Victoria & Albert's - Picture Trip Report

Discussion in 'Disney Dining Reviews' started by ehagerty, Jan 13, 2009.

  1. ehagerty

    ehagerty DIS Veteran

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    I can't address all of the recent posts in the time I have today, but in response to the wine pairing question.....

    The menu you receive contains all of the wine pairings proposed - preselected by the team that day to most complement the course. However, you are not limited to what appears on the menu. If you are adventuresome - or would like to request a $100 with commensurate upgrade in pairings, they are more than ready, willing and able to accommodate. Also, if you don't care for Reisling, for instance, you can have a conversation (as simple as "something else", or a detailed, educational discussion on the alternatives) about substituting that particular pairing.

    To give you some idea of how talented and accommodating this restaurant and service team are, here is a picture of Israel Perez (one of two people who manage the wine cellar) giving me a tour of his cellar.

    V&A Manager, Israel Perez, touring his wine cellar:

    [​IMG]



    It is not a great artistic photograph because of the limited space, but this picture contains a thousand words:
    1. He was enthusiastic by someone who cared about wine.
    2. He enjoys sharing his passion for wine
    3. He understands, time permitting, that customers may be interested in seeing his wine cellar.
    4. Wine cellars build recently look a lot more like a closet than the romantic picture I had in my head from the French movie at Epcot
    5. That some bottles of wine in his cellar are priced at $11,000 - or more (the one in his hand).


    I was fascinated by all of his commentary:
    1. You can never tell by how the customer looks who might order such a bottle (usually ordered by the most unassuming looking people).
    2. How he and Chef Scott travel to evaluate and learn from peer restaurants around the world.

    I could go on and on - and will, when I have more time.
     
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  3. ehagerty

    ehagerty DIS Veteran

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    I may create a separate thread for this meal, but wanted to share the most interesting dish of this meal:

    Not sure what is in the little pitcher.....

    [​IMG]




    ....but it makes for very cool presentation

    [​IMG]




    .
     
  4. TDC Nala

    TDC Nala <font color=red>1937, what a year that was<br><fon Moderator

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    I want to see the V&A photos by the lady on the cruise with the big honkin camera.

    What the heck are those yellow things in the steamy bowl? If they are eggs you lost me :eek:

    They're back as of June 4. The oven has been fixed.
     
  5. adsrtw

    adsrtw DIS Veteran

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    Your pictures are beautiful. Simply amazing! I can't wait to hear about your second visit. Did you do the wine pairing again? My opinion on the contents of the little pitcher ~ liquid nitrogen? Makes sense? :confused3
     
  6. mgcgoose

    mgcgoose Mouseketeer

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    I think this is the place that we ate at when I was in 7th grade-around 1987-and I was old enough to apprieciate it then. I didn't like everything on the menu, but I was willing to try everything. My parents had the "Gold Key" plan then and had TS for breakfast, lunch and dinner. At 33 now, the food looks amazingly delicious.

    Melanie
     
  7. ehagerty

    ehagerty DIS Veteran

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    Were you on the cruise?

    Although the complete report will follow, at some point, here is a picture of one component of the dish, after the cloud evaporated:

    [​IMG]




    I think the "yellow things" are melon balls, maybe off-color on your screen - or were you looking at somewhere else on the picture?

    In any case, they provided me with a complete list of everything they served, which I will locate and have beside me when I start posting!

    .
     
  8. ehagerty

    ehagerty DIS Veteran

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    We did elect the wine pair again - I say "we" because DS turned 21 on this day and he was able to help me with it. Israel's team also provided a list of all the wines they paired, so I will have that as well when I start posting pictures.

    Liquid nitrogen makes sense, but it has been a long time since I took chemistry!!
     
  9. ehagerty

    ehagerty DIS Veteran

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    I hope you get to visit again, soon!
     
  10. TDC Nala

    TDC Nala <font color=red>1937, what a year that was<br><fon Moderator

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    I was on the cruise, you have pictures of me. Mostly in restaurants and booze tastings.

    You are right - melon ball. Obscured it looked like maybe a quail egg. They've snuck quail eggs in on me before - I hate eggs.
     
  11. adsrtw

    adsrtw DIS Veteran

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    I would be on the floor after 6 glasses of wine, so sharing sounds ideal. I can't wait to hear about it.
     
  12. ehagerty

    ehagerty DIS Veteran

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    I hope you enjoy it as much as we did!! I would have been dazzled if my potential-future-in-laws took me to such a place!!
     
  13. ehagerty

    ehagerty DIS Veteran

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    Of course, I had to "google" (actually "allearsnet" that) to find it out!!

    I hope you can dine there soon - it is really special!!
     
  14. ehagerty

    ehagerty DIS Veteran

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    If you are, you're right - I do have many picture of you - stay tuned!! I will make sure all links / references appear on the cruise meet thread.
     
  15. celerystalker

    celerystalker <font color=green>Look! I'm yankeepenny!<br><font

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    I just found this thread and my mouth is watering!
    but what in the heck is big eye tuna? that sounds so scary! :scared: I hope if I ever get to go, they have tuna on the menu and DO NOT call it big eye tuna -
    I would have to opt for the crab canneloni if they did that - which would be a shame since tuna is pretty much my favorite thing in the world! Way to tease me with just the hint of red on the edge of the tuna! I want to flip that sucker apart and bask in all the yummy rareness! :love:
    goodness, food means way too much to me!
     
  16. Ms. Heimlich

    Ms. Heimlich I'm a beautiful butterfly, too!

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    OMG! We are doing this in August!!! Did you ever write this up? I would love to know what you thought!!

    Thanks!

    Ms. H
     
  17. ehagerty

    ehagerty DIS Veteran

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    Will try to get to it this week - will also note the posting here, when available. DS21 and DS19 really enjoyed it (they weren't expecting much and were pleasantly surprised). I have pictures that should give you a pretty good idea. Here is sample picture, with DS21 making funny faces about his bulls-eye hits:

    [​IMG]


    .
     
  18. MOREMICKEYFORME

    MOREMICKEYFORME 2 Pirates + 2 Princesses= 1 Family!

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    I am treating BF to this next month for his bday. I can't wait.
    I ordered the wine pairing for both of us, but I am not a drinker...I may need to reconsider :sick:
    We are flying home late the next evening...
     
  19. Flossbolna

    Flossbolna Sea days are just so relaxing!

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    I am really looking forward to another of your reviews, they are always spectacular! :goodvibes Did you and your son actually get one wine pairing and shared each glass or did you both get the pairing? I wonder wether actual sharing of the wine is possible... :confused:
     
  20. ehagerty

    ehagerty DIS Veteran

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  21. ehagerty

    ehagerty DIS Veteran

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    Actually, we shared one wine pairing - specifically, they poured one portion into two glasses. I am a little reluctant to imply that they automatically do this - but it is a testament to their customer service that they are willing to do this. My suggestion is to let them know you are really interested in the wine pairing, but you cannot drink that much by yourself, and is there any possibility that you could share? Hopefully they won't be inundated with requests for this - but that people who really want to try the wine pairings are encouraged to work with the service staff to see what they come up with. I have done this at other restaurants, such as Rioja in Denver (if you ever get the chance....!!!). I usually start my discussion with the server with "I like small portions and a lot of variety - in my food AND wines. Can I consider half wine pairings with each course?" So far, most restaurants have been very accommodating.....
     

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