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Old 03-25-2010, 10:52 AM   #256
Tricia1972
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Originally Posted by ElizabethB View Post
The blog report seems to indicate everyone at the table got the same dish for each course.

Does anyone know if that's the practice now?

Dis Yoda -- I think you mentioned that was the case on your last visit to the Chef's Table.

One of the things dh and I enjoy about the Chef's Table as they would bring us each a different dish for each course. We would taste from each others' dishes and get to try many different things. Plus, the wine pairings would be different, so we got to taste twice as many wines as we would have if the same dish had been brought to us for each course.

Anyone know the practice these days?

We dined there on January 28th, and the same dishes were served for everyone at our table of four for all courses except one. One course served two dishes for two and two other dishes for the other two.
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Old 03-25-2010, 10:58 PM   #257
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I assume that V&A's is included in the 180+10 dining window. Is that correct, or is it straight up 180 days?
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Old 03-26-2010, 08:09 AM   #258
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I assume that V&A's is included in the 180+10 dining window. Is that correct, or is it straight up 180 days?
There isn't a general consensus about this as there have been mixed reports on all sides of the issue.

From most of what you hear, the general dining room can be booked at 180 +10. However, that's not usually a huge concern, as the main dining room doesn't book out as fast as some other Disney dining locations. Even at 100 days, you can usually get a table at Victoria & Albert's.

The Chef's Table is the hardest ADR to get at WDW, and it's generally reported that you cannot book at 180 +10. That must be done at exactly 180 days.

I personally had a different experience booking the Chef's Table. I booked my ADR for the Chef's Table at 90 +10 right before the Disney ADR system went back to 180 days for their ADRs. It's not clear if my luck was the result of a temporary glitch in the computer system due to the changing of ADRs (I booked less than a week before the big switch) or if it was a permanent change at Disney.
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Old 03-26-2010, 08:16 AM   #259
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Last night we ate in the main dining room for my 25th birthday. Everything was fantastic and I'll be posting a full review over the next few days. Our expectations were surpassed by far and we cannot wait to go back
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Old 03-26-2010, 10:20 AM   #260
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Thank you, Tricia, for the additional information. That's rather disappointing to hear.
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Old 03-26-2010, 02:15 PM   #261
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V&A Menu from March 25th 2010

Amuse-Bouche
Taittinger Prestige Cuvee NV

- Demitasse cup with smoked salmon, tomato salad and celery root puree
- Organic hen's egg smoked salmon custard
- Potato blini with creme fraiche, egg yolk, cornichon and caviar
- Smoked salmon panna cotta with salmon roe

1st Course
- Maine Lobster with Watermelon Radish, Kohlrabi, and Vanilla Aioli
Baileyana Chardonnay "Firepeak Vineyard" Edna Valley 2006
- Colorado Buffalo with Fennel, Honeybell Oranges and Lavosh
Lasseter Syrah Rose, Sonoma 2008
- Galilee Osetra Caviar with Traditional Garnishes $90 1/2 oz $180 1 oz
- DeSietra Osetra Caviar with Traditional Garnishes $60 1/2 oz $120 1 oz
Ciroc Vodka

2nd Course
- Diver Scallop with Florida Corn and Chorizo Sauce
Michel Redde Sancerre "Les Tuilieres" Loire 2007
- Popcorn-crusted Shrimp with Florida Corn and Chorizo Sauce (for DDad who can't eat scallops)
Michel Redde Sancerre "Les Tuilieres" Loire 2007
- Sake-Soy-marinated King Salmon with Bok Choy and Soy Beans
Kanbara "Bride of the Fox" Gohyakumangoku Junmai Ginjo, Nigata
- Wild Turbot with Toasted Capers and Meyer Lemon $30
Bisson Bianchetta, Golfo del Tigullio (DOC) Genova 2007
- Timbale of Ratatouille (made available by Chef Hunnel as requested by DDad)
Cesari Mara Ripasso Valpolicella, Veneto 2006

3rd Course
- Lobster Bisque with Vol au Vent and Vanilla Foam
Chimay Ale Peres Trappistes, Belgium
- Poulet Rouge with Mushroom-Truffle Ragout, Black Trumpet Mushrooms and English Peas
Cesari Mara Ripasso Valpolicella, Veneto 2006
- Duck Breast, Duck Sausage and Confit with Salsify and Pomegranate Sauce
Acacia "Winery Lake Vineyard" Pinot Noir, Carneros 2006

4th Course
- Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry-Bacon Vinaigrette
Trinitas "Old Vine" Zinfandel, Contra Costa County 2005
- Niman Ranch Lamb with Fresh Cannellini Bean Cassoulet
Beni Di Batasiolo Sovrana Barbera d' Alba, Piedmont DOC 2006
- Marcho Farms Veal Tenderloin, Shank and Sweetbread with Marble Potatoes and Sauce Soubise
Pirathon Shiraz, Barossa Valley 2005
- Australian "Kobe" Beef Tenderloin with Smoked Garlic Potato Puree $35
- Japanese Wagyu Tenderloin with Oxtail Jus
Benziger "Tribute" Sonoma Mountain 2006

5th Course
- 36-month Aged Parmigiano-Reggiano, Coach Farm Goat, Thomasville Tomme, Thomas Hoe Stevenson Stilton, (Fiscalini Cheddar subbed for DDad and I due to allergy)
Quinta do Crasto Late Bottled Vintage Potro 2003
- White Chocolate Gelato with Tableside Shavings and Micro Orchids
Paolo Saracco Moscato D'Asti, Piedmont 2007

6th Course
- Tanzanie Chocolate Pyramid with a Champagne-Chambord Truffle and Macarated Pomegranate Seeds
- Meyer Lemon and Blood Orange Purse with Blackberry-Violet Sherbet
- Caramelized Banana Gateau
- Vanilla Bean Creme Brulee
- Grand Marnier Souffle
- Hawaiian Kona Chocolate Souffle
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Old 03-26-2010, 06:13 PM   #262
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this menu is very simular to the menu we had in October.
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Old 03-26-2010, 08:17 PM   #263
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Quote:
Originally Posted by disney minnie View Post
this menu is very simular to the menu we had in October.
I would say about half seemed the same or similar to my October experience. But I was glad that some of it was changed. They really need to change it up more often.
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Old 03-26-2010, 09:10 PM   #264
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Quote:
Originally Posted by disney minnie View Post
this menu is very simular to the menu we had in October.
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Originally Posted by BriarRosie View Post
I would say about half seemed the same or similar to my October experience. But I was glad that some of it was changed. They really need to change it up more often.
I agree that some menu items are similar to the September/October Menu, but the preparations were slightly different.

The poulet rouge was different from Sept, as was the duck. The pairings were altered and we did not feel the dishes were repetitive despite having them 6 months ago. We actually felt all the dishes we had were different than those in Sept, some in dramatic and others in subtle ways.
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Old 03-27-2010, 06:35 AM   #265
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What does bother me a bit is the fact that if you want steak (which many people do) you can't get it unless you pay extra. That wasn't always the case, as Mrs U often got the filet at V&A.
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Old 03-27-2010, 07:24 AM   #266
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Thanks, TinkerBelle_325, for posting the menu. We dined there last night and, as always, thoroughly enjoyed it. We particularly appreciated the Fess Parker wines that were integrated among our wine pairings.

All the best.
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Old 03-27-2010, 07:59 AM   #267
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Originally Posted by Uncleromulus View Post
What does bother me a bit is the fact that if you want steak (which many people do) you can't get it unless you pay extra. That wasn't always the case, as Mrs U often got the filet at V&A.
This drives me nuts too, and might even impact our decision to go there. It is already SO expensive, but my husband LOVES beef. He will want it I am sure... but I don't want to pay for it!
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Old 03-27-2010, 09:55 AM   #268
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That's just my point. It already is very $$$$ and then to make folks add even more $$$$$ just to get steak! I can see them offering the Kobe Steak as an "upgrade" to those that are interested, but just to have that or NO steak at all is a bit much, I think....
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Old 03-27-2010, 11:44 AM   #269
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Quote:
Originally Posted by Uncleromulus View Post
What does bother me a bit is the fact that if you want steak (which many people do) you can't get it unless you pay extra. That wasn't always the case, as Mrs U often got the filet at V&A.
I don't know how it was before, but when we dined there in 2005 we had to pay extra for the Kobe as well. I also chose Foie Gras as one of my appetizer courses which was an additional cost as well. It's generally understood that these items are super premium and come at an additional cost. We were able to sample the Waygu during our Chef's Table meal as part of it, and it was AMAZING. It's very rare and expensive and that's why there's an even higher cost for that item. There are still very delicious entrees that are included in the price, they just don't happen to be beef.
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Old 03-27-2010, 12:07 PM   #270
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This was the menu last May.


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