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Old 07-18-2010, 07:14 PM   #1
ehagerty
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Victoria & Albert Dining Scheherazade Night #6&7 "I could die happy,and I am only 20"

For those who may not already be aware, there are other nights to this story..
Night #1 - Victoria & Alberts - Picture Trip Report (January, 2009)
Night #2 - Victoria & Albert - A Once-in-a-Decade Dinner, for the second time in 2009 (May, 2009)
Night #3 - Victoria & Albert - My Dining Scheherazade (September, 2009)
Night #4 - Victoria & Albert - Dining Scheherazade Night #4 - "Table for One" (October, 2009)
Night #5 - Victoria & Albert - Dining Scheherazade Night #5 - "Table for One - Again" 23 FEB 10 (February, 2010)
Night #6 and 7 - Victoria & Albert Dining Scheherazade Night #6&7 "I could die happy,and I am only 20" (June, 2010)
Night #8 and 9 - Victoria & Albert - Dining Scheherazade Night 8 and 9 - "New Regulars" (December, 2010)

================================================== =


This is actually two distinct meals in the same week. The first celebrated our "family of four" first day of vacation together. The second, an opportunity to introduce my DB to the delight that is VnA; my treat. I have consolidated because, well, the menu didn't change much in 5 days!

After the usual "jacket borrowing," we settled in to toast our good fortune - at being together, being at WDW, being at VnA. Four main dining room dinners, wine pairings for those old enough.

Taittinger Prestige Cuvee NV






... and our place setting, before we start dinner







.
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Old 07-19-2010, 02:40 PM   #2
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This is going to be good!
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Old 07-19-2010, 03:23 PM   #3
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oh what a tease

bring on the food
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Old 07-21-2010, 02:04 PM   #4
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Amuse Bouche

Amuse Bouche
Wine Pairing: Taittenger Presitge Cuvee NY


The entire plate







In the absence of descriptions supplied by the restuarant, I call this "salmon panna cotta, with roe on top." Garnish looks like dill or fennel ferns...








Isty-Bitsy, Teeny-Blini - or "Its-bits, Teen-Blin" for language purists (who make it past the first 3 fake words) - apparently, Blin in the singular, Blini = plural. Who knew!
Blini - small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon




Aside - I felt like Anton Ego tasting his Ratatouille when I saw the teeny-blin - it provided immediate flashback to the Russian Tea Room (NYC) circa 1983 - waiting in line for a table across from Rudolf Nureyev and Andy Warhol at their table, sitting at the next table to Radar from Mash (Gary Burgoff - that goodness for Google), having blini and some cherry tea drink. I'd completely forgotten I even went to the RTR til I saw this little pancake....

The egg and cup do not photo well under these lighting conditions. It was all delish.
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Old 07-21-2010, 02:23 PM   #5
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Brother's First Night

Toasting our good fortune!



As the harp played, and the staff seated us, DB40's comment, "I didn't know places like this existed."


Poor hostess - asked my how my SON was enjoying his meal - I laughed - it is physiologically possible, as I am 15 years older than he - but he IS my brother!

,
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Old 07-21-2010, 02:37 PM   #6
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Bread & Butter

Perfect, as always. Thanks, Chef Erich

Over the course of the meal.....

French Baguette






Herb







Whole Grain






.
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Old 07-21-2010, 05:37 PM   #7
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Shrimp or Elk?

Gulf Shrimp with Breakfast Radish, Kohlrabi, and Tamarind

Wine Pairing: Cru "Montage Vineyard" Chardonney, Monterey 2007







The foundation (bottom layers) for the shrimp was a gourmet "slab" of watermelon, and tiny chunks of other melons.


Minnesota Elk Carpaccio with Olives, Artichokes and Chorizo Vinaigrette

Wine Pairing: Domaine King Estate Pinot Gris, Oregon 2007





The picture probably does not do this dish justice - it appears kind of rare (red). It is raw, not rare - and wonderful. I am not much of an olive fan (as a standalone flavor - and it is powerful enough to usually over-influence dishes, for me) - but I liked this so much, I ordered it myself the following week.

There are 3 different sauces decorating the plate, and, in the background, a sprinkle of something red (back left corner) and a spoon of olive oil powder (dehydrated olive oil), which you add to the top of the meat just before eating.


... with a side of lavash - kind of a middle eastern cracker - only enhanced with a touch of - garlic (I think - next time, I WILL take notes....)






We always make sure we have one of each offering so that we can sample each other's dishes.

Both were great, I chose the Elk the following week, mostly because of the flavor, but also because I was pretty sure I would not have too many opportunities to ever try elk carpaccio again.








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Old 07-21-2010, 05:55 PM   #8
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Thank you for sharing all these wonderful pictures with us. I can't wait to eat there for the very first time next month. Shrimp or elk??? bread or no bread??(have been on the low-carb diet for weeks now )
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Old 07-21-2010, 06:01 PM   #9
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Fish Dish - Halibut or Salmon?

Citrus-poached Halibut with Warm Verjus Vinaigrette
Wine Pairing: Michel Redde Sancerre "Les Tuilieres", Loire 2007







Sale-Soy-marinated Copper River Salmon with Bok Choy and Say Beans


Wine Pairing: Kanbara "Bride of the Fax" Gohyakumangoku Junmai Ginjo, Nigata







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Old 07-21-2010, 06:54 PM   #10
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Marron - Lagniappe - Extra Course

I learned on a prior visit about "Lagniappe" - and this was Chef Scott's lagniappe for our second dinner

Marron



Looks like shrimp, tastes like lobster - sweeter, more tender, less salty.

Having never heard of Marron before, I looked it up for your edification (and mine) just now:
Marron is a name given to large freshwater crayfish found in the south-west corner of Australia. arron make excellent eating, very similar in taste to lobster. Given that they are a freshwater species they are far less salty and provide an overall sweeter taste. Distinct from all other similar freshwater species is the fact that they do not burrow and do not take on as much waste into their flesh. Also, they do not suffer from terminal growth, as do most other shellfish, resulting in the fact that even very large and old specimens maintain excellent eating texture quality. They can be prepared in a variety of ways, such as boiling or grilling, and again similarly to lobster, the shells will turn a bright red colour when cooked. Marron are considered a luxury product and are the subject of a developing aquaculture industry in Western Australia and in other Australian states. (Wikipedia)


For inquiring minds - here is the original post with an explanation of lagniappe


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Old 07-21-2010, 06:59 PM   #11
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Enjoy!

Quote:
Originally Posted by Symans3honeybees View Post
Thank you for sharing all these wonderful pictures with us. I can't wait to eat there for the very first time next month. Shrimp or elk??? bread or no bread??(have been on the low-carb diet for weeks now )
You are in good hands, either way (carb or no carb). Personally, I would give up the diet for 3 hours, because you won't get the chance to have breads this good again soon (unless you make your own). On the other hand, if you have diet restrictions, VnA will do everything possible to accommodate - and you might get new ideas for your non-carb diet. Who can say? Let us know.

Is that Rochester NY or MN?
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Old 07-21-2010, 08:28 PM   #12
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Once again, I am living vicariously through your dining. Wonderful pics!
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Old 07-22-2010, 10:14 AM   #13
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Quote:
Originally Posted by ehagerty View Post
You are in good hands, either way (carb or no carb). Personally, I would give up the diet for 3 hours, because you won't get the chance to have breads this good again soon (unless you make your own). On the other hand, if you have diet restrictions, VnA will do everything possible to accommodate - and you might get new ideas for your non-carb diet. Who can say? Let us know.

Is that Rochester NY or MN?
Rochester NY indeed! We used to live in Chicago but moved to Rochester earlier this year. Hubby works for Strong Memorial Hospital now. I prefer to live here in Rochester in a real house. We used to live near downtown Chicago(near DH's hospital) in a tiny 3 bedroom loft. I am praying that this will be last move before DH retires
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Old 07-22-2010, 02:10 PM   #14
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Next course - Poultry, or not

Zellwood Corn Soup with a Petite Crab Casserole
Wine Pairing: Chimay Peres Trappistes, Belgium











Poulet Rouge with Mushroom-Truffle Ragout, Morel Mushrooms, and English Peas

Wine Pairing: Caparone Aglianico, Paso Robles 2006








Duck Breast, Duck Sausage and Confit with Strawberry and Rhubarb

Wine Pairing: Acacia "Winery Lake Vineyeard" Pinot Noir, Carneros 2006





... with a close-up







... or two






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Old 07-22-2010, 02:42 PM   #15
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Entree - Pork, Lamb and Veal

Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry-Bacon Vinaigrette
Wine Pairing: Trinitas "Old Vine" Zinfandel, Contra Costa Country 2006














Niman Ranch Lamb with Spring Asparagus and Minted Jus
Wine Pairing: Beni Di Batasiolo Sovrana Barbera d'Alba, Piemonte DOC 2006










Marcho Farms Veal Tenderloin with Marble Potatoes and Sauce Soubise

Wine Pairing: Pirathon Shiraz, Barossa Vallyey 2005


Hmmmm - I could have sworn someone ordered this, but no picture for you!


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