Flying Dish - Clicquot Champagne Dinner

[ehagerty]

Heard about this via email notification to Tables in Wonderland (I think). Just got back to my room and am packing momentarily. Posting pictures and menu. Details and spellcheck forthcoming; questions welcome!
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Related Links:
Chef's Tasting Wine Experience, March 2013
Chef's Tasting Wine Experience, October 2013
Chef's Clicquot Wine Dinner, December 2013 - This post
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Table Setting (gathering of around 40 people)

From the menu... interspersed with pictures - not as many as other meals posted here in DIS by me ...

The Flying Dish Cafe Team
Welcomes you to yet another of our ever-changing Winery Series Events; "Kicking off the 2012 Holiday Season with Style and Elegance"
Featuring the exciting Champagnes of Maison Veuve Clicquot
With our Special Guest: Julie Andersson of Moet Hennessy-North America

Friday December 14th, 2012

You Flying Dish Cafe Hosts:
James Beard Foundation Best Chef Award Nominee - '01, '02, '03, '04
Chef de Cuisine Tim Keating and Sous Chefs Tim Majoras and Carrie Atwood

2009 & 2010 Recipients of the Sante Wine Hospitality Awards for Hotel / Resort Fine Dining,
Mr. Stig Jacobsen, Ms. Kristin Duncan & Brendan Davis

Our very Own Illustrious Pastry Team led by:
Boardwalk Pastry Chef Matt Avery and Sous Chef Jessi Sudsa-Nguan

Chef's Tasting Menu
Amuse Bouches: Warm Lake Meadow Naturals Free-range Egg Parfait and Gratineed Wellfleet Oyster

Mote Marine Siberian Caviar and Marcona Almond Accents​

Veuve Clicquot Yellow Label Brut NV​

1st Course: Vermont Butter-poached Maine Lobster

Black trumpet Mushroon, Buttenut Squash, Jonah Crab and Pecorino-laced Arancini Torta​

Veuve Clicquot Yellow Label Brut NV​

Second Course: Champagne-poached Turbot de Espana Marcho Farms Veal Sweetbreads

Leek and Celery Root Fondue and a Champagne Creme​

Veuve Clicquot Vintage Brut 2004​

First Entree: Crispy Berkshire Kurobuta Poitrine de Porc

Local Arugula, Young Turnips, Beets and White Carrots, and Kiln-dried Cherry Gastrique​

Veuv Clicquot Vintage Brut Rose 2004​

Second Entree: Wagyu Beef - 3 Ways

Braised, Roasted and Grilled with Chanterelle Mushrooms, Young Fennel, Cippolini Oinions and Saba-Miroir Glaze​

Clicquot's Tete de Cuvee "La Grande Dame" Brut 1998​

Pre-Dessert: Raspberry Rosewater Ice

Dessert Course:Artisanal Ricotta Cheesecake Creation

Forelle Pears, Black & Blue" Sorbet, and Lavender Honey​

Veuve Clicquot Demi Sec, NV​

.

 

[Disney owl]

all looks delicious

 

[jedijill]

YUM!

Jill in CO

 

[BGK]

(bitter, wracking sobs)

I missed this by one day, but couldn't leave a day early to make this dinner, and I didn't want to chance traffic, et cetera, by driving up after work.

Chef Tim is a shameless showoff with these dinners, if that wasn't all too apparent. I think he's got a thing for the all-sparkling pairings (which is what their F&W Signature event is also), as he goes over-the-top.

I ate at the Flying Fish Tuesday night, and Stig tormented me with cryptic comments about the upcoming 2013 events. He at least had the good grace, when I threatened to punch him in the head, to placate me with samplings of some of the new wines he's added to their list.

If I might ask, Ms. H., are you local to WDW? Seems as if you are able to go to some of my regular spots with a frequency of which I'm somewhat envious. Good work if one can get it, I guess...

 

[ehagerty]

all looks delicious

It was!

(bitter, wracking sobs)

I missed this by one day, but couldn't leave a day early to make this dinner, and I didn't want to chance traffic, et cetera, by driving up after work.

Chef Tim is a shameless showoff with these dinners, if that wasn't all too apparent. I think he's got a thing for the all-sparkling pairings (which is what their F&W Signature event is also), as he goes over-the-top.

I ate at the Flying Fish Tuesday night, and Stig tormented me with cryptic comments about the upcoming 2013 events. He at least had the good grace, when I threatened to punch him in the head, to placate me with samplings of some of the new wines he's added to their list.

If I might ask, Ms. H., are you local to WDW? Seems as if you are able to go to some of my regular spots with a frequency of which I'm somewhat envious. Good work if one can get it, I guess...

Dinner was great - should probably summarize after this reply. I also having a FF Chef's Tasting set of photos from October that I have yet to post!!

I am not a local - just choosing a "sunshine rehab" for my surgically-repaired right hand at WDW while on disability - hence more time in FL than usual.

 

[wiigirl]

Yum! It all looks so good!

 

[ehagerty]

My history of FF meals included the main dining room in the 90's, and a couple of Chef's Tastings this year (March, October). This was my first TiW offering - a Prix Fixe menu, with beverage pairing.

Random thoughts:
1) I think a lot of Chef Tim's food, and looked forward to the pairing with these champagnes.
2) I like the format of the TiW (and F&W) meals, as you get some commentary regarding the creative thought process behind the pairings
3) I enjoy the chance to get to know champagne better, in this case, tasting multiple offerings from Veuve Cliquot.
4) This meal format, being similar to F&W, provides the opportunity to meet new people. In this instance, my 4 fellow diners all knew each other, being in the beverage business. Lively discussions on many topics, and a chance to learn more about topics I know little about.
5) As usual, I could not finish my meal, and took the beef home for breakfast the next day.




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