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Old 12-28-2009, 11:49 AM   #76
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OOOH, I can't wait for more! Keep it coming!
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Old 12-31-2009, 07:12 PM   #77
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I LOVED the custard. My DH wanted mine and I was like hands off my plate! I was so excited that you updated til I realized it was only the amuse bouche!!Can't wait for more.
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Old 12-31-2009, 07:49 PM   #78
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I'm really enjoying your reviews. Can't wait to hear more!
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Old 01-01-2010, 01:15 PM   #79
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Can't wait for more.....
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Old 01-01-2010, 02:17 PM   #80
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Quote:
Originally Posted by lizzyb View Post
Loving the reviews!
Glad you are enjoying them!

Quote:
Originally Posted by eventamy View Post
OOOH, I can't wait for more! Keep it coming!
Will do! This one will probably have 3 more installments & then its time to get ready for my Feb trip!

Quote:
Originally Posted by ElleBren View Post
I LOVED the custard. My DH wanted mine and I was like hands off my plate! I was so excited that you updated til I realized it was only the amuse bouche!!Can't wait for more.
Haha, I can just see your husband trying to steal. Yeah I didn't have the menu with me at work so I didn't want to update without the real title of the courses. You should post a review of your recent meals, hint hint.

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I'm really enjoying your reviews. Can't wait to hear more!
I'm glad you are along for the ride!

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Originally Posted by Disney_Mama View Post
Can't wait for more.....
Thanks
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Old 01-01-2010, 03:48 PM   #81
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Day 4: Dinner Part 2

V&A, Part 2 - Appetizers

Cold Appetizer

Its choices were:
  • Maine Lobster w/ Watermelon Radish, Kohlrabi, & Vanilla Aioli
  • Cororado Buffalo w/ Fennel, Olives, Artichokes & Sherry Vinaigrette
  • Galiee Osetra Caviar w/ Traditional Garnished, $90 - 1/2 oz, $180 - 1 oz
I selected the first on the menu as I have had the Buffalo a couple times in my recent visits & the lobster was new.



I'm not a huge fan of lobster but this dish was splendid! It did not have an overly lobster taste so the flavor of the vegetables and vanilla pulled through.



Fish Appetizer

Its choices were:
  • Nantucket Scallops w/ Zellwood Corn & Chorizo Sauce
  • Sake-Soy-marinated King Salmon w/ Bok Choy and Soy Beans
  • Monterey Abalone w/ Toasted Capers and Mayer Lemon - $30


I went with the selection of Abalone as I crave this stuff. It melts in your mouth similar to the way proper crispy bacon will as you bite into it. I wanted to lick my plate but I figured it wouldn't be approved of doing that here

This gets a Jabba


Second Bread

After the fish course, I was brought the 2nd serving of bread:
Truffle Brioche w/ Black Truffle Butter



My favorite is still the first bread but this one keeps getting closer!


Hot Appetizer

Its choices were:
  • Poulet Rouge w/ Mushroom-Truffle Ragout, Black Trumpet Mushrooms and English Peas
  • Duck Breast, Sausage and Confit w/ Salsify & Delicata Squash Puree


I went with the first choice as the past couple times I have had the duck. Its been interesting to see how the poulet rouge dish has changed since I first encountered it in 2006. It used to be served with the egg custard that is now often served as the amuse bouche. In early 2008 it was a soup basically. This current is however my favorite as the outside of the chicken is crispy and infused with much more than just the mushrooms.


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Old 01-02-2010, 09:58 AM   #82
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Day 4: Dinner Part 3


V&A, Part 3 - Main Course & Desserts

Third Bread

Last of the bread service was the Multigrain



A hearty bread to enjoy before the main course. The other two are still better though.




Main Course

Its choices were:

  • Kurobuta Pork Tenderloin & Belly w/ Baby Beets & Sherry-Bacon Vinaigrette
  • Marcho Farms Lamb w/ Fresh Cannellini Bean Cassoulet
  • Marcho Farms Veal Tenderloin w/ Marble Potatoes & Sauce Soubise
  • Australian "Kobe" Beef Tenderloin w/ Smoked Garlic-Potato Puree - $35
  • Japanese Wagyu Strip Loin w/ Oxtail Jus $80
I was torn w/ the choices for this meal. I really wanted the "Kobe" but I have had that the past 5 or so trips whenever they stopped carrying a beef entree as a non-charge item on the menu to V&A and I felt I needed to try something different.



Thus I went with the veal.

Its presentation was a bit different than ones I've seen on the boards recently but that's fine with me. The veal tenderloin was wonderfully cooked. The potato chip that houses the vegetables was one of the best potato chips I've had in a long time.

Then there's the upper right corner - Veal Shank plus Sweetbreads
This was a lot of meat on one plate and every bite enjoyable.



Cheese or Gelato Course

Its choices were:
  • Thomas Hoe Stevenson Stilton, Coach Farm Goat, 36-Month Aged Parmigiano-Reggiano & Thomasville Tomme
  • White Chocolate Gelato w/ Tableside Shavings & Micro Orchids


Not in the mood for a cheese course, I went with the standby of the Gelato. The only thing I wish is if sometimes they offered a flavor other than White Chocolate as I seem to have that choice everytime I am here.

I ordered a glass of Paolo Saracco Moscato D' Asti w/ this course as everytime I have it here I enjoy it.



Dessert Course

Its choices were:
  • Tanzanie Chocolate Pyramid w/ Zxechuan Truffles & Macerated Pomegranate Seeds
  • Meyer Lemon & Blood Orange Purse w/ Blackberry-Violet Sherbet
  • Caramelized Banana Gateau
  • Vanilla Bean Creme Brulee
  • Grand Marnier Souffle
  • Hawaiian Kona Chocolate Souffle
To me this is the star of the desserts at V&A. Everyone I have has been good but this one is above the rest. It earns a Jabba also:




Celebs



I was way too full at this point to enjoy them but when I had them a couple days later at work they were splendid!


Overall, V&A keeps bringing me back. I'm excited in 5 weeks time I'll be enjoying the Chef's Table again
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Old 01-02-2010, 10:13 AM   #83
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Thanks for sharing your V&A dinner with us - everything looked great, as usual. Your menu was quite similar to the one we had in October but I did notice one big change - the caviar offering is hugely different. My 1/2 ounce serving was $190 for Kazakhstan Wild Osetra Caspian Sea caviar ... that really means nothing to me because I don't know squat about fish eggs but what a price difference!

I love the little plate of friandese you received, especially the cookie! We didn't receive any cookies with ours.
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Old 01-02-2010, 10:45 AM   #84
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I've always wanted to go to V&A, and hopefully my dream will come true someday. Until then I'm going to keep drooling over others who have gone and posted. Everything looked so yummy!!
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Old 01-02-2010, 04:35 PM   #85
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What a wonderful dinner! I love veal and I think that dish looked so wonderful!
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Old 01-03-2010, 09:23 AM   #86
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sweetbreads?

I'm curious....... what did this taste like? I'll try most anything once!
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Old 01-05-2010, 10:42 AM   #87
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Quote:
Originally Posted by oybolshoi View Post
Thanks for sharing your V&A dinner with us - everything looked great, as usual. Your menu was quite similar to the one we had in October but I did notice one big change - the caviar offering is hugely different. My 1/2 ounce serving was $190 for Kazakhstan Wild Osetra Caspian Sea caviar ... that really means nothing to me because I don't know squat about fish eggs but what a price difference!

I love the little plate of friandese you received, especially the cookie! We didn't receive any cookies with ours.
Holy crap about that price difference! I don't enjoy cavier enough to spend that much money on an 1/2 ounce on eggs. I'll spend extra for Abalone, "Kobe" or Wagyu but I'll get my fish egg fix with sushi at $7.50 a roll

Quote:
Originally Posted by MiNniEDrEameR View Post
I've always wanted to go to V&A, and hopefully my dream will come true someday. Until then I'm going to keep drooling over others who have gone and posted. Everything looked so yummy!!
Hopefully you'll get to go one day! I'm glad my parents took me when I was young (younger than what they allow in their now) In fact the hostess remembers me from the time I was that young! I was properly one of the few well behaved children though.

Quote:
Originally Posted by kbmaggs View Post
I'm curious....... what did this taste like? I'll try most anything once!
Its silky & warm with a veal undertone. I kinda fail at the description I know. I enjoyed it & would eat it again but I don't think its something I would crave.
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Old 01-05-2010, 12:17 PM   #88
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I absolutely loved your review of V&A! You've made me soooo excited for my birthday dinner on Mar 25th (Only...78 days! Woohoo! )

Quote:
Originally Posted by Dis_Yoda View Post
Day 4: Dinner - Part 1

Victoria & Albert's - Part 1

Smoked Salmon, Salmon Egg Custard, Mini Caviar Crepe & Octopus

My favorites from this course were the Octopus & Smoked Salmon. In the past, I always disliked the custard they had placed in the egg & I was pleasantly surprised by the one in there this evening. The Crepe was probably the loser of this course but not by much.

This was what I was expecting of the amuse bouche when we dined at V&A in Sept. Not that I was disappointed with the celebration of summer tomato (though I intensely disliked tomatoes prior to that amuse....now I just mildly dislike them ) but I would have been happier with smoked salmon yumminess! Here's hoping they will offer something similar in March.

The French mini baguette I personally could eat about 5 of them if it weren't for the progression of bread they now serve.

Oh I completely agree! I'm drooling just at the thought of that baguette
  • Maine Lobster w/ Watermelon Radish, Kohlrabi, & Vanilla Aioli
  • Cororado Buffalo w/ Fennel, Olives, Artichokes & Sherry Vinaigrette
  • Galiee Osetra Caviar w/ Traditional Garnished, $90 - 1/2 oz, $180 - 1 oz

I selected the first on the menu as I have had the Buffalo a couple times in my recent visits & the lobster was new.

I'm not a huge fan of lobster but this dish was splendid! It did not have an overly lobster taste so the flavor of the vegetables and vanilla pulled through.

I'm glad to see this course has been changed. Again, I *loved* the sesame crusted big eye tuna in Sept, but I'd rather try something different in March. I would have gone with the Lobster too, but I'm a lobster lover!
  • Nantucket Scallops w/ Zellwood Corn & Chorizo Sauce
  • Sake-Soy-marinated King Salmon w/ Bok Choy and Soy Beans
  • Monterey Abalone w/ Toasted Capers and Mayer Lemon - $30


I went with the selection of Abalone as I crave this stuff. It melts in your mouth similar to the way proper crispy bacon will as you bite into it. I wanted to lick my plate but I figured it wouldn't be approved of doing that here

Mmmm....scallops! Again, I'm happy to see the fish course has a few changes. I'd die for those scallops, but I'd also love the salmon with the asian preparation!

After the fish course, I was brought the 2nd serving of bread:
Truffle Brioche w/ Black Truffle Butter

I really, really, REALLY hope they still have this as the second bread in March...the herb brioche was my favorite of the three offerings last time, I figure I'll adore the truffle as well!

My favorite is still the first bread but this one keeps getting closer!
  • Poulet Rouge w/ Mushroom-Truffle Ragout, Black Trumpet Mushrooms and English Peas
  • Duck Breast, Sausage and Confit w/ Salsify & Delicata Squash Puree

I went with the first choice as the past couple times I have had the duck. Its been interesting to see how the poulet rouge dish has changed since I first encountered it in 2006. It used to be served with the egg custard that is now often served as the amuse bouche. In early 2008 it was a soup basically. This current is however my favorite as the outside of the chicken is crispy and infused with much more than just the mushrooms.

I wholeheartedly second your statement that the chicken is infused with much more than mushrooms. I tried a bite of my mom's in Sept and it was so rich and earthy and glorious!

Last of the bread service was the Multigrain

A hearty bread to enjoy before the main course. The other two are still better though.

Normally, I really hate multi-grain bread...V&A's is good, but not craveable.
  • Kurobuta Pork Tenderloin & Belly w/ Baby Beets & Sherry-Bacon Vinaigrette
  • Marcho Farms Lamb w/ Fresh Cannellini Bean Cassoulet
  • Marcho Farms Veal Tenderloin w/ Marble Potatoes & Sauce Soubise
  • Australian "Kobe" Beef Tenderloin w/ Smoked Garlic-Potato Puree - $35
  • Japanese Wagyu Strip Loin w/ Oxtail Jus $80

I was torn w/ the choices for this meal. I really wanted the "Kobe" but I have had that the past 5 or so trips whenever they stopped carrying a beef entree as a non-charge item on the menu to V&A and I felt I needed to try something different.

Thus I went with the veal.

Its presentation was a bit different than ones I've seen on the boards recently but that's fine with me. The veal tenderloin was wonderfully cooked. The potato chip that houses the vegetables was one of the best potato chips I've had in a long time.

Then there's the upper right corner - Veal Shank plus Sweetbreads
This was a lot of meat on one plate and every bite enjoyable.

How is the Kobe? I had the pork last time and loved every bite, but the Kobe looks so amazing...tenderloin is my favorite cut and I'm not sure that I need to indulge in the wagyu.
  • Thomas Hoe Stevenson Stilton, Coach Farm Goat, 36-Month Aged Parmigiano-Reggiano & Thomasville Tomme
  • White Chocolate Gelato w/ Tableside Shavings & Micro Orchids

Not in the mood for a cheese course, I went with the standby of the Gelato. The only thing I wish is if sometimes they offered a flavor other than White Chocolate as I seem to have that choice everytime I am here.

I'm also hoping that they switch the gelato soon. The white chocolate was good, but I think I've seen it on every menu for the past 2 years.

I ordered a glass of Paolo Saracco Moscato D' Asti w/ this course as everytime I have it here I enjoy it.

When our server, Mike, poured my Moscato d'Asti in Sept he asked if I drink Asti Spumante. I told him that I do and he chuckled and stated that soon I would realize that I've been drinking the wrong thing. WOW! Was he ever right! This stuff is heaven in a glass.
  • Tanzanie Chocolate Pyramid w/ Zxechuan Truffles & Macerated Pomegranate Seeds
  • Meyer Lemon & Blood Orange Purse w/ Blackberry-Violet Sherbet
  • Caramelized Banana Gateau
  • Vanilla Bean Creme Brulee
  • Grand Marnier Souffle
  • Hawaiian Kona Chocolate Souffle

To me this is the star of the desserts at V&A. Everyone I have has been good but this one is above the rest.

Now that the trio is off the menu, I know I'll be going with the Kona souffle, it was easily the standout of the three and I can't wait to try the full size version

I was way too full at this point to enjoy them but when I had them a couple days later at work they were splendid!

Overall, V&A keeps bringing me back. I'm excited in 5 weeks time I'll be enjoying the Chef's Table again

Woohoo! Can't wait to hear all about your Chef's Table experience. Thanks for the review!
Quote:
Originally Posted by oybolshoi View Post
Thanks for sharing your V&A dinner with us - everything looked great, as usual. Your menu was quite similar to the one we had in October but I did notice one big change - the caviar offering is hugely different. My 1/2 ounce serving was $190 for Kazakhstan Wild Osetra Caspian Sea caviar ... that really means nothing to me because I don't know squat about fish eggs but what a price difference!

I love the little plate of friandese you received, especially the cookie! We didn't receive any cookies with ours.
LOL Brenda, the very first thing I thought when I saw the price of the caviar was "OMG poor Brenda...that's less than half of what she paid!!"
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Old 01-07-2010, 09:55 AM   #89
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Quote:
I absolutely loved your review of V&A! You've made me soooo excited for my birthday dinner on Mar 25th (Only...78 days! Woohoo! )
I'm glad I've made you excited! (32 days until Chef's Table!)

You will have a blast!

This was what I was expecting of the amuse bouche when we dined at V&A in Sept. Not that I was disappointed with the celebration of summer tomato (though I intensely disliked tomatoes prior to that amuse....now I just mildly dislike them ) but I would have been happier with smoked salmon yumminess! Here's hoping they will offer something similar in March.


They seem to change the custard a lot. I've had trout, egg, smoked salmon and a few others now. (Trout was ) This set up seems to have been in place for at least a year now. The smoked salmon really was so good.

Quote:
Oh I completely agree! I'm drooling just at the thought of that baguette


I'm lucky we have a place around here that sells really good baguettes. It gets me by until I can have V&A again.

Quote:
I'm glad to see this course has been changed. Again, I *loved* the sesame crusted big eye tuna in Sept, but I'd rather try something different in March. I would have gone with the Lobster too, but I'm a lobster lover!


I know I'm a strange one that doesn't love lobster. My husband & mother think I'm insane. Give me a good shrimp dish any day over lobster!

Quote:
Mmmm....scallops! Again, I'm happy to see the fish course has a few changes. I'd die for those scallops, but I'd also love the salmon with the asian preparation!
If you are willing to splurge - try the abalone! Its addicting

Quote:
I really, really, REALLY hope they still have this as the second bread in March...the herb brioche was my favorite of the three offerings last time, I figure I'll adore the truffle as well!

Maybe - I know its truffle season so thats probably why this is the bread. Here's to hoping!

Quote:
I wholeheartedly second your statement that the chicken is infused with much more than mushrooms. I tried a bite of my mom's in Sept and it was so rich and earthy and glorious!


It really is

Quote:
How is the Kobe? I had the pork last time and loved every bite, but the Kobe looks so amazing...tenderloin is my favorite cut and I'm not sure that I need to indulge in the wagyu.


The Kobe is amazing really. It melts in your mouth. I love the short ribs also! The ones I make at home are never as tender as that meat on those potatos. Its definately a nice splurge for the cost. While I know I would enjoy the Wagyu the enjoyment to cost ratio isn't high enough for me to get the Wagyu over the "Kobe" (I'm weird and think of things in math terms - like the Wagyu is 228% more than the "Kobe" and while I would get more enjoyment - certainly not 228% more enjoyment)
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Old 01-07-2010, 10:27 AM   #90
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Day 4: Alcohol!

France

After dinner, my friend cancelled on hanging out so I decided as it was now 7 o'clock - to do something crazy. See all the parks lighted up at night for their Christmas bestest. And I embarked on my plan.

Yes my car was still left at the Grand (bad Yoda bad!) so I took a bus (the first bus ride of the trip!) to Hollywood Studios to see the lights. That place was a MAD HOUSE! I know the Dis was having their party at 9, plus the D23 weekend but I push my way through the crowds saw the light performance and booked it out of the there. I glanced at the crowd waiting for the boat to the hotels + EPCOT and decided that even with my 4 inch heels, I would walk to EPCOT. 25 minutes later I'm there

At this point, I needed a drink & what better place to get a drink in EPCOT than France!


Mmmm, liquid crack is what I call this. I enjoyed every sip as I toured through the shops of the World Showcase.

I also learned - if you want a good night to view Illuminations - Saturday Nights in EPCOT are dead (outside of F&W time)

At 9:30pm - Illuminations started & finished as I ran to the monorail to get to the Magic Kingdom ahead of the masses that were leaving the park. Somehow I stayed ahead of the majority of the crowd.

I got into the Magic Kingdom a little after 10pm & ran to do Thunder Mountain as I had missed it earlier and enjoyed the lights of the castle.

My legs were sore & decided to call it a night. I boarded the monorail back to the GF to head to the Pop Century.

As I found out the next day, I'm glad I left the park when I did rather than enjoying a few more rides since the monorail had issues starting about 30 minutes after I left including having one of the rails stuck for over 2 hours! That would have not made for a nice ride home the next day.

At the Pop! I bought an overpriced bottle of Smirnoff Ice & headed back to the room to crash.
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