Victoria & Alberts - Join me in my Dining Scheherazade (Night #3 Sep 17, 2009)

Discussion in 'Disney Dining Reviews' started by ehagerty, Oct 2, 2009.

  1. ehagerty

    ehagerty DIS Veteran

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    Prosciutto Wrapped Gulf Schrimp with Florida Melons and Jamon Iberico

    Wine Pairing: Heller Estates Chenin Blanc, Carmel 2007



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    I never would have thought to puree melon (sweet, smooth), dot with soy (I think - salt offset) and build a small sculpture of shrimp, greens, edible flowers and what looks like (but I don't honestly remember - I don't take notes - if they include it on the menu you take home, you get it here...) a Parmesan crisp.

    It is all good.

    If I have time when I return from my walk, I'll try to post the next course and bread. I am not nearly as verbose on a work night!!!!

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  3. ehagerty

    ehagerty DIS Veteran

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    Seared Poached Scallop, Lobster with Coconut Vanilla Scented Goat's Milk Broth and Fava Beans

    Wine Pairing: Nambu Bijin "Southern Beauty" Ginginja Junmai Ginjo, Iwate


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    Another work evening - words are sparse (thank goodness, right!?!). I think if I had read the menu, I probably would have requested a substitute for the goat cheese. For some odd reason, I am not partial the the pungent "tang" of goat cheese. Fortunately, I did NOT do that - and was rewarded for my inadvertent open-mindedness by loving this dish - so much so that it happened to be THE one I raved about to Chef Tom (you will meet him later). Obviously, I can and should rave about ALL the dishes, but this one was the one that can bubbling out of my mouth in the kitchen.....

    In fairness to goat cheese everywhere, I have never been disappointed by goat cheese, goat cheese infused dishes or desserts at either V&A or CaliGrill. It is either the quality of the cheese they buy - or the skill in using it - or both.

    Should you be fortunate enough to have this as an option, make sure you have some bread to absorb every last foaming drop.....



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  4. oybolshoi

    oybolshoi <marquee><font color=green>You say vacation addict

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    And they served it on a seashell plate! :worship: Or is that an oyster shell plate? Maybe a clam? It's a shell of some kind, of that I'm sure!!

    If that's on the menu come October 18th I think I may order it twice. :laughing:

    Enjoying your review as always ... wonderful timing to get us all excited for our upcoming trips! Looking forward to meeting you at the zoo next week! :goodvibes

     
  5. ireland_nicole

    ireland_nicole <font color=green>No brainer- the fairy wins it<br

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    ooooh, yes, yes... my favorite WDW restaurant, and a delicious review... this is almost as good as chocolate.- no, wait; this is almost as good as a cheese plate yum.
     
  6. kabuki

    kabuki <font color=green>It's free if you pass out in the

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    This looks and sounds amazing! PLEASE .. tell us about the wine!:lovestruc
     
  7. BriarRosie

    BriarRosie <font color=blue>Creator of Tag Fairy Haiku:<br>Cl

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    [sarc] Gee, Brenda, don't you think they would have used a scallop shell to serve the scallop on? [/sarc] Go ahead. Slap your forehead for the "I could have had a V-8" moment. D'oh! :duck:

    Oh I am definitely going to order that if it's on the menu. And take her advice and keep some bread handy to sop up the sauce! :love:
     
  8. Rip

    Rip Proud Redhead

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    I have thoroughly enjoyed your threads on this. I surprised my wife just this past Saturday (10/3) based partially on your reviews. We were lucky enough to get the Chef's menu in the dining room, which - for our first time - was absolutely perfect. 10 courses in a very romantic setting.

    I look forward to the rest of the meal.
     
  9. oybolshoi

    oybolshoi <marquee><font color=green>You say vacation addict

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    Color me stupid, but as a relatively recent convert to scallop eating I had no idea that they were of the shell. :rotfl2: Don't ask me where I thought they came from (other than the ocean) but I didn't know they were shelled. Just because I love food doesn't mean I actually know anything about it. :lmao:
     
  10. ehagerty

    ehagerty DIS Veteran

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    More than happy to comtemplate - haven't quite crossed the threshold of "It's OK to spend this much money on myself." Getting there, though!
    Thanks!
    uh.... love you, too?? I do enjoy food. And taking pictures. And sharing them.
    Maybe you can request the scallop dish? Let them know ahead of time that, if the ingredients are available, you would like it? And yes, see you a week from today. Many of you!!
    Truthfully, I have not connected my palate to my memory. I recreate my commentary from the menu and pictures - have not taken any notes. What I can do is request Israel to forward any wine notes he has (he included them on the menu last time....). Stay tuned - we'll see what we can do.
    Thank you for verifying the shell association. I've seen pictures of shells like that before, and may have surmised the logic of presenting scallops on scallops shells, but as oybolshoi notes further down, my love of food does not automatically translate into knowledge of food. We learn as we go.
    Anything you want to tell us, we want the hear!!
     
  11. MariDisney

    MariDisney Queen of the World

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    Wait. You went AGAIN? Not really fair, but I'm in.
     
  12. ehagerty

    ehagerty DIS Veteran

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    Not that they are mutually exclusive from a scheduling point of view - but from "best value for the dollar" or "best overall food experience for the dollar" I have heard other posters say the same thing..... from allearsnet Food and Wine Festival Review


    "The Party for the Senses: I think it's still a lot of fun, but if the price goes any higher than $135, I don't think I'd be interested. The option of paying an additional $75 to be guaranteed a seat in the Wine View Lounge is nice, but it makes the total $210 plus tax. That's an awful lot of money for what's basically a glorified cocktail party. In fact, my family has opted to bypass the Party for the Senses this year and instead will be splurging on an evening at Victoria and Albert's, which probaby cost us about the same amount. I'll be interested to hear if other die-hard Food and Wine Festival-goers do something similar."
     
  13. ehagerty

    ehagerty DIS Veteran

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    [​IMG]





    I wish I knew more about bread, so that I could describe it well. For now, let's just say it is commensurate with the meal - flavorful without being intrusive or overpowering, rich without being heavy, moist without being damp - perhaps the highest compliment I can think of is that it complemented and transitioned the dishes without overly drawing attention to itself, adding another essential thread to the tapestry.....



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  14. disneyfav4ever

    disneyfav4ever No matter how your heart is grieving, if you keep

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    I really want to try and eat there next year, your pictures are great! :goodvibes
     
  15. ehagerty

    ehagerty DIS Veteran

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    Roasted Poulet Rouge with Salsify, Swiss Chard and Carmelinni Beans

    Wine Pairing: Apollo-Falter Spatburgunder Rheinhessen 2007​

    Presented with a bell jar covering.... (which threw off my focus, so it goes)

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    without the covering

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    close-ups

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    Must break for lunch and head out for corporate pow-wow - followed by Sabres game - followed by checking back in here to see how y'all are doing. Trying to get this done before leaving on Sunday! Only half way there!!


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  16. dizneykid

    dizneykid <font color=FF00CC>The Tag Fairy offers you pixie

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    I just want to say that you take the most beautiful photos. I have seen many of your reviews. Thank you.

    Everything looks so wonderful. I would love to go back!

    P.S. - Your hubby is so handsome.
     
  17. Mrsjvb

    Mrsjvb DIS Veteran

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    you know I regret immensely NOT taking picss of our trip to V&A on the 30th..

    All I can say is Israel was terrific as a sommalier ESPECIALLY since he chose the Heller Chenin Blanc( one of our FAVORITE Monterey Cty wineries of all time..and they are certified organic and have been seen on White House menus that's how good they are) for your appetizer. the Bottle he chose for us went perfectly with both our main courses( we opted to not do the pairing this time).

    and I wholeheartedly agree with your interpretations of the amuse buche.. I dislike tomatoes for the most part and every one of these was amazing.. especially the Octopus( which I adore).

    as for the Pastry Chef.. yeah he was this close to being kidnapped... the orange date bread he gave us to take home almost didn't get shared with my husband....

    maybe this is incentive to do my own review.....Must hunt down the menus....
     
  18. BriarRosie

    BriarRosie <font color=blue>Creator of Tag Fairy Haiku:<br>Cl

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    I tease because I love. :hug: Mostly everything I've learned about food I got from the Food Network. I didn't know what aioli was, once upon a time. :laughing:

    Funny that you quoted this. I didn't schedule PFTS this year partly because I thought last year's was oversold and overcrowded, and didn't look forward to doing that this year. I booked V&A directly as a result of that decision, too! But now that I'm hearing that the parties are not crowded, similar to years past, I had a momentary regret. But then I quickly changed my mind because I know my V&A dinner will be fabulous. :banana:

    Loved the bell jar presentation of the chicken!
     
  19. Rip

    Rip Proud Redhead

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    That's very kind. Unfortunately, I didn't take any photos, but we were seated just after we arrived - about 10 minutes early, and offered drinks. We told them we'd be doing the wine pairing, and they brought a glass of champagne to start. We were asked if there were any particular dislikes before the chef started cooking, and we said no. He told us to expect 9-10 courses, and that he wouldn't know what the next course would be until it was ready, that the chef would make it up as he went. We told him that as far as we were concerned, he should prepare what he wanted us to eat, we'll try anything.

    The Amuse Bouche was exactly the same as yours. He served me sesame crusted big-eye tuna with tat soi salad and tamari honey foam next. My wife was served smoked colorado buffalo with fennel, olives and artichokes in a sherry vinaigrette.

    Next course was a "cold smoked" lobster (with the flashy fog effect) with apple-curry vinaigrette and radishes.

    Next was diver scallops with corn and bamboo rice ragout, monterey abalone with toasted capers and meyer lemon creme, and white king salmon with asparagus, crab and sauce bearnaise.

    For the next course I was served duck 3 ways - breast, sausage, and confit with salsify and cherry sauce. My wife had poulet rouge with mushroom-truffle ragout, english peas, and yellow chanterelles.

    Next up was pork tenderloin and belly with baby beets, sherry bacon vinaigrette, and 100 yr balsalmic.

    Somewhere around here we took a break and walked around the hotel for a bit.

    Next was australian kobe tenderloin and japanese wagyu strip loin, followed by the cheese course.

    The "pre-dessert" course (yes, she called it that) was blackberry sorbet, vanilla creme brulee and a carmelized banana gateau. Finally dessert - chocolate pyramid, kona chocolate souffle and peruvian chocolate ice cream in a puff pastry.

    We left there and grabbed a burger at McDonald's on the way home.

    OK, I lied, we barely could move after all of that, but it didn't seem like 3.5 hours had gone by. It was bar none the best meal we've ever had, and we plan to return next year.



    Sorry for hijacking your thread, but you asked. :)
     
  20. Unca_Scrooge

    Unca_Scrooge I'm not an Uncle but I am a Scrooge.

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    My wife and I both thought that was the best thing we ever tasted in our lives. Assuming this is the same as what we had back in September.
     
  21. jeminni

    jeminni It's 5 o'clock somewhere

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    Beautiful pictures and reviews :goodvibes
     

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