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Old 08-06-2009, 08:58 PM   #91
LisaInNc
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Tonight I am creating a little V&A magic.

We loved the champagne that they served with the amuse bouche course and when I got home I bought a bottle.

Tonight we decided to drink it for no reason at all. We toasted to it being Thursday! I am at home in my PJ's drinking some good champagne out of crystal champagne glasses and just thinking about our next V&A visit in October!

Last edited by LisaInNc; 08-06-2009 at 09:05 PM. Reason: the bubbles must be getting to my head!
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Old 08-06-2009, 09:26 PM   #92
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Quote:
Originally Posted by LisaInNc View Post
Tonight I am creating a little V&A magic.

We loved the champagne that they served with the amuse bouche course and when I got home I bought a bottle.

Tonight we decided to drink it for no reason at all. We toasted to it being Thursday! I am at home in my PJ's drinking some good champagne out of crystal champagne glasses and just thinking about our next V&A visit in October!
that sounds like an absurdly, decadently wonderful evening!
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Old 08-07-2009, 11:04 AM   #93
Cheshire Figment
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Recent CT Menu



Not shown on the menu, but also included was a Braised Wagyu Short Rib, along with the two other beefs.

And I did not take the wine pairings, but did participate in the Champagne Toast, so that is why the Champagne is the only beverage on my menu.
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Old 08-08-2009, 08:16 PM   #94
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Originally Posted by Cheshire Figment View Post
Recent CT Menu

Not shown on the menu, but also included was a Braised Wagyu Short Rib, along with the two other beefs.

And I did not take the wine pairings, but did participate in the Champagne Toast, so that is why the Champagne is the only beverage on my menu.
Thanks for the picture of the menu! Do you remember anything specific about the salt bowl that was with the elk? Did you happen to take any pictures? For some reason this just fascinates me!

I really am afraid they would hate to see me come eat here. There are so many foods I can't eat. Out of all the courses listed on Cheshire Figment's menu there are only 3 courses I could eat as is.
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Old 08-08-2009, 08:20 PM   #95
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The salt bowl was a red/pink salt of some sort. It was about six or seven inches in diameter and about three inches high. They said they do actually wash off a layer of salt after each meal; the bowl will last for about ten to 12 meals before it becomes too thin to use. And it really did not add too much of a salt taste to the food.
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Old 08-08-2009, 08:28 PM   #96
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I really am afraid they would hate to see me come eat here. There are so many foods I can't eat. Out of all the courses listed on Cheshire Figment's menu there are only 3 courses I could eat as is.
I don't think they'd hate you at all! Do you happen to watch Top Chef Masters? These are well-established master chefs in a competition. Last week, their challenge was to cook a vegan, gluten-free, soy free luncheon! They took it as a real challenge, and a number of them made what was described as truly wonderful food. And they had to do it on the fly.

I'm certain that, with a number of days advanced notice, they would embrace any challenge you may pose to them. It may stretch their expertise, and real chefs enjoy that challenge.
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Old 08-08-2009, 09:08 PM   #97
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Quote:
Originally Posted by Cheshire Figment View Post
The salt bowl was a red/pink salt of some sort. It was about six or seven inches in diameter and about three inches high. They said they do actually wash off a layer of salt after each meal; the bowl will last for about ten to 12 meals before it becomes too thin to use. And it really did not add too much of a salt taste to the food.
Thank you! It sounds beautiful. I hope we get something served in one when we go.

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I don't think they'd hate you at all! Do you happen to watch Top Chef Masters? These are well-established master chefs in a competition. Last week, their challenge was to cook a vegan, gluten-free, soy free luncheon! They took it as a real challenge, and a number of them made what was described as truly wonderful food. And they had to do it on the fly.

I'm certain that, with a number of days advanced notice, they would embrace any challenge you may pose to them. It may stretch their expertise, and real chefs enjoy that challenge.

Oh yes, we love this series. We haven't watched this week yet because we haven't had time. That sounds like a great challenge.

True, real chefs would enjoy the challenge. Thank you for pointing that out. I can't make our reservations (and I know they don't ask for your allergies until shortly before your arrival) until October but I've already got my list of "no foods" taped to the monitor to make sure I don't leave anything out. There are 13 items on the list and some are generic like fish and shellfish. I'm afraid if I don't have a list in front of me I'll forget something like bananas. I've always been able to eat them until recently.

At first we were only going to eat here if we could get the Chef's Table but now I think we will go no matter what. We'll just have to make sure we are presentable enough.
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Old 08-09-2009, 11:15 AM   #98
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splitting wine pairing

So please tell me if this is ridiculous.

I am not a huge alcohol drinker, I like wine, but I don't drink anything in large quantities. During our visit, I would like to try the wine paring, to see what it's like to have great wine with food and have them compliment each other. However, I have been hearing the the servings of wine with each dish are a little bigger than you might be able to bear.

So, and please, if this it totally innapropriate just tell me, I don't really know the ettiquit (wow, spelling??) for it. If my fiance orders the wine pairing with his meal, would I be able to take a sip of his to try it? Or could we split who gets which course? I'm not trying to be cheap or anything, hehe, I just don't want to drink a lot but would like to experience it a little?

Thanks in advanace for reply oh so nicely
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Old 08-09-2009, 02:47 PM   #99
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The servers would be glad to split the glasses between courses, and of course you can sip your husband's wine!

The servers at V&A are professionals, they truly want you to be happy and satisfied.

It's all about you!
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Old 08-09-2009, 06:13 PM   #100
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We split the wine pairing - no problem at all. I was glad that we did - it was a lot of wine.
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Old 08-09-2009, 07:44 PM   #101
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Quote:
Originally Posted by mareejen View Post
I am not a huge alcohol drinker, I like wine, but I don't drink anything in large quantities.
That's totally me too We went to V&A about two years ago for the first time and I took sips of hubby's wine and both of us stole food from each other's plates (as neatly and politely as possible, LOL) and nobody batted an eye. They thought we were cute and are happy we're enjoying ourselves
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Old 08-09-2009, 11:07 PM   #102
Cheshire Figment
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Actually it is very normal for couples at V&A to order different dishes for each course and cross-eat because of the variety and quality.
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Old 08-09-2009, 11:09 PM   #103
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Quote:
Originally Posted by Cheshire Figment View Post
Actually it is very normal for couples at V&A to order different dishes for each course and cross-eat because of the variety and quality.
That's exactly what me and my hubby do when we dine there.
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Old 08-10-2009, 08:13 AM   #104
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Quote:
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Actually it is very normal for couples at V&A to order different dishes for each course and cross-eat because of the variety and quality.
My wife and I do the same, I think we each tried just about every dish that the other ordered
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Old 08-10-2009, 11:36 AM   #105
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Menu selection

How does menu selection work? I am going to be calling tomorrow to get all my reservations for my honeymoon in November and want to make sure I've got the information ready that I need to give them for Victoria & Alberts. Do we need to choose on the day we make the reservation or do they call later and we choose everything then?
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