I've known for a long time that I wanted to eat at Napa Rose and then Alison started tempting/torturing me with pictures of her and Fran's past meals especially at the Chef's Counter. I decided to book it and Alison gave me advice on which night's not to book. I managed to get a booking on Thursday night. You have to call the restaurant directly...you can't book Chef's Counter via the main reservation line.
I think I walked to the GCH knowing I was going to eat a huge meal...hopefully I could walk a bit of it off!
I headed over to Napa Rose and was seated at the bar since the first seating at Chef's Counter wasn't done yet. I had a cocktail that paled in comparison to the Hemingway..didn't stop me from drinking it though.
It wasn't long until they were ready and I was seated at the counter. It wasn't full. There was a mother and her son next to me and a couple on the other side of the counter. Chef Sutton wasn't in tonight but we were taken care by the female chef (sorry..I do not remember her name!) but she was really nice. I had already decided to do the Chef's Choice....when you sit at the Counter you have the option to order off the regular menu, the special 4 course Vintner's Table tasting menu, or allowing the chef to choose your meal. Chef's Choice is the same prices as the Vintner's Table menu. $100 plus $45 for the optional wine pairing.
The chef chatted with me a bit about likes and dislikes. I left it pretty open. I was soon served an amuse bouche which I cannot for the life of me remember what it was but it was tasty.
The first course was a partial selection from the Seven Sparkling Sins appetizer. I had the Curried Crab Taco, Shrimp in Cucumber Wrap with Lemon Dill Creme, and the Seared Ahi Nacho. The wine was a Sharfenberger Brut from Mendcino County.
Everything was really good. I'm not normally a raw tuna fan but the Ahi was good.
Second course was the Pan Roasted Diver Scallops on a Sauce of Lobster and lemon accented with vanilla. The wine was Baileyana, Edna Valley Chardonnay. The scallops were divine! The sauce was amazing and I loved the chunks of lobster! I could eat this dish everyday!
Third course was the Grilled Maple Leaf Farms Breast of Duck with fennel orange puree, braised lentils and kumquat marmalade. The wine was a Ferrai Carano Merlot, Sonoma County. This was also really good...loved the kumquat marmalade.
One of the chefs that I was talking with gave me a portion of the Portobello Mushroom Bisque Cappuccino. It was really good...much lighter than the portobello soup at Artist Point at WDW.
The main course was served which was the Grilled Prime New York Steak with spring onion bread pudding, scarlet turnips and green almond rhubarb relish. The wine was Diane Disney's Silverado Vineyards Cabernet Sauvignon. The steak was cooked perfectly and the bread pudding was really interesting as I've never had a savory bread pudding before.
The dessert course came and it was the Marinated Fresh Local Strawberries with Toasted Almond and Vanilla Pound cake with Strawberry Honey Sorbet. This was so light and delicious...the perfect ending to such a spectacular meal.
I really enjoyed the Chef's Counter and I highly recommend anyone that loves food to try it. I really found Napa Rose to be down to earth and not very pretentious...the service was excellent and the food matched.
I walked back to the hotel and passed out..stuffed and happy!
Jill in CO