21 hours in Disney for the Dining Gastronomes on Thanksgiving

[Mister Disney]

This portion, although served on one plate absolutely deserves to be described separately....

Smoked Salmon with Ohio Tomato "Salad"

What we forgot to tell you previously about the Salmon Roulade and this Smoked Salmon is that it features Atlantic Sturgeon. The Ohio Tomatoes are a heirloom variety.

Trivia Fact of the day:
Did you know that 1 bushel of tomatoes = 53 to 56 pounds and 1 pound of tomatoes = about 3 medium tomatoes?

The combination of the silky texture, smoky aroma and taste of the salmon with the sweet meaty Ohio Tomato was an ideal combination.

Trivia Fact of the day part 2:
Did you know that The Living Seas / The Land at Epcot is growing Atlantic Sturgeon? If they have not already started, these Sturgeon as with Vegetables grown at Epcot will be used by some of Disney's World Class Restaurants such as V&A?

 

[Cass]

The salt plate is an interesting presentation, and the tiny deviled egg is adorable.

Here is a dumb question for you, were you sharing these amuse broches or did you each have your own plate? (I only see one plate in the pic)

I think I could eat a dozen of the crab on the vanilla bean skewer, myself!

 

[Mr. D's K-Man]

After we finished up the 2 bites of the fritter, I so wanted to run the vanilla bean through my teeth, but I thought that would be uncouth!

To sum it up? HEAVEN ON A STICK!

I've got a secret ... shh ... don't tell!

I was uncouth!

Yup ... there's always one in the crowd.

I gently freed my vanilla bean skewered crab fritter from it's metal bondage rack. The vanilla aroma filled the air around my nose and my lips as it approached my tongue. Once the warm fritter was on the tip of my tongue, I clenched my teeth down onto the vanilla bean and pulled the bean back through my teeth. In one neanderthal bite, it was in my mouth.

The vanilla oil and crab flavors blended absolutely fabulously together.

Shhh ... don't tell!

 

[Mister Disney]

Lets Talk about Salt for a moment?......This information was posted in previous threads of mine and our friends Katharine and Michael, but because of the timeliness of this, I have copied and pasted a few things here before we describe the final portion of the "Amuse Bouche"

Take a look at these beauties!

I saw these beauties sitting on the counter in the Kitchen last Easter (2006) and had to ask about them. Seems that the esteemed Chefs use VARIOUS salts that they grind themselves to season things. I was TOTALLY amazed at these, the black one is hawaiian volcanic salt....I thought I had it all going because I had Regular table salt, kosher salt and some sea salt....and V&A has these beauties.....

Our friend Katharine wrote of the use of the Himalayan Salt Plate when she and Michael experienced the Chef's Table last Spring.....

A small side-note from Katharine on the "food science" in this dish:
The "plate" is Himalayan lava rock, laser cut to size by special order. The salt is found naturally occurring throughout the rock. The "plate" can be used as many as 10 times, with a good scrub between uses. Because of the many properties of salt, there is very little to no risk of cross-contamination or bacterial growth. And thus the beauty of the dish.

 

[Mister Disney]

Here is a dumb question for you, were you sharing these amuse broches or did you each have your own plate? (I only see one plate in the pic)

We were presented with identical plates throughout most of our meal. In this case we received identical items.

There is never a dumb question, except the one that is not asked.

 

[Mister Disney]

Well, now that we all know the science behind this, let me just tell you ....mmmm.....good!

The Tomato, through osmosis has taken on some of the earthy salty flavors of the Salt Plate. This time the sweet meaty tomato was paired flawlessly with the crunchy slivers of Costa Rican Hearts of Palm

Trivia Fact of the Day part 3:
Hearts of Palm are very costly because harvesting kills the tree. Heart of palm is often eaten in a salad sometimes called "millionaire's salad".

 

[D&R love Disney]

Wonkavision must have been used on those eggs

My salami and provolone in a pocket that I ate while reading the review so far just can't compare

I want to know how many fellow diners where wondering how you got all those goodies.

I love the idea of the vanilla bean skewer, I might have to steal that idea

 

[oybolshoi]

Yummy yummy yummy! Love it so far.

And I'll have you know, Mr. Disney, that because of your fabulous reviews of V&A my hubby and I were inspired to try their dining room in October of this year. And....it was so wonderful that we're going back in May for our anniversary and this time we nabbed the Chef's Table!

Thanks so much for sharing you experiences with all of us!

 

[Mister Disney]

Yummy yummy yummy! Love it so far.

And I'll have you know, Mr. Disney, that because of your fabulous reviews of V&A my hubby and I were inspired to try their dining room in October of this year. And....it was so wonderful that we're going back in May for our anniversary and this time we nabbed the Chef's Table!

Thanks so much for sharing you experiences with all of us!

Brenda -

I have been slowly reading through your review, which is incredible! Iam so glad that even with the parents you enjoyed yourself at V&A. I am SURE you'll enjoy the Chef's Table even more!

 

[BriarRosie]

Ooh, I like the salt lick that comes with the heirloom tomatoes.

Everything looked wonderful, and that was only the amuse bouche!

 

[cathy0124]

OMG .. I think I have died and gone to heaven! That food looks AMAZING.. and it's just the starters.. better have the crash cart nearby by the time we get to the desserts!

Cathy

 

[Mr. D's K-Man]

OMG .. .. better have the crash cart nearby by the time we get to the desserts!

The DESSERTS are HOSTAGE as well!

 

[oybolshoi]

Brenda -

I have been slowly reading through your review, which is incredible! Iam so glad that even with the parents you enjoyed yourself at V&A. I am SURE you'll enjoy the Chef's Table even more!

Thank you for reading me, Mr. Disney - you and the K-Man remain our dining inspiration!

Can't wait to see everything else you were able to sample - and to echo someone else, bring on the dessert!!

 

[Cplofdisneynutz]

Lets Talk about Salt for a moment?......This information was posted in previous threads of mine and our friends Katharine and Michael, but because of the timeliness of this, I have copied and pasted a few things here before we describe the final portion of the "Amuse Bouche"

Take a look at these beauties!

I saw these beauties sitting on the counter in the Kitchen last Easter (2006) and had to ask about them. Seems that the esteemed Chefs use VARIOUS salts that they grind themselves to season things. I was TOTALLY amazed at these, the black one is hawaiian volcanic salt....I thought I had it all going because I had Regular table salt, kosher salt and some sea salt....and V&A has these beauties.....

Our friend Katharine wrote of the use of the Himalayan Salt Plate when she and Michael experienced the Chef's Table last Spring.....

Wow how honored are we to be a "cited source" in another fabulous review by you guys!! Great start so far, got our mouths watering already.....Is it Easter yet? looking forward to the rest

 

[disnut1149]

Great reviews. Looking forward to more!! Thanks.

 

[gigi1313]

:: outstanding review :: thanks not only for sharing it but for thinking to link it to your easter review or i'd never have found it (w/no trip in the future my disboard time is greatly reduced)...

lovin' the report thusfar and cannot wait for more... i, too, may steal the vanilla bean skewer idea... i'm thinking it would make a great chocolate fountain spear... yes?

 

[S.Poppins]

I love living vicariously through these wonderful reports. I would love V & A and especially the Chef's Table, but I have a very unadventurous DH. Maybe one day though - I did get him to try the fried green beans at Friday's the other day, and he liked them. Maybe I can get him to try one not fried now!

 

[scanne]

I truly and thoroughly enjoy reading your dining reports. And I am completely impressed that Israel was able to get you the Chef's Table offerings although you were seated in the main dining room. What a magical night. I cannot wait to read more.

Thank you for taking the time to share with your DIS "family."

 

[Mister Disney]

The next segment of our culinary adventure featured 2 different offerings to tantalize our taste buds. When this happens, the K-Man and I split the portions, so that we are able to savor each and every item presented at the table.

Long Island Duck with Tuscan Melon, Grains of Paradise and Minus Eight Vinegar;
which was paired with Von Buhl Maria Schneider "Jazz" Riesling, Pfalz 2004

The duck was plated 2 different ways.

On the left side of the plate was a creative presentation of sausage and the right hand side of the plate featured a beautiful duck confit. Garnishing the plate was a melon sauce with Grains of Paradise on the bottom, which has a spicy warm taste similar in nature to Ginger, since it is part of the ginger family. The Minus Eight Vinegar, derives its name from the production of this fine vinegar. Grapes are picked when the outside temperature is at minus 8 degrees. It has only been available since 2002 (to select Chefs around the World) and is produce in very small batches. The vinegar is presented as the drops at the top of the plate behind the Confit

The sausage was very mild and pair well with the sweetness of the melon and the "peppery" flavors of the grains of paradise.

The confit had the perfect hint of salt and when eaten with the micro greens was delicious, especially since I love salt on my "salads".

Trivia Fact of the Day part 4
Duck Confit derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat.

 

[Mister Disney]

Wow how honored are we to be a "cited source" in another fabulous review by you guys!! Great start so far, got our mouths watering already.....Is it Easter yet? looking forward to the rest

Sssh.....Sssh...I've got a secret, a secret about Easter.....but you'll all have to wait till the end for me to spring it on you!