21 hours in Disney for the Dining Gastronomes on Thanksgiving

[Cplofdisneynutz]

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!

oh man the suspense!! I wonder what it could be??


The duck looked scrumptious looking forward to more tonight when we return from work!!

 

[gigi1313]

mmmmm... i just finished breakfast and now i'm hungry all over again!

speaking of long island duck... i believe there are only a few duck farms still operating on long island... and i can see one of them from my front porch! it's very likely that the duck you savored was born and bred right in my neighborhood!

 

[Cass]

I was wondering about grains of paradise, I knew it wasn't sand from a secluded beach in Phuket.

 

[Mister Disney]

Fennel Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes and Satsuma Tangerine Vinaigrette

The Buffalo was faultless, prepared just to medium rare. No steak knives needed here.

TENDER is the adjective for this plate.

Tender Buffalo
Tender baby Fennel added a mild hint of licorice to the meal.
Tender Baby Radishes (They appear as leaves in the photo) for a slight pepper taste.
With the Vinaigrette pulling up the rear and adding a mild acidic bite to even out all the flavors and help them travel across the palate.

Adding to this plate are hand made "tortilla chips" for lack of a better description. People tend to forget the amoount of work that goes into even the smallest of garnishes on the plate.

With the duck shown previously, you can barely see a small "curved cracker" under the duck sausage on the left. LOOK CLOSELY

The K-Man and I actually watched similar crackers being made last Easter in the Kitchen. There was an AMAZING amount of work that goes into the garnishes that end up on the plates.

 

[Mister Disney]

I was wondering about grains of paradise, I knew it wasn't sand from a secluded beach in Phuket.

Actually an interesting webpage on Grains of Paradise can be found by clicking the link below

Grains of Paradise info

 

[kaceyisme]

I love the education we're getting along with the delicious review!

 

[oybolshoi]

Can I just say that my Yoplait Whip is definitely not doing it for me right now?

Love the reviews so far - looking forward to more more more!!

 

[MyGoofy26]

I was all set to go make a grilled ham and cheese sandwich and then stumbled on this. . . now it just sounds sad and pathetic!

Thanks for letting us live vicariously through the two of you!

 

[Leslieann1024]

< < < i believe there are only a few duck farms still operating on long island... and i can see one of them from my front porch! > > >

You are so right - I think I read that there are only 3 farms left, raising a total of 2 million ducks per annum . . . . I was born and raised on Long Island, and back in the day, seemed like we had a lot more !

 

[Mister Disney]

Paired with Sonoma-Cutrer Les Pierres, Sonoma 2002

Where does one start with this?

Now class, can someone please tell me what Turbot and Abalone are?

No one? Well, let's explain the science of our dish before us

Turbot is a flat fish. What is a flat fish you ask? Think of Halibut, Flounder and the like. Typically these fish are caught in the wild by using the "trawling" method. Turbot tends to have a very delicate flavor and a firm texture.

Monterey Abalone is a member of the crustacean family and is one of the most expensive gastropods available. It is not as chewy as calamari or as sweet as a scallop. Monterey Abalone is "farm" raised in the ocean because over harvesting made them endangered. Typically it is serve thinly sliced and flash-fried so as to have a crisp outside and tender inside.

OK, class is dismissed!

You fellow gastronomes…..let me tell you….. this delectable offering was ecstasy! I am SO glad the K-Man had his own serving of this, because I did not want to share!

Texture of both the Turbot and Abalone was firm, but not in the least bit chewy. The Meyer Lemon sliver that was placed on top and the sauce in the bowl added a nice lemon taste to the entire dish. The toasted capers added just the perfect amount of salty seasoning…..and you wondered why they never put salt on the table?

Trivia Fact of the Day part 5
The Meyer lemon is originally from China and thought to be a cross between a true lemon and a mandarin orange or sweet orange. The Meyer lemon was introduced to the United States in 1908, by the agricultural explorer Frank Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China

 

[mlill]

Wow! My DH will be thrilled that abalone is still on the menu! That was his favorite dish when we were at the Chef's Table! I, on the other hand, am waiting for the Kobe beef!

-Michelle

 

[scanne]

Thank you for explaining what Abalone is. Please pardon my ignorance, but when it was offered to us at V&A's in August 2005, I thought it was a breed of tuna - like albacore. Man, I wish I had known what it was. I would have tried it. Thank you again, for the education as well as the review. I find it so interesting and appreciate all you guys put into your reviews. KUDOS!

 

[Mister Disney]

Wow! My DH will be thrilled that abalone is still on the menu! That was his favorite dish when we were at the Chef's Table! I, on the other hand, am waiting for the Kobe beef!

-Michelle

Kobe Beef? I don't know whatever you are talking about......

I do know that I saw a bunch of cows lined up at the Grand Floridian Spa for Massages though..... mmmm.....

 

[Mister Disney]

Thank you for explaining what Abalone is. Please pardon my ignorance, but when it was offered to us at V&A's in August 2005, I thought it was a breed of tuna - like albacore. Man, I wish I had known what it was. I would have tried it. Thank you again, for the education as well as the review. I find it so interesting and appreciate all you guys put into your reviews. KUDOS!

I'm REALLY glad to help.

So often, people don't or won't try something because either the server didnt explain what it was or the diner didn't ask for the fear of looking "uncouth".

At V&A's I will tell you hands down that the folks that work there would love to explain it all to you! Just ask!

The K-Man and myself are VERY VERY adventurous eaters, so if we see something on a menu that we do not know what it is....we will order it regardless. For us, if we order something and don't like it, well.....we're certainly NOT going to strave to death!

 

[Cplofdisneynutz]

MMMMMM love the abalone.....keep serving it up, loving the trivia here, adds to the charm of the review.

 

[D&R love Disney]

Mr. D thanks for the food lessons. I had no idea what those in the fish course were. Granted I'm not a fish lover so thats probably why You did have one of my all time favorite wines with that course though

Keep the reports coming, I'm starving

 

[honeybee213]

I'm loving all the education. Now some of these dishes could also use phoenetic spelling. I wouldn't want to sound "uncouth" talking about them.

 

[BriarRosie]

Mister Disney is the Ludwig von Drake of the Disney fine dining world.
(Hmm, I'd love the Tag Fairy to find that and stick that in his profile. LOL)

Whenever I read the bottom snippets o' info, I have flashbacks of Pop Up Video.



I have a Pavlovian response every time I see his food pics. Get me a mop...

 

[Mister Disney]

Mister Disney is the Ludwig von Drake of the Disney fine dining world.
(Hmm, I'd love the Tag Fairy to find that and stick that in his profile. LOL)

Whenever I read the bottom snippets o' info, I have flashbacks of Pop Up Video.



I have a Pavlovian response every time I see his food pics. Get me a mop...

Alas, the Tag Fairies don't like me......The all must think I am a food snob or something!

Then to make matters even worse....they go and Tagged the K-Man on his first day on the DIS Board

I shall sit patiently and will NOT resort to begging.

 

[Mister Disney]

To bring everyone up to speed if they have forgotten who Ludwig Von Drake is....

Trivia Fact of the Day from Wikipedia....

Ludwig Von Drake is one of Walt Disney's cartoon and comic book characters. He was first introduced on September 24, 1961 as the presenter (and singer of "The Spectrum Song") in the cartoon An Adventure in Color, part of the first show of Walt Disney's Wonderful World of Color on NBC. Said to be an uncle of Donald Duck, he was supposedly named after either Ludwig von Mises or Ludwig van Beethoven. The character frequently displayed his "expert" knowledge on a variety of subjects in the anthology series, as well as on a number of Disneyland Records. Paul Frees voiced Ludwig Von Drake until the actor's death in 1986, after which Corey Burton took over the role.

Ludwig Von Drake comes from Vienna, Austria. Some creators have presumed that his family is a Germanic branch of the Duck family but that hasn't been included in any major stories. Ludwig had a fascination with knowledge. Since his youth he had been trying to obtain as many diplomas, in any science, as possible. At some point, the professor emigrated to the United States and he married the already retired Matilda McDuck (this is not canon, but a widespread theory created by Don Rosa). Among his many interests is psychology, and he has tried to make a psychological study of his nephew Donald Duck.