21 hours in Disney for the Dining Gastronomes on Thanksgiving

[Mr. D's K-Man]

And you were expecting? Plain Sliced Turkey maybe?

For everyone that has immediately turned their nose up at this dish because of the Foie Gras, you would probably be missing out on one of the most incredible offerings ever.

Each bite reminded me of Willy Wonka's Gum, which featured all of the flavors of a full meal, including the blueberry pie for dessert, which Violet found out about!

The Turkey was incredibly moist, and the stuffing featured not only the cornbread and foie gras, but also some cranberries hidden in there. Every bite was like a full turkey dinner exploding in our mouths. The gravy you may ask? Well, lets just say….I went against one of my cardinal rules when dining at V&A, I asked for a second roll to mop up all that lovely goodness swirling around the bottom of the plate. Not to leave the supporting players in this marvelous dish out, sweet potato puree - 3 words….sweet, creamy, delicious, that baby brussel sprout perfectly al dante, the carrot – sweet and crisp!

Trivia Fact of the Day, part 6

The making of Foie Gras
Information gathered from sonomafoiegras.com

The first evidence of foie gras is found in ancient Egyptian history, some 45 centuries ago. In the wild, ducks and geese gorge themselves prior to migration in order to temporarily store fat in their liver and skin, which they use for energy during their migration. The managed feeding takes advantage of this ability by placing food in the esophagus through a tube, using the duck's physiological built-in capacity to transform the excess feed into fat and store it in the liver.
Each feeding takes only a few seconds and the pressure applied has been studied to be non-injurious to the duck. A tube is inserted down the duck's esophagus which deposits food as it is drawn out of the esophagus. Since ducks do not have a gag reflex, throat or stomach, the food is not “crammed down the throat” or “pumped into the stomach.” Instead, the esophagus serves as a holding area for the feed while it is digested. The duck's esophagus, as with any waterfowl such as the blue heron, which is able to swallow large, live fish, is expandable and pliable. For these reasons, the feeding tube is not harmful to the animal, as proven by scientific studies.
Since the process of producing foie gras is physiological rather than pathological, the fattened liver, or foie gras, created by managed feeding, would return to its normal size if the process were abandoned.

LUDWIG ... LUDWIG ... LUDWIG ... Mister Disney Drake ...

All this talk about eating ducks .... HUM!

Merriam-Webster's Medical Dictionary - Cite This Source

Main Entry: can·ni·bal
Pronunciation: 'kan-&-b&l
Function: noun
: one that eats the flesh of its own kind —cannibal adjective
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.



This truly was the best turkey dinner ... and such a small portion!

 

[Mister Disney]

LUDWIG ... LUDWIG ... LUDWIG ... Mister Disney Drake ...

All this talk about eating ducks .... HUM!

Merriam-Webster's Medical Dictionary - Cite This Source

Main Entry: can·ni·bal
Pronunciation: 'kan-&-b&l
Function: noun
: one that eats the flesh of its own kind —cannibal adjective
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.



This truly was the best turkey dinner ... and such a small portion!

Maybe I should change my name?!?!? Hannibal the Cannibal?

Next up....Lamb, and to DIE for mushrooms!

 

[scanne]

Hannibal? Man, I was just getting used to Professor!

 

[honeybee213]

Hannibal may be a more fitting name for the LAMB section

 

[mlill]

Hannibal may be a more fitting name for the LAMB section

Yes, lamb, very rare, and fava beans... but I dare say, chianti might just be a bit beneath our dear professor!

I'm bummed that I have to wait 2 weeks to read the rest of your 'Turkey Day at V&A' review, but alas, I'm off to WDW to have my own adventure! I'll have to catch up when we get home!

-Michelle

 

[shovan]

AGAIN, THIS IS THE MOST BEAUTIFUL FOOD I HAVE EVER SEEN !!!!

As always, but this time is around even better, you guys are EVER THE ENTERTAINER!!!!!!

I swear this site should get a nomination for most entertaining on the Dis!!!!

I am not kidding!!!!!

The food pics are fabulous, details about the food are meticulous, and the sly, humorous off the hand comment!!!! Well, THEY ARE PRICELESS!!!!!

 

[Mister Disney]

This was paired with a Toad Hall Pinot Noir Dijon Clones, Carneros 2003

On the left is one of my Top 10 favorite things at V&A. Wild Mushroom Ragout in an egg shell. We first had this last Easter and we watched as the Chefs prepared the eggs, filled them with the mushroom and egg custard and then spilled the entire thing having to start all over again! The agony of defeat.....

Man alive if there is one thing I could instill in people when they dine at V&A is to look at the amount of intense work that goes into each and every little item on the plate!

The Wild Mushroom Ragout was a perfect balance of earthy mushroom flavors and tender egg custard.

The porcini pasta with the peas? Could be nothing better than fresh peas (NO not the frozen ones you and I eat at home.) with hand made mushroom pasta. The pasta was really a very mild hint of the porcinis. I am assuming they used them dried, but am not sure. We can purchase dried porcinis and grind them into a "flour" to them mix with the semolina to make pasta.

Finishing off the dish on the right is the Jamison Farms Lamb with the truffle foam on top of small micro greens.

The lamb was very tender with a delicate flavor to it. I am sure this was made from the "tenderloin" of the lamb, as opposed to a section of leg, which if not properly cooked can be very tough. The "tenderlooin" section of a lamb, sears very well, creating a crisp crust outside, while leaving the inside medium rare and tender. This was yet again another instance where there was no need for a steak knife.

The only thing that would have made this portion of our meal better would have been a nice bottle of Chianti!

Trivia Fact of the Day part 7
Jamison Farm is located in the rolling Appalachian foothills and is home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep frolic and nibble on bluegrass and white clover nine months out of the year; and only in the winter are they hand-fed hay and corn. Their 100% natural diet and lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides.

The Jamison's picturesque 210-acre farm produces some 5,000 lambs annually, which are destined for great cooks at home and the finest chefs and restaurants in the world.

 

[oybolshoi]

Thanks for the update, Professor Disney!

 

[gigi1313]

okay, i hate to sound demanding or anything but... nearly 48 hours w/out a post here nor the next course is becoming torturous to those of us who check this thread multiple times a day waiting for her next fix!

 

[Grumpy_Disney_Dad]

This was paired with a Toad Hall Pinot Noir Dijon Clones, Carneros 2003

For as much as the Wine pairings cost, they had to serve you a clone? They couldnt spring for the real thing?

Ok I know that was bad but I couldnt help myself

 

[BriarRosie]

For as much as the Wine pairings cost, they had to serve you a clone? They couldnt spring for the real thing?

Ok I know that was bad but I couldnt help myself

Not just a clone, but one from Toad Hall. Somehow, I'm wondering if
MacBadger was a "good year". Or maybe it's Mr. Toad's clone!

See what happens when we don't get our updates? And wow, Grumpy
gets out of the VMK forum? Who knew?

Ok, back to the subject at hand:

Ahem, Ludwig, doll....we are salivating patiently here. I have my mop.

 

[mom2ee]

just bumping to the top so we can get another course (food and trivia) soon

 

[Mister Disney]

OK, so where were we. before we got interupted by Holiday parties and anniversaries?

OH yeah FOOD.....glorious.......FOOD....

OK.....So we're going to do a HOLIDAY CONTEST.....

Here is a "mystery" photo from our Thanksgiving Dinner.....

The person who respond correctly with what it is.....will win a SPECIAL HOLIDAY PRIZE from Mister Disney and Mr. D's K-Man!

 

[christinou]

I would say it is a venison clear soup.

 

[Mister Disney]

I would say it is a venison clear soup.

Alas, you are incorrect.

 

[Mahusky]

It is near lunch and I now am VERY VERY HUNGRY!!!!

 

[Mister Disney]

It is near lunch and I now am VERY VERY HUNGRY!!!!

What? No guess as to the mystery item from Thanksgiving?

 

[Mahusky]

What? No guess as to the mystery item from Thanksgiving?

I am too &@** hungry to think!

 

[Maggi May]

Turkey consumme??? Some sort of hard liqour??

Glad to see you're back posting again.

 

[Mister Disney]

Turkey consumme??? Some sort of hard liqour??

Glad to see you're back posting again.

Not Turkey Consumme, and not Hard Liquor.....but close...