Emerils

[Everyyeardisney]

I just booked Emerils Chef's table. I am very excited about it. Please tell all about what I can expect and some menus from the past.

 

[vatmark]

OOOOO!!!! What is Emerils Chef's Table?

Annie

 

[Fan2CSkr]

I didnt know Emeril's (CityWalk) has a chefs table?

 

[Everyyeardisney]

I have a reservation for the Chef's Table at Citywalk so I hope it is what I think it is?? I actually called for reservations to the Chef's table at Tchoup Chop and they said they didn't have one. that only the one in Citywalk does? We are going Jan 27 so we will see!! It's our 10 year wedding anniv. so hopefully it's nice.

 

[damo]

The thing I liked most about Emeril's was their banana cream pie. I wasn't overly impressed with my meal. I did enjoy Tchoup Chop more.

For the price we paid at Emeril's we could have had several meals at Mythos.

 

[aclov]

I went to Emeril's in last May with two friends and we enjoyed the dinner. We didn't do the chef's table though. My friend had the pork chop and boy was that thing big! I had a yummy catalope martini, very good.

 

[2x_dis_dad]

We are back from our trip. My wife started this thread a few weeks ago. We had our night at the Chefs Table. The only words to describe it are unbelievably awesome. There is one table in the kitchen that seats two. We didn't know what to expect when we got there. The hostess seated us right at 8:00. The sous chef Alejandro introduced himself and explained that the meal was a set menu of five courses and asked if we had any dislikes or any allergies. We answered no to both and told him we were excited to try anything and everything. I ordered the wine pairings with my meal, my wife did not. The sommelier came to the table and explained each wine as every course was served. All the wines went perfectly with every course. I forgot my list of wines today but I will list out each food course. The first course was the amuse-bouche it wasn't part of the five courses. It was a cold smoked salmon served on a homemade tortilla with seaweed salad and soy ginger glaze. I am not a salmon fan but it was delicious. The salmon tasted very fresh and didn't have that salmony flavor. The second course was the appetizer. It was seared ahi tuna with shaved radishes and asian greens with a lime aioli. The tuna was seared rare with a pepper crust. It was very spicey and delicious. the lime aioli was the perfect complement to the pepper. The third course was lightly battered fillet of south carolina flounder. It was served a top hearts of palm and fried potato cubes. The flounder was very fresh. I forget the sauce on this one but it was very good. The fourth course was another amuse-bouche it was not part of the five courses. The sous chef just wanted us to try it. It was two barbecued shrimp in a barbecue base sauce and angel-hair pasta with a smoked mushroom cream sauce. They were both awesome. The shrimp were amazing and very fresh. The mushroom sauce on the angel-hair pasta was also great. If they had served us only this it would have made the night. The fifth course was a pork dish. It was a delicious roast pork served with a green onion cheese grits. The sauce was a sweet tomato glaze kind of thing. The sauce went perfectly with the pork. The grits were the best I have ever had. I do not like grits, but these were perfect. The sixth course was a petite filet mignon served with baby spinach and yukon gold mashed potatoes. It was topped with hollandaise sauce and topped with a fried quail egg. The filet was cooked to a perfect medium rare. It was also very delicious. The pastry chef delivered our 7th and last course dessert. It was an assortment of his favorite desserts. We had toffee cheesecake, Vanilla Creme Brulee topped with macerated berries, Bread pudding with a sweet sauce, A couple of different shortbread cookies, and 3 sorbet's Coconut, pineapple and strawberry. I tried a little bit of everything. My favorites were the sorbets, the creme brulee and the cheesecake. Overall this was the finest meal I have ever eaten. The sommalier had mad the perfect wine choice with every course. It was worth every penny I paid for the meal. The whole meal took right around two hours maybe a little longer. None of the food we ate was on the menu that night. It was all made special for us. I noticed that as each course was served, the different chef's that prepared the course would watch us out of the corner of their eyes to see our first impressions of the first bite. I left there with a good buzz and full from the best food I have ever eaten. I would definitely do this again. It was far and above the best dining experience I have ever had.

 

[calgarygary]

I'm glad you enjoyed your meal because I was with Damo on this and preferred Tchoup Chop to Emeril's.

 

[Amity 3]

We are back from our trip. My wife started this thread a few weeks ago. We had our night at the Chefs Table. The only words to describe it are unbelievably awesome. There is one table in the kitchen that seats two. We didn't know what to expect when we got there. The hostess seated us right at 8:00. The sous chef Alejandro introduced himself and explained that the meal was a set menu of five courses and asked if we had any dislikes or any allergies. We answered no to both and told him we were excited to try anything and everything. I ordered the wine pairings with my meal, my wife did not. The sommelier came to the table and explained each wine as every course was served. All the wines went perfectly with every course. I forgot my list of wines today but I will list out each food course. The first course was the amuse-bouche it wasn't part of the five courses. It was a cold smoked salmon served on a homemade tortilla with seaweed salad and soy ginger glaze. I am not a salmon fan but it was delicious. The salmon tasted very fresh and didn't have that salmony flavor. The second course was the appetizer. It was seared ahi tuna with shaved radishes and asian greens with a lime aioli. The tuna was seared rare with a pepper crust. It was very spicey and delicious. the lime aioli was the perfect complement to the pepper. The third course was lightly battered fillet of south carolina flounder. It was served a top hearts of palm and fried potato cubes. The flounder was very fresh. I forget the sauce on this one but it was very good. The fourth course was another amuse-bouche it was not part of the five courses. The sous chef just wanted us to try it. It was two barbecued shrimp in a barbecue base sauce and angel-hair pasta with a smoked mushroom cream sauce. They were both awesome. The shrimp were amazing and very fresh. The mushroom sauce on the angel-hair pasta was also great. If they had served us only this it would have made the night. The fifth course was a pork dish. It was a delicious roast pork served with a green onion cheese grits. The sauce was a sweet tomato glaze kind of thing. The sauce went perfectly with the pork. The grits were the best I have ever had. I do not like grits, but these were perfect. The sixth course was a petite filet mignon served with baby spinach and yukon gold mashed potatoes. It was topped with hollandaise sauce and topped with a fried quail egg. The filet was cooked to a perfect medium rare. It was also very delicious. The pastry chef delivered our 7th and last course dessert. It was an assortment of his favorite desserts. We had toffee cheesecake, Vanilla Creme Brulee topped with macerated berries, Bread pudding with a sweet sauce, A couple of different shortbread cookies, and 3 sorbet's Coconut, pineapple and strawberry. I tried a little bit of everything. My favorites were the sorbets, the creme brulee and the cheesecake. Overall this was the finest meal I have ever eaten. The sommalier had mad the perfect wine choice with every course. It was worth every penny I paid for the meal. The whole meal took right around two hours maybe a little longer. None of the food we ate was on the menu that night. It was all made special for us. I noticed that as each course was served, the different chef's that prepared the course would watch us out of the corner of their eyes to see our first impressions of the first bite. I left there with a good buzz and full from the best food I have ever eaten. I would definitely do this again. It was far and above the best dining experience I have ever had.

we've never been to the chef's table, because my wife dislikes all seafood but lobster. I enjoyed your description, because it's as close as I'll ever get.

the barbequed shrimp is one of my favorite items on the menu. anything pork or veal has always been outstanding. a great meal like that is worth every dollar, because you'll remember it forever.

 

[2x_dis_dad]

we've never been to the chef's table, because my wife dislikes all seafood but lobster. I enjoyed your description, because it's as close as I'll ever get.

the barbequed shrimp is one of my favorite items on the menu. anything pork or veal has always been outstanding. a great meal like that is worth every dollar, because you'll remember it forever.

I am sure you could go. The chef at the beginning asked if we had any allergies or any dislikes. I am sure if your wife said the only seafood she likes is lobster, they would accomodate that. It really was a great dining experience.

 

[yourgoingagain?]

What is the cost of the chef's table?

 

[Everyyeardisney]

It was 75 a person and 45 for the wine pairings. They also add the gratuity.

 

[Michelina]

Wow, that is way less than I thought it would be! It sounds like it was worth every penny and more!

 

[oralia]

What is the cost of the chef's table?

Thanks