Just wondering if any of you fine folks have actually attended any EEs or Signature Dinners and if so, could you tell the rest of us about them? Not looking for a full-blown review (unless you want to!) but just some general information and your impressions / opinions. It might be really helpful for the rest of us who are thinking of attending one if Skull and Bones ... er, I mean Disney, declassifies their program details.
I didn't take photos, but here is a menu from our last EE experience:
10/26/2007 - Whimsical Masters
Reception
Rabbit Rillette with Potato, Sherry Viniagrette and Purslane
Yellowfin Tuna, Avacado, Radish and Ginger
Tangerine-scented Beet Salad with Goat Chese on a Pine Nut Crouton
Seared Sonoma Valley Duck Breats with Antique Apples
Gary Farrell Sauvignon Blanc, Sonoma 2006
Menu
Truffled Dundeness Crab with Celery Hearts, Endive and Frisee*
Gary Farrell Cresta Ridge Chardonnay, Russian River Valley 2005
Braised Breast of Veal, Carmelized Salsify Puree, Wild Mushrooms and Veal Reduction**
Gary Farrell Starr Ridge Pinot Noir, Russian River Valley 2004
Grilled Venison Chop with Smokey Eggplant, Pomegranate, Mint and Fennel Slaw, with Grilled Flatbread*
Silver Oak Cabernet Sauvignon, Alexander Valley 2003
Silver Oak Cabernet Sauvignon, Napa Valley 2002
Vella Dry Montery Jack, California***
Twomey Merlot, Napa 2004
Gingerbread Pudding in a Pumpkin with Cardamom Creme Anglaise*
Cockburn's Qinta Dos Canias, Porto 1998
I really enjoyed this dinner. It was at the Odyssey. I believe we were at tables of 8. The reception was a standing cocktail type event that lasted 30 minutes or so. I really liked the tuna and the duck. It was my first time trying rabbit, and it was well prepared. I didn't take notes, and don't really remember the beet appetizer. Disney chefs Gregg Hannon*** of the YC and BC, as well as Dennis Thompson** of CG created the reception items.
The featured chefs were Duskie Estes and John Stewart* of Zazu Restaurant and Farm, Santa Roas, CA. Duskie spent a lot of time talking about the dishes and their insprations, while John was rather quiet. It was funny that Duskie admitted that she was a vegetarian for years, but all that changed when she married John who is a salumist!
A lot of attention was spent on the wines. The favorite of ours was the Twomey Merlot. There was also a distinct difference between the 2 Cabs served with the venison - one was better on its own, and the other better with food. And they both tasted so different with food than without. This is why I
should take notes - I don't remember which was which.
The venison was my favorite dish - and this is from a girl whose father is a hunter, and spent the better part of 30+ years trying to avoid her dad's venison.
I also have the menu from the previous years Celebrating the Pride of the Pacific Northwest, but it is getting to late for me....time for bed.
