with the orchestra. "Send in the cloooooowns. Those daffy, laffy, clooooooowns. Send in those doleful and soulful and schmaltz by the bowlful...clowns. Send in...the clowns..." And then he pretended to cry.


Oh, my, gosh!! I would have been dying!:rotfl2: :rotfl2: :rotfl2: That's hysterical!


They have wonderful bread at Victoria and Albert's, but I must caution you as our waiter did us, do not eat too much of it or you won't have room for all the wonders to come. This picture coming up is Jay's bread plate - they only gave me the sourdough roll (remember, Crohns Disease = bad; grains, seeds, nuts = emergency room).

Bread, glorious bread
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02266.jpg


This would be my downfall. I'd eat all of mine and my husband's too! LOVE bread! (Which explains why I'll probably never drop those 10 pounds)

Amuse Bouche
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02267.jpg



I'm thinking if I'm ever going to enjoy seafood, this would be the kind I might like! It all looks wonderful, especially the soup!


Thanks for reading so far and Happy 4th! Why not celebrate with a fresh batch of America balls? :rotfl2:

:lmao: :lmao: Have a great holiday, Brenda! I'll be looking forward to more of the Chef's Table!

[Poohbear67]

Wow brenda you two are just knock outs :banana: I am so drooling from all the food and oh by the way we changed our ADR's to Calf Grill so I hope are is as good as your was.

Please don't stop with the TR we won't know what to do with ourselves.:scared1:

[oybolshoi]

When did you change your name to Emeril Lagasse? Heheh, the sangria recipe sounds delish!

Right after I stole his Sangria recipe and posted it here on the DIS for all the world to try. ;)


Now we're cooking with gas! (That's such a quaint expression, and I've always wanted to use it!) Glad you liked the Vicki and Al's thing, but I'm not the first (nor will I be the last) to refer to V&A in such a casual way.

I love the idea of referring to it as Vicki and Al's - much more fun! And be careful how much you talk about "gas" at our house... :rotfl2:


I've only had the Amazing/Fascinating/Wow experience....twice. 1996 and 2002. I have yet to go there for the main dining room. But the good news is, I've found out that you can request in advance...the same dining menu as the Chefs Table, even if you don't get the Chef's Table reservation!

Yes, I heard this too - as long as you request the CT menu when you make your dining room reservation they will do their best to serve it to you that evening. That would be awesome - Jay and I might just have to try that next time around.


You are your own worst critic. Bah. You call that out-of-control hair? I call that hair bouncin' and behavin' hair. I can make you look 20 lbs. lighter by standing next to you. I could probably make you appear more tan, too. The dress is the same flattering cut that you wear with your less fancy Ann Taylor dresses. I can't trip that new name over my brain, so I will call you OLBFFFBNP. Eh. Maybe not.


Well thanks for the kind words - honestly I hated just about every picture that I showed up in on this trip. My problem is that I look like me...:rotfl2:

Hmmmmm...OLBFFFBNP... I like it!!!! :lmao:


Holy Coincidence, Batman! As you know, I play VMK, and we have our avatars of ourselves and our friends meet and "dance" at VMK closing. What song was brought up? Send in the Clowns. But in VMK, you can't type "clowns" because it's not part of the limited dictionary, but the word "clones" is, go figure. So we're singing, "Send in the Clones". I guess you had to be there, but I read your report shortly after this happened in VMK.


Hahahahahaa... send in the clones - that's totally appropriate in June if VMK celebrates Star Wars weekends like MGM!


Wow, you were like that without the wine pairings? I so need to share edibles and drinkables with you two. I would be :rotfl2: if I heard this version of the song, for sure.


I thought it came through loud and clear in my trippies that I may be the single-most silliest "grown-up" ever? I don't need alcohol to get the giggles over nothing - just about everything can crack me up if I think about it too long.

While Jay was doing his Krusty impression I was actually picturing Krusty the Clown sitting on the Grand Floridian staircase, highlighted by a single spotlight, singing this song while the orchestra played.



Oh, let the GF staff stew about it. You're having fun. I have an idea. We need to drink French wine and discuss the "miracle of anti-freeze" at their kiosk in October. That would be enough to make the French hate us even more than they already do.

Now this would be funny...I'll see you in Epcot come October and we can talk anti-freeze and World War II collaborations while the poor CMs from France listen in...that should really get their goat cheese. ;)


Great. Now I'm picturing some gentleman with an angry red welt on his forehead after you knock him (and his chair) over backwards by the force of your arm flab while waving. His feet go flying in my vision, too.

Yes! Exactly the image I was thinking of except that in my version his uber-expensive tin of caviar went flying with him and scattered around the dining room when the chair tipped beacuse his foot grazed the table.


Yay, the "back porch"! When I was there, they had a round table for our party of five. I had heard they switched out the table after that.

I really like the rectangular table - it might be a little crowded for a larger group but it's was more than enough space for the two of us.


Yeah, I think I'd be most excited about the butternut soup and the caviar! Ok, I'm already jealous of that! I made my own butternut soup for Thanksgiving, but I know it can't be anywhere near the level of THAT.

I want to try to make soup this good sometime in my life. I may give it a go at Thanksgiving like you did. While Jay and I might be able to compare it with something better, the saving grace is that no one else but Jay and me would know just how good it could be. ;)


I describe the Amuse Bouche as: "My mouth is having a party, and I'm invited to come along for the ride! Wahoo!"

I like that! I also like the explanation the waiter at Emeril's gave me, which was "Happy Mouth."


I'm satisfied with these pics you have so far!! Dang it, this is making me want to go to V&A in October, now. I can't wait to see what you and Jason have in store for us later in the meal! And I am not gonna make any comment about America balls! :eek:


Thanks - the pictures are acceptable but I know they could have been better and I just wish we'd taken a couple of more seconds with each one before diving in to eat.

America Balls ... Simpsons reference (what else?).


Excellent

Thanks! :goodvibes


Too many 'quoteables' in there to be able to resist...



Personally, I think you look lovely - beautiful dress...check...well coiffured (is that even a word) hair...check...scrubbed and suited DH...check...small cuddly Plankton...che-e-e - hang on, where the devil is Plankton - I thought you guys were taking him along for the ride ;)


Thanks Joh! Oh yes, Plankton... he didn't have a suit and tie so the staff wouldn't allow him in the restaurant. They have a really strict dress code at V&A that actually is enforced!

Plankton was most displeased and is even now plotting his revenge, the horrible consequences of which will be seen and felt by all this October. ;)


:rotfl2: Yup, just had my own mineral water-nostril-snorting experience here. I think we need a watch out for your keyboards warning from hereon in.

Hee hee hee ... I love it when readers spew/snort/spray!


OK, even to my un-gastronomised eye, this looks pretty good Whether I'd eat it or not is a different matter though ;)

Can't wait for the rest of your 'Vicki and Al's' review Brenda - however, I am sad also because surely that means it's over :sad2:

The presentation for all the courses was just amazing. A friend of mine said it's not like typical eating...it's like art. She's right, don't you think? And shocking though this may be...there were some things that I did pass over to Jay after I took a taste or two. It's a function of being me, but there are some things I just don't like.

Oh, don't be sad. If you really want more to read there are my "real" trip reports that are still in the works...those are turing into first-draft novels. :lmao:


I am sad that your dining review is almost over, dearest OLBFFFBNP! But I'm glad you decided to end with Vicki & Al's!

Awww, thanks Crystal! :hug: I wonder if it would just be possible to have the Tag Fairy give me a Tag that reads: OLBFFFBNP? Wouldn't that be a hoot?

I don't think the TF reads my threads...maybe they're too long?

BTW - you will be giving us a dining report along with your October trippie, right?


I know the feeling of wondering if they're going to kick you out of the GF lobby. I get that feeling just walking through there! I am a little worried that I'll be on some sort of blacklist when I call to make reservations for tea.

"No, I'm sorry, it says here that you've stayed at a value resort in the past decade. And you've...oh my! No, I'm sorry, we can't allow you here to drink our tea. Might I recommend Pecos Bill's?"

Every time we walk into the GF lobby on our way to tea I always feel like we're going to get picked up for loitering. Last October we were there after spending the morning at the MK and we both had Splash Mountain clothes...you know those dirty water marks you end up with if you get over-splashed on the plummet?

For a minute at the podium I thought they were going to ask us to leave and come back with "clean" clothes. ;)


"And then a choir of angels began to sing and a single beam of light shone down on the table...

It was time."

Gifted..what more can one say?....:lmao:

Oh, stop! You're just trying to butter me up so that I don't stop your flattery allowance.


Oh no, you can't leave us hanging like that;) Wow, everything sounds wonderful so far, we are eating in the main dining room on our wedding night but we are also planning on having the Chef's Menu. Does anyone know if you need to request this before you arrive or can you just order it on the day? I am so looking forward to dining at V & A, and I'll be in my wedding dress, maybe I can do the Royal Wave as I walk past? Looking forward to hearing all about your experience.


I think you need to request the CT menu prior to arriving at the restuarant that evening. If I were you I'd call V&A and let them know exactly what's going on and that you and your party would like the CT menu that evening. I'm sure they will do everything they can to accomodate you since it will be your wedding night!

And in your wedding dress... you have to do the Royal Wave - it's a moral imperative! And please take lots of pictures and come back and share them with all of us, OK?

Have a lovely and magical time! :hug:



HAPPY 4TH OF JULY EVERYONE!!

Yes indeed - what DisneyDuet said! And all you Simpsons fans out there...celebrate with a fresh batch of America Balls!!!!

Brenda, you look beautiful with your hair down and what killer dress! I love this review and it sounds like a Dream come true. I love all of the personal attention you received from the chef and the food sounds amazing. What an incredible night!

Thanks Jenny! The attention was almost overwhelming - I felt like every bite we took and every facial expression was being monitored by someone. Eh, that went away after a couple of glasses of wine. ;)


P.S. Does it mean I am trashy if I read Amuse Bouche as Anheuser Busch? :rotfl2:

Hell no! The first time someone actually presented an Amuse Bouche to me was at Emeril's over at CityWalk a few years ago. I thought he was talking about the actual food item...he had to explain and translate for me right there at the table. He was very nice but for the rest of the evening I felt like a slack-jawed yokel...us folks in the middle of the country don't get out much. :lmao:


Thanks Brenda! :) I thought you looked beautiful. Yummy yummy food...Can't wait to see the rest of the report.

Happy Independence Day!

Thanks Kiki. I say the food was definitely more "put together" than me, but there were professional working on the food. ;)

[OKWMom]

Brenda, I think both of you looked wonderful, even your hair. ;) It's Florida girl, can you say humidity. The humidity is how southerners in general got the reputation for big hair. You've got to work with what ya got, KWIM?

Brilliant reviews all around. Looking forward to the rest of V&A. I have to live vicariously through others' reviews as DH would HATE V&A. When I first approached him about it, his eyes bugged at the price. Then when I thought I would sway him with the food porn, his response was "that's all?!?" "You want to spend $100 for a dinner where I'll leave hungry?!?" Sigh. I guess my WFD friend Kathy is right when she says you can't live with them and you can't stuff them in the freezer when you're done with them.

[oybolshoi]

Looks like a perfect recipe for me and the other desperate housewives of the neighborhood!;)

Hi Lori! I think this recipe should do the trick nicely - it's got quite a nice kick. Tastes like fizzy kool-aid and numbs your face within 10 minutes. :lmao:


I think you both look fabulous! Another Ann Taylor?

Thanks. :hug: This dress was something I splurged on - I found it on-line at Nordstrom and thought to myself, "I need a new little black dress because the only other one I have is now too little to wear in public."

This is Ann Klein... I should get a lot of wear out of it as long as I don't gain any more weight. :thumbsup2


Oh, my, gosh!! I would have been dying!:rotfl2: :rotfl2: :rotfl2: That's hysterical!

I can only hope that the next time we're at a fine dining establishment Send in the Clowns doesn't start playing or I'm going to be in fits. ;)


This would be my downfall. I'd eat all of mine and my husband's too! LOVE bread! (Which explains why I'll probably never drop those 10 pounds)


I could make a meal out of fresh, hot bread as long as it's prepared correctly. :cloud9:


I'm thinking if I'm ever going to enjoy seafood, this would be the kind I might like! It all looks wonderful, especially the soup!


It was yummy in our tummies!!!


:lmao: :lmao: Have a great holiday, Brenda! I'll be looking forward to more of the Chef's Table!

You have a great one, too, and don't have too many America Balls (Simpsons joke - I'm not trying to be naughty with my readers...this time.) :rotfl2:


Wow brenda you two are just knock outs :banana: I am so drooling from all the food and oh by the way we changed our ADR's to Calf Grill so I hope are is as good as your was.

Please don't stop with the TR we won't know what to do with ourselves.:scared1:

Thanks for the kind compliment. :hug: You changed your ADRs...uh oh, I'm feeling the pressure already. ;) I am certain that you will have a lovely time at CA Grill, but I'm going to send you some positive dining thoughts over the next few weeks just to be on the safe side. :thumbsup2

I do have other TRs in progress ... they're not quite so food intensive, but they are entertaining if I say so myself. But then again... maybe not. Anyone from the DIS-galleries care to advise Poohbear67 as to whether or not she should wade into the Argie-Bargie or the Shrubbery? :confused3


Thanks for reading everyone! :grouphug:

[cocowum]

All dressed up with someplace to go...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02262.jpg

**Sigh** I have to be honest, and I am my own worst critic but how is it possible that I can look that...bleeeeeecccccch? I've lost my leg again, my hair is outta control, my arms look like the sausage links that Kona Cafe serves with breakfast, and isn't black supposed to have a slimming effect? I swear...I'm dropping 20 pounds by October or my name isn't One-Legged-Bewb-Flashin-For-Freebies-Brenda-No-Pants.




Brenda, I have 2 things to say...

First, YOU LOOK GREAT, HOT, really. Smokin' Hot according to DH (and he knows hot ;) ) Love the dress, and Love, Love, Love the hair!!! (but hey, I'm an 80's girl, I'm partial to big hair. The bigger the better, I always say.):laughing:

Second, Women are insane!!! not matter how good we look, we always find fault with something. :crazy:


I just have to say you have such a talent. I'm soo jealous of your ability to tell a story.:thumbsup2 I have no desire to eat at V&A, but I absolutely can't wait to read your story about. Does that make sense??? It's a huge compliment. I don't know what you do IRL but hopefully it involves writing because you are fantastic!!!

[oybolshoi]

Brenda, I think both of you looked wonderful, even your hair. ;) It's Florida girl, can you say humidity. The humidity is how southerners in general got the reputation for big hair. You've got to work with what ya got, KWIM?

Thanks so much. :hug: And you know... I totally forgot about the humidity facor. D'OH! :headache:

Brilliant reviews all around. Looking forward to the rest of V&A. I have to live vicariously through others' reviews as DH would HATE V&A. When I first approached him about it, his eyes bugged at the price. Then when I thought I would sway him with the food porn, his response was "that's all?!?" "You want to spend $100 for a dinner where I'll leave hungry?!?" Sigh. I guess my WFD friend Kathy is right when she says you can't live with them and you can't stuff them in the freezer when you're done with them.

Thanks again. :goodvibes

I don't see how anyone can leave V&A hungry - it's just enough food to pleasantly fill you up and with the wine pairing it all ends up nicely pickled in your stomach. ;)

:rotfl2: :rotfl2: :rotfl2: WFD Kathy is a riot!! I've never wanted to stuff jay in the freezer but I have thought about doing that with my mother. :lmao:

Thanks for reading! :goodvibes

[TigerKat]

I have to agree Brenda, you looked beautiful and the two of you together were a knock-out!!

I'm disappointed that this review will soon be ending, it's been such a great time. Looking forward to the rest of V&A's!!!!!!!

[oybolshoi]

Brenda, I have 2 things to say...

First, YOU LOOK GREAT, HOT, really. Smokin' Hot according to DH (and he knows hot ;) ) Love the dress, and Love, Love, Love the hair!!! (but hey, I'm an 80's girl, I'm partial to big hair. The bigger the better, I always say.):laughing:

Second, Women are insane!!! not matter how good we look, we always find fault with something. :crazy:


Well thanks very much - my DH says I'm too critical and I try to tell him it's a chick thing but he doesn't get it. ;) We are crazy aren't we? All I do is look at the picture and see things that I don't like... I guess I should try to be more positive. :goodvibes

And I'm an 80s girl too ... I used to have really long hair and I'd get those spiral perms... crazy! :scared:



I just have to say you have such a talent. I'm soo jealous of your ability to tell a story.:thumbsup2 I have no desire to eat at V&A, but I absolutely can't wait to read your story about. Does that make sense??? It's a huge compliment. I don't know what you do IRL but hopefully it involves writing because you are fantastic!!!

And now you're making me all verklempt...:flower3:

I really appreciate the kind words - I do write in real life but it's not the fun stuff...more like technical writing and financial analysis (yeeeech). Everyone here has been so encouraging that I may try once more to see if someone somewhere will publish something original of mine. I'll dedicate it to all the DIS-foodies. :grouphug:


I have to agree Brenda, you looked beautiful and the two of you together were a knock-out!!

I'm disappointed that this review will soon be ending, it's been such a great time. Looking forward to the rest of V&A's!!!!!!!

Thanks Kathy. :hug: I'm glad you've enjoyed our reviews and truth be told, I'll be said when I'm finished with this, too because it has been so much fun! I may just have to come back in October and give it another whirl. ;)

[BriarRosie]

I love the idea of referring to it as Vicki and Al's - much more fun! And be careful how much you talk about "gas" at our house... :rotfl2:

It really is much more fun to refer to it as Vicki and Al's. :goodvibes And I knew as soon as I typed the "gas" comment that there would be consequences. :lmao:


Yes, I heard this too - as long as you request the CT menu when you make your dining room reservation they will do their best to serve it to you that evening. That would be awesome - Jay and I might just have to try that next time around.

I am glad that they have it as an option, mostly because I completely lucked out and was 2 for 2 making those reservations for the CT. I don't know if I would even like the dining room, especially if I sit under the Eavesdropping Rotunda I've read about in other reports. Hmm, maybe it would be more fun, actually, especially if it was juicy gossip. The downside is that the other table could hear me just as easily.


Hmmmmm...OLBFFFBNP... I like it!!!! :lmao:

Sort of looks like what giving someone "raspberries" sounds like, doesn't it?


While Jay was doing his Krusty impression I was actually picturing Krusty the Clown sitting on the Grand Floridian staircase, highlighted by a single spotlight, singing this song while the orchestra played.

Was Krusty dressed like one of those Emmett Kelly hobo clowns in that vision, by any chance? Heheh.


Now this would be funny...I'll see you in Epcot come October and we can talk anti-freeze and World War II collaborations while the poor CMs from France listen in...that should really get their goat cheese. ;)

Brilliant. Evil. I like it!


Yes! Exactly the image I was thinking of except that in my version his uber-expensive tin of caviar went flying with him and scattered around the dining room when the chair tipped beacuse his foot grazed the table.

Ooh, you totally plussed my visual with that caviar tin! I didn't have any havoc with caviar in my visual. How about making his dining companion his wife, utterly horrified by the turn of events, fainting delicately into her chair?



I want to try to make soup this good sometime in my life. I may give it a go at Thanksgiving like you did. While Jay and I might be able to compare it with something better, the saving grace is that no one else but Jay and me would know just how good it could be. ;)

I wonder how difficult it really is to make their version. My version wasn't that difficult to make.

[cntkg1]

**Sigh** I have to be honest, and I am my own worst critic but how is it possible that I can look that...bleeeeeecccccch? I've lost my leg again, my hair is outta control, my arms look like the sausage links that Kona Cafe serves with breakfast, and isn't black supposed to have a slimming effect? I swear...I'm dropping 20 pounds by October or my name isn't One-Legged-Bewb-Flashin-For-Freebies-Brenda-No-Pants.

Say what??? There is nothing bleeeeeecccccch about you B. You both looked stunning!:love: And shouldn't that be: One-Legged-Bewb-Flashin-For-Freebies-Brown-Juggin'-Spoon-Slapping-Brenda-No-Pants?? :lmao: :rotfl2:




So, enough silliness (for now). We checked in at the restaurant's front podium just like we would if we had a reservation for the dining room. In this instance, though, you have to be escorted back to the kitchen. I have to admit, it felt pretty special to walk through that dining room with the Maitre' de while all the patrons in the dining room watched. For a moment I wanted to give them all my best Royal Family Wave, but I was afraid that my upper arm flab might swing too far out and hit someone on the head so I refrained.

I see absolutely no "Bingo Arms" in any of those pictures.;)

And then a choir of angels began to sing and a single beam of light shone down on the table...

I've seen those angels. :angel: They appear with the Mango Soup on the Magic.

Great update Brenda, but I do detect a slight variation of the picture you posted of you and Jason before dinner and the one on the KK thread of the two of you after the dinner. :lmao: :rotfl2: :lmao:

[mlill]

:lmao: Did You Just Say We Spent This Month's Mortgage Payment on Dinner???:lmao:

You ain't kiddin'! But, it's so worth it. :cloud9:

Well, so far, so good! :thumbsup2 You had me drooling at Roasted Butternut Cream Soup. I would kill for this soup. We had it at our CT in 2004 and were hoping to get it again last time. When it didn't appear on our Amuse Bouche plate, we were so upset! But, the little quail egg w/caviar was good. :goodvibes

By the way, you look mah-velous, darling! Stop beating yourself up. I really like your hair down. (I understand why you wear it up so much. It has to be a very special occasion for me to wear mine down and curled.)

MORE, please! (and where's Jay's side of the report?!)

Happy 4th! I hope you're having a great day off! Now, get back to writing!

-Michelle

[Mousermom]

Brenda,

PLEASE don't be so hard on yourself! You look beautiful! I LOVE your hair down. It frames your face very nicely. Love the dress, too. Believe me, I KNOW from arm flab and crazy hair, and YOU don't got it!!!!:lmao:

DH and I will probably never get to V&A, much less the Chef's Table, so just sitting here wishing and dreaming about it!!

Can't wait to read Part II!!

BTW, were you guys at the Chef's Table yourselves or were there other people joining you? Just curious.

Take care,

Mary Beth

[disneyjunebug]

Love Part I!!! I, too, have one of those husbands that will NEVER go to V&A because of several reasons:

1. Too many foods he won't eat.

2. Too much money involved with things he might not like....

I am now looking for someone to eat there with sometime.... maybe there is a millionaire somewhere who wants to give a poor, starving schoolmarm a good meal somewhere...

And I LOVE the dress and the hair looks great! You look perfect in the south dahling.....we love big hair down here!

Look forward to Part II! Have a happy fourth and don't shoot off anything important!

[CampbellScot]

HOLY CANNOLI!!! You JUST posted your Chef's Table review and there are already 84 THOUNSAND responses from readers and responses to responses from you!!! Y'all are on hyper typer mode!!!:hyper: :hyper: :hyper:

Okay first: You look right perty in that black dress! Your Jason looks very dashing and together...let's just say *POW* y'all look good...:cool2: ;)

I'm not a fancy shmancy food person. I'm allergic to everything...okay well, shellfish...any fish really...walnuts...any kind of squash(weird one I know) and guinea pigs...I've never actually eaten a guinea pig but cuddling up to them=eyes sealed shut and looking like battered wife in desperate need of asthma treatment! Wait...what was I talking about? OH yeah...food. It looks fabulous!! I think it's great that you are able to be so adventurous with your eating. A friend of mine in college had Crohn's disease and she literally lived on potato buds and sugar free jello...she was pretty much terrified of having an "attack" as she called them and I don't blame her one bit...but it led me to believe that when you have Crohn's you can't eat anything fun! You have disproven that theory!!

I LOVE the idea of the salt plate with the tuna. Tuna is the only fish I can eat. It sounds fab!!!

I'm so excited for the rest of your review!!!:cheer2:

Hope y'all are having a happy 4th...kids are with their mom...puppy is snoring in my lap and my Jason is upstairs painting the bedroom (I'm not "allowed" to help b/c he's a perfectionist and it drives me nuts...so I disallowed my helpage!):laughing: Yup! we sure know how to have a rockin 4th of July!!!

k...more Chef's Table please!!!popcorn::

[praisehisname]

Wow, I just finished Part I of your CT review. BTW, we didn't get to go camping. Ever had a corneal ulcer? Not fun! I'm on steriod drops and have to be seen every 3 days by the eye doctor until it heals...

Anyway, you two looked amazing all dressed up! I love your hair down, and Jay looks very handsome. I'm too chicken to try much of the food you've shown so far, but I love reading about it and seeing the pictures. I'm so glad you guys got to celebrate your anniversary by going there!

Can't wait for more!

Denise

[winkers]

Holy Crap! I went on vacation and came back to 20 pages! I started makeing notes of things to comment on, and then I gave up because you're just to darn funny! Altho I do need to thank Joh for the walk the dinasour song that is now going thru my head...........:rolleyes:
You may now commense with the hilarity!

[zweihund]

Well thanks very much - my DH says I'm too critical and I try to tell him it's a chick thing but he doesn't get it. ;) We are crazy aren't we? All I do is look at the picture and see things that I don't like... I guess I should try to be more positive. :goodvibes

And I'm an 80s girl too ... I used to have really long hair and I'd get those spiral perms... crazy! :scared:


You too???
I also had one of those asymetrical do's, where my hair was REALLY short over my right ear and slowly angled down to a bob over my left.

TOTALLY stylin'. I was a knockout in my parachute pants and my t-shirt that changed colors in the sun.

And girl, you're lovely. I don't want to hear any more of this arm flab business, ok? Ok. We are always our own worst critics, which is why I will never let anyone take a picture of me in shorts if I am sitting down :sad2:

[SmallWorld71]

Quote "**Sigh** I have to be honest, and I am my own worst critic but how is it possible that I can look that...bleeeeeecccccch? I've lost my leg again, my hair is outta control, my arms look like the sausage links that Kona Cafe serves with breakfast, and isn't black supposed to have a slimming effect? I swear...I'm dropping 20 pounds by October or my name isn't One-Legged-Bewb-Flashin-For-Freebies-Brenda-No-Pants. " End quote

I fear this may result from too many years of the Grimace - you look fantabulous!:thumbsup2
Can't wait to hear more!

[MA pigletfan]

:thumbsup2 awesome! just lovin the reviews as always...you both looked fantabulistic for your big night out to Vicky and Alberto's.....one day I will have to drag my seafood fearing Greg there...with plenty of no-no requests on his list...maybe they can just serve him 10 courses of meat and potatoes? ha.

[jknepfle]

The only problem was that the first song of the set was "Send in the Clowns."

Uh oh.

"Didn't Krusty the Clown sing this song?"


"I thoroughly endorse this product or service...."

:)

V&A chef table is sounding awesome. Thanks for postin', and look forward to more!

[S.Poppins]

I thought of another question. When you reserved the Chef's Table was it just you and Jay or did other people reserve it too and sit with you? Tomorrow we are going to Geyser Falls water park in MS. I am soooo looking forward to wearing a swimsuit all day!:scared1:

[oybolshoi]

And I knew as soon as I typed the "gas" comment that there would be consequences. :lmao:

We are nothing if not predictable. ;)

I am glad that they have it as an option, mostly because I completely lucked out and was 2 for 2 making those reservations for the CT. I don't know if I would even like the dining room, especially if I sit under the Eavesdropping Rotunda I've read about in other reports. Hmm, maybe it would be more fun, actually, especially if it was juicy gossip. The downside is that the other table could hear me just as easily.

I like that V&A offers that flexibility - I think some time in the future I'd like to eat in the dining room again while still gorging on the CT menu. You kind of get the best of both worlds, even if you do have to forgo that escort to the bathroom.


Was Krusty dressed like one of those Emmett Kelly hobo clowns in that vision, by any chance? Heheh.

No...I pictured Krusty in all his Simpsons Techni-Color glory right in the middle of the GF staircase... he was smoking, too! :eek:


Ooh, you totally plussed my visual with that caviar tin! I didn't have any havoc with caviar in my visual. How about making his dining companion his wife, utterly horrified by the turn of events, fainting delicately into her chair?

I like that... but I think that either her champagne flute should empty on her dress or the caviar garnishments should end up stuck in her ample cleavage. :rotfl2:

I wonder how difficult it really is to make their version. My version wasn't that difficult to make.

Maybe not as difficult as they'd like us to believe. Part of our problem is that we don't have a very good food processer - we end up pureeing in the blender. That really isn't very effective.


Say what??? There is nothing bleeeeeecccccch about you B. You both looked stunning!:love: And shouldn't that be: One-Legged-Bewb-Flashin-For-Freebies-Brown-Juggin'-Spoon-Slapping-Brenda-No-Pants?? :lmao:

Thanks Nancy - you're always nicer to me than I deserve. :hug: And I only play the jug - it was AFEG who claimed to be the spoon slapper.

Anyone else want to join my hillbilly band? I need someone to play the washboard and someone who can sing... because I can't. ;)


Great update Brenda, but I do detect a slight variation of the picture you posted of you and Jason before dinner and the one on the KK thread of the two of you after the dinner. :lmao:

Thanks again for reading. And you're not supposed to mention a picture that everyone else hasn't seen yet! You'll ruin the fun! ;)


Did You Just Say We Spent This Month's Mortgage Payment on Dinner???:lmao:

You ain't kiddin'! But, it's so worth it.

Isn't it though?

Well, so far, so good! :thumbsup2 You had me drooling at Roasted Butternut Cream Soup. I would kill for this soup. We had it at our CT in 2004 and were hoping to get it again last time. When it didn't appear on our Amuse Bouche plate, we were so upset! But, the little quail egg w/caviar was good.

I am right there with you Michelle - maybe if we ever make it to Disney at the same time you and I can go on some sort of dining rampage in seach of this soup because it was that good.

And I liked that quail egg / caviar combo just fine... I'll take another dozen of those to "go."

By the way, you look mah-velous, darling! Stop beating yourself up. I really like your hair down. (I understand why you wear it up so much. It has to be a very special occasion for me to wear mine down and curled.)

MORE, please! (and where's Jay's side of the report?!)

Happy 4th! I hope you're having a great day off! Now, get back to writing!

-Michelle


Thanks for the compliment and I'm glad you're enjoying the CT so far. Jay drank too much Sangria last night and crashed before I was finished - since we both had the same Amuse Bouche I just did that segment by myself. He will be making his voice heard with the next 10 courses or so.

Happy 4th to you and yours as well!


Brenda,

PLEASE don't be so hard on yourself! You look beautiful! I LOVE your hair down. It frames your face very nicely. Love the dress, too. Believe me, I KNOW from arm flab and crazy hair, and YOU don't got it!!!!:lmao:

Well thank you very much - you're very kind. :hug: I'm beginning to think I need to take part in one of Stuart Smalley's twelve-step programs. :lmao:


DH and I will probably never get to V&A, much less the Chef's Table, so just sitting here wishing and dreaming about it!!

Can't wait to read Part II!!

BTW, were you guys at the Chef's Table yourselves or were there other people joining you? Just curious.

Take care,

Mary Beth


Never say never, Mary Beth! It took us three years of planning and saving coupled with a solemn agreement on my part to at least be willing to broaden my food horizons and try everything that was put in front of me.

We had the table to ourselves. There is only one reservation and if you get it you can make it for anywhere between 2 and 12 guests, but once it's gone it's gone. So if another couple called right after me for 5/29 they were outta luck because I'd already booked it for my party of two. Did that make any sense at all?


Love Part I!!! I, too, have one of those husbands that will NEVER go to V&A because of several reasons:

1. Too many foods he won't eat.

2. Too much money involved with things he might not like....

I am now looking for someone to eat there with sometime.... maybe there is a millionaire somewhere who wants to give a poor, starving schoolmarm a good meal somewhere...

You know...I'm just going to throw this out for consideration, but Jay and I would be perfectly willing to act as supplemental dinnner guests at V&A for anyone who might need them. We'll even brush up on our "funny" in an effort to make the evening more enjoyable and less awkward for you!

Of course, we'd have to work out the financial details because we're not wealthy and we don't live in Florida and our vacation time is limited and ... maybe this wasn't such a great idea after all. ;)


And I LOVE the dress and the hair looks great! You look perfect in the south dahling.....we love big hair down here!

Look forward to Part II! Have a happy fourth and don't shoot off anything important!


Thanks June... I'll keep the huge hair in mind if Jay ever gets that transfer to Deerfield or Jacksonville.

Thanks again for reading and Happy 4th to you and yours as well. We're avoiding all explosive devices this year...it's no fun celebrating the 4th when you have to get up a 5AM the next morning to go back to work.


HOLY CANNOLI!!! You JUST posted your Chef's Table review and there are already 84 THOUNSAND responses from readers and responses to responses from you!!! Y'all are on hyper typer mode!!!

This is what happens when I have a day off during the week and no household chores staring insolently at me from the doorway of our little computer room.


Okay first: You look right perty in that black dress! Your Jason looks very dashing and together...let's just say *POW* y'all look good... ;)

Awww, thank you very much. :flower3:


I'm not a fancy shmancy food person. I'm allergic to everything...okay well, shellfish...any fish really...walnuts...any kind of squash(weird one I know) and guinea pigs...I've never actually eaten a guinea pig but cuddling up to them=eyes sealed shut and looking like battered wife in desperate need of asthma treatment! Wait...what was I talking about? OH yeah...food. It looks fabulous!! I think it's great that you are able to be so adventurous with your eating. A friend of mine in college had Crohn's disease and she literally lived on potato buds and sugar free jello...she was pretty much terrified of having an "attack" as she called them and I don't blame her one bit...but it led me to believe that when you have Crohn's you can't eat anything fun! You have disproven that theory!!


Poor you - so many allergies! How do you deal with those when dining out (aside from the Epi pen I assume you carry at all times) ?

And you had me there for a moment with the guinea pig... It's not funny that you're allegeric but I was going to ask why in the name of all that is small and furry you were eating them. :lmao:

I feel terrible for your College friend - I do understand where she was probably coming from. When my last "bad" episode spit me back out of the hospital it took me a long time to work my way back into a lot of food. I was scared to death to eat anything other than yogurt and soup and scrambled eggs. Five years, lots of pills, and 20 pounds later I have almost no fear of food...until my intestines decide to explode. ;)


I LOVE the idea of the salt plate with the tuna. Tuna is the only fish I can eat. It sounds fab!!!

I'm so excited for the rest of your review!!!

Thanks for reading! I could have done with a little less salt to be honest, but the presentation and the overall flavor of the tuna itself were great.


Hope y'all are having a happy 4th...kids are with their mom...puppy is snoring in my lap and my Jason is upstairs painting the bedroom (I'm not "allowed" to help b/c he's a perfectionist and it drives me nuts...so I disallowed my helpage!):laughing: Yup! we sure know how to have a rockin 4th of July!!!

k...more Chef's Table please!!!

Our 4th has been marked by gardening, powering washing the siding on our house, scrubbing the tarnish off some silverplate, working out, and stuffing our faces with crablegs for dinner. I think we may have tied you for "rocking-est" Jult 4th couple. ;)


Wow, I just finished Part I of your CT review. BTW, we didn't get to go camping. Ever had a corneal ulcer? Not fun! I'm on steriod drops and have to be seen every 3 days by the eye doctor until it heals...

Oh Denise, I'm so sorry to hear that you weren't able to go. How in the world did you end up with a corneal ulcer? I do hope it heals quickly and you start to feel better soon. :hug:



Anyway, you two looked amazing all dressed up! I love your hair down, and Jay looks very handsome. I'm too chicken to try much of the food you've shown so far, but I love reading about it and seeing the pictures. I'm so glad you guys got to celebrate your anniversary by going there!

Can't wait for more!

Denise

Thank you very much for the kind words and for reading - especially when your eyeballs are not behaving. Plenty of pictures to come, oh my yes!


Holy Crap! I went on vacation and came back to 20 pages! I started makeing notes of things to comment on, and then I gave up because you're just to darn funny! Altho I do need to thank Joh for the walk the dinasour song that is now going thru my head...........:rolleyes:
You may now commense with the hilarity!

Winkers!! I thought maybe I'd written something offensive that had driven you away forever (it does happen, I'm sure of it!). So glad to see you are back but... didn't you just come back from a different vacation? I want to join your world! ;)

Anyhoo, thanks for continuing to read - it's good to know you're still enjoying the fun. Hilarity...us? How kind you are!

[oybolshoi]

You too???I also had one of those asymetrical do's, where my hair was REALLY short over my right ear and slowly angled down to a bob over my left.

TOTALLY stylin'. I was a knockout in my parachute pants and my t-shirt that changed colors in the sun.


Ahhhh, the 80s... may we never experience such dubious fashion trends again. :lmao:

Oh, did you wear your polo shirts with the collars flipped up and you don't have to say, but how many pairs of spandex leggins did you have? :rotfl2:


And girl, you're lovely. I don't want to hear any more of this arm flab business, ok? Ok. We are always our own worst critics, which is why I will never let anyone take a picture of me in shorts if I am sitting down :sad2:

Thanks Erica... you're very sweet. :flower3: And somehow I can't see you looking bad in a seated picture. You know what... we just need to meet up in October and share some F&W hilarity and some Stuart Smalley affirmations while sampling many many many wines and beers and maybe some food, too. :thumbsup2


I fear this may result from too many years of the Grimace - you look fantabulous!:thumbsup2
Can't wait to hear more!


Thanks for reading and for your kind words - you are probably more right with that Grimace comment than you know. ;)


:thumbsup2 awesome! just lovin the reviews as always...you both looked fantabulistic for your big night out to Vicky and Alberto's.....one day I will have to drag my seafood fearing Greg there...with plenty of no-no requests on his list...maybe they can just serve him 10 courses of meat and potatoes? ha.

Hi Gina! Thanks for the kind words; I'm glad you're enjoying the CT so far. And let me tell you, after what we saw the evening we were there... yes, they would make him 10 courses with meat and potatoes if that would make him happy (although I think they'd prefer to know in advance).


"I thoroughly endorse this product or service...."

:)

V&A chef table is sounding awesome. Thanks for postin', and look forward to more!


I knew you'd have something to say about Krusty! The really good stuff with the CT is yet to come, so stay tuned!


I thought of another question. When you reserved the Chef's Table was it just you and Jay or did other people reserve it too and sit with you? Tomorrow we are going to Geyser Falls water park in MS. I am soooo looking forward to wearing a swimsuit all day!:scared1:


The CT is first come first serve. So when I called to nab the reservation that was it for the evening - no sharing with strangers!

I do think it would be a blast to have the CT with a larger party - it would be so much fun to share that with some friends. :grouphug:

Have fun tomorrow... I will be thinking of water parks while I drive home from work with the interior of my car topping 100 degrees. :eek:


Thanks again for reading everyone - be safe and enjoy all the colorful explosions! :goodvibes

[CampbellScot]

"Thanks for reading! I could have done with a little less salt to be honest, but the presentation and the overall flavor of the tuna itself were great." (okay so I have NO IDEA how to make that multi quote thing work...but you said that!)

I just had to share my oddness in relation to slabs of salt b/c I thought perhaps you would find it a wee bit funny....and maybe a little gross...which goes well together...:thumbsup2

Okay so I've always had a "thing" for slabs of salt...I don't use an awful lot of salt in my diet really....it's not good for your heart and blah blah...but giant hunks of salt have always held a deep fascination for me...When I was two my mom found me in one of the calf cribs at my granddad's ranch...I was sharing a salt lick with Lionel the Long Horn calf...mom said we were taking turns very nicely...:rotfl2: :lmao: Lionel still lets me pull up a bail of hay and share a salt lick and some conversation with him when I visit home!! I was also found sharing a little salt lick with the rabbits one day...again very nicely taking turns...:eek: :laughing: I think it was only those two times I shared a salt lick with the cows and bunnies, but I've always had a "thing" for giant slabs of salt. :confused3 ;)

my therapist says I've come a long way since i was two...:flower3:

[BriarRosie]

I like that... but I think that either her champagne flute should empty on her dress or the caviar garnishments should end up stuck in her ample cleavage. :rotfl2:

Wow, our arm flab dining room fiasco keeps getting better and better! I think the wife needs creme fraiche on her nose and cheek. Oh, and the caviar in her ample cleavage, too! Good call! :lmao:


Maybe not as difficult as they'd like us to believe. Part of our problem is that we don't have a very good food processer - we end up pureeing in the blender. That really isn't very effective.

Ah, ok. When I made my roasted butternut squash soup, I brought out the outboard motor....aka the hand blender! After I roasted the squash, I dumped the squash out of its peel into a large soup pot, and it was easy to hand blend with the chicken broth I added a little at a time. Once it was at the puree consistency, I was able to add the cream and seasonings to my liking. I never tried a blender or food processor. I thought the hand blender was the best tool for the job. Although I think the blender might be easier if you tackle a little of it at a time.

Now I'm hungry for this soup. LOL!

[Disney_Mama]

Love LoveLove
Your Dining reviews....and you look great in all the pictures.:thumbsup2

[allyphoe]

"When I was two my mom found me in one of the calf cribs at my granddad's ranch...I was sharing a salt lick with Lionel the Long Horn calf...mom said we were taking turns very nicely...

We had dairy goats when I was a kid. Nothing better to a kid than the mineral salt licks (the brown ones - the white ons are just plain salt).

[DisneyJo]

Brenda you look beautiful stop being so hard on yourself and forget the bingo wings comment :lmao:

The food looks beautiful but I don't think I'd like any of it :blush: It's so beautifully presented but 10 courses wow how long did the meal last?

[Ms. Heimlich]

I arrived a little late to the chef's table part UNO, but so far I am STUNNED. This looks like soooo much fun. More fun than 2 people should have in public kind of fun!


You used your fingers to eat food at the fanciest restaurant in Orlando???:scared1:

You are my hero! :thumbsup2

What's next burping your ABC's?:rotfl:

Oh, wait... That's dinner at my family reunion!:headache:

Keep it up! I can't wait to read more!!!:banana: :banana: :banana:

[zweihund]

Ahhhh, the 80s... may we never experience such dubious fashion trends again. :lmao:

Oh, did you wear your polo shirts with the collars flipped up and you don't have to say, but how many pairs of spandex leggins did you have? :rotfl2:

I plead the fifth. :rolleyes1


Thanks Erica... you're very sweet. :flower3: And somehow I can't see you looking bad in a seated picture. You know what... we just need to meet up in October and share some F&W hilarity and some Stuart Smalley affirmations while sampling many many many wines and beers and maybe some food, too. :thumbsup2


We're good enough, we're smart enough, and doge-gonnit, we're completely smashed! :drinking1

[zweihund]

Oh, and speaking of the Simpsons (which is likely to be any minute now, on this thread), do you have any Kwik-E-Marts (http://www.cnn.com/2007/SHOWBIZ/Movies/07/02/7.eleven.kwik.e.mart.ap/index.html) near you?

There's one at the Disney exit off of I-4. We're going next week. I'll have a pink donut for you!

[CampbellScot]

We had dairy goats when I was a kid. Nothing better to a kid than the mineral salt licks (the brown ones - the white ons are just plain salt).

:lmao: :lmao: :lmao:

so good to know I'm not alone!!!!

c'mon Brenda...spill it...which barnyard animal did YOU share a salt lick with?! ;)

[oybolshoi]

Victoria and Albert's - The Chef's Table, Part II

Where were we before the group discussion turned to bizarre childhood food habits? For what it's worth, I never went anywhere near a farm growing up as a child but Grimace once told me that I had a fondness for dog biscuits, which is decidedly odd because we never had a dog... :confused3

Oh well, look at how far I've come since then! :rotfl2:


Anyway, as I previously mentioned, this is apt to get a little sloppy since Jay and I didn't always have the same food. But bear with us...I think you'll be pleased with the outcome, or at least with the pictures.

One of things that was really cool about the Chef's Table was that the sommelier was choosing wines to compliment each course that Chef Scott was preparing for us, but he was also taking our personal likes and dislikes into account. His name is Israel Perez and he's also the restaurant Maitre' de, and I took the opportunity to mention that I really didn't like strong red wines because the sulfites give me a headache. But, to make things more interesting, I had to tell him that I don't care much for really sweet wines, either.

"Ah," he said with a small smile. "A challenge!"

I am so glad that I told him this because he gave me some wonderful alternatives to try during the evening, including that Rosa Regale that we all love so much!

I strongly encourage you to make your wine likes and dislikes known whether you are at the Chef's Table or having dinner in the dining room - either way you're paying for this experience...you might as well enjoy it! :thumbsup2

Course I (Brenda)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02268.jpg

Dungeness and King Crab with Spring Asparagus and Calvisius Caviar
Wine pairing: Sella & Mosca La Cala Vermentino, Sardegna 2004


DING DING DING!!! We have a winner! I love crab, especially when I don't have to crack open the claws to get to the good stuff, although I do admit to a certain prehistoric Cro-Magnon satisfaction in breaking apart a crab leg, sucking out the sweet, succulent meat inside, and brandishing the knuckles threateningly at anyone else at the table who may be considering a raid on my crab stash...and then I like to... oh, uh ...too much information, right.

Ahem...as I was saying, on the left you will see a hunk, a hunk of tasty crab... (Get it? It's King crab :lmao: ) ... surrounded by a small swirl of creamy butter sauce topped with what looks like a single stalk of ragweed. The crab and the sauce were wonderful, and I tried some with a scoop of the caviar in the middle of the plate ... that kind of incredible taste combination is probably illegal in 37 states.

The asparagus was perfectly cooked, tender and lightly seasoned; it also tasted quite good with the cream sauce. On the right is the Dungeness crabbie patty wearing a leafy green hat accented with a single, vivid red petal. This was also very good, a little more sweet, but excellent and really tasty with the caviar clump.

Wondering about the caviar? So was I. Calvisius Caviar is from Italy - white sturgeon are farm raised in clean, spring-fed pools and their roe are large and dark. The flavor was rich and a little salty, but overall the taste was very nice and I really enjoyed it with both crab selections and by itself.

As for the wine, it was also from Italy - Sardinia - and it is made from the Vermentino grape. This is considered an exceptional choice to accompany seafood and shellfish due to the subtle presence of a natural marine salinity in the wine. **I am not smart enough about wine to know this - this information is coming from my wine notes**

I am a huge fan of white wines, especially Pinot Grigios and Pinot Noirs, and this wine was fabulous - light and crisp with a full flavor and just a bit of an underlying bite to it.


Course I (Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02269.jpg

Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes, and Satsuma Tangerine Vinaigrette
Wine pairing: Cantina Del Taburno Falanghina, Campania 2005


I'm not going to lie to you... Jason had to work late tonight and is not available for comment. But don't worry, I feel comfortable putting words in his mouth and I don't think he'll mind. If he does, we'll come back and let him editorialize to his heart's content.

For me, personally, buffalo is too gamey. It's not that I don't want my meat to taste like meat, but I don't want it to taste like the Great Plains, either. I love the presentation, though... the color is gorgeous and those Tangerine Vinaigrette sperms are a true inspiration. :rotfl2:

Jason really enjoyed this dish - the buffalo was well prepared, similar to "medium" in steak grilling terms, and the garnishments made it seem as if each piece of buffalo tenderloin was served with a miniature salad. As for the Tangerine sperm, Jay said that their presence just proves that this was a man's dish!

The wine was a very tasty, full-bodied Italian white with underlying fruit flavors, especially pear, and it did have some acidity to it. We were both a little surprised to see the buffalo paired with a white, but Jay thought it worked really well.


Course II (Brenda & Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02271.jpg

Ivory King Salmon with Mustard Greens, Sauce Soubise, and Ramp Pesto
Wine Pairing: Pere' & Fils Christian Moreau Chablis 2004


Don't get confused... we did not share this dish, we were each given one of our own. The better to stuff you with, my dear. ;)

Time for some more honesty...I'm not a big fan of salmon unless it's really thinly sliced and served chilled with marscapone cheese. Jay, on the other hand, is salmon-man... if he were a balding, half-blind, sanctimonious politician I'd call him Salmon P. Surname...:lmao: (sorry, that was a Civil War joke that was about as funny as a screen door on a submarine). But this salmon was excellent - milder and more delicate than most salmon fillets, it also had a very rich taste. Chef Scott came out to fishmonger with us for a few minutes and that's when we found out that the ivory salmon are actually pretty rare, accounting for about 5% of the total king salmon population. This was also when he started talking up the Copper River Salmon over at Artist Point - according to him the Copper River is a true delicacy. We'll never know, but I'm not bitter or anything. ;)

I was surprised by just how much I liked this salmon and I really liked nibbling on the little carrots that came with it. What I liked less was the Sauce Soubise, which is a white onion sauce, and the baby onions that were co-mingling with my carrots.

The wine, by the way, was excellent. A chablis from Burgundy, France (and I loves me the white wines from Burgundy) this had a strong fruit scent and flavor - I recall hints of apple and lemon. Yummy!!!


I must stop for now... I hope this will hold you over for another day or two. Thanks for reading! :grouphug:

[cmp1111]

Well, YUM. I can't see that I would look at any of those things on a menu and say, "Oh, yes, I want that," but everything looks and sounds delicious, which perhaps just means that I need to become a little more adventurous.

I'm sorry Jason had to work late, but you didn't say anything untoward, so he should be happy. :)

Thanks again for sharing! :thumbsup2

[oybolshoi]

I just had to share my oddness in relation to slabs of salt b/c I thought perhaps you would find it a wee bit funny....and maybe a little gross...which goes well together...:thumbsup2

Okay so I've always had a "thing" for slabs of salt...I don't use an awful lot of salt in my diet really....it's not good for your heart and blah blah...but giant hunks of salt have always held a deep fascination for me...When I was two my mom found me in one of the calf cribs at my granddad's ranch...I was sharing a salt lick with Lionel the Long Horn calf...mom said we were taking turns very nicely...:rotfl2: Lionel still lets me pull up a bail of hay and share a salt lick and some conversation with him when I visit home!! I was also found sharing a little salt lick with the rabbits one day...again very nicely taking turns...:laughing: I think it was only those two times I shared a salt lick with the cows and bunnies, but I've always had a "thing" for giant slabs of salt. :confused3 ;)

my therapist says I've come a long way since i was two...:flower3:

:rotfl2: Don't be offended, but I wonder if you may be a long lost relative of my mother's? She is a salt fiend...although I don't think I've found her licking salt slabs lately.


Wow, our arm flab dining room fiasco keeps getting better and better! I think the wife needs creme fraiche on her nose and cheek. Oh, and the caviar in her ample cleavage, too! Good call! :lmao:

Oh yes... caviar in the cleavage is a must! :thumbsup2


Ah, ok. When I made my roasted butternut squash soup, I brought out the outboard motor....aka the hand blender! After I roasted the squash, I dumped the squash out of its peel into a large soup pot, and it was easy to hand blend with the chicken broth I added a little at a time. Once it was at the puree consistency, I was able to add the cream and seasonings to my liking. I never tried a blender or food processor. I thought the hand blender was the best tool for the job. Although I think the blender might be easier if you tackle a little of it at a time.

Now I'm hungry for this soup.

I'm just thinking we need a hand blender ... that or a really nice food processor. I want some soup now, too!



Love LoveLove Your Dining reviews....and you look great in all the pictures.:thumbsup2

Thanks so much! :goodvibes


We had dairy goats when I was a kid. Nothing better to a kid than the mineral salt licks (the brown ones - the white ons are just plain salt).

OK... this thread is starting to get crazy again. ;)

My mom had a pet goat when she was a little girl... not that anyone cares. :lmao:


Brenda you look beautiful stop being so hard on yourself and forget the bingo wings comment :lmao:

The food looks beautiful but I don't think I'd like any of it It's so beautifully presented but 10 courses wow how long did the meal last?


Hi, Jo! Thanks for the compliment - I'd never heard the term bingo wings until AFEG posted it. Should have known I could count on him for something like that!

The whole thing lasted about four hours - it's a very liesurely meal, otherwise you might explode from trying to digest too much too fast. :rotfl2:



I arrived a little late to the chef's table part UNO, but so far I am STUNNED. This looks like soooo much fun. More fun than 2 people should have in public kind of fun!


You used your fingers to eat food at the fanciest restaurant in Orlando???:

You are my hero! :thumbsup2

What's next burping your ABC's?:rotfl:

Oh, wait... That's dinner at my family reunion!

Keep it up! I can't wait to read more!!!:banana:


Thanks for coming back to check out the CT! It really was a ton of fun and everything was sooooooo good. And to answer your question... yes, I ate food with my fingers at Vicki and Al's and we burped the alphabet on the way back to our hotel (didn't want to get too carried away in the kitchen).



We're good enough, we're smart enough, and doge-gonnit, we're completely smashed! :drinking1

Now that is my kind of daily affirmation!

Oh, and speaking of the Simpsons (which is likely to be any minute now, on this thread), do you have any Kwik-E-Marts (http://www.cnn.com/2007/SHOWBIZ/Movies/07/02/7.eleven.kwik.e.mart.ap/index.html) near you?

There's one at the Disney exit off of I-4. We're going next week. I'll have a pink donut for you!

Excellent! Say hello to Apu while you're there. We have to drive a bit to get to our closest Kwik-E-Mart...they're all going out of business.


:lmao: so good to know I'm not alone!!!!

c'mon Brenda...spill it...which barnyard animal did YOU share a salt lick with?! ;)

I did spill it... sort of. ;)

[oybolshoi]

Well, YUM. I can't see that I would look at any of those things on a menu and say, "Oh, yes, I want that," but everything looks and sounds delicious, which perhaps just means that I need to become a little more adventurous.

I'm sorry Jason had to work late, but you didn't say anything untoward, so he should be happy. :)

Thanks again for sharing! :thumbsup2


I'm not sure that most of the things I ate at the CT were items I would typically order, but for this kind of evening you just have to throw caution to the wind... kind of. ;)

Thanks again for reading! :flower3:

[S.Poppins]

Well good luck - I hope everything turns out the way you'd like it to. :hug: And no car troubles, either!! :goodvibes

Brenda! You jinxed me! :rolleyes: The following is a true story: Today we went to Geyser Falls (about an hour from where we are staying) in the same car that died 2 weeks ago on the way home from a game. As we turned into the parking lot, the blinker started making a weird noise and the radio sounded crazy. When we pulled into the parking space, the car died. DH ended up spending 3 hours and $300 getting the car towed and getting the alternator changed. :sad2: The kids and I spent that time in the park. DH handled it all very well. Anyway I think it is time for another car.

[3DisneyBuggs]

I just had to comment on how much I love your reports and reviews. I am working form home tonight and it is slow, you gave me some good laughs! Looking forward to the rest of your Chef's Table.

[S.Poppins]

I just did a long post talking about your last installment and the crazy hotel network booted me off! :mad:

So basically to sum up what I said: Crab good; salmon - not a fan, but yours looked like it might be good; caviar - never had it (not on the menu at Olive Garden) but you make it sound good.

How do you find out how much CT is? Or how much your mortgage payment is? Assuming it is one price per person? In the early, very poor, living in a mobile home, just starting our own business days, we decided to take 2 couples to dinner at a very nice restaurant for a reward. I will never forget walking out and thinking, "That was a house and car payment!!":scared:

Can't wait to hear more!

[allyphoe]

How do you find out how much CT is?

Allears gives it as $165 per person, plus an additional $70pp for the wine pairing, as of 10/2006. By the time you get in tax & tip, probably $300 each?

[oybolshoi]

Brenda! You jinxed me! :rolleyes: The following is a true story: Today we went to Geyser Falls (about an hour from where we are staying) in the same car that died 2 weeks ago on the way home from a game. As we turned into the parking lot, the blinker started making a weird noise and the radio sounded crazy. When we pulled into the parking space, the car died. DH ended up spending 3 hours and $300 getting the car towed and getting the alternator changed. :sad2: The kids and I spent that time in the park. DH handled it all very well. Anyway I think it is time for another car.


Bilge! :headache: Sorry to hear that.

I'll just stop trying to send you good thoughts then, since it doesn't seem to be helping. ;)


I just had to comment on how much I love your reports and reviews. I am working form home tonight and it is slow, you gave me some good laughs! Looking forward to the rest of your Chef's Table.

Thanks very much for reading and posting - glad to know you're enjoying the reviews! :goodvibes


I just did a long post talking about your last installment and the crazy hotel network booted me off! :mad:

So basically to sum up what I said: Crab good; salmon - not a fan, but yours looked like it might be good; caviar - never had it (not on the menu at Olive Garden) but you make it sound good.


I concur... crab = good; salmon = better than I expected; caviar = typically only have it on a cruise because then it's free! :rotfl2:

Seriously, I tried caviar on a Disney cruise a few years ago at a brunch in Palo and I was surprised by how good it was. It's not something we'd ever order or purchase at the store (too expensive for the good stuff) but I do enjoy it when it's included with something (rarely!).

How do you find out how much CT is? Or how much your mortgage payment is? Assuming it is one price per person? In the early, very poor, living in a mobile home, just starting our own business days, we decided to take 2 couples to dinner at a very nice restaurant for a reward. I will never forget walking out and thinking, "That was a house and car payment!!":scared:

Can't wait to hear more!

The CT is currently $170pp and another $70pp for the wine pairings. That's $480 for dinner for two people with the wine pairings before adding tax and gratuity. Also... I ordered a cake from the GF bakery for our anniversary which was another $30. So we were at $500 before tax and gratuity. I think when all was said and done we paid about $700 for everything. Keep in mind that we also tend to tip pretty generously at establishments like this because of the high level of service and attention.

So, it wasn't quite what our monthly mortgage payment is, but it was close.

And worth every penny. :thumbsup2


Allears gives it as $165 per person, plus an additional $70pp for the wine pairing, as of 10/2006. By the time you get in tax & tip, probably $300 each?

I'd say that's a pretty good estimate.

[winkers]

Looking at the pictures of the food is great. Your descripstions sublime (hunk of crab) But this would be me if I had to eat it:eek: ! I had caviar once, and I will spare you my description of the taste. As usual your episode had me laughing!:happytv:

[praisehisname]

Victoria and Albert's - The Chef's Table, Part II

Woo hoo! I'm having trouble sleeping tonight, so I logged on and there was an update from Brenda!!!


Course I (Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02269.jpg

I love the presentation, though... the color is gorgeous and those Tangerine Vinaigrette sperms are a true inspiration. :rotfl2:

:rotfl2: I'm holding back the laughter because I don't want to wake my kids, but that is hilarious!


This was also when he started talking up the Copper River Salmon over at Artist Point - according to him the Copper River is a true delicacy. We'll never know, but I'm not bitter or anything. ;)

:lmao:

I know I said I was too chicken to try any of this stuff, but the pictures actually make it look pretty good...I could probably be talked into at least tasting it.

Looking forward to the next part!

Denise

[wilma-bride]

on the left you will see a hunk, a hunk of tasty crab... (Get it? It's King crab :lmao: )

Too, too funny- another drink-snorting moment here. Not to mention the fact that my colleagues are now enquiring as to what is soooo funny :rotfl2:

Brenda, you absolutely kill me....ded!


I love this latest installment - dare I say could even be tempted by the buffalo (not bison, are you sure? - i take it you know how to tell the difference between the two ;) )

I am happy that you are going to manage to stretch this out for another few days, although unhappy that I may have no reading material over the weekend - and, with that in mind, I'm off to catch up on the rest of your reports (plural ;) ).

I must ask whether you felt uncomfortable at all about taking pictures at CT :confused3 My husband is embarrassed enough when I take pictures in regular restaurants but I figure he would kill me if I whipped the camera out and started snapping the food when there were only a couple of other people in the room :rotfl:

[Poppinsme]

Awwwww!
Here I am at work and I go to take a break and read your reviews.
Nuts about AP.:sad1:
We have been so busy at the hospital and I have been picking up OT. Have a very sick 35 weeker in NICU tonight. So I thought I would pop into the food porn and get a smile.:eek:
But then I read the Chefs Table review and thats were we are going for our Anni.:santa:
I've saved $1,000.oo and im pumped. :love: (Yes just for dinner)
Thanks Brenda for making this very tired woman happy. :hug:

[Scornelius]

I love the presentation, though... the color is gorgeous and those Tangerine Vinaigrette sperms are a true inspiration. :rotfl2:



Crystal Light. All over the monitor. Thanks a lot Brenda!!:rotfl2:
I also wanted to say that I thought your big-haired, one-legged, bingo-winged picture was absolutely beautiful. Both of you looked so dapper! Who knows what shenannigans you can get away with, dressed so deceptively respectably? :thumbsup2

[MA pigletfan]

DING DING DING!!! We have a winner! I love crab, especially when I don't have to crack open the claws to get to the good stuff, although I do admit to a certain prehistoric Cro-Magnon satisfaction in breaking apart a crab leg, sucking out the sweet, succulent meat inside, and brandishing the knuckles threateningly at anyone else at the table who may be considering a raid on my crab stash...and then I like to... oh, uh ...too much information, right.

seriously. i can pictured you with crab claws fending off crabby invaders. hilarious. I also have an affinity for the crab, and really any crustacean with mean looking claws. Nothing like a food that tastes great and can help you defend your meal at the same time!

[A fat english gent]

Brenda love call me old fashioned but my preference is for my food to be served "without" the sperms,i know,i know but you can't teach an old dog new tricks can you?....:rotfl2: :lmao: :rotfl2:

[Summer-Caitlin]

MMmmm, everything just looks so wonderful:) I can't wait to eat here. My DF is not very adventurous when it comes to food, give him chicken and he's happy! However I always love trying new things, there are so many delectable courses, I intend to try everything:love: . I have convinced DF to try it all, he may be surprised. I too love crab, that melt in your mouth feeling from a wonderful moist morsel of crab, mmm!!!
When I saw the presentation of the buffalo I must admit my first thought was 'whats with the orange sperm?':lmao: glad to hear that you too thought this, no, I'm not weird.
Please post the next section soon, I'm dying to see the main and the desserts.

[Ms. Heimlich]

Whoopee! Go Brenda!!

I loved this post. The crab looks YUMMmmmmyyyyyYYY. I've never had buffalo, but sperm on a plate doesn't sound good to me... ever.:rotfl:

I Can't wait to see the rest!

[disneyjunebug]

Love the Part II!!

Now, if you really liked the ramps, I can suggest your next vacation to the great time of Cosby, Tennessee, which every year has a "Ramp Festival" including crowning of a "Ramp Queen" and several "Ramp Princesses".

For those that don't know, ramps are similar to wild onions, have a very pungent flavor and odor, and when they are having the festival, you don't need a map, just follow your nose! (Not my taste either!)

Everything looks so wonderful......

[BriarRosie]

Victoria and Albert's - The Chef's Table, Part II

Where were we before the group discussion turned to bizarre childhood food habits? For what it's worth, I never went anywhere near a farm growing up as a child but Grimace once told me that I had a fondness for dog biscuits, which is decidedly odd because we never had a dog... :confused3

Oh well, look at how far I've come since then! :rotfl2:

Wow, dog biscuits? I guess I'm glad you weren't continuing the salt lick discussion.


Anyway, as I previously mentioned, this is apt to get a little sloppy since Jay and I didn't always have the same food. But bear with us...I think you'll be pleased with the outcome, or at least with the pictures.

I can tell you now, after seeing said pictures....ohhhh yes. :goodvibes


One of things that was really cool about the Chef's Table was that the sommelier was choosing wines to compliment each course that Chef Scott was preparing for us, but he was also taking our personal likes and dislikes into account. His name is Israel Perez and he's also the restaurant Maitre' de, and I took the opportunity to mention that I really didn't like strong red wines because the sulfites give me a headache. But, to make things more interesting, I had to tell him that I don't care much for really sweet wines, either.

That's what's so great about the Chef's Table. A friend of mine didn't want "mammals or mushrooms", and she was quite pleased with her meal!


"Ah," he said with a small smile. "A challenge!"

I'd be more impressed with the sommelier if he replied: "Ah, a Conundrum!" and with a flourish, presented you a bottle of that wine. Yeah, I know. Conundrum isn't fancy enough for the Chef's Table, but it's *my* visual tangent. :laughing:


I am so glad that I told him this because he gave me some wonderful alternatives to try during the evening, including that Rosa Regale that we all love so much!

Woot! Now that's a wine I like, too! :banana:


Course I (Brenda)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02268.jpg

Dungeness and King Crab with Spring Asparagus and Calvisius Caviar
Wine pairing: Sella & Mosca La Cala Vermentino, Sardegna 2004


DING DING DING!!! We have a winner! I love crab, especially when I don't have to crack open the claws to get to the good stuff, although I do admit to a certain prehistoric Cro-Magnon satisfaction in breaking apart a crab leg, sucking out the sweet, succulent meat inside, and brandishing the knuckles threateningly at anyone else at the table who may be considering a raid on my crab stash...and then I like to... oh, uh ...too much information, right.

Brenda plays with her food. We know this. We accept this as a given. But man, the crab plate looked like a winner to me, too! :cloud9:


Ahem...as I was saying, on the left you will see a hunk, a hunk of tasty crab... (Get it? It's King crab :lmao: )

Thank you, thankyouverramuch... Brenda has left the building. :rolleyes1


... surrounded by a small swirl of creamy butter sauce topped with what looks like a single stalk of ragweed. The crab and the sauce were wonderful, and I tried some with a scoop of the caviar in the middle of the plate ... that kind of incredible taste combination is probably illegal in 37 states.

LOL! Ragweed!? Way too funny. But you're making that sauce sound so heavenly right now. I want some buttery sauce, crab and caviar! (pout)


The asparagus was perfectly cooked, tender and lightly seasoned; it also tasted quite good with the cream sauce. On the right is the Dungeness crabbie patty wearing a leafy green hat accented with a single, vivid red petal. This was also very good, a little more sweet, but excellent and really tasty with the caviar clump.

I love asparagus. Here I am again. :cloud9:


Wondering about the caviar? So was I. Calvisius Caviar is from Italy - white sturgeon are farm raised in clean, spring-fed pools and their roe are large and dark. The flavor was rich and a little salty, but overall the taste was very nice and I really enjoyed it with both crab selections and by itself.

Nice! I did a caviar free demo at the Odyssey a couple of festivals ago. They gave us free samples of caviar and samples of the white sturgeon cooked, and another of it smoked like lox. Yum. Caviar is something I have like....never...unless it's at something like a food event or Vicki and Al's.


As for the wine, it was also from Italy - Sardinia - and it is made from the Vermentino grape. This is considered an exceptional choice to accompany seafood and shellfish due to the subtle presence of a natural marine salinity in the wine. **I am not smart enough about wine to know this - this information is coming from my wine notes**

I know. I'm so clueless about these wines I've never heard of. I like that you are able to sample them instead of having to buy the whole bottle.


Course I (Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02269.jpg

Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes, and Satsuma Tangerine Vinaigrette
Wine pairing: Cantina Del Taburno Falanghina, Campania 2005

Brenda....
Why is Jason's plate staring at me?? :eek: Egad.


For me, personally, buffalo is too gamey. It's not that I don't want my meat to taste like meat, but I don't want it to taste like the Great Plains, either. I love the presentation, though... the color is gorgeous and those Tangerine Vinaigrette sperms are a true inspiration. :rotfl2:

GAMEY? You're mad! Venison is gamey. Buffalo is sweet and tender, not gamey at all. I do not do gamey. I can't believe it. :confused: The sperms on the plate, however... :rotfl2:


Jason really enjoyed this dish - the buffalo was well prepared, similar to "medium" in steak grilling terms, and the garnishments made it seem as if each piece of buffalo tenderloin was served with a miniature salad. As for the Tangerine sperm, Jay said that their presence just proves that this was a man's dish!

The wine was a very tasty, full-bodied Italian white with underlying fruit flavors, especially pear, and it did have some acidity to it. We were both a little surprised to see the buffalo paired with a white, but Jay thought it worked really well.

I'm glad Jason at least liked his "manly man" buffalo with sperm sauce. :thumbsup2 But I did learn from at least one wine demo that you can pair whites with meat and reds with fish, as long as the food item was the right "strength" for the wine. The wine demos aren't just for tasting. ;)


Course II (Brenda & Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02271.jpg

Ivory King Salmon with Mustard Greens, Sauce Soubise, and Ramp Pesto
Wine Pairing: Pere' & Fils Christian Moreau Chablis 2004

Don't get confused... we did not share this dish, we were each given one of our own. The better to stuff you with, my dear. ;)

Time for some more honesty...I'm not a big fan of salmon unless it's really thinly sliced and served chilled with marscapone cheese. Jay, on the other hand, is salmon-man... if he were a balding, half-blind, sanctimonious politician I'd call him Salmon P. Surname...:lmao: (sorry, that was a Civil War joke that was about as funny as a screen door on a submarine). But this salmon was excellent - milder and more delicate than most salmon fillets, it also had a very rich taste. Chef Scott came out to fishmonger with us for a few minutes and that's when we found out that the ivory salmon are actually pretty rare, accounting for about 5% of the total king salmon population. This was also when he started talking up the Copper River Salmon over at Artist Point - according to him the Copper River is a true delicacy. We'll never know, but I'm not bitter or anything. ;)

Yeah, we don't want any awful flashbacks to your AP review. ;) The salmon in this pic looks tasty.


The wine, by the way, was excellent. A chablis from Burgundy, France (and I loves me the white wines from Burgundy) this had a strong fruit scent and flavor - I recall hints of apple and lemon. Yummy!!!

I've never had a white from Burgundy. I think I might have to try some.


I must stop for now... I hope this will hold you over for another day or two. Thanks for reading! :grouphug:

It will hold me off for a day, tops. I'm impatient and cranky and feel entitlement toward your food reviews. Basically, I'm saying you must not have any life and must devote yourself to the completion of this report above all else. :teeth: :rolleyes1

[CampbellScot]

I will not be offended that you think I may be related to your Grimace...although I'm not a big fan of gambling as I rarely win...and I tend to ENJOY Disneyworld...I did date scientist type person once...didn't go well though...he HATED Disney...can we say DEAL BREAKER?!

I really don't eat much salt in my diet...I swear. It never occurs to me to use it...it's just the salt SLABS I'm into...there is a distinction...one that makes me weird I imagine...but a distinction nonetheless!

Loved Chef's Table Part II!! Even though there weren't slabs of salt, it all looked pretty tasty!!

more please!!popcorn::

[shovan]

Brenda, First of all, I know I'm way behind here, I see you've hit Chef's Table already. But your reviews are just too good to lump my comments all together! You deserve more! So I will restrain myself from going on to CT until I've given your CG review the applause it deserves!!!

Wednesday, May 30th - It's Just Like California - There's Even a Traffic Jam!!


On to dinner! Our reservation was for 7PM, so we left the villa by 6PM and caught a bus to the Magic Kingdom and then took the monorail over to the Contemporary.

Plankton is getting really good at taking these pictures...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02321.jpg

You two look really great! :thumbsup2 I am really going to have to do some shopping before our trip in October! I wouldn't want Brenda to see me & think " Ugh, she really could have gone through a little more trouble for such a nice restaurant!!!" :lmao:
California Grill

For anyone who's never eaten at the California Grill, the restaurant is on the hotel's 14th floor, but you have to check-in at a special desk on the 2nd floor. At the time of check-in you may request a window table in the main dining room, which everyone wants, or you can request a table in the wine room.

Thanks, actually didn't know this! You've probably saved us from being late for our ressie!

There was a couple checking in ahead of us who requested a window seat. They were told that it would be an hour wait! Thank goodness for the DIS, which clued me in to the fact that CA Grill has a quiet little room near the back of the restaurant that patrons can also request a table in. The main dining room is loud...and when I say loud I mean loud. By all means if it's your first dinner here, go for the window seat in the main room - the view of the MK is stunning, no doubt about it. But, if you're looking for something a little more intimate, try the wine room. There's a great view of the lake around the back of the Contemporary and the Wilderness Lodge and in the distance you can see downtown Orlando.

The difference in atmosphere between the two rooms is amazing, almost like being in two separate restaurants.

Once your table is ready you will be escorted upstairs via the express elevator, which only the restaurant staff can use. We were really fortunate that a table was ready in the wine room when we checked in, so we were escorted upstairs right away.

A couple of pictures of the wine room...

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02336.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02335.jpg

Thanks, another great tip!!!:thumbsup2 Is this elevator for the wine room only or the whole restaurant? Do you remember the size of it, will a wheelchair fit?

Our server was so good and so personable that I actually remember her name! Jenny - a super cute and very attentive individual who really made our evening a memorable one. She was very informative when it came to the menu and made some great suggestions based on her personal favorites.

Time for a drink...hmmmmm. I feel like celebrating - again. I ordered a Kir Royal - dazzle me California Grill, I dare you!

A drink in hand always guarantees a smile
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02324.jpg

A Kir Royale is typically made with Creme de Casis and Champagne - that's it. And if made well, it's a tasty, fizzy cocktail with a lovely color that people just seem to ooooooh and aaaaaaaaah over. This was actually a very good Kir, but I was a bit disapppointed in its size. Apparently the bartender was using the sawed-off champagne glasses this evening because I've never had a Kir Royale this small. Hey, look; I match my drink! :rotfl2:

Jay ordered wine. The interesting thing about his choice is that he went with a white, which is rare for him. Not that he doesn't enjoy a good white wine, but like most men he's a red wino all the way.

Smile with your drinkie-poo!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02331.jpg

Jenny noticed us taking pictures and offered to take one of the two of us together before we began stuffing our faces.

Button, button, who's got the button?
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02327.jpg

Very nice of Jenny! Again y'all look great!
And then the food started to make an appearance...For my appetizer I ordered The Sonoma Goat Cheese Ravioli. The menu states that this is served with sun-dried tomatoes, pesto, shiitake mushrooms, and basil.

That's right - ravioli...as in one.
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02328.jpg


How can you go wrong with a giant ravioli stuffed with warm, tangy goat cheese taking a lukewarm tomato sauce bath? Every bite was sheer pleasure - I would have ordered another ten but I thought maybe that was a little excessive.

Jay went all West-Coast on me with his appetizer selection; he ordered sushi! Actually now that I think about it we just flipped our choices from last Fall. I ordered a sushi sampler then and he ordered the goat cheese ravioli. We're so predictable sometimes it kills me!

The Spicy Sensation
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02329.jpg

This item is desribed on the menu thusly: Scallops, Tuna, Avocado, Tobiko, and Fireball Sauce. It's a huge portion - they don't skimp on the fish, do they? I just asked Jay to offer a few words about this and he said, "It was so good - I wish I was eating it right now. But don't order this if you don't like spicy foods - it had a real kick!"

Okay I think you've just picked out our meals for our October trip! Either one or the other is going to pick the ravioli or the spicy sushi! And yes, I am a sucker for cheesy polenta, even if pork's not my fave!

My entree was the Grilled Pork Tenderloin, served with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze and Sage. I requested this be served mushroom free - I don't like 'shrooms.

The polenta was all I dreamed it could be...and more
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02332.jpg

I am not a huge fan of pork - I like my bacon and my ham, but otherwise I just don't eat a lot of pork. It can bother my stomach if I eat too much of it. I ordered this dish for the polenta... this is so good - creamy and full of flavor. Whoever came up with the idea to add goat cheese and cream to the polenta was a genius because it really results in a much smoother texture and it paired so well with the pork and the asparagus that before I knew what had happened I had cleaned my plate (and ordered another Kir Royale!).

Jason ordered the Swordfish Fillet, served with Caramelized Fennel, Grilled Sourdough, and Vine Ripe Tomato-Olive Vinaigrette.

Can't talk, eating.
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02333.jpg

Jay said this was quite tasty, but begs me to remind anyone who may try the dish that it's a thick fillet, almost like eating a steak.


So far it's been an enjoyable and delicious evening. Let's prolong things a bit by ordering some capuccino, shall we?

Now this hits the spot!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02334.jpg

But you know...you can't come to CA Grill for a post-anniversary dinner without ordering dessert. So... I chose the Strawberries and Cream: Plant City Strawberries with Crunchy Meringue, Vanilla Creme, and Strawberry Sorbet.

CA Grill impaled my dessert with their anniversary wishes!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02337.jpg

I have only recently discovered the joy of strawberries, and with the whole Crohns issue I probably shouldn't eat them too much (stupid seeds) but this was a great dessert. It was really an innovative twist on strawberry shortcake but much lighter and more refreshing. The meringue was wonderful - slightly crisp but very sweet which served to cut the tartness of the berries. I wish I had better words to describe this but all I can really say is that it was a wonderful choice and a great summertime dessert.

The chocolate "card" from the restaurant was also very good! :thumbsup2

Jay ordered Coconut Panna Cotta with Passion Fruit Gelee' and Hand-Crafted Cookies.

It may taste good but it looks disgusting
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02338.jpg

I took one look at this and almost tossed Jay's cookies! :rotfl2: The Passion Fruit Gelee' perched in the middle of the panna cotta makes me suspect that someone in the kitchen has a bad cold.

Appearances aside Jay said the dessert was quite good - a little tart but still enjoyable. He also said the homemade cookies reminded him of macaroons.

I really thought something was wrong with that dish! :laughing: Eeeewww! I glad Jay liked it but I'm shocked you were able to even taste it! Don't think I'll order that one. The strawberry one looks delish & I love the little anniversary cards!

And thus ends a fabulous dinner at CA Grill! We avoided the dining jinx again and we are full of food. You will all notice that we didn't receive anything "free" from the restaurant for our anniversary other than the yummy little chocolate greeting they stabbed our desserts with. But that's OK - plenty of people wished us a happy anniversary and we received wonderful service and top notch food. What else can you ask for, other than a bottomless bucket of $100 bills?

Before leaving we decided to check out the observation decks. It was a really windy night so we didn't stay outside too long, but I thought I'd share a few pictures with you, just to give you an idea of the lovely views the CA Grill offers. We didn't stay to watch Wishes, either, because we were on a mission to get to MGM and finally see Fantasmic. Read all about our exciting after-dinner adventures in the Shrubbery...being trimmed even as I type!

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02339.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02340.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02341.jpg


Thanks for reading everyone! Victoria and Albert's Chef's Table will be coming up soon! :goodvibes

Brenda, this was a great review! You could have titled it "Everything you ever wanted to know about California Grill but were afraid to ask."!!!! But of course you're titles & writing is always so witty, funny and you learn something from reading them, too!!! :goodvibes

[rentayenta]

:cool1: Brenda, I love the V&A review thus far! The spermy sauce is making me happy my tubes are tied! :rotfl2:

[Cdn Friends of Pooh]

Am very much enjoying your Chef's Table review ...

Lee and I are looking forward to reserving it for our 10th anniversary in 2009 (I know, nothing like planning ahead :lmao:). Can't wait for the rest :thumbsup2

Bonny

[DisneyJo]

My DH ate dog biscuits too but at least he had a dog :rotfl:

OMG your sperm sauce :rotfl2: that's just what it looked like :rotfl2:

I still don't think I'd eat much and at about $500 :eek:

[S.Poppins]

Brenda, please keep sending all the good thoughts my way! I need all I can get! We had one game this morning. We won 13 - 0. Then it started raining and they cancelled all the games until tomorrow. I think these tournaments are a scam. They are in cahoots with the hotels.

[whogirl'smom]

I can't believe how behind I got, being gone for 3 days, then trying for another day and night to get computer time! Brenda, you and Jason looked great for V&A! Trust me, that is NOT big hair; you should come visit me now in hot, humid July in the south and I'll show you some big hair!! Actually, since I have curly hair, the only time I felt really in style was in the 80's! (I hate I missed the 80's discussion a couple days ago...sometimes I still look in the mirror and think "yep, got Bon Jovi hair today" :scared1: ) And to make you feel better still, I have not worn sleeveless anything since our honeymoon 12 years ago. I am shooting for losing 25 more pounds before our Oct. trip and then I will be in a sleeveless dress.

The food looks yummy at V&A and I love your descriptions, as always! I just think it's so cool that you all have these adventurous dinners; I would love to just once, but I don't think DH would go for it (unless they provided ranch dressing and hot sauce for him to douse everything with!) . We went to Gatlinburg over the 4th and the most adventurous eating was the Pancake Pantry, and Calhoun's (best BBQ) and Karmelkorn! Oh, but I love Karmelkorn...mmmm. I hate that the closest is 2 hours away!:sad1:

Ok, I'm waiting patiently for the dessert and the cake you got at GF. We are going to Narcoossee's for my 40th b-day (3 weeks late) and DH's actual 42nd b-day in Oct. and I want to order a fabulous cake! Update soon!!:)

[DisneyMom5]

First, a serious question: What in your preferences/likes/dislikes caused them to give Jay the Buffalo dish and you the crab dish? Just curious why that course differed, as I saw no shrooms.

Second: I really liked your hair! I never really wear mine down either. You both looked great! :goodvibes

Third: Hi, I'm Sarah, a Hick, and I'm fixin' to apply for the opening in your Hillbilly band.
I have seven youngins and I warsh clothes all day long, so I feel I am well equipped to play that there warshboard.
My onliest question is -- be there any benny-fits?
(Other than the free shine, that is. Iffin youse got a jug, I figger youse got the shine.)

More V&A...or I'll continue with the bad stereotypical representation of southern people who live at higher altitudes.

[cntkg1]

B,

Great update again. (I walked two miles to get here tonight :lmao: ) Tangerine Sperm dishes and Snot Soup?? Mmmmmmm yummo!!

If you don't mind, I'll stick with my Mango Soup, thank you.

Looking forward to more. Updates, that is, not TS or SS. :laughing:

[punkin413]

brenda....you have me drooling on my keyboard! even though i have no clue what 99% of this stuff is.....it still looks good!!!

and i have to say that you are so silly with your comments on how you looked that evening.....you look beautimous!!!!! (beautimous: an adjective, a combination of beautiful, marvelous and gorgeous. ;) )

[TimeforMe]

Victoria and Albert's - The Chef's Table, Part II

I am a huge fan of white wines, especially Pinot Grigios and Pinot Noirs, and this wine was fabulous - light and crisp with a full flavor and just a bit of an underlying bite to it.


Wow--I have to say I was quite surprised to hear of white pinot noir as pinot (of the red variety) is one of my favorites. I will definitely have to try a white one. Is it more of a pinkish color or truly white?

[andiepie]

Great review as always! And you do look beautimus! I'm not likely to go to V&A's, but the food does look good. My stomach still turns looking at Jay's dessert from CA Grill. :eek:

Every time I hear about Pinot Noir, I think about the movie Sideways.

Here's a website where you can vote on your favorite Simpsons character, view episode clips and trailers from the movie.
http://redeye.chicagotribune.com/red-simpsons-tourney,0,536877.special

[maiziezoe]

This review is seriously awesome. :thumbsup2

[burly]

still here. still drooling. ;)

[WDW Poly Princess]

the color is gorgeous and those Tangerine Vinaigrette sperms are a true inspiration.


I believe the tangerine sperm represents the great circle of life, how one day, you're swimming around to impregnate a buffalo, the very essence of beginnig, and the next, you're dead, nestled on a plate with radishes. They show us our own impermanance, and how quickly life passes. It suggests that we should go forth, carpe diem, and live! Live before we too go on to become the proverbial appetizer!

That, or one chef was illustrating the facts of life for another.


(...and sadly, that was the day Crystal got booted from the DIS.)

[zweihund]

I believe the tangerine sperm represents the great circle of life, how one day, you're swimming around to impregnate a buffalo, the very essence of beginnig, and the next, you're dead, nestled on a plate with radishes. They show us our own impermanance, and how quickly life passes. It suggests that we should go forth, carpe diem, and live! Live before we too go on to become the proverbial appetizer!

That, or one chef was illustrating the facts of life for another.


(...and sadly, that was the day Crystal got booted from the DIS.)

:lmao: :lmao: :lmao:

That made me snort.

[winkers]

I believe the tangerine sperm represents the great circle of life, how one day, you're swimming around to impregnate a buffalo, the very essence of beginnig, and the next, you're dead, nestled on a plate with radishes. They show us our own impermanance, and how quickly life passes. It suggests that we should go forth, carpe diem, and live! Live before we too go on to become the proverbial appetizer!

That, or one chef was illustrating the facts of life for another.


(...and sadly, that was the day Crystal got booted from the DIS.)

:lmao: :rotfl2: :rotfl:

Oh my heck, I just spewed water all over my monitor and keyboard!

[praisehisname]

Brenda....
Why is Jason's plate staring at me?? :eek: Egad.

I didn't notice that until you pointed it out! :rotfl2:


I believe the tangerine sperm represents the great circle of life, how one day, you're swimming around to impregnate a buffalo, the very essence of beginnig, and the next, you're dead, nestled on a plate with radishes. They show us our own impermanance, and how quickly life passes. It suggests that we should go forth, carpe diem, and live! Live before we too go on to become the proverbial appetizer!

That, or one chef was illustrating the facts of life for another.


(...and sadly, that was the day Crystal got booted from the DIS.)

:lmao:

Denise

[Database]

Brenda,
Thanks for a great (and very entertaining) report! I am using your report as one of my "must reads" in preparation for our Anniversary trip next January.
In addition to the great info regarding good eats and drinks, I've learned:
1. Must get Anniversary pins.... and wear them everywhere.....
2. Invest in a good cleavage building bra or get implants before the trip.
3. Practice "the Brenda" yoga pose so it looks like I'm floating on one leg.

Thanks again for taking the time to post and share your WDW experience with us!

D.B.

[BriarRosie]

Regarding Jason's sperm-laden "eyeball" plate

I didn't notice that until you pointed it out! :rotfl2:

:lmao:

Denise

Well, Denise...frankly I'm surprised nobody else saw the big honkin' eye shape
of the plate. If you think it's rude for people to stare at you while you're
eating, isn't it doubly rude if the food is staring at you? :lmao:

And it appears Crystal has joined the rest of us loonies in the asylum. :woohoo: :grouphug:

[POLY1985]

Wow Brenda! The crab dishes looked wonderful. Actually everything did. I'm a big crab and salmon fan so I know I would have enjoyed that.

[__disneygirl]

Wow! You are really great at this. I can't wait to read your other reports. This is really fantastic. Even though i'm kind of a foodie, I never really had a strong desire to try V&A's - now I definitely DO! They should pay you for this type of promotion! ;)

And, oh gosh... Satsuma?!?! I wasn't aware this was something that you could consume! Satsuma is one of my favorite scents in the world - they sell all sorts of Satsuma stuff at the Body Shop and it is absolutely heavenly. I am considering booking V&A's for the Satsuma ALONE now!

[CruisinEars]

Another great tr Brenda!! I am working my way through all your tr's. Right now I am almost half through Argle Bargle and enjoying that too.

I am so sad you didn't get to try the Copper River at AP. I have had it twice in the past 2 weeks just from my own bbq and it is wonderful. I live in the Seattle area so we get it fresh at Costco. I hope you get a chance another time to try it.

Looking forward to more V & A.

[DisneyLaura]

OMG. Too funny Brenda. I think you look great in all your eveningwear. I hear you about the big hair in the 80's. Problem is I still have it :lmao: . I am enjoying your TR. You crack me up. Sperm swimming on your plate:rotfl: , meat tasting like the Great Plains. I know there is more but I don't know how to your quotes into a reply. Kind of OT but can anyone help me that one? Looking forward to more at Vicki's and Al's.

[mlill]

Course I (Brenda)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02268.jpg

Dungeness and King Crab with Spring Asparagus and Calvisius Caviar
Wine pairing: Sella & Mosca La Cala Vermentino, Sardegna 2004


Ohhhh... this looks very good. It's a new one to me. Yummmy! I love crab in any way, shape or form. The caviar is just icing on the cake... crab cake, that is! LOL! :lmao: I crack myself up.


Course I (Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02269.jpg

Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes, and Satsuma Tangerine Vinaigrette
Wine pairing: Cantina Del Taburno Falanghina, Campania 2005


This one is not new. We've had the buffalo/radish dish every time. Luckily, we all like it... well, except for Brenna. She's just not into cold appetizers yet. I know that everyone has had a good laugh about this course, but I have to say that I do like the way it's presented...


Course II (Brenda & Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02271.jpg

Ivory King Salmon with Mustard Greens, Sauce Soubise, and Ramp Pesto
Wine Pairing: Pere' & Fils Christian Moreau Chablis 2004


Another new one! Ivory King Salmon. Sounds delicious! I'm usually not a big fish eater, but I have always loved the fish course at V&A.

I know what's coming next!!! :rolleyes1

Waiting for more...popcorn::

-Michelle

P.S. I'm suffering from major foodie withdrawal lately, and your review is NOT helping. Keep up the great work! :thumbsup2

[oybolshoi]

Victoria and Albert's - The Chef's Table, Part III

If I haven't already mentioned it, dinner at the Chef's Table is a liesurely affair. There is no rushing from one course to the next - you are supposed to enjoy each culinary offering...admire the presentation, inhale the aroma, savor the taste. Take your time because the entire experience is designed to last upwards of four hours.

You can interact as much or as little with the kitchen staff as you choose. I admit - during the first couple of courses I felt a little shy. For one thing it was obvious that everyone was very busy and Jay and I were hesitant to bother them. Israel Perez told us later that the restaurant was completely booked for the first dinner seating that night and more than half full for the second seating - that's a lot of meals to prepare for a restaurant like V&A.

Another reason that I was hesitant to say much is because I don't know anything about the restaurant world and I wasn't keen to display my glaring ignorance...at least not until I'd had a little more to drink. Then, when I asked someone, "What is that?"

And he responded, "That? It's a pot."

I could nod sagely, "Oh...I've heard of those."

Actually, everyone we spoke with was really nice and very helpful. We talked to one person, whose job description and name we don't know, who was responsible for poaching pears for the cheese course. His station was right in front of us and we could smell all these wonderful aromas...sugar, cinammon, wine, cloves...and the next thing we knew we were standing right there talking to him. By the time we made it to our cheese course he was long gone for the evening, or we would have told him just how delectable his alcohol-soaked poached pears were.

As a word of advice, I'd suggest getting up now and then and wandering around the "back porch" as Lori called it. It's good to get up and move around a bit between courses - it aides the digestive process - and we found that the kitchen staff were friendly and eager to talk.

Two things I should mention before I forget. Ladies... when you feel a need to powder your nose you must inform one of your serving team so that you can be escorted out of the kitchen and through the dining room. This is for your safety as well as that of the staff, but I'm sure it's an annoyance when they have a guest like me at the CT who constantly needs to use the bathroom. Be sure to wave to the dining room patrons as you walk through! The other thing for the menfolk out there (I know there may be one or two reading) you are required to wear a jacket and tie to the restaurant but once you're seated in the kitchen you may remove the jacket. This was a welcome piece of news for Jay, whom I often refer to as The Human Furnace. And even I, The Lizard Queen, will admit that it was pretty warm back there. Of course, what else would you expect in a kitchen? ;)

You wanna see some pictures of the action?


It's the back of Chef Hunnel's head...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02270.jpg

Chop, chop!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02279.jpg

Does anyone ever grab a long-handled spoon and play the copper pots?
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02278.jpg


You really wanna seee pictures of food, don't you?

OK. Twist my arm.


Course Three (Brenda)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02272.jpg

Long Island Duck with Roasted Chiogga Beets and Turnip Kraut
Wine pairing: Dr. Zenzen Apollo-Falter Spatburgunder, Rheinhessen 2005

Where to start? For one thing...I don't really like duck. I still ate some of this dish, because that was my job for the evening, and it was good, but it just wasn't my kind of good. Surprise of the night: I really liked the beets!

Once again I thought the presentation was lovely, although... I do wish someone had placed a small pair of glasses just across the top portion of the turnip (just under the sprouts) and a miniature moustache under the bottom of the turnip. Then they could have called this dish Duck Incognito.

I know it's just the way that the turnip is positioned, but doesn't it look like a giant white nose is jutting out from the middle of the duck meat?

Jason: The duck was really flavorful and tender, but keep in mind it is a darker meat. If you're like my wife and you don't like darker meats, you ain't gonna like the duck. By the way, I had nothing to do with the turnip nose or duck incognito comments. In case you haven't noticed, my wife is nutz.

Brenda: Nutz? It's part of my undeniably questionable charm. ;)

As for the wine... don't you love the name? Thank goodness they didn't tell me it was Dr. Zenzen when they gave it to me or I would have started singing the Dr. Zaius song from the Simpsons' Planet of the Apes musical. Long story short - this wine was a Reisling; it was fine as Reislings go, but a tad too sweet for my taste. We've recently tried a Reisling from the Alsace region of France that is excellent - a little more dry and not very sweet at all; it's quite refreshing.

Course Three (Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02273.jpg

New Zealand Elk with Elephant Garlic Spaetzle and Veal Sweetbreads
Wine pairing: Perez Cruz Reserva Carmenere, Maipo Valley 2004


Jason: This was pretty tasty - not gamey the way you might expect elk to be. The vegetable balls were good - they had a nice crunch to them.

Brenda: Jay's not as chatty as I am. I didn't try this dish, but I can offer some helpful information for what it's worth.

Elephant Garlic is more closely related to the leek than to ordinary garlic. The bulbs are very large and can weigh over a pound. A single clove of elephant garlic can be as large as a whole bulb of ordinary garlic. In terms of flavor, elephant garlic is said to be to garlic what leeks are to onions - much less intense and sweeter.

Spaetzle are similar to noodles - see those green worm-shaped things in Jay's bowl? Those are the spaetzles.

Sweetbreads - don't let the name fool you. There is nothing remotely sweet or breaded about this! It is the name of a dish made from the thymus gland or pancreas of an animal younger than one year; in this case dairy calves (veal). Sweetbreads feel spongy in the mouth, and are very fatty with a gamey flavor.

The wine is from a winery that only produces reds and is located in Chile's Maipo Alto Valley. Carmenere is a type of grape and this wine is dark in color with a very distinct flavor - lots of blueberry, of all things! Jay really liked this, but he does prefer a darker red, so that's no real surprise.


Course Four (Brenda)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02280.jpg

Kurobuta Pork Tenderloin and Belly with Risotto and Cherry Jus
Wine pairing: Lambert Bridge Zinfandel, Dry Creek Valley 2003

As you will no doubt notice, Jay and I basically had the same thing with one difference - I received risotto (woo hoo!) while he was corned. I'm not crazy about corn to begin with, but with the Crohns it's just better to avoid "kernel-ey" food items in the first place.

I thought the presentation was a little lacking with this dish - I'm not sure if everything just ended up on the plate this way or if I'm just getting difficult to please. As for the taste...it was good. Pork isn't often my meat of choice but this tenderloin was like no pork I've ever tasted before. Turns out Kurobuta pork is the most highly prized pork in Japan and it comes from an ancient Oriental breed of pig known as Black Berkshire. The meat from the pure oriental strains of Black Berkshire is regarded as the highest quality pork in the world.

We sure were dining high on the hog, weren't we? :rotfl2:

The risotto was tasty but would have been a lot better in my opinion if it hadn't been plopped down on top of some of that pork belly gravy - I don't like gravy, either.

Can I talk about the wine for a moment? I can't stand Zinfandel...at least not the kind that typically shows up at Christmas parties and wedding receptions. Blech! Why not just hand someone a glass full of pink vinegar and tell them to pucker up?

BUT...this Zinfandel showed me what I've been missing. This was a nice dry wine with hints of strawberry and, tea... or... coffee? Israel must have seen the flash of dislike when he first said "zinfandel" but he told me right away that this was not what I would expect. And he was absolutely right - this was a great wine that really complimented the pork and brought out the cherry flavoring in the jus.

BTW - I didn't like the belly... too much like eating fat.

Course Four (Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02281.jpg

Kurobuta Pork Tenderloin and Belly with Florida Corn and Cherry Jus
Wine pairing: Lambert Bridge Zinfandel, Dry Creek Valley 2003

Jason here: My plate was definitely more aesthetically pleasing, wasn't it? This dish was full of porkie goodness and I liked it. Even the belly was good but it had more of a fatty flavor to it...because it's belly! There was actually a small corn-cake here with more corn sprinkled across the top - very good!

The wife is really better at this "review thing" than I am, but I feel compelled to make a comment about the hog joke.

She's a freak and now you all know what I have to deal with on a daily basis...it never ends. ;)


Course Five (Brenda and Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02283.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02284.jpg

Pan Roasted Foie Gras and Fuji Apple Tart with Mostarda di Cremona
Wine pairing: Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 2000


Brenda: I've said it before and I'll say it again...I never thought I'd like foie gras until I tried it here last year. This stuff is incredible - lightly seared on the outside and buttery soft on the inside; every forkful literally melts in your mouth. The apple tart pairs really well, so that the richness of the foie gras is offset by the tartness of the apple. And mostarda really has nothing to do with that cheap, bright yellow stuff I like to put on my hot dogs, french fries, and fried fish. Italian mostarda is actually fruit preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed. So mixed all together in each bite there is a really wonderful burst of rich foie gras with tart apple and a hint of mustard with other fruit flavors, unnamed but definitely there, popping in to surprise you.

And the wine...oh my, the wine. This is from a Hungarian winery and just blew us right off our seats. The color is the first thing you'll notice about it - straw colored with hints of gold. In the picture we took it almost looks like a cognac. The aroma is definitely fruity - apricot and orange are the scents I remember the most - and the initial taste is sweet and fruity with a hint of spice and honey at the end. Its texture is velvety smooth - overall a really well balanced wine that just made the entire dish go "POW!"

Jason: Yeah, what she said. :rotfl2:

We have got to get us some of this!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02286.jpg


That's all for now - More to come soon and thanks for reading!! :goodvibes

[oybolshoi]

I just wanted to thank everyone for their comments since I started posting the CT information. In the interest of trying to get this finished quickly, I'm going to hold off on individual responses until it's complete. I also lose my hubby starting Tuesday night so I'm trying to get as much of this done as possible before he takes off on his business trip for the rest of the week.

I promise to answer any questions that you may have already posted or will post in the next couple of days. Thanks again for reading and posting all of your wonderful and often hilarious comments! :grouphug:

[Disneyland_Mama]

Hey B!
I'm sorry I haven't posted, I shorted out my keyboard with all the drool pouring outta my mouth from that last installment! :lmao: I've promised DH that I'd wear a bib whilst reading your foodie report from now on! :goodvibes

Man-O, that food and wine looks like a party in your mouth good! :thumbsup2

One word: YUM-O-RRIFIC! ::yes::

[Flossbolna]

Brenda, thanks for the great reviews! I am so glad that you did not end with the AP review, this is much better as a grand finale!

I just wanted to comment on the Dr. Zenzen Apollo-Falter Spatburgunder, Rheinhessen 2005. I am sure that this was not a Riesling! Spätburgunder is a very common grape for red wines here in Germany, it likes a colder climate. The French name for Spätburgunder is Pinot Noir. I think you might know it under this name. It can be made into a "white" wine if the juice is immediately taken away from the outside of the grape. However, this is not very common.

So I think if you had a white wine, you did not have the Dr. Zenzen Apollo-Falter Spätburgunder, however you might have had a Riesling produced by Dr. Zenzen! Oh, and by the way, Riesling does not have to be sweet, but my experience is that all German Rieslings that get exported are very sweet...

[cntkg1]

Although this Beer n Burger girl would never eat any of the items you described, I did find myself salivating at the thought of the fruit flavored choices you did have...including the Hungarian wine and you know I'm not a wine drinker. Or is that a Wino?

(The Hungarian wine sounded devine):)

[disneyjunebug]

awesome Part III!!

I do have one question.... did you take a biology course along the way?

How can you live "high on the hog" when you are eating Pork Bellies?:rotfl:

sorry, just couldn't resist!!!

Seriously, this is getting better and better. I too, hated the idea of the goose liver until I had it prepared correctly at a restaurant in Vegas.

Keep up the good work girl!

June

[CampbellScot]

sweet breads...why on earth do they call organ meats "sweet breads"? i will never understand that. It ruins the good name of bread...and sweet...but then no one would probably eat it if it was called "Spongy feeling organ meats"...:confused3

sorry you are losing your Jason to a business trip...I lose my hubby to work every day...he promises to be home by 7 and it's usually closer to 8 or 8:30! But the overnighter gone-a-week business trips are yuck!

The veggie balls looked fun...do they have a special veggie baller in that kitchen or does someone actually shape the veggies into balls?! I am SO gonna do that!! Broccoli balls and cauliflower balls...AWESOME!!!

can't wait for more!!:thumbsup2

popcorn::

[kikigirl]

Nutz? It's part of my undeniably questionable charm.

:rotfl2: Being "Nutz" is a charm we hold high in my wacky family. We're proud of being nutz!!!

Sweetbreads?! Until I saw the offal challenge on Top Chef last season, I honestly thought that sweetbreads were...erm, sweet breads. Then I found out what they were, and I freaked out. :scared1: Sweetbreads...not so much.

Thanks Brenda! I can't wait to read more. :)

[lilyv]

I just wanted to thank everyone for their comments since I started posting the CT information. In the interest of trying to get this finished quickly, I'm going to hold off on individual responses until it's complete. I also lose my hubby starting Tuesday night so I'm trying to get as much of this done as possible before he takes off on his business trip for the rest of the week.

I promise to answer any questions that you may have already posted or will post in the next couple of days. Thanks again for reading and posting all of your wonderful and often hilarious comments! :grouphug:

Brenda, Thank you so much for your posts! I just booked Flying Fish after reading your review. Great help!

[whogirl'smom]

So glad to see another chapter of the CT! I'm thinking I'm just not as adventurous as I like to believe that I am, but the descriptions are great!! I would have drunk a lot of wine and eaten a little pork and elk so far--I don't know maybe some duck. Reisling is my favorite wine, especially Biltmore House American Reisling (see how safe that sounds?). I agree with you on the Zinfandel, though, bleechhh!

How can you not like gravy? Sausage gravy and biscuits, turkey gravy at Thanksgiving, gravy from KFC all over mashed potatoes, mmmm...I hope I'm not making you sick!!:rotfl2: Oh, yeah, and I have to make gravy when we have deer steak. Do you like deer?

Tell Jason to have a great trip and we'll all keep you company while he's gone!:grouphug:

[TigerKat]

Brenda - All I can say is WOW! This was a very special installment, it was a birthday treat for me - Thanks!!:cool1:

[DisneyJo]

Still looking beautiful but still doubt if I'd like it :rotfl2:

[cmp1111]

It all looks good. I can't say that I'm even adventurous enough to try the pork belly and definitely not the sweetbreads, but some of it sounds delish! Thanks again for putting all this work into it. :goodvibes

[wilma-bride]

Brenda, both the duck and the pork look absolutely wonderful to me. I can't believe that I am actually being tempted by 'fancy' food :rotfl:

[Ms. Heimlich]

Escorted to the bathroom??????

After 7-8 glasses of wine plus water and whatever else I will be up and down more times than the Tower of Terror!!:lmao:

Poor waitstaff.

The food does NOT look Undelicious!! Now that you said that about the face in the duck plate, that is all I can see!

Keep the reviews coming!

[S.Poppins]

That last installment was great! It all looks so good! The fois gras and apple tart sounded really delicious.

Well, baseball is officially over for us. It is bittersweet. Yesterday we won our first game, then we had to play the team that beat us Saturday night (due to really horrible officials - no exaggeration, even the league official admitted they cost us that game). The beat us 10 to 9. At one point we were up 9 to 4 due to an amazing Grand Slam!! Bottom of the 6th, 2 outs, in one play they scored 2 runs that pulled them ahead. :guilty: Our kids (and us) were crushed. For about 15 minutes, then I realized "Yeah! We get to go home!!". I can't complain, my DS did great - dove on his knees to catch a foul ball in left field.

Now I can go back to my normal Dis schedule. Well, kind of... it is time for summer camp now. And DH is talking about football for DS.

[D&R love Disney]

Great installment III Brenda! I'm glad I ate lunch before reading or I would have been snacking on my desk LOL.

[rentayenta]

:thumbsup2 Great review! Hate duck, love elk, don't eat pork; give me more! :rotfl2:

I am enjoying reading about the wine pairings. I am a wine novice and DH knows a lot about wine.

[shovan]

Brenda, I'm so glad to finally get caught up on your culinary adventures!!!!

I don't know how you manage all of this! I was just reading & scrolling back to make comments. I gave up on doing the quotes, it's just too much for my poor brain to handle!

Let me say first that "Darling, You look mahvelous"!!!! to quote Fernando. (Oops, probably before your time, and old Billy Crystal character on SNL in the late 70's early 80's! :eek: Yep, I am that old!)

Which also explains my next observation. To do the Royal Wave without the underarm flapping in the wind, you just keep the upperarm up against the body and move your hand at the wrist only. It's very Royal, like you just don't have the time to bother with more! ;)

On to the food, well just WOW and WOW!!!! Again an awe-inspiring review! It all looks and sounds fabulous. You are once again very descriptive & lol too funny!

But boy CT sure does add up. I was definitely going to surprise DH with it by next year. I really wish I hadn't seen the total cost!

Although you have to wonder if they try to make some of it just look strange! Like the tangerine sperm & what was that on top of the buffalo that looked like a giant grasshopper!?

Your wonderful writing has clearly inspired your readers to greater heights. I spewed my coffee all over the screen with WDW PP's circle of life explanation for the sperm! :laughing:

But this will bring us to the sad, sad end of your wonderful review. :sad1: insert tears here

I can't wait til next time! When's your next trip? October. We'll be there then too, Oct 20-25th for us. When are y'all going? Maybe we'll see you eating & drinking around WS! That would be fun!

[SlightlyGoofy]

I am a Midwestern Farmer's Daughter (daddy had a shotgun so no jokes please) and grew up eating squirrel, rabbit, venison and quail and thought nothing of it. Some folks asked my dear old daddy to save them the skinned carcasses of raccoon and possum but we never ate them ourselves.

I have cooked an assortment of exotic foods for my DH who thinks expensive equates to 'good'. I do not always agree but will willingly cook as long as I do not have to eat.

The most unusual thing I think I ever ate was elephant. Once was enough.

I refuse to eat tongue on the basis that I do not care to taste anything that MIGHT be tasting me back. :rotfl2:

Life is too short not to try most things once.

Slightly Goofy

[WDW Poly Princess]

You're nearing the finish line! Well, of this one, at least. Just think- only 2 trip reports left to go! ;)


Watch for Simpsons Brenda, coming to a Chefs Table near you!

http://www.lovemanythings.net/images/avatarbren.jpg

(Sadly, there was no "nopants" option!)

[Twingle]

Monday, May 28th - Tonga Toast, Sausage, and Coffee...At the Kona, We Ate Too Much.


It's too cute to eat, but we'll try.
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02137.jpg

We were totally surprised. We actually were wearing our anniversary buttons in the hopes that we might catch a little dust at Epcot (didn't happen) but it never dawned on us that one of the restaurants might do something, especially at breakfast! Two cream puffs nestled in whipped cream and covered with Mickey-head candy confetti...a very tasty breakfast dessert and a super-sweet gesture on the part of the Kona staff that gave us warm fuzzies all morning. :goodvibes

I asked Jay to take a close up shot just to show everyone what Mickey-head confetti candy looks like.

Where can I buy these?
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02138.jpg

In conclusion I'd just like to say that after ten years of pretty constant trips to WDW, it is our gluttonous opinion that the Kona Cafe still serves one of the best breakfasts on property. It's the one restaurant constant in all of our visits and I would recommend that you give it a try some day if you haven't already!

Thanks for reading - Flying Fish coming soon to a thread near you! :goodvibes


Okay, I know that you posted this long ago and oh so far away on page 19, but it just so happens that I know where you can purchase the Mickey Heads.

Those are Mickey Sprinkles, and can be purchased on Amazon.com! They have primary (red, blue, yellow), pastel (pink, light blue, light yellow), and classic (red, black, white). Just put Mickey Sprinkles in the search engine, and they should come up. I think they were $2.95 for a 3 oz. container.

You are welcome very much.:goodvibes

[cmp1111]

You're nearing the finish line! Well, of this one, at least. Just think- only 2 trip reports left to go! ;)


Watch for Simpsons Brenda, coming to a Chefs Table near you!

http://www.lovemanythings.net/images/avatarbren.jpg

(Sadly, there was no "nopants" option!)

How did you do that? My DH will go nuts if I can "make" him. :)

[BriarRosie]

Victoria and Albert's - The Chef's Table, Part III

If I haven't already mentioned it, dinner at the Chef's Table is a liesurely affair. There is no rushing from one course to the next - you are supposed to enjoy each culinary offering...admire the presentation, inhale the aroma, savor the taste. Take your time because the entire experience is designed to last upwards of four hours.

Uh, since you took the time to edit and all...I just thought I'd be obnoxious first chance I could since well, I enjoy being snarky. About being leisurely and everything. :laughing:


As a word of advice, I'd suggest getting up now and then and wandering around the "back porch" as Lori called it. It's good to get up and move around a bit between courses - it aides the digestive process - and we found that the kitchen staff were friendly and eager to talk.

Easier said than done in a rowdy group of five, where some of us are getting refills on the wine pairings! Let's just say we didn't feel the need to get up from the table. I think it would be easier to do so if you're not at the Party Table. :woohoo:


Two things I should mention before I forget. Ladies... when you feel a need to powder your nose you must inform one of your serving team so that you can be escorted out of the kitchen and through the dining room. This is for your safety as well as that of the staff, but I'm sure it's an annoyance when they have a guest like me at the CT who constantly needs to use the bathroom. Be sure to wave to the dining room patrons as you walk through!

Oh yes, four of the five Party Table were ladies. And you know that meant not just being escorted to the bathroom, but being the 8:30 Parade To the V&A's Ladies' Room. Single file. I was sorely tempted to do my best princess wave. Instead, I had to contain the fit of giggles that the other women could also barely restrain until we reached the safety of the Ladies' Lounge. I know I've mentioned this ad nauseum, but the memory still makes me giggle!

You probably could have used a spotlight on you since you were alone in your parade.


Does anyone ever grab a long-handled spoon and play the copper pots?
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02278.jpg

Oh, but I'm sorely tempted now that you captioned the copper pots!


Course Three (Brenda)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02272.jpg

Long Island Duck with Roasted Chiogga Beets and Turnip Kraut
Wine pairing: Dr. Zenzen Apollo-Falter Spatburgunder, Rheinhessen 2005

Once again I thought the presentation was lovely, although... I do wish someone had placed a small pair of glasses just across the top portion of the turnip (just under the sprouts) and a miniature moustache under the bottom of the turnip. Then they could have called this dish Duck Incognito.

I squeaked when I read this. Yes, SQUEAKED. I knew exactly what you were going for in your best Groucho Marx / Gene Shalit combo glasses/nose/stache phony-as-a-three-dollar-bill disguise. :lmao:


I know it's just the way that the turnip is positioned, but doesn't it look like a giant white nose is jutting out from the middle of the duck meat?

A big honkin' YES! (squeak!)


Jason: The duck was really flavorful and tender, but keep in mind it is a darker meat. If you're like my wife and you don't like darker meats, you ain't gonna like the duck. By the way, I had nothing to do with the turnip nose or duck incognito comments. In case you haven't noticed, my wife is nutz.

Thank you, Captain Obvious. ;) We never would have realized her "nutziness" without a little help. Heheh.


Course Three (Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02273.jpg

New Zealand Elk with Elephant Garlic Spaetzle and Veal Sweetbreads
Wine pairing: Perez Cruz Reserva Carmenere, Maipo Valley 2004


Jason: This was pretty tasty - not gamey the way you might expect elk to be. The vegetable balls were good - they had a nice crunch to them.

Brenda: Jay's not as chatty as I am. I didn't try this dish, but I can offer some helpful information for what it's worth.

Elephant Garlic is more closely related to the leek than to ordinary garlic. The bulbs are very large and can weigh over a pound. A single clove of elephant garlic can be as large as a whole bulb of ordinary garlic. In terms of flavor, elephant garlic is said to be to garlic what leeks are to onions - much less intense and sweeter.

Spaetzle are similar to noodles - see those green worm-shaped things in Jay's bowl? Those are the spaetzles.

Sweetbreads - don't let the name fool you. There is nothing remotely sweet or breaded about this! It is the name of a dish made from the thymus gland or pancreas of an animal younger than one year; in this case dairy calves (veal). Sweetbreads feel spongy in the mouth, and are very fatty with a gamey flavor.

I think I'm adventurous enough to try it, even the sweetbreads. Which, as you described them, sounds like one of the SNL Linda Richman Coffee Talk discussions when she gets "verklempt": "Talk amongst yourselves. I'll give you a topic. Sweetbreads. They're neither sweet nor are they bread. Discuss."


Course Four (Brenda)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02280.jpg

Kurobuta Pork Tenderloin and Belly with Risotto and Cherry Jus
Wine pairing: Lambert Bridge Zinfandel, Dry Creek Valley 2003

As you will no doubt notice, Jay and I basically had the same thing with one difference - I received risotto (woo hoo!) while he was corned. I'm not crazy about corn to begin with, but with the Crohns it's just better to avoid "kernel-ey" food items in the first place.

I thought the presentation was a little lacking with this dish - I'm not sure if everything just ended up on the plate this way or if I'm just getting difficult to please. As for the taste...it was good. Pork isn't often my meat of choice but this tenderloin was like no pork I've ever tasted before. Turns out Kurobuta pork is the most highly prized pork in Japan and it comes from an ancient Oriental breed of pig known as Black Berkshire. The meat from the pure oriental strains of Black Berkshire is regarded as the highest quality pork in the world.

Oooh...I like pork tenderloin. The snooty version sounds amazing. You know, I think it's time for...

Bad Pun Alert! Bad Pun Alert!
Wait for it...


We sure were dining high on the hog, weren't we? :rotfl2:

:banana: Oh yeah! Go Brenda! Go Brenda! :woohoo:


The risotto was tasty but would have been a lot better in my opinion if it hadn't been plopped down on top of some of that pork belly gravy - I don't like gravy, either.

Jason's right. You are nutz. Gravy, done right, can be a wonderful thing.


Can I talk about the wine for a moment? I can't stand Zinfandel...at least not the kind that typically shows up at Christmas parties and wedding receptions. Blech! Why not just hand someone a glass full of pink vinegar and tell them to pucker up?

BUT...this Zinfandel showed me what I've been missing. This was a nice dry wine with hints of strawberry and, tea... or... coffee? Israel must have seen the flash of dislike when he first said "zinfandel" but he told me right away that this was not what I would expect. And he was absolutely right - this was a great wine that really complimented the pork and brought out the cherry flavoring in the jus.

There's a world of difference between White Zinfandel (aka the pink wine at parties) and the Zinfandel without the "white" in the name, IMHO. I can get over all the wines you had that sounded like you need an interpreter to order them. There's no way I could bend my mind (or my pronunciation!) around those.


Jason here: My plate was definitely more aesthetically pleasing, wasn't it? This dish was full of porkie goodness and I liked it. Even the belly was good but it had more of a fatty flavor to it...because it's belly! There was actually a small corn-cake here with more corn sprinkled across the top - very good!

The wife is really better at this "review thing" than I am, but I feel compelled to make a comment about the hog joke.

She's a freak and now you all know what I have to deal with on a daily basis...it never ends. ;)

And that is why you stayed married to her all these years. She's your freak! While you don't have the knack of flowery speech that seems to trip effortlessly from Brenda's brain to the keyboard, you're not too shabby. I like the he/she perspectives. (If there was an applause emoticon, I'd insert it here.)


Course Five (Brenda and Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02283.jpg

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02284.jpg

Pan Roasted Foie Gras and Fuji Apple Tart with Mostarda di Cremona
Wine pairing: Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 2000


Brenda: I've said it before and I'll say it again...I never thought I'd like foie gras until I tried it here last year. This stuff is incredible - lightly seared on the outside and buttery soft on the inside; every forkful literally melts in your mouth. The apple tart pairs really well, so that the richness of the foie gras is offset by the tartness of the apple. And mostarda really has nothing to do with that cheap, bright yellow stuff I like to put on my hot dogs, french fries, and fried fish. Italian mostarda is actually fruit preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed. So mixed all together in each bite there is a really wonderful burst of rich foie gras with tart apple and a hint of mustard with other fruit flavors, unnamed but definitely there, popping in to surprise you.

:scared1: :eek: :love: :faint:
I'm all those emotions and more. I think this is the time where the spotlight shines down on your table, and the angels start to sing. Foie gras! It seems pretty common to see it paired with a fruit salsa or compote, and I've had it with an apple type of mixture before. Yum!


And the wine...oh my, the wine. This is from a Hungarian winery and just blew us right off our seats. The color is the first thing you'll notice about it - straw colored with hints of gold. In the picture we took it almost looks like a cognac. The aroma is definitely fruity - apricot and orange are the scents I remember the most - and the initial taste is sweet and fruity with a hint of spice and honey at the end. Its texture is velvety smooth - overall a really well balanced wine that just made the entire dish go "POW!"

Jason: Yeah, what she said. :rotfl2:

We have got to get us some of this!
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02286.jpg

While you're getting some of that wine, get me some of that, too! Your description probably doesn't even do it justice!

Figures I'm jonesing for foie gras. Why can't I be normal and jones for something cheaper and more accessible? There's always still my Chipotle kick.

[BriarRosie]

You're nearing the finish line! Well, of this one, at least. Just think- only 2 trip reports left to go! ;)


Watch for Simpsons Brenda, coming to a Chefs Table near you!

http://www.lovemanythings.net/images/avatarbren.jpg

(Sadly, there was no "nopants" option!)

I can't Photoshop, but if I could, I'd try to be clever with the "no-pants"
and digitally remove a leg. :rolleyes1

[WDW Poly Princess]

I can't Photoshop, but if I could, I'd try to be clever with the "no-pants"
and digitally remove a leg. :rolleyes1



I didn't even think of Photoshop!


http://www.lovemanythings.net/images/avatarbren2.jpg



Actually, better yet...


http://www.lovemanythings.net/images/avatarbren3.jpg



cmp1111- You can make them at simpsonsmovie.com! :) It's addicting!

[DisneyJenn18]

Hi Brenda!

I started rolling when you talked about how timid you where at first to talk to the kitchen..:lmao:
I went thru culinary school myself..("sigh" soooo many years ago..umm..7 to be exact!) in Vermont. We had a kitchen (HUGE kitchen) that was combined to accomodate three different restaurants. Tours of people used to walk thru everyday, and we loved it when folks would gather up the courage to talk to us!! My guess would be that the cooks you were watching where wondering when you would speak up!! :rotfl2:
It sounds like you had a fantastic experience, and one that most folks don't get to see...that "glamorous" job of working in a restaurant!!! :goodvibes

[BriarRosie]

I didn't even think of Photoshop!


http://www.lovemanythings.net/images/avatarbren2.jpg



Actually, better yet...


http://www.lovemanythings.net/images/avatarbren3.jpg



cmp1111- You can make them at simpsonsmovie.com! :) It's addicting!


High five, Crystal! Those pics ROCK! I really loved the second picture! :lmao:

[Timon]

Brenda,

I am a meat and potatoes girl and pretty much a non-drinker BUT I have so enjoyed your trippie :woohoo:

Maybe for October, you can do a fancy food trippie (salmon, pork tenderloin, sushi, etc.) and I can do a hot dog, burgers and fries trippie :lmao: :rotfl2:

By the way, your loyal fans are freakin' hilarious!! :rotfl:

[burly]

Your descriptions are beautiful. I still won't try some things, even with the descriptions. All of the wines sound delightful.:thumbsup2 Thank you for posting this. Lovin' it so far. :)

[Briarmom]

How in the name of all that's Disney did I miss this?!:eek: Have I been that busy?

Brenda, you are a genius with words. I know you've been wondering where the heck I've been (:rolleyes1 you have, right?) so just know that I did not entirely forget you, as I went in search of you last night....and finished this super-duper report this morning with my cups of coffee.

Off to see if I missed any updates on your other reports....

[MA pigletfan]

Crystal,
Brenda MIGHT pee her pants when she sees her Simpsons likeness...i almost did.:lmao: Seriously though, some people hijack threads, you "Pimp" them...love it.
I am sad the report is reaching the endzone though....but then again, she has 2 other reports going to tide us over till F and W fest!:thumbsup2

[cmp1111]

cmp1111- You can make them at simpsonsmovie.com! :) It's addicting!

Thanks! :goodvibes

[zweihund]

I didn't even think of Photoshop!


http://www.lovemanythings.net/images/avatarbren2.jpg



Actually, better yet...


http://www.lovemanythings.net/images/avatarbren3.jpg



cmp1111- You can make them at simpsonsmovie.com! :) It's addicting!

For the sake of my keyboard and monitor, I need to stop drinking tea while reading this thread.

[luvhockey]

I feel like I'm arriving to this dining report just as you're paying the bill. Very late. Loving this one as much as the last. I thought sweetbreads were like you---nutz. :rotfl:

HMMM, wonder if that will get bleeped. :confused:

As for those mickey confetti sprinkles from way back in the report. My mom owns a cake and candy supply shop in Sappington area. I can order them but only in 5# boxes!!! Pastel or R/W/Black.

Will have to go read your May trip report next. DH & kids are camping for a few days so the evenings are ALL MINE after work. :cheer2:

Angela

[HPHammer]

Seriously though, some people hijack threads, you "Pimp" them...love it.

MA Piglet Fan, I totally agree. Nice job, everyone...Brenda, you rock with your reviews...and then WDW Poly Princess, BriarRosie -- too many others to name -- you're like the Lenny to Brenda's Squiggy.

Or are you the collective Chico to her man?

Whatever.

This is the best place on the DIS! :thumbsup2

[andiepie]

I didn't even think of Photoshop!


http://www.lovemanythings.net/images/avatarbren2.jpg



Actually, better yet...


http://www.lovemanythings.net/images/avatarbren3.jpg



cmp1111- You can make them at simpsonsmovie.com! :) It's addicting!

Thanks for that! It's definitely addictive, and just one more thing keeping me glued to this computer and trip report! :lmao: (like I'd ever want to leave?!)But I don't know what's scarrier... that my Simpsons character looks so much like me, or that I look like a Simpsons character. :eek:

[praisehisname]

You can interact as much or as little with the kitchen staff as you choose. I admit - during the first couple of courses I felt a little shy.

There's no way I would have mustered up the courage to talk to them. I'd be too afraid of bothering them! DH, on the other hand, would probably be best buddies with them by the end of the night. He can talk to anyone!

The presentation of the dishes in this installment was absolutely beautiful! I definitely would have tried the pork loin and duck, but I don't think I would have been brave enough to do the sweet bread or foie gras.

Can't wait to see the desserts!!!


http://www.lovemanythings.net/images/avatarbren3.jpg

That is PIMP funny! :rotfl2: :lmao:

Denise

[DisneyJo]

Crystal I love the Simpsons Brenda :lmao:

[irisbud]

Simpson's Branda is hilarious. I was trying to be all stealthy and read this report at work, but then I started laughing so hard...

...Well, accounts receivable just aren't that funny.

Hmm... Brenda must have deserted us to go see the Harry Potter movie...

[S.Poppins]

Heellllooo!!! Brenda, are you still there? Waiting......

[MA pigletfan]

Perhaps she is at "Hogwarts" ?? I hear they have delicious, albeit, Levitating food at that castle..i would love to read that report! ;)

[cntkg1]

[quote]

http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02269.jpg

I see your sperm picture and raise you mine...:rotfl2: :rotfl2: :rotfl2:


http://i14.photobucket.com/albums/a342/cntkg1/DSCF0033-1.jpg

This is what I get to see every morning as I walk into the office.:lmao:

[cntkg1]

http://www.lovemanythings.net/images/avatarbren3.jpg



Oh noooo. One leg and three hands? My poor Brenda.:sad2:

[girt25]

love your trip reports and food reports as always.

This is a long pause between courses

[KatInHat]

Where is Brenda? :confused3 Should we send out a search party? I'm worried. :confused: Brenda Please come back. We miss you ... (and your food porn).... Must have more.....

[disneyjunebug]

I'm beginning to worry too! I know that she said Jay was going out of town this week. I hope she is feeling okay!

[whogirl'smom]

Where are you, Brenda? Are you okay? Did you go with Jay out of town on a whim?:confused3

[Ron from Michigan]

Brenda were waiting WHERE ARE YOU.

I love your reviews. We eat at so many of the same places as you do. California Grill and Jiko are our two favorites. We love the flatbreads at both places along with everything else. We also enjoy eating at Flying Fish and Chef de France. Kona is our favorite place to have breakfast, that Kona coffee is the best. I have to agree with you about Artist Point, it is just not in the same class as CG & Jiko. We have eaten there twice and the service and food were very poor for a signature restaurant. We also dined at V&A many years ago for our Anniversary and it was the highlight of our trip. What a great dining experience. Can't wait to read the rest of your report.

[TigerKat]

Starting to worry Brenda!

[S.Poppins]

I am definitely starting to worry about Brenda.

[BriarRosie]

Ok, Brenda fans, we have a new nickname. Well, a nickname I decided to give us all, whether you like it or not! We shall be known as...

Imps.

Yes, Imps! Why? Because we're all Impatient for another installment of her reports!

So fellow Imps, heed the call! Brenda! Brenda! Brenda!...

[cntkg1]

Brenda, Brenda, Brenda !!!

:rotfl2:

[MA pigletfan]

Breeenda Breeeeeeenda! Brenda!

[luvhockey]

Oh Brenda, where are you. I live reasonably close I can come find you.
Oh, that sounded like stalking didn't it?
Angela

[cmp1111]

Definitely needing my Brenda fix - and I really hope everything is OK. :hug:

[Disney MAINEiac]

subscribing....great report

[oybolshoi]

Hey everyone... sorry for the disappearing act. :flower3:

It was a really bad week - sick...unpleasant at work...have some ongoing medical issues that we hope to have some clarity about by the end of this month...and oh my god Harry Potter 7 is being released in 5 days!!!!!!!!!!


Thank you all very much for asking after me - I am feeling much better (all things considered) and will try very hard to finish this either tonight or tomorrow. I really am sorry - had no intention of dragging things out this much.

Jay did take me to see Order of the Phoenix yesterday as a "pick-u-up" and I was pleasantly surprised overall at how good it was (one of the few instances where you'll hear me say the movie was better than the book).

Hope you all are well and thanks again for the laughs (That Simpsons-Brenda looks remarkably like me, except I think she may have jaundice...did you see her skin color?) and the expressions of concern. You've reminded me why I love the DIS so much...all the wonderful people :grouphug:

[cmp1111]

I'm glad you liked the movie, and that you're doing a bit better. We missed you! :hug:

[kikigirl]

Brenda, I hope you're feeling better. I'm glad you liked OotP the movie. I did too though I felt that if a person didn't read the book (like my mom), then he/she'd be very confused.

Hope everything is going well. :)

[MA pigletfan]

feel better soon Brenda!!! :)

[whogirl'smom]

I'm sorry you haven't been feeling well. :sad1: I hope you have a much better week!:flower3:

[sherry8253]

subscribing. Brenda your reviews are great!

[SmallWorld71]

Prayers for your health. :angel:

[Scornelius]

Gee Brenda, I suppose if you ever feel unloved or under-appreciated, just stop posting for a couple days! I think we were hours away from a candle-light vigil. Now that's some DIS commradery!:grouphug:
I hope you feel better soon. And good to hear the movie is decent!
Take care of yourself.
-Sonia

[BriarRosie]

Aww, get well soon!

I saw the Potter movie yesterday, too. Loved it.

And I don't know if you saw this, but I thought you'd love the similarities.
First, check out the first silly link. Be sure to stay at least until the "snake".

http://www.badgerbadgerbadger.com/

And now the comparison Potter one. Be sure to cycle through a few times
to see the costume changes. ;)

http://thefifthdistrict.com/potter/

Hope this cheers you up. :hug:

[Poppinsme]

Aww, get well soon!

I saw the Potter movie yesterday, too. Loved it.

And I don't know if you saw this, but I thought you'd love the similarities.
First, check out the first silly link. Be sure to stay at least until the "snake".

http://www.badgerbadgerbadger.com/

And now the comparison Potter one. Be sure to cycle through a few times
to see the costume changes. ;)

http://thefifthdistrict.com/potter/

Hope this cheers you up. :hug:

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :laughing: :laughing: :thumbsup2

[rentayenta]

:goodvibes Brenda, I hope all is back to normal soon.

[disneyjunebug]

Gee Brenda, if I was closer, I would bring you a "get-well" caramel chocolate chip cheesecake.

Wait, It's not but 6-8 hours.... And I would do it by myself.... no boy.... no stepkids.....no husband..... sounds heavenly!

ROADTRIP!!!

[irisbud]

Aww, get well soon!

I saw the Potter movie yesterday, too. Loved it.

And I don't know if you saw this, but I thought you'd love the similarities.
First, check out the first silly link. Be sure to stay at least until the "snake".

http://www.badgerbadgerbadger.com/

And now the comparison Potter one. Be sure to cycle through a few times
to see the costume changes. ;)

http://thefifthdistrict.com/potter/

Hope this cheers you up. :hug:


:rotfl2:

Thought the movie was very good too, though I will have to see it from a row further back. We were in the very front off to the far side, as it was sold out, and all of the motion scences made me ill, and everone had distorted heads and no ankles :confused3 .

Get well soon Brenda!

[oybolshoi]

Victoria and Albert's - The Chef's Table, Part IV

When last we left you, Jay and I had finished chewing our way through a goodly portion of the Animal Kingdom. Or at least that's what it felt like after we swept the seas clean.

Need a recap? So far we've had tuna, shrimp, crab, salmon, caviar, quail eggs, buffalo, duck, elk, pig, goose liver, and some divine soup. And a whole lotta alcohol. We should have been on tilt by this time. Hmmmm...actually, now that I think about it the entire kitchen was tilting. ;)

Well, when you've reached the saturation point there's nothing to do but to keep moving forward. Besides, there's plenty more tasty animals out there to be sampled.

Course Six (Brenda and Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02288.jpg

Tasting of Japanese "Wagyu" and Australian "Wagyu" Beef Tenderloin with Oxtail Jus
Brenda's wine: Toad Hall Pinot Noir Dijon Clones, Carneros 2003
Jason's wine: Sarget de Gruand-LaRose, Saint Julien 2003


Oh dear...where do I start? First off, I am again somewhat underwhelmed by the presentation of this course. I'm not opposed to eating meat and I do enjoy strong carnivorous urges now and then, but I don't care for the "we just butchered the cattle on your plate" approach. My beef (har har har) is with the oxtail jus that has been splattered across the dish rather than with the fact that the meat is supposed to be served rare.

Last fall I actually ordered the Australian "kobe" beef tenderloin as one of my choices in the dining room and it was the most incredible, tender, succulent beef I've ever eaten. This offering was not as good in my opinion and I admit to being really disappointed in it. The beef struck me as tougher than it should have been - probably a little overcooked - and the sauce was too salty.

The little pot, by the way, had a small portion of yummy potatoes with some shredded beef plonked in the middle. I would have been happier with just the potatoes...at this point I think I hit my red meat quota for the month. If we ever try the Chef's Table again I may ask if they can go heavier on the fish courses and lay off some of the beef for my tasting.

Wagyu beef is also known as kobe beef - I looked it up because I was curious and thought I'd share that with everyone. The meat is marbled in such a way that it results in exceptionally tender and flavorful beef when cooked. It is highly sought after as a culinary delicacy and as such, prices are ridiculously expensive - an average carcass can cost between $10,000 and $20,000.

You guys want the honest truth? I let Jason eat most of mine because it just wasn't doing anything for me. I also let him finish off my wine because that didn't appeal to me much, either.

Jay's opinion: This Japanese meat was so tasty the only dish that could have possibly topped it would have been a sampling of pufferfish. To quote Homer Simpson, 'bring on the Fugu!'

Brenda's sensible response: There will be no poisonous fish ingestion this evening, thanks anyway.


Course Seven (Brenda & Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02291.jpg

Comte' Saint Antoine, Pierre Robert, Constant Bliss and Gorgonzola Stuffed Pear
Brenda's wine: Brachetto D'Acqui Banfi Rosa Regale Brut, Piedmont 2005
Jason's wine: Cockburn's 10-Year Old Tawny Porto

My first thought when I read this on our menus was, "I have no idea who any of these people are..." and then I reached "gorgonzola" and realized that this was the cheese course. Silly me!

For starters perhaps you, like me, have noticed that the pear in the middle of the plate is not stuffed with gorgonzola cheese. I'm not complaining because it was a drunken pear that had been poaching in spiced wine for most of the evening and was it ever tasty! Mmmmmm... drunken fruit is great when not embalmed in fruitcake.

Let's see if I can actually remember anything... that white cheese at the top left-hand side of the plate with what looks like a dying worm was similar to a brie with a creamy, slightly nutty taste. I think this was the Constant Bliss but I'm not entirely sure.

The next cheese is that melted pile of goo on the opposite side of the plate. It was similar to a camembert - very creamy and rich. I believe that this is actually the Pierre Robert which is a triple creme style cheese with a mild taste. I liked this the best of all the cheeses.

Next up: the yellowish cheese rectangle which Jay and I are pretty sure is the Comte Saint Antoine. This was a firmer cheese, with a buttery flavor - also quite good.

Last and least in my opinion is the gorgonzola cheese at the bottom left-hand side of the plate. I don't eat blue cheese so I can't comment, but Jay thought it was quite good.

The cheese course comes with a lot of accompaniments - dried fuits, balsamic vinegar, walnuts. I just like the cheese by itself for the most part, but I'd encourage you to give them a try... sometimes you end up with suprisingly yummy taste combinations.

What can I tell you about the wines?

This was my first time (but not my last!) trying the oft-discussed Rosa Regale. I was a little surprised that they paired it with the cheese course because I've always been told that it's a dessert wine that is especially tasty with chocolate. But I'm here to tell you fine folks that the Regale was wonderful with the cheese.

Wanna see what it looks like?

It's fizzy and it's pretty and I like it just fine
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02289.jpg


Grimace would kill for this glass of port...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02290.jpg

We've tried the Cockburn's Tawny Porto in the past and it's a fine, fine port - sweet and smooth and it tastes fabulous with cheese. Some day if you're feeling adventurous, pour some tawny port over your favorite ice cream and then sit back and enjoy the bliss. :cloud9:

Since I need to stop for the evening, I want to at least give you a hint of the scrumptious desserts to come. Remember when I mentioned that I ordered a cake from the Grand Floridian bakery for our anniversary? Here's a picture...

You must eat your way through the chocolate coating to find the cake within...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02305.jpg

This is a vanilla layer cake with a white chocolate mousse filing and a vanilla buttercream frosting entirely covered with a hard shell of swirled white and milk chocolate. Oh, and the cake it resting on several layers of white chocolate shards, as I like to call them. For the curious among you (and who isn't curious?) we paid $25 for this cake. It's absolutely delicious and I think it actually can serve between 6-8 people depending on how it's sliced.

We didn't eat any of this at the restaurant but it made for a really tasty breakfast during the rest of our WDW stay. Now that's what I call starting off the day with a sugar rush!

Thanks for reading and for your good thoughts - I really appreciate each and every one of you! :grouphug:

I should be able to finish this up tomorrow night with dessert and some last minute goodies and excellent coffee and one final surprise that I had nothing to do with. :goodvibes

[cmp1111]

Now, the beef looks good to me, but if you say it was overcooked... :scared:

I have had some Toad Hall wine and liked it, but I don't know that particular bottle.

D. & I LOVE tawny port. He actually goes to Portugal for work about once a year, and he always brings home some port. We haven't broken into our last bottle yet - he thinks he was grossly overcharged, so we'll have to see if it's any good. ;)

The cake is divine!

SO glad you're back. :goodvibes

[cntkg1]

So glad to see you back B. I missed you. Great review. I'm waiting for the best part now...DESSERT!!

P.S. That cake would probably serve only one if it were mine. :rotfl2:

[WDW Poly Princess]

You're alive!

I hate when meat (or any food, really!) is served with sauce splattered across the plate in a way that makes you wonder if the chef just lost a finger in a scary knife accident!

The cheese, however, looks yummy! I wonder if I could book the chef's table, and force them to find a way to serve me variations of cheese for 7 courses?

[BriarRosie]

Victoria and Albert's - The Chef's Table, Part IV

When last we left you, Jay and I had finished chewing our way through a goodly portion of the Animal Kingdom. Or at least that's what it felt like after we swept the seas clean.

Need a recap? So far we've had tuna, shrimp, crab, salmon, caviar, quail eggs, buffalo, duck, elk, pig, goose liver, and some divine soup. And a whole lotta alcohol. We should have been on tilt by this time. Hmmmm...actually, now that I think about it the entire kitchen was tilting. ;)

Old MacDonald used to have a farm. Until Brenda and Jay ate every last critter! :eek:


Course Six (Brenda and Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02288.jpg

Tasting of Japanese "Wagyu" and Australian "Wagyu" Beef Tenderloin with Oxtail Jus
Brenda's wine: Toad Hall Pinot Noir Dijon Clones, Carneros 2003
Jason's wine: Sarget de Gruand-LaRose, Saint Julien 2003


Oh dear...where do I start? First off, I am again somewhat underwhelmed by the presentation of this course. I'm not opposed to eating meat and I do enjoy strong carnivorous urges now and then, but I don't care for the "we just butchered the cattle on your plate" approach. My beef (har har har) is with the oxtail jus that has been splattered across the dish rather than with the fact that the meat is supposed to be served rare.

Ok. I think the beef on the left isn't rare, but the beef on the right still moo'ed at you.


Last fall I actually ordered the Australian "kobe" beef tenderloin as one of my choices in the dining room and it was the most incredible, tender, succulent beef I've ever eaten. This offering was not as good in my opinion and I admit to being really disappointed in it. The beef struck me as tougher than it should have been - probably a little overcooked - and the sauce was too salty.

Bummer. I would have been happy to clean your plate. Beef. It's what's for dinner! Yum.


The little pot, by the way, had a small portion of yummy potatoes with some shredded beef plonked in the middle. I would have been happier with just the potatoes...at this point I think I hit my red meat quota for the month. If we ever try the Chef's Table again I may ask if they can go heavier on the fish courses and lay off some of the beef for my tasting.

Oh man! Those potatoes look awesome! Fancy comfort food.


Wagyu beef is also known as kobe beef - I looked it up because I was curious and thought I'd share that with everyone. The meat is marbled in such a way that it results in exceptionally tender and flavorful beef when cooked. It is highly sought after as a culinary delicacy and as such, prices are ridiculously expensive - an average carcass can cost between $10,000 and $20,000.

Or you see it being cooked on Iron Chef. Those lucky bastages.


You guys want the honest truth? I let Jason eat most of mine because it just wasn't doing anything for me. I also let him finish off my wine because that didn't appeal to me much, either.

Jay's opinion: This Japanese meat was so tasty the only dish that could have possibly topped it would have been a sampling of pufferfish. To quote Homer Simpson, 'bring on the Fugu!'

"Poison...poison...poison...tasty fish!" And Jason, I'm with you about the beef. You lucked out. I wonder if a "bad" dish at V&A is better than a "good" dish elsewhere.


Brenda's sensible response: There will be no poisonous fish ingestion this evening, thanks anyway.

Yeah. I was never one for death wish dining. :scared1:


Course Seven (Brenda & Jason)
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02291.jpg

Comte' Saint Antoine, Pierre Robert, Constant Bliss and Gorgonzola Stuffed Pear
Brenda's wine: Brachetto D'Acqui Banfi Rosa Regale Brut, Piedmont 2005
Jason's wine: Cockburn's 10-Year Old Tawny Porto

My first thought when I read this on our menus was, "I have no idea who any of these people are..." and then I reached "gorgonzola" and realized that this was the cheese course. Silly me!

Yeah, you almost lost me with all the "people" on your plate. I think this is done to keep the masses feeling dopey and ignorant. Totally worked on me. Both wine choices sound like winners.


For starters perhaps you, like me, have noticed that the pear in the middle of the plate is not stuffed with gorgonzola cheese. I'm not complaining because it was a drunken pear that had been poaching in spiced wine for most of the evening and was it ever tasty! Mmmmmm... drunken fruit is great when not embalmed in fruitcake.

So glad you mentioned it, because I thought you had made up the stuffed pear.


Let's see if I can actually remember anything... that white cheese at the top left-hand side of the plate with what looks like a dying worm was similar to a brie with a creamy, slightly nutty taste. I think this was the Constant Bliss but I'm not entirely sure.

Oh nice. More disgusting stuff described on your food. First the dessert boogers at CA Grill, and now wormy cheese at V&A. :crazy2:
But the gooey cheese looks awesome.


What can I tell you about the wines?

This was my first time (but not my last!) trying the oft-discussed Rosa Regale. I was a little surprised that they paired it with the cheese course because I've always been told that it's a dessert wine that is especially tasty with chocolate. But I'm here to tell you fine folks that the Regale was wonderful with the cheese.

Wanna see what it looks like?

It's fizzy and it's pretty and I like it just fine
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02289.jpg


Grimace would kill for this glass of port...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02290.jpg

We've tried the Cockburn's Tawny Porto in the past and it's a fine, fine port - sweet and smooth and it tastes fabulous with cheese. Some day if you're feeling adventurous, pour some tawny port over your favorite ice cream and then sit back and enjoy the bliss. :cloud9:

Rosa Regale is awesome with chocolate, and I know port can be, too. I never thought they would be equally good with cheese.


Since I need to stop for the evening, I want to at least give you a hint of the scrumptious desserts to come. Remember when I mentioned that I ordered a cake from the Grand Floridian bakery for our anniversary? Here's a picture...

You must eat your way through the chocolate coating to find the cake within...
http://i97.photobucket.com/albums/l213/oybolshoi/May%202007/DSC02305.jpg

This is a vanilla layer cake with a white chocolate mousse filing and a vanilla buttercream frosting entirely covered with a hard shell of swirled white and milk chocolate. Oh, and the cake it resting on several layers of white chocolate shards, as I like to call them. For the curious among you (and who isn't curious?) we paid $25 for this cake. It's absolutely delicious and I think it actually can serve between 6-8 people depending on how it's sliced.

We didn't eat any of this at the restaurant but it made for a really tasty breakfast during the rest of our WDW stay. Now that's what I call starting off the day with a sugar rush!

Thanks for reading and for your good thoughts - I really appreciate each and every one of you! :grouphug:

I should be able to finish this up tomorrow night with dessert and some last minute goodies and excellent coffee and one final surprise that I had nothing to do with. :goodvibes

Wow, I know you couldn't possibly eat any of that cake! Sounds like you capped off your evening in a very nice way. I am looking forward to reading that!

[2angelsinheaven]

It all looks so yummy, especially compared to my corn dog and honey mustard...lol. Can't wait to hear more. Now to go back and read the rest of it.

[Summer-Caitlin]

Yay for more!! I especially loved the look of the cheese course. Now I'm not fond of rare meat, so to me that looked way undercooked, this is my worry when dining at V & A, I know you're supposed to eat medium-rare, but I just can't do it. I used to eat all meat well-done, I have graduated to medium in the last few months and for that I am quite proud, I just CAN'T get any lower than that. I will make my request known at V & A but I am worried, I love meat, but as BriaRosie said not 'mooing' at me!
I am so looking forward to the dessert courses, they are my weakness.

[disneyjunebug]

Now, I like red meat, but that is just a tad too rare for me even! And DH would have sent it back--he prefers to eat shoe leather for beef!

The cheeses all look yummy to me and I love fruit with a drinking problem! When I lived up in the hills of Appalachia, I would go to parties and people would be drinking this clear liquid from jars that had cherries soaking in them. I just would eat the cherries! Ah, the wonders of moonshine.....

And hey, for a half drunk broad looking at mooing meat, you were still holding up quite well!

The cake is to die for! I want that cake!

[jakenjess]

Brenda,

So glad you're back, and I hope you're feeling well!:hug:

My son and I had a fabulously enjoyable evening at HP and the OoTP. Loved it, even though there was a ton of stuff from the book that didn't make it to the screen. We can't wait for Friday night! We'll be at Border's awaiting our copy of book 7!:yay:

I thought the beef looked fabulous, although I agree with your comments on the presentation. I love beef, but I don't particularly like to think about where it comes from and how it gets to my plate! I would make the opposite request than you, I'd want my courses to be heavier on the meat and lighter on the seafood!

The cheese plate looked good, and that cake!! Beautiful, and it looked scrumptious. Sounds like my kind of breakfast!;)

Take care of yourself, and we'll be patiently awaiting the dessert portion of your report!:thumbsup2

[whogirl'smom]

Hooray! Another update! Yep, I'm with everybody else; the beef needed a bit more fire to it in my opinion.
You looked very happy with your Rosa Regale--was that the 7th glass of wine?:rotfl:
I can't wait to see the inside of your cake (you did take a picture didn't you?); I have been all over the cake thread trying to pick the most fabulous cake for my 40th! You know I picked Narcoossee's (with a nod from DH) for my birthday dinner just b/c I wanted a cake from the Grand Floridian! I'm sure the dinner will be wonderful, too, but rest assured, their reputation rests on that cake with me!! ( I think there was too much "resting" in that sentence...)

Drum roll...waiting for the desserts....

[ncseric]

I can just hear the strains of Aaron Copland and Rodeo in the background... Beef... it's what's for dinner. Again. :)

[TigerKat]

:yay: Brenda's back!!! Hope you're feeling better.:hug:

Very surprised that they paired the Rosa Regale with the cheese. However I could probably pair it with anything and love it!:cloud9:

[MA pigletfan]

!

The cheese, however, looks yummy! I wonder if I could book the chef's table, and force them to find a way to serve me variations of cheese for 7 courses?

DITTO i say! DITTO!

[CampbellScot]

goodness gracious girl!!! (alliteration is such a thrill isn't it?) We were fixin to set the hounds out after you! :eek:

So glad you are feeling a bit better!!! That calls for a dancing banana!!:banana:

We saw Harry Potter last night too...the Imax 3D version...it was pretty impressive. We had great seats...other than the fact that the man sitting next to me had pepperoni burps the entire evening. I thought my husband was going to die. I kept getting giggle fits over it. I laugh when I am nervous and/or disgusted...it keeps me from being ill in public places! (that was sort of food related so I thought it fit in...like the salt lick story...right?)

I do think the book was better...but screen writers couldn't possibly get everything onto the screen or I'd have been trapped with pepperoni burp man for five hours!!!

Loved your review!!! I was not a big fan of the blood looking splash on the plate thing either. Not so much. The Rosa Regale looks very yummy though and I'd love to try it!!!

You are on my list girl...writing you down...prayers for feeling better!!

I've heard review writing does wonders for better feeling...;)

popcorn::

[BriarRosie]

I can just hear the strains of Aaron Copland and Rodeo in the background... Beef... it's what's for dinner. Again. :)

I totally had that music in my head when I wrote about "Beef. It's what's for dinner" in my reply. It also reminds me of the Wilderness Lodge.


I do think the book was better...but screen writers couldn't possibly get everything onto the screen or I'd have been trapped with pepperoni burp man for five hours!!!


It sounds like you were stuck on Stitch's Great Escape during the entire movie. That's a fate worse than death. :crazy2:

Actually, I did have my own icky movie patron moment, too. Right before the movie started, a woman who obviously likes to marinade in scent sat two seats away from me. I was tasting her obnoxious perfume for a while. It could have been worse. She could have no personal hygiene at all and not use any deodorant. (I couldn't tell through the cloud of perfume, thank goodness.)

[C.Marie]

Glad you're feeling better Brenda! :cheer2:

[Ms. Heimlich]

loved this last installment.

can't wait for the rest!!!

I LOVE BEEF!

That cheese course looks YUMo-licious!!!

[D&R love Disney]

That beef was cooked just right for my taste!

The cake OMG! I hope you have a picture of it cut open.

Looking forward to the dessert course.

[Jennifer48]

Glad to have you back pal! :goodvibes Hope you are feeling better. I'm a little disappointed that you actually thought "HP and the OoTP" movie was better than the book! I was actually pretty disappointed with the movie but we can discuss that elsewhere. :laughing:

Now you can't say that you are not an adventurous eater anymore because half of these courses I would not touch or would be afraid to try. Guess I'm not as gutsy as you. :3dglasses

[DisneyJo]

That meat was overcooked :confused: I'd hate to see what you thought was rare :rotfl2:

The cake looks absolutely gorgeous and only $25 wow that's great value :goodvibes

[DisneyLaura]

I kind of have to agree with the others in saying that the meat looked like it was mooing at you. The cheese (Except for the blue) looked yummy. The cake was gorgeous. I too hope you took a picture of it cut. Glad you're back and feeling better.:grouphug:

[HPHammer]

Aw, BriariRosie beat me to it -- 'Poison, poison, TASTY FISH!' is an oft-heard refrain around our house...:laughing:

Was a map to the hospital printed on the back of your V & A menus?!

So glad you're back, Brenda. :hug:

[kikigirl]

Yay! Brenda's back! :goodvibes That cake looks so good...the beef, not so much.

Looking forward to the next part. :)

[50 years Too!]

Brenda,

I'm gone a week, and all .... breaks loose with your adoring fans.

Sorry you are having "issues" with your digestive tract. I can relate...
Like you, I don't let it get in the way of me and my food! I'd rather suffer some and enjoy while I'm tasting.

I buy Toad Hall because the label is so darn cute.

The skills center that I teach in (district high school vocational school/electives) has an ag department that raises Kobe/Wagu, same thing but can't be called Kobe unless it is raised in Japan. The culinary department goes to town with that beef. Yum, Yum.

Looking forward to your next installment.

Deb

[praisehisname]

Brenda, I'm sorry to hear you've had such a rough week. Thanks for pushing through it to give us another installment! I'm looking forward to seeing the desserts...

Denise

[rentayenta]

:upsidedow You look a little buzzed there Miss Brenda! I am glad to see you are feeling a little better and gave us another installment. You really do write the best food reports! :thumbsup2


The cake looks fabulous! What a wonderful anniversary! :goodvibes

[CruisinEars]

Hey Brenda,

Glad you are back and feeling somewhat better. Really enjoying the tr and the beef looked fabulous. I love "mooing" meat, so tender and melt in your mouth good. Like the others, I can't wait to see the rest of the meal.

[Ron from Michigan]

Glad to read another great post. Looking forward to seeing the deserts that you had. :)

[zweihund]

Lionel was reading over my shoulder and suggested we do the Chef's Table. He's a total meat-a-saurus. Me? I'm vegetarian. The Chefs would have almost as much fun trying to make something for me as they did for you! :rotfl:

Wonderful installment, as always. You are the master!

[irongirlof12]

Brenda, what an inspirational food critic and writer you are. looking forward to the desserts...my favorite bit.

[pixiesrule]

This may be a little off topic, and may not be the right place to post this question, but since Brenda keeps saying to everyone to 'wear their buttons', here goes: Would it be terribly crass of me to a) get myself a birthday button as the planner of the entire trip and pretend that my husband and kids did it and b) get myself a birthday button even though we are arriving the day AFTER my birthday???? :confused:

[cmp1111]

This may be a little off topic, and may not be the right place to post this question, but since Brenda keeps saying to everyone to 'wear their buttons', here goes: Would it be terribly crass of me to a) get myself a birthday button as the planner of the entire trip and pretend that my husband and kids did it and b) get myself a birthday button even though we are arriving the day AFTER my birthday???? :confused:

Remember, Brenda wore her anniversary button all week (or am I making that up?) - IMO, it's fine to get one if you're celebrating, even if you're a day off! :) Of course, I have been wrong before... :rotfl:

[whogirl'smom]

pixiesrule, I say Get that Button! I'm going to on our trip and it will be exactly 3 weeks after my 40th birthday! DH finally told me that I was the expert and he didn't know anything about the Disboards, and to please order myself a birthday cake. So, pretend away, I'm going to! (Actually DH is really great, he just looked so pitiful when I told him I'd love to have him order me a cake from the Grand Floridian and to look at the pictures...you'd have thought I told him to go pick out makeup for me or something:rotfl2: .)

[ncseric]

We're celebrating our 10th anniversary at WDW a few weeks early, and we'll be trying to take full advantage of the button's power.