Can you say 11 Character Meals? Plus V&A Chef Table! Star Wars too! Updated 7/23
- Thread starter mgentry210
- Start date
kastoney
Disney foodie served with a side of sarcasm
- Joined
- Jul 18, 2010
I can't believe all that cooking spray on the omelets at Crystal Palace. Crazy.
I'm with you on Be our Guest. I always feel like I'm in the minority here, but the food just isn't great. There is much better to be had throughout the world, though I understand why you did it for the girls. #GoodAuntie ; )
Lapu lapu in the morning. Perfection!!!
I'm with you on Be our Guest. I always feel like I'm in the minority here, but the food just isn't great. There is much better to be had throughout the world, though I understand why you did it for the girls. #GoodAuntie ; )
Lapu lapu in the morning. Perfection!!!
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
The cooking spray was out of control! Who sprays cheese inside an omelet? I think I even spit out the first bite. Yuck!
Glad we agree on BOG. The west wing was cool though. I kind of feel like, been there, done that unless I hear the food improves.
How can you go to O'hana and NOT order the Lapu Lapu? Who cares if its 10 in the morning? Its vacation!
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
Next up was Yachtsman Steakhouse. This is our 3rd trip here. The first visit I wasn't wowed, but your last trip there in September was really great! Truthfully, the only thing that made me book our second reservation last September was the onion rolls and roasted garlic. If you like an everything bagel, then this is right up your alley. Garlic, onion, salty butter, sweet rolls. We love anything garlic in our house. In my opinion, everything is better with garlic! The rolls were just as delicious as I remembered, but here is the thing... for Thanksgiving last year I was being lazy and instead of making rolls I bought the Parker House roll mix from William Sonoma. They were really fantastic. After tasting them I had a flashback to the Yachtsman rolls. We did another batch with onion flake on top, some good Irish butter and I roasted garlic. It was AMAZING! Even better than the Yachtsman rolls. So anyone who needs an onion roll fix, visit Williams Sonoma! I did feel a bit let down with our recent homemade experience, but still delicious!
While I was eating rolls, Sierra and Hubby shared a shrimp cocktail. Sierra hated the cocktail sauce and hubby thought is lacked horseradish. It was pretty good, nothing spectacular. We all knew we were going to be splitting the 32-oz Porterhouse for Two. A Trio of Steakhouse Sides, Potato Gratin, Garlic Butter (21 Day Dry-aged. It's huge. Hubby and I shared it last time and barely ate half. This time all 3 of us attacked it and did better, but there was still enough steak for a sandwich left over. The sides are pretty good. I liked the spinach and potatoes the best. Sierre really liked the potatoes too. I think hubby got sole possession of the mushrooms.
Lexi as usual went with the pasta. I fed her some of the steak too, so really it fed 4! We share the sorbet trio and as I love all things sorbet, this was good. Lexi got the kids paint your own dessert with which she made a mess and ate none of it. She did get a Happy Birthday tinkerbell that she loved very much.
At the end, great meal. The best steak I've ever eaten, no. But it was really good and that giant piece of meat fed all 4 of us easily with some leftover. We were 3 light eating girls and hubby, so I wouldn't recommend sharing if you have 3 teenage boys though!
While I was eating rolls, Sierra and Hubby shared a shrimp cocktail. Sierra hated the cocktail sauce and hubby thought is lacked horseradish. It was pretty good, nothing spectacular. We all knew we were going to be splitting the 32-oz Porterhouse for Two. A Trio of Steakhouse Sides, Potato Gratin, Garlic Butter (21 Day Dry-aged. It's huge. Hubby and I shared it last time and barely ate half. This time all 3 of us attacked it and did better, but there was still enough steak for a sandwich left over. The sides are pretty good. I liked the spinach and potatoes the best. Sierre really liked the potatoes too. I think hubby got sole possession of the mushrooms.
Lexi as usual went with the pasta. I fed her some of the steak too, so really it fed 4! We share the sorbet trio and as I love all things sorbet, this was good. Lexi got the kids paint your own dessert with which she made a mess and ate none of it. She did get a Happy Birthday tinkerbell that she loved very much.
At the end, great meal. The best steak I've ever eaten, no. But it was really good and that giant piece of meat fed all 4 of us easily with some leftover. We were 3 light eating girls and hubby, so I wouldn't recommend sharing if you have 3 teenage boys though!
kastoney
Disney foodie served with a side of sarcasm
- Joined
- Jul 18, 2010
Wow, that Porterhouse looks great. We ate at yachtsman for the first time a few weeks ago and contemplated ordering the porterhouse for a long time. Ultimately we didn't because I hate fate and I wasn't sure how fatty (or not) the filet portion of the porterhouse would be. Sadly that meant I didn't get to try the spinach, which I was really bummed about.
- Joined
- Oct 16, 2007
I love those rolls at YM, such heaven on a plate. I have only had the filet and NY Strip there and both times they were amazing. That porterhouse is one monster of a steak, glad you guys enjoyed it. We will probably eat there in September but I really want to try FF!!
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
It was huge! Pretty good cut of steak too. I would recommend it if you both are hungry! We should do a Disney food date night. We could make the onion rolls and all of our favorites.
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
Or go grocery shopping!
- Joined
- Oct 16, 2007
Great idea!
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
This was our second out of 3 planned AK days. Ordinarily, I would have booked Yak and Yeti, but I already had it planned for our third "planned" AK day and we had already eaten at Tusker House, so Rainforest Cafe here we come. Even though we have one here in town, the girls had never eaten at one before. This was my first time at the AK one. It's huge! Lexi was oohing and aaahing at all the themery (I am pretty sure that's not a word). We were all tired from a late night at Flying Fish the night before and I really didn't have much of an appetite. Neither did Sierra. We ordered the cheese sticks to start by request of Lexi and they were your standard frozen restaurant cheese sticks. Not great, not terrible. There were definitely more, but I forgot the pictures until it was almost too late!
Hubby had the bacon cheeseburger. Again, it did the job, but nothing spectacular.
Lexi had her 3rd hot dog of the trip. This was before it was drenched in ketchup. Cool note - they had the Trivial Pursuit ketchup bottles that we played as a family. Lots of fun!
Both Sierra and I had the kids grilled cheese. Nothing fancy, but I was still full from the night before and this hit the spot.
Overall, it wasn't as bad as I was expecting. It kept us full and I had a better meal here than at our local Rainforest. It's way overpriced for frozen food, but we are eating at Disney after all so over priced meals are to bee expected.
Hubby had the bacon cheeseburger. Again, it did the job, but nothing spectacular.
Lexi had her 3rd hot dog of the trip. This was before it was drenched in ketchup. Cool note - they had the Trivial Pursuit ketchup bottles that we played as a family. Lots of fun!
Both Sierra and I had the kids grilled cheese. Nothing fancy, but I was still full from the night before and this hit the spot.
Overall, it wasn't as bad as I was expecting. It kept us full and I had a better meal here than at our local Rainforest. It's way overpriced for frozen food, but we are eating at Disney after all so over priced meals are to bee expected.
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
You aren't missing much! The inside is pretty cool though. Take Alexander when he gets a bit older and I bet he will LOVE it.
Unfortunately, there isn't a Yak and Yeti review this trip
Surprisingly the girls loved Epcot or (Apricot for Lexi) and I changed up that last animal kingdom day for Epcot on the fly using my trusty app. I think it worked out that way because Lexi was too short for most of the rides at Animal Kingdom. She was like a half an inch under 44 inches. Poor kiddo! Yak and the Yeti is definitely back for next trip.
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
The atmosphere was definitely better than our local one. For the 5-10 year old range its amazing. She loved all the butterflies and we went around the restaurant to count them all.
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
Here's the big one! Victoria and Albert's Chef Table. I've tried every trip to get it and this was the first time. I think I squealed! This is our 3rd trip to V&A. Both times before we ate in the Queen Victoria room. Once the night before our wedding and the second time on our first anniversary. It's that special. And that expensive! Think house payment expensive. Or at least 2 car payments.
The chef;s table is a totally different experience even though the menu we had this time was almost identical to our trip in Sept. We even had the same servers and they remembered us. Very cool. All of the chefs were onsite including chef Scott. He spent quite a bit of time at our table and was very nice and accommodating. Each course was presented by a different chef, with 4-5 of them being chef Scott. When they say its in the kitchen - it really is way back in the kitchen. They have to escort you every time you get up and I probably would have gotten lost anyway. They did request that we do not take any pictures of the kitchen, so sorry none of those. They welcomed us to take pictures of the food though. The kitchen had at least 20 people working that I could see. It was also very quiet - no Hell's Kitchen here. They all worked together as a team seamlessly. Everyone had a prep list and a list of tasks and they handled them without needing any supervision or prodding. The only time you really heard anything was the expediting of the orders as a new group of tables was sat. The other notable thing was the smell. OMG! Everything smelled wonderful the entire time. Since we were the very first table sat we were able to smell the progression as they moved down the menu after we had each course.
We both did the wine pairings. It's not for the light weight drinkers. I drink a glass of wine pretty much every night with dinner so it was OK for me, but I was tipsy at the end. Definitely not able to drive. We went back to the hotel after and I fell right asleep. Full and tipsy!
On to the food - Maine Lobster Salad “Jar” with Siberian Osetra Caviar paired with Jacquart Mosaïque Brut NV Reims. This is my 3rd time having this course. We had both it previous times. Its wonderful! The lobster is fresh and just lightly dressed. The caviar adds a saltiness to pair with the creamy lobster. This is a sparkling wine that added to the caviar. This was the same wine they poured when we arrived in the kitchen. You start each meal with a toast with the chef. I was OK with 2 glasses of this one. It was delicious! I think it might be an upgrade in the regular room. Do it! You are already going to die when you see the bill anyway.... One interesting note is that it is served with a mother of pearl spoon so the flavor of silver will not effect the taste of the caviar.
Throughout the meal there are 3 bread courses. We only managed a picture of the first one. I am sure the wine was playing a part. The first is a simple baguette. Simple but amazing. They have a wonderfully talented pastry chef. I make my own bread and butter at home which I think its pretty tasty, but its no where even near this caliber. The second is an herb brioche bread which was my favorite. Light, fluffy and again AMAZING! The third bread is a whole grain that is hubby's favorite. I think he ate 2 and this was already about 7 courses in. I remember this one was paired with a salted butter that was really excellent. Each bread had a different butter. I know - 10 courses, but save room for the bread. Its that good! After I typed salt I remembered our cool salt vessel on the table. It had about 8 different types of salt. Not that we needed it. Everything was seasoned perfectly.
Second course: Colorado Bison with Celery and Radish Slaw and Kumquats paired with Jules Taylor Sauvignon Blanc, Marlborough 2013
I did not remember having this course last time, so I was excited to taste. It was a very interesting pairing of Sauvigon Blanc and bison and then throw in kumquats. This dish is an example of how carefully and perfectly his dishes are constructed. Smokey seasoned bison with the tang of the kumquats and add the crunch and freshness of the slaw. It hits your tongue on every different aspect but yet marries together great. Chef Scott is truly gifted at composing dishes. Israel is the manager who does the wine pairings. This was surprising and a really great pairing. The wine was pretty well balanced for a Sav Blanc and didn't over power any of the components. I could drink a few glasses on a warm evening...
And close up - so pretty!
3rd course: Hot “Smoked” Niman Ranch Lamb* with Fuji Apple and Curry Dressing with JJ Prum Riesling, Kabinett, Mosel 2011
This was another repeat course for us for the third time. Neither of us were upset as again it was one of our favorites. And I don't even usually like lamb. At all. We were told it was slightly different because the lamb was hot smoked and had been cold smoked in the past. I couldn't tell a difference. If I was guessing it was slightly more smokey than I remember from the past. The presentation is pretty cool...
This course is another perfect bite course. Once piece of lamb with the apple and radish. They all work together perfectly. Another surprising wine pairing as well. Lamb and riesling? You would think no way, but this wine was pretty balanced and the sweetness of the wine paired perfect with the smoke and spice from the curry. Another success!
4th course: Fennel Crusted Diver Scallop in a Salt Bowl paired with Chateau Rahoul Blanc, Graves 2011
Both hubby and Sierra had the scallop. I had previously requested not to have the scallop and they substituted mine with Copper River Salmon. Everything else was exactly the same. This again our 3rd time having this one and hubby specifically requested it. I had requested not to have it because I really don't like scallops. I also really don't care for fish so I was apprehensive when I saw the menu. But hey - I don't eat bison, lamb or caviar anywhere else so why not give it a try? Hubby and Sierra LOVED it! Sierra declared it to be her favorite course of the entire meal. The sauce they put underneath has a citrus flavor and is really amazing. I just didn't care for the fish at all. If you like salmon, I am sure this is amazing so don't let this turn you away. This was the one course I also thought the wine pairing was a miss. Again, I am not usually a fan of white graves so it was probably my taste. Theres 5 more courses and more room for bread.
Part 2 coming...
The chef;s table is a totally different experience even though the menu we had this time was almost identical to our trip in Sept. We even had the same servers and they remembered us. Very cool. All of the chefs were onsite including chef Scott. He spent quite a bit of time at our table and was very nice and accommodating. Each course was presented by a different chef, with 4-5 of them being chef Scott. When they say its in the kitchen - it really is way back in the kitchen. They have to escort you every time you get up and I probably would have gotten lost anyway. They did request that we do not take any pictures of the kitchen, so sorry none of those. They welcomed us to take pictures of the food though. The kitchen had at least 20 people working that I could see. It was also very quiet - no Hell's Kitchen here. They all worked together as a team seamlessly. Everyone had a prep list and a list of tasks and they handled them without needing any supervision or prodding. The only time you really heard anything was the expediting of the orders as a new group of tables was sat. The other notable thing was the smell. OMG! Everything smelled wonderful the entire time. Since we were the very first table sat we were able to smell the progression as they moved down the menu after we had each course.
We both did the wine pairings. It's not for the light weight drinkers. I drink a glass of wine pretty much every night with dinner so it was OK for me, but I was tipsy at the end. Definitely not able to drive. We went back to the hotel after and I fell right asleep. Full and tipsy!
On to the food - Maine Lobster Salad “Jar” with Siberian Osetra Caviar paired with Jacquart Mosaïque Brut NV Reims. This is my 3rd time having this course. We had both it previous times. Its wonderful! The lobster is fresh and just lightly dressed. The caviar adds a saltiness to pair with the creamy lobster. This is a sparkling wine that added to the caviar. This was the same wine they poured when we arrived in the kitchen. You start each meal with a toast with the chef. I was OK with 2 glasses of this one. It was delicious! I think it might be an upgrade in the regular room. Do it! You are already going to die when you see the bill anyway.... One interesting note is that it is served with a mother of pearl spoon so the flavor of silver will not effect the taste of the caviar.
Throughout the meal there are 3 bread courses. We only managed a picture of the first one. I am sure the wine was playing a part. The first is a simple baguette. Simple but amazing. They have a wonderfully talented pastry chef. I make my own bread and butter at home which I think its pretty tasty, but its no where even near this caliber. The second is an herb brioche bread which was my favorite. Light, fluffy and again AMAZING! The third bread is a whole grain that is hubby's favorite. I think he ate 2 and this was already about 7 courses in. I remember this one was paired with a salted butter that was really excellent. Each bread had a different butter. I know - 10 courses, but save room for the bread. Its that good! After I typed salt I remembered our cool salt vessel on the table. It had about 8 different types of salt. Not that we needed it. Everything was seasoned perfectly.
Second course: Colorado Bison with Celery and Radish Slaw and Kumquats paired with Jules Taylor Sauvignon Blanc, Marlborough 2013
I did not remember having this course last time, so I was excited to taste. It was a very interesting pairing of Sauvigon Blanc and bison and then throw in kumquats. This dish is an example of how carefully and perfectly his dishes are constructed. Smokey seasoned bison with the tang of the kumquats and add the crunch and freshness of the slaw. It hits your tongue on every different aspect but yet marries together great. Chef Scott is truly gifted at composing dishes. Israel is the manager who does the wine pairings. This was surprising and a really great pairing. The wine was pretty well balanced for a Sav Blanc and didn't over power any of the components. I could drink a few glasses on a warm evening...
And close up - so pretty!
3rd course: Hot “Smoked” Niman Ranch Lamb* with Fuji Apple and Curry Dressing with JJ Prum Riesling, Kabinett, Mosel 2011
This was another repeat course for us for the third time. Neither of us were upset as again it was one of our favorites. And I don't even usually like lamb. At all. We were told it was slightly different because the lamb was hot smoked and had been cold smoked in the past. I couldn't tell a difference. If I was guessing it was slightly more smokey than I remember from the past. The presentation is pretty cool...
This course is another perfect bite course. Once piece of lamb with the apple and radish. They all work together perfectly. Another surprising wine pairing as well. Lamb and riesling? You would think no way, but this wine was pretty balanced and the sweetness of the wine paired perfect with the smoke and spice from the curry. Another success!
4th course: Fennel Crusted Diver Scallop in a Salt Bowl paired with Chateau Rahoul Blanc, Graves 2011
Both hubby and Sierra had the scallop. I had previously requested not to have the scallop and they substituted mine with Copper River Salmon. Everything else was exactly the same. This again our 3rd time having this one and hubby specifically requested it. I had requested not to have it because I really don't like scallops. I also really don't care for fish so I was apprehensive when I saw the menu. But hey - I don't eat bison, lamb or caviar anywhere else so why not give it a try? Hubby and Sierra LOVED it! Sierra declared it to be her favorite course of the entire meal. The sauce they put underneath has a citrus flavor and is really amazing. I just didn't care for the fish at all. If you like salmon, I am sure this is amazing so don't let this turn you away. This was the one course I also thought the wine pairing was a miss. Again, I am not usually a fan of white graves so it was probably my taste. Theres 5 more courses and more room for bread.
Part 2 coming...
Last edited:
mgentry210
Mouseketeer
- Joined
- Oct 7, 2014
Short break to have a snack and back to Part 2
Next up was Poached Chicken Egg with Corn Foam paired with Lafond Pinot Noir, Santa Rita Hills 2011
This is kind of a play of breakfast for dinner. This is the 3rd version of this one that we have had. It's delicious but in my opinion this is was my least favorite version we have had. It's still amazing though! Creamy egg and smokey pancetta. The corn relish underneath gives a good crunch. Just really, really good. The only reason I say it was better in the past is because it was paired with a housemade chicken sausage instead of pancetta. That sausage was the bomb. I did tell them I preferred the sausage, so who knows...
Also in the back of this picture you can see my favorite herb brioche with the herb butter. I want a piece right now...
Marcho Farm Veal with Chanterelles and Truffles paired with Varja Albe Barolo, Italy 2010
By this point I was getting full and I knew we still had a long way to go. For this reason I really didn't eat much of this one and don't have an specific memories. I asked hubby and he didn't really remember it either well enough to describe it. I do know that he ate it and mine! I sat back and tried to digest with a very lovely Barolo. It was excellent!
Australian Kobe-Style Beef* with Potato Turnip Gratin paired with Il Fauno di Arcanum 2010
Both Sierra and hubby upgraded to include the "Real" Kobe beef trio. I didn't because I knew I would be getting really full by this time and it would be a waste of money. It's definitely worth doing at least once. Melt in your mouth delicious. Sorry there is no pic but another star of this dish is the demi glace sauce. It's the best sauce you will ever eat on a steak. I could bathe in this sauce. Eat it with every meal. You get the picture. Chef Scott says it takes them 72 hours to make it and I believe it. It even went really well with the turnips. Go figure, I like turnips! The wine pairing was a full bodied red blend that held up well with the rich sauce and beef. This course is probably my favorite. In the back bread plate you can see the crumbs from hubbys wheat bread course. See - proof he polished those off!
Next was the cheese course.
Pleasant Ridge Reserve, Bonne Bouche, Mimolette, Sottocencere Al Tartufo, Gorganzola Piccante paired with Qunita do Crasto Late Bottled Vintage Porto 2010
I think we all ate one bite of each and decided to save room for dessert. All lovely cheeses, but we were full! I remember the 4th orange cheese had a strong english cheddar like flavor and I really like it. I requested another glass of the sparking wine instead of the port. I did sip hubbys and it was OK. I just don't really care for ports.
Up next dessert...
Next up was Poached Chicken Egg with Corn Foam paired with Lafond Pinot Noir, Santa Rita Hills 2011
This is kind of a play of breakfast for dinner. This is the 3rd version of this one that we have had. It's delicious but in my opinion this is was my least favorite version we have had. It's still amazing though! Creamy egg and smokey pancetta. The corn relish underneath gives a good crunch. Just really, really good. The only reason I say it was better in the past is because it was paired with a housemade chicken sausage instead of pancetta. That sausage was the bomb. I did tell them I preferred the sausage, so who knows...
Also in the back of this picture you can see my favorite herb brioche with the herb butter. I want a piece right now...
Marcho Farm Veal with Chanterelles and Truffles paired with Varja Albe Barolo, Italy 2010
By this point I was getting full and I knew we still had a long way to go. For this reason I really didn't eat much of this one and don't have an specific memories. I asked hubby and he didn't really remember it either well enough to describe it. I do know that he ate it and mine! I sat back and tried to digest with a very lovely Barolo. It was excellent!
Australian Kobe-Style Beef* with Potato Turnip Gratin paired with Il Fauno di Arcanum 2010
Both Sierra and hubby upgraded to include the "Real" Kobe beef trio. I didn't because I knew I would be getting really full by this time and it would be a waste of money. It's definitely worth doing at least once. Melt in your mouth delicious. Sorry there is no pic but another star of this dish is the demi glace sauce. It's the best sauce you will ever eat on a steak. I could bathe in this sauce. Eat it with every meal. You get the picture. Chef Scott says it takes them 72 hours to make it and I believe it. It even went really well with the turnips. Go figure, I like turnips! The wine pairing was a full bodied red blend that held up well with the rich sauce and beef. This course is probably my favorite. In the back bread plate you can see the crumbs from hubbys wheat bread course. See - proof he polished those off!
Next was the cheese course.
Pleasant Ridge Reserve, Bonne Bouche, Mimolette, Sottocencere Al Tartufo, Gorganzola Piccante paired with Qunita do Crasto Late Bottled Vintage Porto 2010
I think we all ate one bite of each and decided to save room for dessert. All lovely cheeses, but we were full! I remember the 4th orange cheese had a strong english cheddar like flavor and I really like it. I requested another glass of the sparking wine instead of the port. I did sip hubbys and it was OK. I just don't really care for ports.
Up next dessert...
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