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Old 09-20-2012, 07:56 PM   #16
Here4mydisneyfix
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It will be our first time and we are gonna be brave and do the chef's counter next Friday night for my Birthday!! They will ask you if there is anything you are allergic to or cannot stand, so I think it will be just fine! Sounds like an incredible experience and I cannot wait!! :D
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Old 09-20-2012, 08:52 PM   #17
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I agree with ArchOwl - go for the chef's counter especially since you are traveling solo. You will have lots of interaction with the chef and sommelier. If you tell them the dishes you have heard great things about - you will probably get some of them for your tasting menu. We did the chef's counter in July and were blown away! We were with another couple who have eaten at the top restaurants around the world and they were very impressed with the food!
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It will be our first time and we are gonna be brave and do the chef's counter next Friday night for my Birthday!! They will ask you if there is anything you are allergic to or cannot stand, so I think it will be just fine! Sounds like an incredible experience and I cannot wait!! :D
Ok, I'm sold on the Chef Counter experience! Just called NR and made a reservation at the counter (and cancelled my previous ressie). The CM making the reservation asked me if I had a preference on which seat I would like - I told her it was my first time at NR so I didn't know enough about the seating layout. She said she would put me in the seat right next to the chef! Can't argue with that! Anyway, thanks everyone for your help!

Have to say, very excited. Maybe a little nervous because I've never tried something like this before - but mostly excited!!

So for those of you who have eaten at the Chef's Counter - how do they go about tailoring your tasting menu and gauging your prefernces? Do they just ask open endedly what are your likes and dislikes? Or do they guide you through that process?
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Old 09-20-2012, 11:27 PM   #18
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the mushroom bisque soup (heavenly) !
Oh gosh, now guess where we are going to have to go this week end. Thanks for reminding me. That soup is divine!

I've always wanted to do the Chef table. Please, come back and give us a report
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Old 09-21-2012, 12:22 AM   #19
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Originally Posted by DaveinFallsChurch

Ok, I'm sold on the Chef Counter experience! Just called NR and made a reservation at the counter (and cancelled my previous ressie). The CM making the reservation asked me if I had a preference on which seat I would like - I told her it was my first time at NR so I didn't know enough about the seating layout. She said she would put me in the seat right next to the chef! Can't argue with that! Anyway, thanks everyone for your help!

Have to say, very excited. Maybe a little nervous because I've never tried something like this before - but mostly excited!!

So for those of you who have eaten at the Chef's Counter - how do they go about tailoring your tasting menu and gauging your prefernces? Do they just ask open endedly what are your likes and dislikes? Or do they guide you through that process?
Sounds like you will have seat 4 or 5 since the chef is usually there by the "pass", expediting service. Those are good seats.

Normally, when you arrive the chef will greet you and ask what you would like to do, order from the menu or have them select your courses. If you have them select they try to get a feel for what you like and ask about allergies or foods you want to avoid. If you have any special requests, now is the time. They will ask how you like your meat prepared and if you want the wine pairing. Shortly after that, the amuse will appear and the chef will come over when each dish is served and explain what you are eating. Your server and chef will consult on the wine pairings. You are free to ask questions of the chefs and others in the kitchen ( within reason of course).

I have eaten at NR 5 times and done the Chef's Counter 4 times. I am pretty sure they keep track of what I have had because neither myself nor my husband has ever had a repeat dish. They also know us by name at the counter and welcome us back. That is service you don't see much anymore. Have fun!
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Old 09-21-2012, 12:20 PM   #20
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I saw pics of the Lasseter wine bottle. What kind of wine is it?
A blend of big reds: Cab, Merlot, Malbec. Surprisingly not bad. Paired well with the course. But, you know, the real cool factor was that it was Lasseter's wine. I thought it was a really fun and very Disney touch.
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Old 09-21-2012, 12:42 PM   #21
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A blend of big reds: Cab, Merlot, Malbec. Surprisingly not bad. Paired well with the course. But, you know, the real cool factor was that it was Lasseter's wine. I thought it was a really fun and very Disney touch.
We are about to leave on the next Pixar Cal Coast cruise and are doing an excursion to Lasseter winery in Sonoma. I'm glad to hear the wine is good! I'm sure the excursion would be spectacular even if the wine was not but that certainly helps.

I haven't been to Napa Rose yet, but now I'm thinking maybe I should call and see if they have any openings for the weekend we're going to the Halloween party. You're making me hungry
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Old 09-21-2012, 04:37 PM   #22
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I'm so glad you are doing the chef's counter. Fingers crossed you get Chef Alex! He's always been super generous with the courses. One time they were doing a private party and we were admiring this lobster balls in a martini glass dish. Alex grabbed one for us to try. Bonus course!! lol.

DH and I have had tons of different dishes at the rose. Favorites have been the rib eye, the boar cassoulet, the rabbit, and of course, the scallops. Be warned though, we tend to want wheel barrow service home after eating at the Rose. So many wonderful things to eat.

The neatest part though is watching them prepare everything. I always feel bad for the girls who make the desserts. They are never very chatty, because all their work is so delicate and has to be perfect and done so quickly.

Enjoy! So jealous...
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Old 09-21-2012, 06:41 PM   #23
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Originally Posted by ArchOwl View Post
Sounds like you will have seat 4 or 5 since the chef is usually there by the "pass", expediting service. Those are good seats.

Normally, when you arrive the chef will greet you and ask what you would like to do, order from the menu or have them select your courses. If you have them select they try to get a feel for what you like and ask about allergies or foods you want to avoid. If you have any special requests, now is the time. They will ask how you like your meat prepared and if you want the wine pairing. Shortly after that, the amuse will appear and the chef will come over when each dish is served and explain what you are eating. Your server and chef will consult on the wine pairings. You are free to ask questions of the chefs and others in the kitchen ( within reason of course).

I have eaten at NR 5 times and done the Chef's Counter 4 times. I am pretty sure they keep track of what I have had because neither myself nor my husband has ever had a repeat dish. They also know us by name at the counter and welcome us back. That is service you don't see much anymore. Have fun!
Thanks for walking me through what happens after being seated! I will definitely be asking for the customized menu for me - can't wait!!

Quote:
Originally Posted by Jacchus View Post
A blend of big reds: Cab, Merlot, Malbec. Surprisingly not bad. Paired well with the course. But, you know, the real cool factor was that it was Lasseter's wine. I thought it was a really fun and very Disney touch.
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Originally Posted by ImDMous View Post
We are about to leave on the next Pixar Cal Coast cruise and are doing an excursion to Lasseter winery in Sonoma. I'm glad to hear the wine is good! I'm sure the excursion would be spectacular even if the wine was not but that certainly helps.

I haven't been to Napa Rose yet, but now I'm thinking maybe I should call and see if they have any openings for the weekend we're going to the Halloween party. You're making me hungry
Will have to try a glass!

Quote:
Originally Posted by pikaboo27 View Post
I'm so glad you are doing the chef's counter. Fingers crossed you get Chef Alex! He's always been super generous with the courses. One time they were doing a private party and we were admiring this lobster balls in a martini glass dish. Alex grabbed one for us to try. Bonus course!! lol.

DH and I have had tons of different dishes at the rose. Favorites have been the rib eye, the boar cassoulet, the rabbit, and of course, the scallops. Be warned though, we tend to want wheel barrow service home after eating at the Rose. So many wonderful things to eat.

The neatest part though is watching them prepare everything. I always feel bad for the girls who make the desserts. They are never very chatty, because all their work is so delicate and has to be perfect and done so quickly.

Enjoy! So jealous...
I'll make sure to "pipe up" if I see anything that looks good that I would like to get a sample of
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Old 09-21-2012, 06:45 PM   #24
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A couple of more questions:

How does the wine pairing work? I know it costs extra - are they pairing a glass of wine with each course/dish?

I'm most likely going to be heading over to NR straight from the Park. What kind of expectations are there as far as how I should dress for the restaurant and the counter? Are "nice jeans" and a collared shirt acceptable?

Thanks again everyone for your help!!
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Old 09-21-2012, 07:11 PM   #25
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Quote:
Originally Posted by DaveinFallsChurch
A couple of more questions:

How does the wine pairing work? I know it costs extra - are they pairing a glass of wine with each course/dish?

I'm most likely going to be heading over to NR straight from the Park. What kind of expectations are there as far as how I should dress for the restaurant and the counter? Are "nice jeans" and a collared shirt acceptable?

Thanks again everyone for your help!!
I think the wine pairing is $50, but I am not 100% on that. They do pair a glass with each course. I have had the chef and the server on different occasions ask about my likes and dislikes regarding wine, so they may share duties when it comes to that. I normally give them free reign and enjoy my pairings very much.

There is no dress code for the restaurant and you will see all manner of dress. There will be lots of other people wearing jeans. Personally, I dress up a little more, but that is entirely a preference and not a requirement. NR knows they are next to a theme park and I haven't seen them treat anyone differently based on what they are wearing.
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Old 09-21-2012, 07:31 PM   #26
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I think the wine pairing is $50, but I am not 100% on that. They do pair a glass with each course. I have had the chef and the server on different occasions ask about my likes and dislikes regarding wine, so they may share duties when it comes to that. I normally give them free reign and enjoy my pairings very much.

There is no dress code for the restaurant and you will see all manner of dress. There will be lots of other people wearing jeans. Personally, I dress up a little more, but that is entirely a preference and not a requirement. NR knows they are next to a theme park and I haven't seen them treat anyone differently based on what they are wearing.
Thanks again! That might be too much wine for me if I get a new glass with each course. Will probably get one glass for the meal.
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Old 09-21-2012, 07:35 PM   #27
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I've been there once. My seat was seat 4. Great watching the guy working the scallops station. What's your preferences on that side or the other side of the pass?
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Old 09-21-2012, 07:36 PM   #28
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Thanks again! That might be too much wine for me if I get a new glass with each course. Will probably get one glass for the meal.
The pairing glasses aren't as full as a normal glass, but yes, it is a lot of wine by the end of dinner.
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Old 09-21-2012, 09:03 PM   #29
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Chefs Counter

The Chefs counter at Napa Rose is an experience not to be missed. After reading this post I want to go now! I'll have to wait until my reservation on 10/13 though. The Scallops are to die for and the fillet is amazing. Everything else is just outstanding. The vintners menu is a good way to sample different items but having the chefs cook for you is the best. The wine package is $45 and is a half pour for each course and you can request wines too. The chefs counter is divided into three sections. Seats 1-4 (the cheese counter) is a great view of appetizers and seafood, Seats 5-8 is the meat section and deserts. seats 9-12 are around the corner and can really only see the deserts. Executive Chef Andrew Sutton is a great host and chef Alex is great although he is a Dodger fan but I can overlook that. Can't recommend it enough.
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Old 09-21-2012, 09:13 PM   #30
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I've been there once. My seat was seat 4. Great watching the guy working the scallops station. What's your preferences on that side or the other side of the pass?
Personally, I like the 5-8 seats only because I can watch the main courses go out and the desserts! But 1-4 are not bad seats at all.
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