Flying Fish - Chef's Table - March 20, 2012

[ehagerty]

We've enjoyed the Flying Fish in the past. It is not in our regular dining rotation - probably because of location, and, much as we love fish, it competed with Yachtsman Steakhouse for food vouchers (turned DDP, morphed into TiW) when I travel with my family (all male, steak-lovers).

It seemed to be a classic stepping stone for career Disney chefs - something of a "last stop before CaliGrill" - which is pretty high up the chain - therefore a pretty good indicator of quality.

Like Bistro de Paris, I don't really have a good reason for why I didn't focus my attentions on them. So, when I heard 3 knowledgable posters (you know who you are) speaking in quiet, reverential tones about FF Chef's Table, and I was staying at the BWV last week, I thought - why not?

This will be a fairly brief report, as I am waaayyyy behind in postings. As a reminder to those who "know" me here on the boards, I am better at pictures and experiential commentary than perfect tasting notes. And, alas, I sent all my "papers" home with DH from DCL cruise a couple of days ago, which included my annotated menu. Fortunately, I have a picture of the menu, so I can at least provide the official description. It is what it is!

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Related Links:
Chef's Tasting Wine Experience, March 2013 - this post
Chef's Tasting Wine Experience, October 2013
Chef's Clicquot Wine Dinner, December 2013

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Chef's Table at Flying Fish - is more a concept than a physical reality. You are seated at a counter, overlooking the kitchen, that can hold up to 12-ish people, with 2 seatings per night (roughly 6:00 and 8:15):

Approaching the "table"

My place settings - with all the wine glass ready. This is a fixed price, pre-paid, food and wine pairing.

Server, Tim, pouring my bubble-water (glad for the option, not always available)

...followed by first wine - champagne

....the same "brand" as the large, display bottles at Bistro de Paris (BdP)



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[ehagerty]

A quick, 270 turn around the restaurant to capture the decor....

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[Linda67]

I have loved your previous reviews so I am very much looking forward to hearing your views on FF

 

[ehagerty]

I have loved your previous reviews so I am very much looking forward to hearing your views on FF

I will get the rough draft completed in the next couple hours....

 

[ehagerty]

Live herbs in unusual containers

Menu - describing in some detail both the specific dishes that will be served, staff names, and mini-mission to source local products, including veggies from the Land. This picture was taken before I took notes (which I don't usually remember to do) all over it. I found it very helpful to understand what was in each dish, be able to make notes easily and in context. For example, I asked Chef Tim why he chose red Belgian endive instead of white - flavor? color? That type of interaction, for me, is a big part of the experience. I like eating, taking pictures and chatting with my fellow diners - but getting chance to ask questions sets this experience apart from regular dining rooms.

Later in the evening, the menu was "updated" with a picture taken from the kitchen of Chef Tim and the guest (me) replacing the picture of the vegetables. It was signed by Chef Tim, and distributed to guests at the end of the meal. A very nice touch, and the first time I'd seen such a thing - at least until the next day when they did something similar at the "Dine with Imagineer" lunch at the Brown Derby (but that will be a different thread).

I'd post a picture of the "second menu, lovely parting gift" but it, too, has been shipped home. Perhaps when I update this thread with my notes, I will add that pictures as well. Til then....


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[ehagerty]

Timbale of Organic Scottish Smoked Salmon and Jonah Crab Crispy Gaufrette, Quail Egg,
Herb Creme Fraiche and American Paddlefish Caviar

Nicolas Feuillatte Brut, Epernay NV​

Salmon closeup

Oh my - the amuse really alerted me that this meal was going to be a VERY good on many levels - complex and complementary ingredients, creatively prepared and artistically arranged. Both were outstanding - but the item on the right, the caviar, had it ALL for me in one little bite, which I somehow managed to extend into two little bites - rich cream, bursts of salt, crisp base. The salmon (left) was also wonderful, albeit more subtle. In looks, the salmon layer reminded of Yoshe's yellow fin tuna 3 ways at CaliGrill. Thought it was brave to include a sunny-side up (as opposed to poached) quail egg - that's got to be hard to time perfectly and frighteningly easy to overcook!
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[ehagerty]

Tagliatelle Pasts alla Frutti di Mare
Conserved Heirloom Tomatoes, Braised Fennel, Vero Beach Arugula,
and a Buttery Sea Urchin Crema

Crios Torrontes, Salta - Argentina '11​

Delicious - ate slowly so that I could savor - those scallops were truly sweet - mopped up the sauce with bread. Chef asked later what my favorite dish was - I responded "the lamb" - but this dish was a very close second.

The fennel seemed to be "crisped" on top - which was getting ooohs-and-aahhs from the people to my left. I had a note to ask Chef whether there was a change to the menu (braised vs crisped - or both) but forgot to ask.

The wine was a very fresh white, well suited to the dish. My only "complaint" was that it is a bottle I drink regularly at home, therefore not something new / different, but that is not a flaw in the offering, only in my perspective.

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[ehagerty]

Cajun-spiced Port Canaveral Day-boat Red Snapper
Crab-laced White Corn Polenta, Maitake Mushrooms,
and a Piquillo Pepper Vermont Butter Sauce

La Follette Chardonnay, Sangiacomo Vineyard, Sonoma Coat '09​

Also delish - will add notes from home.....


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[ehagerty]

"To Cleanse the Palate & Soothe the Soul"

The cup on the left held a coconut sorbet, on the right, a shot of mint-rum-coconut? Enjoyed by all! (I believe the exact phrase was "Dang, that was good")


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[ehagerty]

Bread was very good
Butter - had large grain volcanic and sea salt sprinkled on top, so you could mix it in to your own taste, which I liked a lot.

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[ehagerty]

Slow-braised Lamb Shank & Chop "Povencale"
Root Vegetables, and Bacon-braised, Red Belgium Endive,
with a Truffled Black Mission Fig, Port Wine, Balsamico,
Caramelized Onion, and trumpet Mushroom Compote

Cyan Tinta de toro, Zamora Do Toro '05​

Outstanding. I like everything about braising (I realize it is not appropriate for all ingredients) - I like the way it makes the house smell in cool seasons (living in North, without air conditioning) - I like being able to take many ingredients (including and especially inexpensive cuts of meat) and having them fuse over time into something unique - I like how the dish ages well for a couple of days in the frig. To me it is like a complex, aged red wine.

I liked everything about this dish - every ingredient - the combination of shank and chop provided the very best of lamb - the moist shank tenderized by braising and the juicy chop (roasted).

And that is BEFORE I locate my notes at home....

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[ehagerty]

Crumble-laced "Mojito" Crema Parfait
Fresh Mint Jelly Verrine, Raspberry Accentuations

Saracco Moscato D'Asti '09​

The parfait kind of reminded me of key lime pie, only with mint - the crumble serving for the crust - the texture of the crema along the lines of light cheesecake, not panne cotta - and the little mini-jello-like (or "solid jelly like") topping. I did like the mix of flavors and textures, especially the little bursts of mint from the jelly at unexpected moments.

Of course, anything to do with raspberry is fine with me - and I like the cookie-like-thingy around it. I have had them before, but have no idea where or what they are called - more research / learn.

Bias Alert I - dessert is my least favorite course, ususally. Chef Erich Herbicheck (Master Pastry Chef and Master Chocolatier for GF) has been slowly converting me with his handiwork, but otherwise, I could do without.

Bias Alert II - not a fan of Moscato - this was appropriately matched, and had a light fizz that was fun, but, by way of anecdate

I scheduled DH and self for local wine tastings, which are offered free, a couple times a week. These are sit-down education classes (in addition to in-store tastings on walk-about), replete with Reidel glasses and 1-2 oz pour for 5-6 wines. Anyway, DH has politely sat through my various red sessions, so I scheduled Moscato for us, but really, for him. Anyway, the wine guy asks "Anyone know why Moscato has spiked in sales the last few years?" To which, I answered, "Because the White Zinfindel people are tired of being mocked, and defecting?" Turns out, statistically, I was right. But then, I already knew that, because my sister will only drink White Zinfindel (so much so, that her friends gave her a "Friends don't serve friends White Zinfindel" t-shirt, which she wears proudly) - yet she liked the Moscato we had on our DCL Alaskan cruise last May - so you see, I wasn't being mean, just stating the facts......​

Anyway, that was a lengthy sidebar about Moscato - Server Tim did offer to bring me something else, but I was willing to go with the experience!!

And, apologies to pastry teams everywhere - I am growing in this area - if / when I get time, I will post pictures from Bocuse d'Or USA finals a couple of months ago - that Francisco Migoya produced dozens of desserts, and I enjoyed almost every one!!


In the meantime, I remain, fallibly yours.....


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[ehagerty]

The evening concludes with Chef Tim presenting guests with a custom form of the menu (mentioned in the beginning). If I had mine available to take a picture and post here, I would. In the meantime, I post the picture that I asked the kitchen guy to take with my camera, after he had taken one with his.

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Of course, the final questions
1) Would I recommend this experience to other people?
2) Would I return, and if so, why and when?
3) What, if changed, would make this experience even better?

1) Yes, I would recommend Flying Fish Chef's Table
- Which, I did, in fact, the next day. While Dining with Imagineer, there was another travelling-alone female, who came up to me after the lunch and, presuming I liked to eat because I was taking pictures of food (a pretty safe assumption), asked where I had eaten and what I recommended. She had done FF-CT last year and seemed pretty certain she was going to see if she could get in that night.
- Which is also what I am doing by virtue of this thread

2) Yes, tonight.
- Chef Tim said that "every night is different" when I asked how often the menu changes. That is a pretty strong encouragement for someone like myself to return twice in the same vacation. I'll let you know HOW different - lol!!

3) Wine
- It was very good, but I would have been happy to pay for a reasonably priced up-sell. I suspect that, if they offer a "premium" wine pairing for an extra $20-$30, you will get takers - especially if guests are pleased with the value-for-the-dollar.

Sidebar: The Shirt - I wore this shirt to a concert of Disney music at the local philharmonic a few weeks ago. Stepped up to dinner table, asking "Who do you think I came as?" - thinking, for sure, that with my gray hair they would guess Cruella Deville. My 6 year old niece, who probably doesn't even know who Cruella is, said, "A cow?" Out of the mouth of babes.....

 

[hotcarib]

go back and read every one of your reviews
Amazing!
Gorgeous photos accompanied by prose to nourish this foodie's soul
Thank-you

 

[wendym]

Thank you for the wonderful review! I would call the "cookie-thing" a brandy snap but that may just be the UK name - certainly looks like it.
Wendy

 

[TigerKat]

Awesome pics as always, Ellen. Thanks so much for posting.

 

[kathie859]

OP....great review. I did the FF Chef's Table last December and am having dinner there tonight since the Chef's table meal was so darn GOOD!!

Hoping the regular menu doesn't disappoint.

 

[ehagerty]

First reservation I made (for last Tue), I made myself, online. Quick , clear, easy.

Yesterday, I called WDW-TOUR regarding a tour detail tomorrow (Wild Africa Trek) and figured, while I was on the phone, I would just have the reservation guy book me for tonights Chef Tasting / Table. Was surprised when he confirmed for 6:00 pm - said I thought it started at 5:30 - had to repeat the CC# twice - that sort of thing. Anyway, I bus to Epcot, walkthrough to BWV, check in the desk around 5:50 - turns out he booked me for regular table. After confirming that Chef Tasting would not be possible and I would not be charged for a cancelled reservation, I took the bus back to DTD and enjoyed my butternut squash soup and BBQ chicken pizza at WP-Marketplace. It worked, hunger and irritation dissipating in no time.

So, no "repeat review" for this particular vacation. Maybe in Oct.

 

[ehagerty]

OP....great review. I did the FF Chef's Table last December and am having dinner there tonight since the Chef's table meal was so darn GOOD!!

Hoping the regular menu doesn't disappoint.

We may have passed without knowing it! The manager suggested that I stay for regular menu / room, but I declined. Let us know how it was.

 

[Krissalee]

My husband and I dined at the FF CT last October. I hadn't read much about it, aside from one or two mentions on these boards. It was a highlight of the trip. I really enjoyed the interaction with the chef and the other staff, plus the food was delicious!

I enjoyed your reviews and the photos are excellent. It makes me want to return to the FF CT sooner rather than later.