14 Days at Disney; 40 Hours in Napa
- Thread starter ehagerty
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ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Food - everything I would have expected from reputation and research; wonderful flavors, coherent progressions, lovely presentation - high level of "food as food" (as opposed to "food as entertainment" or "food as visual art without regard for overall balance"); familiar classic from the cookbook (cornet) but mostly interesting variations with some surprises
Wine - don't ask me why I didn't give much anticipation to the wine during planning. I read the wine list and knew it was extensive. Usually when I eat out, I am 90% interested in the food menu and if the adult beverages turn out to be good-to-great, well that is just a bonus. I thought the wine pairings were really, really good here - good enough to ask for a list of what I drank so that I could find my favorites again (any of them, but especially the Barolo). Bascially, the wine team selects wines to pair and you pay by the glass (range $20 - $50 per glass) for each one - many of which are not available for purchase by the glass from the wine list! In this case, a somewhat negative yelp review actually facilitated my decision to go with the wine pairing. The reviewer was commenting that it is atypical to pay as much (or more) for the wine than the food - and it is. That said, if I had to process the probable price as "new information" at dinner, I may have shied away from being able to committing that much money on the spot. Knowing what I enjoyed, and what I paid - I look forward doing it again.
Ambience - cute, charming room; nice china (some plateware same as VnA, some different); quality, polished glassware; flatware replaced entirely for each course (abalone spoon for oysters & pearls); napkin replaced for one (of two) trips to ladies room (just reporting, did not care). Couple of thoughts that are more a reflection on me than FL, but going to mention them anyway:
- Fireplace - it was chilly outside (in the 30's) and it was very welcoming to see and smell the fireplace when I walked in. However. I found the fragrant smoke interfered with smelling the wine (in particular) and the food through the course of dinner. Maybe the fireplace is not on much - maybe no one else ever experienced it as a problem (or reported it). I wouldn't let it keep me away, but might consider requesting a different room (are we allowed to do such things? Don't know!)
- Narrow passageway - notice I did not frame this as "tables too close" - because I did not experience any of the usual irritation from close tables - ambient noise is very muted and I heard little of nearby conversations. What I did notice was navigating from table to rest room (upstairs, no less) required focus to avoid bumping tables as I went - and I am a fairly narrow person, with decent balance (black belt, karate). A few glasses of wine into the pairing, I was actually worried about my second voyage upstairs - but made it fine.
Service - seamless, no course delayed or rushed. I did learn a few new things about the fine line between service assumptions and unambiguous communications (observing, not complaining). Should I be fortunate enough to dine at FL again, I will definitely make sure I understand what is going to happen to my four treasured, unfinished glasses of wine after the kitchen visit. I felt a little badly for Leah - I was heading back to my table only to see two new people sitting there, and no visible trace of my wine - I'm sure she saw the startled look on my face. I can honestly say that has never happened to me anywhere before - and I would like to have my Barolo back, because it was so good - but I wrote it off to my learning curve. No more polite assumptions. Next time, rather than saying "I am a slow eater" and interpreting "No rush" as "No rush", I am going to ask "what time do you need me out of here - I am OK with a schedule, not so much surprises" or "If I pay the bill and have you box dessert, but there are 4 glasses of wine on the table - what do you do? Ask me if I want to finish, or take me to the kitchen and flip the table?"). Of course, once I post this, I probably won't ever get another reservation and the lessons learned will be un-appliable! (Feedback is a Gift!! - Not always initially welcome, though ....) Even though this story is true, the previous comments are just me being a middle-child, smarty-pants. In reality, I would apply what I learned this way - "I've been here before and really enjoyed the wine pairing. I would like to do it again, but last time I could not finish the wines during the normal course of dinner. What do you suggest? Ordering fewer wines? Will I have the opportunity to finish them somewhere else?"
And finally, for probably the most useless and subjective note on a meal anywhere, I had lovely dreams. I have no idea why the second happy dream of my lifetime occurred after this meal, but it did.
.
Wine - don't ask me why I didn't give much anticipation to the wine during planning. I read the wine list and knew it was extensive. Usually when I eat out, I am 90% interested in the food menu and if the adult beverages turn out to be good-to-great, well that is just a bonus. I thought the wine pairings were really, really good here - good enough to ask for a list of what I drank so that I could find my favorites again (any of them, but especially the Barolo). Bascially, the wine team selects wines to pair and you pay by the glass (range $20 - $50 per glass) for each one - many of which are not available for purchase by the glass from the wine list! In this case, a somewhat negative yelp review actually facilitated my decision to go with the wine pairing. The reviewer was commenting that it is atypical to pay as much (or more) for the wine than the food - and it is. That said, if I had to process the probable price as "new information" at dinner, I may have shied away from being able to committing that much money on the spot. Knowing what I enjoyed, and what I paid - I look forward doing it again.
Ambience - cute, charming room; nice china (some plateware same as VnA, some different); quality, polished glassware; flatware replaced entirely for each course (abalone spoon for oysters & pearls); napkin replaced for one (of two) trips to ladies room (just reporting, did not care). Couple of thoughts that are more a reflection on me than FL, but going to mention them anyway:
- Fireplace - it was chilly outside (in the 30's) and it was very welcoming to see and smell the fireplace when I walked in. However. I found the fragrant smoke interfered with smelling the wine (in particular) and the food through the course of dinner. Maybe the fireplace is not on much - maybe no one else ever experienced it as a problem (or reported it). I wouldn't let it keep me away, but might consider requesting a different room (are we allowed to do such things? Don't know!)
- Narrow passageway - notice I did not frame this as "tables too close" - because I did not experience any of the usual irritation from close tables - ambient noise is very muted and I heard little of nearby conversations. What I did notice was navigating from table to rest room (upstairs, no less) required focus to avoid bumping tables as I went - and I am a fairly narrow person, with decent balance (black belt, karate). A few glasses of wine into the pairing, I was actually worried about my second voyage upstairs - but made it fine.
Service - seamless, no course delayed or rushed. I did learn a few new things about the fine line between service assumptions and unambiguous communications (observing, not complaining). Should I be fortunate enough to dine at FL again, I will definitely make sure I understand what is going to happen to my four treasured, unfinished glasses of wine after the kitchen visit. I felt a little badly for Leah - I was heading back to my table only to see two new people sitting there, and no visible trace of my wine - I'm sure she saw the startled look on my face. I can honestly say that has never happened to me anywhere before - and I would like to have my Barolo back, because it was so good - but I wrote it off to my learning curve. No more polite assumptions. Next time, rather than saying "I am a slow eater" and interpreting "No rush" as "No rush", I am going to ask "what time do you need me out of here - I am OK with a schedule, not so much surprises" or "If I pay the bill and have you box dessert, but there are 4 glasses of wine on the table - what do you do? Ask me if I want to finish, or take me to the kitchen and flip the table?"). Of course, once I post this, I probably won't ever get another reservation and the lessons learned will be un-appliable! (Feedback is a Gift!! - Not always initially welcome, though ....) Even though this story is true, the previous comments are just me being a middle-child, smarty-pants. In reality, I would apply what I learned this way - "I've been here before and really enjoyed the wine pairing. I would like to do it again, but last time I could not finish the wines during the normal course of dinner. What do you suggest? Ordering fewer wines? Will I have the opportunity to finish them somewhere else?"
And finally, for probably the most useless and subjective note on a meal anywhere, I had lovely dreams. I have no idea why the second happy dream of my lifetime occurred after this meal, but it did.
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Arose fairly early to find my way to St Helena
... had the leftover goat cheese from FL last night for breakfast. Had I shaken the daze and jet lag, I might have realized that the Maison Fleurie parking lot conjoined the Bouchon Bakery parking lot and had something more filling, but not today!
... walked a few blocks on Yount, watching the balloons rise on the horizon - pretty much had the sidewalks to myself at this hour.
... and on to the bus stop at the Veteran's Home (there are reasons I always try local transportation - not relevant here ....) - view of golf course through the trees
... en route to Southbridge to use their workout facility (elliptical fine; circuit equipment pretty limited (4), and dated (1970's?) compared to SSR, where I'd spent the prior 2 weeks)
... and get a massage - Liz Lopez - very gifted massage therapist - firm pressure, stretching, and no fiddling around with her breathing and finding her stances - this is all second nature for her - she was very focused and I probably got twice as much contact in those 80 minutes as the next closest massage I've ever had. If I was a local, I would be a regular. As it is, massages are a part of the vacation experience for me - I don't get them at home!
After a quick shower and out the door, I walked to Meadowood for a discussion panel with Chef Kofoed (probably the gentlest - kind, humble - chef I've ever met), Chef Kostow (provided a lot of context for the uninitiated), Chef John Hedley (spelling? he works at Del Posto; very funny), and a pastry chef who is also a drummer (and prefers term "dessert-maker" to "pastry chef"). The discussion facilitator was very articulate - I was not introduced, but I believe he is the photographer and blogs often about food (will post link to his pictures later). Anyway, I arrive 10 minutes late (my walking estimate slightly off, due to inclines, baggage and a cute little bridge that could only fit two cars and no walkers - had to wait for a break and run for it) - and thoroughly enjoyed listening to them talk about their career evolution, creative influences, what they are trying to do with 12 days of Christmas, such as
- create up to 50 dishes (over the course of all 12 days) that will likely never be re-used
- showcase visiting chef style - expose diners to dishes like they would get in his restaurant, with local ingredients
- provide exposure / opportunity for sous chefs
- importance and place of establishing the "culture" in running the kitchen / restaurant
Wandered over to the Meadowood check-in area looking for food (that ounce of cheese long since burned off) ....
.
... had the leftover goat cheese from FL last night for breakfast. Had I shaken the daze and jet lag, I might have realized that the Maison Fleurie parking lot conjoined the Bouchon Bakery parking lot and had something more filling, but not today!
... walked a few blocks on Yount, watching the balloons rise on the horizon - pretty much had the sidewalks to myself at this hour.
... and on to the bus stop at the Veteran's Home (there are reasons I always try local transportation - not relevant here ....) - view of golf course through the trees
... en route to Southbridge to use their workout facility (elliptical fine; circuit equipment pretty limited (4), and dated (1970's?) compared to SSR, where I'd spent the prior 2 weeks)
... and get a massage - Liz Lopez - very gifted massage therapist - firm pressure, stretching, and no fiddling around with her breathing and finding her stances - this is all second nature for her - she was very focused and I probably got twice as much contact in those 80 minutes as the next closest massage I've ever had. If I was a local, I would be a regular. As it is, massages are a part of the vacation experience for me - I don't get them at home!
After a quick shower and out the door, I walked to Meadowood for a discussion panel with Chef Kofoed (probably the gentlest - kind, humble - chef I've ever met), Chef Kostow (provided a lot of context for the uninitiated), Chef John Hedley (spelling? he works at Del Posto; very funny), and a pastry chef who is also a drummer (and prefers term "dessert-maker" to "pastry chef"). The discussion facilitator was very articulate - I was not introduced, but I believe he is the photographer and blogs often about food (will post link to his pictures later). Anyway, I arrive 10 minutes late (my walking estimate slightly off, due to inclines, baggage and a cute little bridge that could only fit two cars and no walkers - had to wait for a break and run for it) - and thoroughly enjoyed listening to them talk about their career evolution, creative influences, what they are trying to do with 12 days of Christmas, such as
- create up to 50 dishes (over the course of all 12 days) that will likely never be re-used
- showcase visiting chef style - expose diners to dishes like they would get in his restaurant, with local ingredients
- provide exposure / opportunity for sous chefs
- importance and place of establishing the "culture" in running the kitchen / restaurant
Wandered over to the Meadowood check-in area looking for food (that ounce of cheese long since burned off) ....
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Walked into check-in area ... Christmas Tree
... a open, real wood fire (behind the table)
... free mulled cider, cookies and housemade salted caramel salt water taffy
... and this gathering space
... detail of ornament
I had no expectations and found the next few hours very pleasant. I tried the mulled cider, and, in the spirit of being objective without seeming ungrateful, a few sips was enough. Tasted more like apple juice with some sort of mix - not that it was - I'm used to local, filtered apple cider mulled with spices - totally clear and not so sweet. Had a gingerbread man which did not compare favorably to The Grand Floridian gingerbread shingle I had two days prior. Grabbed a bottle of water and sat down in front of the fire and read the paper (4 choices - NY Times, WSJ, SF Chronicler, something else), listened to some long time (golf club) members exchange pleasantries and stories, then made my way to dinner.
As I departed,
Heading toward dinner
.
... a open, real wood fire (behind the table)
... free mulled cider, cookies and housemade salted caramel salt water taffy
... and this gathering space
... detail of ornament
I had no expectations and found the next few hours very pleasant. I tried the mulled cider, and, in the spirit of being objective without seeming ungrateful, a few sips was enough. Tasted more like apple juice with some sort of mix - not that it was - I'm used to local, filtered apple cider mulled with spices - totally clear and not so sweet. Had a gingerbread man which did not compare favorably to The Grand Floridian gingerbread shingle I had two days prior. Grabbed a bottle of water and sat down in front of the fire and read the paper (4 choices - NY Times, WSJ, SF Chronicler, something else), listened to some long time (golf club) members exchange pleasantries and stories, then made my way to dinner.
As I departed,
Heading toward dinner
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
The Restaurant has some very nice features for this type of event - gathering space for reception, bar area and dining room.
The Champagne Reception started with this:
A quick chance to take some pictures of the facilities, while we could still use our camera flash
Dining Room
Place Setting (stone plate)
Server attire, our table
Hand towels in the rest room (details)
.
The Champagne Reception started with this:
A quick chance to take some pictures of the facilities, while we could still use our camera flash
Dining Room
Place Setting (stone plate)
Server attire, our table
Hand towels in the rest room (details)
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Smart scheduling - to include kitchen visit during the champagne reception ...
Hors d'oeuvre - circulating both in the kitchen and reception area ...
Wheat crackers
Liver
Tea Bags - the "skin" was made of apple, the colorful, confetti contents included things such as chamomile - unlike anything I've eaten before, and a foreshadowing of the meal to come!
Kitchen team in preparation mode
... and prep dishes - in this photo - charcoal
Kitchen Visit included photo ops with Rasmus
.
Hors d'oeuvre - circulating both in the kitchen and reception area ...
Wheat crackers
Liver
Tea Bags - the "skin" was made of apple, the colorful, confetti contents included things such as chamomile - unlike anything I've eaten before, and a foreshadowing of the meal to come!
Kitchen team in preparation mode
... and prep dishes - in this photo - charcoal
Kitchen Visit included photo ops with Rasmus
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
As I was "party of one," I was placed at a table with 3 people I knew (DISbuds) and 3 people I did not know ahead of time. I don't know about everyone else, but I had a grand time - we got to know each other quickly, as we obviously shared a deep interest in food. One of my tablemates has an advanced degree in something-food (I've forgotten the precise area of study, but it was like "flavors" - not gastronomy per se) - anyway, she was taking the copious notes that I usually take but wasn't sure how it would fit with the event! If we could add her comments to the pictures, then you would have a REALLY good report!
Anyway, let's start with the menu
"Flowers"
Apologies again for the less than properly-lit (flashless) pictures, but still ...
cep soup pickled quail egg yolk
chef kofoed
sunchoke granola coastal grasses
char roe roasted rice milk
the restaurant
The plate came out with the granola (before)
and one of the chefs came around and pored on the rice milk from a little pitcher (after)
"charred potato" lightly smoked
goat butter
chef kofoed
Potato presentation - on a bed of charcoal - where the only distinction between the potato and coal is shape (sphere). Bowl shared with other diners.
Spoon of goat butter, microgreens - one per diner
Single portion assembly
Recap
- you're sharing a dish with your neighbor (engagement)
- you're assembling your dish (playing with your food! on purpose! what fun!)
- then you pop it into your mouth
Stay tuned - only 8 more courses, and closing thoughts, to go ....
Anyway, let's start with the menu
"Flowers"
Sidebar - I made a comment about use of weeds as a centerpiece at a California Grill Dinner 2012 - how their centerpiece, while green-and-all, was not beautiful and wilted over the course of the meal - here at the Meadowood, for THIS dinner, they were perfect - simple, winter colors, no wilting, and consistent on more than just theme. One of those eureka moments - oh, so THAT'S what they were trying to do ....
Apologies again for the less than properly-lit (flashless) pictures, but still ...
cep soup pickled quail egg yolk
chef kofoed
Flavor very much like Artist Point mushroom soup, only light, frothy, without the drizzles
sunchoke granola coastal grasses
char roe roasted rice milk
the restaurant
The plate came out with the granola (before)
and one of the chefs came around and pored on the rice milk from a little pitcher (after)
Sidebar - chefs circulating during dinner as a part of the service team - was new to me - I am used to them occasionally stepping out of the kitchen to provide commentary or insight as to some dimension of the menu, but this simple, steady, unfussy participation in the meal worked very well. It gave us a chance to briefly hear from each of the chefs - not just Christopher and Rasmus - and appreciate the kitchen TEAM first hand, not once removed. Maybe lots of other places do the same thing and I just have not been there. I thought it worked well.
"charred potato" lightly smoked
goat butter
chef kofoed
Potato presentation - on a bed of charcoal - where the only distinction between the potato and coal is shape (sphere). Bowl shared with other diners.
Spoon of goat butter, microgreens - one per diner
Single portion assembly
Recap
- you're sharing a dish with your neighbor (engagement)
- you're assembling your dish (playing with your food! on purpose! what fun!)
- then you pop it into your mouth
Stay tuned - only 8 more courses, and closing thoughts, to go ....
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
abalone bean epazote avocado
the restaurant
tomato water ham jelly thyme
oil the last flowers
chef kofoed
"dill stones" horseradish
pickled cucumbers granite
chef kofoed
onions chamomile vinegar
melted cheese
chef kofoed
chicken with wild bay aroma
buttermilk with black truffle
chef kofoed
beef fermented turnips wild
mushrooms
the restaurant
impressions of the forest
chef kofoed
glazed chocolate spicebush
the restaurant
If you are intrigued - and would like to see how beautiful the food was WITH a flash (and access) - follow this link ...
.
the restaurant
tomato water ham jelly thyme
oil the last flowers
chef kofoed
"dill stones" horseradish
pickled cucumbers granite
chef kofoed
onions chamomile vinegar
melted cheese
chef kofoed
chicken with wild bay aroma
buttermilk with black truffle
chef kofoed
beef fermented turnips wild
mushrooms
the restaurant
impressions of the forest
chef kofoed
Here is a description of this dish from a blogger (don't know his name, but the site = "the ulterior epicure") list of desserts in 2013
5. IMPRESSIONS OF THE FOREST
Woodruff, pine, chervil.
(Rasmus Kofoed presenting at the Twelve Days of Christmas
The Restaurant at Meadowood; St. Helena, California)
Rasmus Kofoed, chef of the Michelin-starred Geranium in Copenhagen, only brought one ingredient with him to Napa Valley for his dinner at the Twelve Days of Christmas woodruff powder. This, he infused into a white chocolate cremeaux over which he poured a thin layer of gelatinized chervil juice and topped, table-side, with a spoonful of pine tea granité. To complete the smells and sights of the forests of Napa Valley and his childhood, Kofoed served this dessert with a garland of things we found on our hike through the woods with Rahtz pine cones, wispy tufts of Spanish moss, bits of lichen, round-lobed leaves of oak, and spiny chestnuts. It was a beautiful and incredibly fragrant dessert, with wonderfully evolving flavor profile: almond extract gave way to flavors of matcha and coconut. It was beautiful. It was evocative. I loved it.
Link to full article
5. IMPRESSIONS OF THE FOREST
Woodruff, pine, chervil.
(Rasmus Kofoed presenting at the Twelve Days of Christmas
The Restaurant at Meadowood; St. Helena, California)
Rasmus Kofoed, chef of the Michelin-starred Geranium in Copenhagen, only brought one ingredient with him to Napa Valley for his dinner at the Twelve Days of Christmas woodruff powder. This, he infused into a white chocolate cremeaux over which he poured a thin layer of gelatinized chervil juice and topped, table-side, with a spoonful of pine tea granité. To complete the smells and sights of the forests of Napa Valley and his childhood, Kofoed served this dessert with a garland of things we found on our hike through the woods with Rahtz pine cones, wispy tufts of Spanish moss, bits of lichen, round-lobed leaves of oak, and spiny chestnuts. It was a beautiful and incredibly fragrant dessert, with wonderfully evolving flavor profile: almond extract gave way to flavors of matcha and coconut. It was beautiful. It was evocative. I loved it.
Link to full article
glazed chocolate spicebush
the restaurant
If you are intrigued - and would like to see how beautiful the food was WITH a flash (and access) - follow this link ...
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
My simplistic assessment (at dinner) was "the wines were not commensurate with the food." Perhaps a more nuanced insight (the day after) would be that "the wines were not a good match for the food."
Now, I am nobody when it comes to wine. If I had not started to cook with it 10 years ago, I may never have bought my first bottle. Yes, THAT late to the game. Anyone who has seen "SOMM" (and if you have not, and like wine, please do - it is interesting and entertaining) knows you need to be immersed in wine, have ready access to wine, and practice tasting to certify that you know what you are doing - and I am not that. On the other hand, it wasn't my first food-n-wine dinner either. So, having properly introduced my lack of credentials, what I noticed ....
- Consumption - at a table for 8, people seldom finished a serving of wine.
-- I, fresh from the traumatic loss of my Barolo, asked for half pours to ensure that I could make it through all the wines. And still, I did not finish most pours.
-- 3 Tablemates from Napa - acknowledged that they are used to better (local, not marketed)
-- In a word, unlike the Bordeaux Lunch at Monsieur Paul, no one really asked for seconds
- Compliments (or lack thereof)
-- When the Vineyard owner made his rounds to our table, no one spontaneously said "I LOVE this wine" - and his eye roved the table, observing the number of glasses with remaining wine - we smiled, nodded, thanked him - but dead silence on all the normal channels for positive feedback
- Food Match - again, call me undereducated and over-opinionated, but I thought the food was ethereal, multi-layered, artistic and the wine was ... not. I underestimated the true (material) value of the wine (given the prices I see now online) - and maybe a pairing with steak would result in a different opinion - but where I loved the Twomey / Silver Oak (another California set of mostly reds) pairing at the Caligrill dinner (2012), this one I think missed the mark). In any case, since I am 90% about the food, I made mental note ("do not seek this wine" and "I just saved myself 30 minutes on the elliptical") and moved on.
================================
- And another thing - the wines this night highlighted just how "really, really good" (to know me is to know that means "outstanding") the wine pairing was the night before at the French Laundry. There, each glass was delicious on its own merits, and paired really well with the dish. You know they get it right when even a novice like me understands it.
- While I applaud the spirit of sourcing locally, in this case, Meadowood would have showcased the food and served the customer better to have allowed their SOMM to show his (or her - don't know) stuff and enhance the food with wine unconstrained by place.
Now, I am nobody when it comes to wine. If I had not started to cook with it 10 years ago, I may never have bought my first bottle. Yes, THAT late to the game. Anyone who has seen "SOMM" (and if you have not, and like wine, please do - it is interesting and entertaining) knows you need to be immersed in wine, have ready access to wine, and practice tasting to certify that you know what you are doing - and I am not that. On the other hand, it wasn't my first food-n-wine dinner either. So, having properly introduced my lack of credentials, what I noticed ....
- Consumption - at a table for 8, people seldom finished a serving of wine.
-- I, fresh from the traumatic loss of my Barolo, asked for half pours to ensure that I could make it through all the wines. And still, I did not finish most pours.
-- 3 Tablemates from Napa - acknowledged that they are used to better (local, not marketed)
-- In a word, unlike the Bordeaux Lunch at Monsieur Paul, no one really asked for seconds
- Compliments (or lack thereof)
-- When the Vineyard owner made his rounds to our table, no one spontaneously said "I LOVE this wine" - and his eye roved the table, observing the number of glasses with remaining wine - we smiled, nodded, thanked him - but dead silence on all the normal channels for positive feedback
- Food Match - again, call me undereducated and over-opinionated, but I thought the food was ethereal, multi-layered, artistic and the wine was ... not. I underestimated the true (material) value of the wine (given the prices I see now online) - and maybe a pairing with steak would result in a different opinion - but where I loved the Twomey / Silver Oak (another California set of mostly reds) pairing at the Caligrill dinner (2012), this one I think missed the mark). In any case, since I am 90% about the food, I made mental note ("do not seek this wine" and "I just saved myself 30 minutes on the elliptical") and moved on.
================================
- And another thing - the wines this night highlighted just how "really, really good" (to know me is to know that means "outstanding") the wine pairing was the night before at the French Laundry. There, each glass was delicious on its own merits, and paired really well with the dish. You know they get it right when even a novice like me understands it.
... and it also makes me appreciate the quality (and price) of wine pairings at VnA - I don't know how Israel does it! Total bargain.
- While I applaud the spirit of sourcing locally, in this case, Meadowood would have showcased the food and served the customer better to have allowed their SOMM to show his (or her - don't know) stuff and enhance the food with wine unconstrained by place.
You know you're in Buffalo when ... they interviewed the "top ten" local chefs last year, asking them what kitchen innovation they valued the most in the last 10 years - and Mike A said "UPS - because I can get what I need when I want it and am not constrained in what I can offer the customer" - and he did not even have to rebrand his "locavore-plus" message for the media-that-presses-such-things (we're not important enough to bother) ....
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
We were encouraged to take what we wanted from our table and enjoy them in either the bar, or the reception room .... fireplace, truffles ..
.. tea or coffee
... ending near where we started - chamomile
... truffles - maple pecan with milk chocolate, dark chocolate (salted caramel?)
I could not consume another thing, and it did not occur to me to ask for a couple to go ...
For the next half hour, new friends said their good byes and Meadowood wrapped up their seamless service by valeting cars, calling car services, getting coats.
.
.. tea or coffee
... ending near where we started - chamomile
... truffles - maple pecan with milk chocolate, dark chocolate (salted caramel?)
I could not consume another thing, and it did not occur to me to ask for a couple to go ...
For the next half hour, new friends said their good byes and Meadowood wrapped up their seamless service by valeting cars, calling car services, getting coats.
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
I keep writing these episodes in my head, but when I sit down to virtual paper, my mind doesn't know where to begin. So, I'll just started talking ...
I had an uneventful, pleasant car service ride from Meadowood back to Maison Fleurie after dinner, packed and crashed.
Somehow I realized that I was literally back to back with Bouchon Bakery and decided THAT is where I was going to spend my last meal (and dollar) in Napa - kind of a Starbucks-like run to acquire coffee and carbs for the ride back to OAK.
Got in line around 8:15-ish - just a couple of people in front of me - but they were regulars, knew what they wanted. I was more like the kids in the France movie looking into the Patisserie - WOW - where to start, how many could I consume - which ones would hold up to public transportation and time!?!?
After waving multiple people past me, I settled on a mocha-mint coffee, maple-pecan scone and chocolate bread.
Mocha-Mint - nothing like Starbucks Christmas offering - the coffee was smoother and the mint refreshing and lingering. Sounds silly, but true.
Scone - my introduction to scones was at Fort Niagara (NY), years ago, where we learned about how officers were issued sugar so that they could add it to their biscuits to make a scone (in the 1700's). Most of my life, scones have been nothing more, or less, than "biscuits with sugar" - pretty dull stuff. Even the Grand Floridian scones (tea room), while moist, were really notable mostly for the Devonshire cream, not the scone itself. Not so here. Every bite of my Bouchon scone was worth the calories. Just the right amount of maple, pecan - not drenched, not skimpy. Cake worth eating all the way through to the center (which I usually dispose of into the trash).
Chocolate Bread - wow. My now-very-close-second-favorite petite pain au chocolate (after Paris, but that was 1997) was the CIA version recorded in the Bocuse thread here on the disboards. I would say the main, albeit subtle, difference between #1 (Bouchon) and #2 (CIA) would be that the Bouchon version had more internal layers - therefore a little more flake and butter - and less air.
In summary, I may not return to Napa anytime soon, but I AM going to Las Vegas for a couple of days this year (en route Bryce, Zion) and my only objective (beside spending time with my sister) is the joy of knowing that we are only a half mile from the Venetian. Two definite days to experience the delights of Bouchon again.
No pictures - the camera, and everything else, was already packed!
I had an uneventful, pleasant car service ride from Meadowood back to Maison Fleurie after dinner, packed and crashed.
Somehow I realized that I was literally back to back with Bouchon Bakery and decided THAT is where I was going to spend my last meal (and dollar) in Napa - kind of a Starbucks-like run to acquire coffee and carbs for the ride back to OAK.
Got in line around 8:15-ish - just a couple of people in front of me - but they were regulars, knew what they wanted. I was more like the kids in the France movie looking into the Patisserie - WOW - where to start, how many could I consume - which ones would hold up to public transportation and time!?!?
After waving multiple people past me, I settled on a mocha-mint coffee, maple-pecan scone and chocolate bread.
Mocha-Mint - nothing like Starbucks Christmas offering - the coffee was smoother and the mint refreshing and lingering. Sounds silly, but true.
Scone - my introduction to scones was at Fort Niagara (NY), years ago, where we learned about how officers were issued sugar so that they could add it to their biscuits to make a scone (in the 1700's). Most of my life, scones have been nothing more, or less, than "biscuits with sugar" - pretty dull stuff. Even the Grand Floridian scones (tea room), while moist, were really notable mostly for the Devonshire cream, not the scone itself. Not so here. Every bite of my Bouchon scone was worth the calories. Just the right amount of maple, pecan - not drenched, not skimpy. Cake worth eating all the way through to the center (which I usually dispose of into the trash).
Chocolate Bread - wow. My now-very-close-second-favorite petite pain au chocolate (after Paris, but that was 1997) was the CIA version recorded in the Bocuse thread here on the disboards. I would say the main, albeit subtle, difference between #1 (Bouchon) and #2 (CIA) would be that the Bouchon version had more internal layers - therefore a little more flake and butter - and less air.
In summary, I may not return to Napa anytime soon, but I AM going to Las Vegas for a couple of days this year (en route Bryce, Zion) and my only objective (beside spending time with my sister) is the joy of knowing that we are only a half mile from the Venetian. Two definite days to experience the delights of Bouchon again.
No pictures - the camera, and everything else, was already packed!
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Probably not much of a reason to be thorough here - mostly Disney audience waiting for me to get to the familiar stuff - but I always ask the (operations management) question here....
Would I repeat?
Would I recommend?
What if changed, would make it, better?
1) Wineries - most people are confused when I say I went to Napa, but didn't go to a single winery - after all, isn't that what Napa is FOR? Probably, but I elected not to go to a winery for a few, disparate reasons
- I did not have a car - and even if I did, I did not have a designated driver
- I planned to take a bicycle wine tour, but the panel discussion was in the middle of the tour schedule - given panel discussion or wine tour, I will always choose learning something new
- Time - I didn't really have enough time to do anything significant
- Interest - I like wine, but they will be there - I get to it when I get it to it - I can always drink their wine at home. I didn't realize that some of the experiences were so elaborate, but that did not change anything
2) Food - food is my main interest - it is what brought me to Napa. It would bring me to Napa again. French Laundry, like VnA, will always have wonderful food, perfectly prepared - and I never get tired of that. Meadowood's 12 Days of Christmas - well, if I won the lottery, I would see if I could buy a permanent seat for each year, as whatever is going on there, it will be very interesting, creative and unique. Of course, there is little risk, since I don't buy tickets or know how to play, but IF.....
Would I repeat? Sure
Would I recommend? If it fits your interests and budget
What, if changed, would make it better? Can't think of anything
You should probably know that, in the ensuing month, we ate at Remy's (brunch, dinner, truffle dinner with champagne pairing), Palos (brunch, dinner) - which will be coming very soon
Would I repeat?
Would I recommend?
What if changed, would make it, better?
1) Wineries - most people are confused when I say I went to Napa, but didn't go to a single winery - after all, isn't that what Napa is FOR? Probably, but I elected not to go to a winery for a few, disparate reasons
- I did not have a car - and even if I did, I did not have a designated driver
- I planned to take a bicycle wine tour, but the panel discussion was in the middle of the tour schedule - given panel discussion or wine tour, I will always choose learning something new
- Time - I didn't really have enough time to do anything significant
- Interest - I like wine, but they will be there - I get to it when I get it to it - I can always drink their wine at home. I didn't realize that some of the experiences were so elaborate, but that did not change anything
2) Food - food is my main interest - it is what brought me to Napa. It would bring me to Napa again. French Laundry, like VnA, will always have wonderful food, perfectly prepared - and I never get tired of that. Meadowood's 12 Days of Christmas - well, if I won the lottery, I would see if I could buy a permanent seat for each year, as whatever is going on there, it will be very interesting, creative and unique. Of course, there is little risk, since I don't buy tickets or know how to play, but IF.....
Would I repeat? Sure
Would I recommend? If it fits your interests and budget
What, if changed, would make it better? Can't think of anything
You should probably know that, in the ensuing month, we ate at Remy's (brunch, dinner, truffle dinner with champagne pairing), Palos (brunch, dinner) - which will be coming very soon
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Well, technically, our Remy's dinner occurred in January, but at this point, all my Disney trips are starting to blend. It makes sense to me that the next series of posts be about Remy's because, thematically, it is more like the Napa food experience than other pictures I have to post from recent experience.
We sailed the Fantasy Jan 11-18, enjoying Remy's twice for dinner and once for brunch. The dinner report, starting here, will be a composite...
Waiting for our reservation, outside Meridian
Nina, our very professional and pleasant server, making our complementary Collette's cocktails - mint-infused vodka, champagne ...
Amuse Bouche (tomato soup - inside)
Bread Service
... with Vermont butter and sea salt
Truffles, for our appreciation
.
We sailed the Fantasy Jan 11-18, enjoying Remy's twice for dinner and once for brunch. The dinner report, starting here, will be a composite...
Waiting for our reservation, outside Meridian
Nina, our very professional and pleasant server, making our complementary Collette's cocktails - mint-infused vodka, champagne ...
Amuse Bouche (tomato soup - inside)
Bread Service
... with Vermont butter and sea salt
Truffles, for our appreciation
Sidebar - the truffle menu is a special option for Remy, apparently tied to Chef Arnaud Lallement celebrating his recognition as chef of the year in France...
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Pre-dinner "gathering" experience
- Meadowood (hereafter, MW)- well designed pre-bar and bar-area, comfortable, good adaptation of space - nice fusion of rustic golf cottage and modern simple - fireplace comfortable without being overwhelming
- Remy's - killer view (always a sunset, over water) outside Meridian
- French Laundry (hereafter, FL) - probably charming garden, in season - could not assess as it was dark and 30F
Welcoming beverage
- Remy's - Collette cocktail - very interesting - I would probably like it more if it wasn't vodka, but it was still the most interesting of the 3
- FL and MW - both offered Schramberg sparkling wine - which is very good. I bought a bottle of Cliquot-yellow and Schramberg to taste test in close duration - as I am not discerning enough to compare something like that months apart. Will keep you posted.
Amuse Bouche
OK, I am not 100% sure of the distinction between hors d'hoeuvres and amuse bouche - I mean, practically speaking, one is serve at table as part of the meal and the other is walking-handout....
- MW had very interesting hors d'hoeuvres and a very delicious mushroom soup for amuse
- FL - salmon tartare in cornet - interesting, delicious, artisitic; cheese puff
- Remy - very good, more traditional and less artistic (probably by design)
Service
At this point in the meal, I have to say that ALL 3 establishments had impeccable service - pleasant, efficient without any hint of rushing, attentive without being intrusive; informed, friendly
Bathrooms (which, I guess is one of the Michelin criteria...)
- Remy - I am not one for ornate French-Italian (cuisine of the themed restaurants) marble and gold fixtures, but it was a beautiful bathroom
- MW - I liked the simple stone and tightly-wound washcloths for drying my hands - otherwise, just a bathroom
- FL - most simple, adapted-for-space, gender-neutral of the 3; perhaps I was expecting too much based on a yelp comment (someone said it was the nicest bathroom they'd ever been in - unless there is a special bathroom for special guests, and I wasn't one of them, I guess that person just does not get out much)
Shall we proceed?
At this point in the sequence of dinners, I realized that Remy's was conducting itself as though it WAS a 3 star Michelin (now that I had actually eaten at 2 back to back), and I started asking questions of Nina - Was Remy capable of qualifying for stars? What would it take? Were they pursuing it, etc. Nina, having work at a Michelin (London, I think she said), was very knowledgable. Basically, there is no restaurant at sea that has a star. Yes, Remy is interested in getting one. There are many health codes for preparing for food at sea that are at odds with qualifying for Michelin stars, etc. Please, whoever goes to Remy next, keep the dialogue going and let us know!
Also, in a normal review, I would also compare to VnA - but I am going to hold off on that until the end......
.
- Meadowood (hereafter, MW)- well designed pre-bar and bar-area, comfortable, good adaptation of space - nice fusion of rustic golf cottage and modern simple - fireplace comfortable without being overwhelming
- Remy's - killer view (always a sunset, over water) outside Meridian
- French Laundry (hereafter, FL) - probably charming garden, in season - could not assess as it was dark and 30F
Welcoming beverage
- Remy's - Collette cocktail - very interesting - I would probably like it more if it wasn't vodka, but it was still the most interesting of the 3
- FL and MW - both offered Schramberg sparkling wine - which is very good. I bought a bottle of Cliquot-yellow and Schramberg to taste test in close duration - as I am not discerning enough to compare something like that months apart. Will keep you posted.
Amuse Bouche
OK, I am not 100% sure of the distinction between hors d'hoeuvres and amuse bouche - I mean, practically speaking, one is serve at table as part of the meal and the other is walking-handout....
- MW had very interesting hors d'hoeuvres and a very delicious mushroom soup for amuse
- FL - salmon tartare in cornet - interesting, delicious, artisitic; cheese puff
- Remy - very good, more traditional and less artistic (probably by design)
Service
At this point in the meal, I have to say that ALL 3 establishments had impeccable service - pleasant, efficient without any hint of rushing, attentive without being intrusive; informed, friendly
Bathrooms (which, I guess is one of the Michelin criteria...)
- Remy - I am not one for ornate French-Italian (cuisine of the themed restaurants) marble and gold fixtures, but it was a beautiful bathroom
- MW - I liked the simple stone and tightly-wound washcloths for drying my hands - otherwise, just a bathroom
- FL - most simple, adapted-for-space, gender-neutral of the 3; perhaps I was expecting too much based on a yelp comment (someone said it was the nicest bathroom they'd ever been in - unless there is a special bathroom for special guests, and I wasn't one of them, I guess that person just does not get out much)
Shall we proceed?
At this point in the sequence of dinners, I realized that Remy's was conducting itself as though it WAS a 3 star Michelin (now that I had actually eaten at 2 back to back), and I started asking questions of Nina - Was Remy capable of qualifying for stars? What would it take? Were they pursuing it, etc. Nina, having work at a Michelin (London, I think she said), was very knowledgable. Basically, there is no restaurant at sea that has a star. Yes, Remy is interested in getting one. There are many health codes for preparing for food at sea that are at odds with qualifying for Michelin stars, etc. Please, whoever goes to Remy next, keep the dialogue going and let us know!
Also, in a normal review, I would also compare to VnA - but I am going to hold off on that until the end......
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
I don't actually remember how the menu what presented, because the takeaway is a list of what you actually were served - but I know that Brian ordered the Lallement menu (because we have the pleasure of Scott's menu at VnA). I ordered the Lallement truffle menu (surcharge / upsell of $250).
Ratatouille, with olive oil ice cream
Brian choose the wine pairing, I choose the champagne pairing for the truffle dinner ...
Saint Jacques
Topinambour Emulsionne
Domaine De Ladoucette Pouilly Fume Baron De L ;08
Sandwich Truffe Noire
Pain croustillant de champagne
Bollinger Special Cuvee
I have had this before - would have to go back through all my pictures to figure out where
Lobster, and caviar
.
Ratatouille, with olive oil ice cream
Brian choose the wine pairing, I choose the champagne pairing for the truffle dinner ...
Saint Jacques
Topinambour Emulsionne
Domaine De Ladoucette Pouilly Fume Baron De L ;08
Sandwich Truffe Noire
Pain croustillant de champagne
Bollinger Special Cuvee
I have had this before - would have to go back through all my pictures to figure out where
Lobster, and caviar
.
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