Cplofdisneynutz
Any excuse to go to Disney is a good enough reason
- Joined
- Mar 16, 2005
- Messages
- 744
Our story begins on a brisk February morning. While cruising the DISboards, we stumbled upon our favorite DISer, our good friend, Mister Disney. He was looking for interested persons to take his chef's table reservation for April 18, 2006. This wonderful act of pixie dust came courtesy of the K-Man (aka kevin). Apparently, trying to surprise each other, they both ended up with reservations 2 days apart 
After noticing the date was Katharine's birthday, we jumped at the chance 
How often do you get to eat at the chef's table twice in 6 months, right? So we begin by saying 
Mister Disney & K-Man for the wonderful opportunity, and the best excuse to go to Disney World.
Upon our arrival we were greeted jubilantly by Israel, the Maitre d'Hotel (more on him later). He welcomed us back to V&A and wished Katharine a very happy birthday (which she was all to giddy about this birthday dinner
). As we were escorted to the alcove in the kitchen, we were greeted not only by the busy chef's, but also by a little piece of aromatic heaven. 
Our "Albert" for the evening was Allen. He was pleasant and very personable. He poured our first glass to toast and informed us the chef would be right over. Scott Hunnel was our chef for the evening and he was full of energy. He asked if we were ready to have fun........uh, YEAH!! On to the Amuse Bouche:
Asian Tuna Roll with Ginger Mignonette
Long Island Duck, Sherry Bacon Vinaigrette
Avocado Salad and French Lentils
wine pairing, Codorniu Cava Pinot Noir Brut, Penedes NV
Katharine is the Tuna lover in this relationship, but in my promise to try "everything" I indulged in this fantastic creation. The tuna itself was very tender and firm, which is what one strives for with fresh fish. The tuna roll had a sweet undertone, but not a "sugary" sweet. There was a small slice of mango inside the roll and that, combined with the ginger, lent to the subtle sweetness of this tender morsel. The textures and flavors blended phenomenally and truly left you wanting for more.
Not being a fan of wild poultry (usually too gamy), I found this dish tender and flavorful, without the "wild" taste I have come to expect. The bacon and vinaigrette lent a smokey, earthy undertone. Against the other two pieces on the platter, this stood out in the forefront with its deep and hearty flavors.
This dish was a very light and refreshing contrast to the other two pieces. There was a skinned cherry tomato that added a burst of flavor to the mild avocado. The lentils in this dish were not very prevalent and did not really stand out, but added greatly to the texture with a crunch and slight bite.
This was a wonderful beginning to what was inevitably a superb evening. We will return with more on this culinary fantasy shortly. Coming next, course #2, Jumbo Lump Blue Crab & Fresh Gulf Shrimp with Petite French Green Lentils.
After noticing the date was Katharine's birthday, we jumped at the chance How often do you get to eat at the chef's table twice in 6 months, right? So we begin by saying Mister Disney & K-Man for the wonderful opportunity, and the best excuse to go to Disney World. Upon our arrival we were greeted jubilantly by Israel, the Maitre d'Hotel (more on him later). He welcomed us back to V&A and wished Katharine a very happy birthday (which she was all to giddy about this birthday dinner
). As we were escorted to the alcove in the kitchen, we were greeted not only by the busy chef's, but also by a little piece of aromatic heaven.
Our "Albert" for the evening was Allen. He was pleasant and very personable. He poured our first glass to toast and informed us the chef would be right over. Scott Hunnel was our chef for the evening and he was full of energy. He asked if we were ready to have fun........uh, YEAH!! On to the Amuse Bouche:
Asian Tuna Roll with Ginger Mignonette
Long Island Duck, Sherry Bacon Vinaigrette
Avocado Salad and French Lentils
wine pairing, Codorniu Cava Pinot Noir Brut, Penedes NV
Katharine is the Tuna lover in this relationship, but in my promise to try "everything" I indulged in this fantastic creation. The tuna itself was very tender and firm, which is what one strives for with fresh fish. The tuna roll had a sweet undertone, but not a "sugary" sweet. There was a small slice of mango inside the roll and that, combined with the ginger, lent to the subtle sweetness of this tender morsel. The textures and flavors blended phenomenally and truly left you wanting for more.
Not being a fan of wild poultry (usually too gamy), I found this dish tender and flavorful, without the "wild" taste I have come to expect. The bacon and vinaigrette lent a smokey, earthy undertone. Against the other two pieces on the platter, this stood out in the forefront with its deep and hearty flavors.
This dish was a very light and refreshing contrast to the other two pieces. There was a skinned cherry tomato that added a burst of flavor to the mild avocado. The lentils in this dish were not very prevalent and did not really stand out, but added greatly to the texture with a crunch and slight bite.
This was a wonderful beginning to what was inevitably a superb evening. We will return with more on this culinary fantasy shortly. Coming next, course #2, Jumbo Lump Blue Crab & Fresh Gulf Shrimp with Petite French Green Lentils.
), I took the tiniest of nibbles, only to discover that 
this was amazing!! The meat was very flaky and melted in my mouth. The Himalayan salt rock had been heated and gave the slightest hint of flavor. The different garnishes were blood orange + fennel, and leek + asparagus. Both paired their flavors together very well, and did not out show the fish. 
(no the wine had not kicked in yet 
) This part of the dish was not labeled on our menus. Again, not being the fish eater I was nervous, but found this to be a very pleasant experience with salmon. Very light combination of flavors that actually had a smooth finish. Overall observation about this course was amazing. The creativity Chef Hunnel displayed with this dish was inspiring 
