Looking for Vic & Al's Chef's Table Experts

[Peepster]

Okay, have gotten over the sticker shock on price and still grateful for getting the reservation to celebrate our special occasion at the Chef's Table. Now I need an education on what to expect from our experience there. I cannot drink wine so unfortunately have to leave the best part out. Share your experience with a novice?

 

[Mr Lee]

Hi there!

I am sure you will have a fantastic evening at the Chef's table. My girlfriend and I visited on two occasions. Once in September 2009 and exactly seven days ago.

We do not drink wine either, so our experience will be similar to yours.

You will be brought through to the kitchen and sat at a table facing it, where you will have the opportunity to watch the action in some of the stations preparing the food for all those dining in the restaurant. You will be served by a "Butler and Maid", and be greeted by your chef for the evening, who will discuss any allergies, dietary issues and preferences with you before preparing a meal consisting of those specifications.

For information:

Anna's preferences - No seafood, with the exception of Shrimp and Salmon
My preferences - No seafood, cheese plate or eggs
My dietary requirements - No chocolate

Both experiences were different in many ways, so I will list the menus as we had them and if you have any questions please enquire further.

September 2009 Visit

Chef Amy was our chef for the evening and she provided a delightul and varied 13 course meal (three of which were bread courses)

Anna's menu

Amuse Bouche

Deviled Quail Egg
Tomato Fennel Custard Baked in the Shell
Hierloom Tomato Sorbet
Italian Buffalo Mozzarella with toasted Pine Nuts
Tomato Carpaccio
---
Prosciutto Wrapped Gulf Shrimp with Florida Melons and Jamon Iberico
---
White King Salmon with California Asparagus and Sauce Bearnaise
---
Poulet Rouge with Mushroom Truffle Ragout, English Peas, Yellow Chanterelles and White Truffles
---
Niman Ranch Lamb with Fall Vegetables and Celery Root
---
Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry Bacon Vinaigrette, 100 Year Aged Balsamic
---
Tasting of Austrialian "Kobe" Beef Tenderloin and Japanese Wagyu Strip Loin with Oxtail Jus
---
Colston Bassett Stilton, Coach Farm's Goat, Gouda Beemster XO, 36 Month Aged Parmigiano-Reggiano and Thomasville Tomme
---
Blackberry Sorbet, Vanilla Bean Creme Brulee and Caramelized Banana Gateau
---
Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry
---
"Celebes" Coffee, Tea and Friandise

My Menu

Amuse Bouche

Hearts of Palm and Tomato Jam
Jicama Roll with Pickled Ginger Mignonette
Heirloom Tomato Sorbet with Olive Oil Powder
Tomatoe Carpaccio
---
Prosciutto Wrapped Baby Greens with Florida Melons and Jamon Iberico
---
Timbale of Vegetable Ratatouille with Ohio Tomatoes, Artichokes and 100 Year Aged Balsamic
---
Poulet Rouge with Mushroom-Truffle Ragout, English Peas, Yellow Chanterelles and White Truffles
---
Duck Breast, Sausage and Confit with Salsify, Cherry Sauce
---
Marcho Farms Veal Tenderloin with Marble Potatoes and Sauce Soubise
---
Tasting of Austrailian "Kobe" Beef Tenderloin and Japanese Wagyu Strip Loin with Oxtail Jus
---
Fresh Mango Sorbet with Micro Mint
---
Creme Brulee, Caramelized Banana Gateau and Vanilla Gelato
---
Grand Marnier Souffle, Almond Cheesecake and Angel Food Cake with Macerated Berries
---
"Celebes" Coffee, Tea and Friandise

12th January 2010

On our second visit Scot Hunnel was our chef. The menu is the same through to the Cheese and Dessert courses. I will post the menu then list the different items after

Menu

Amuse Bouche

Roasted Butternut Squash Cream with Apple and Squash Ravioli
Broccoli Tempura
Demitasse of Tomatoes and Celery Root
---
Colorado Buffalo with Fennel, Olives, Artichokes and Sherry Vinaigrette
---
Cold "Smoked" Coleman Lamb with Fuji Apple and Curry Dressing
---
Vermont Squab with Root Vegetable Flan and Pomegranate Jus
---
Kurobuta Pork Tenderloin and Belly with Baby Beets and Serry Bacon Vinaigrette
---
Minnesota Elk with Fresh Cannellini Bean Cassoulet
---
Tasting of Kansas City Prime Angus and Japanese Wagyu Tenderloin with Cauliflower Caviar and Oxtail Sauce
---

Anna's Menu

Abbaye de Tamie with Mostorda Di Cremona and Grated Italian Chestnuts
---
Green Apple Mousse with Hazlenut Cookies
---
Tanzanie Chocolate Mousse, Peruvian Chocolate Soup and White Chocolate Gelato

My Menu

Pear Sorbet with Micro Orchids
---
Freshly Baked Warm Apple Strudel
---
Caramelized Banana Gateau

For both

"Celebes" Coffee, Tea and Friandises

Again your experience may be completely different from ours based on preferences etc. If you have any questions please feel free to ask and I will do my best to assist you!

Best Regards,

Lee

 

[Cheshire Figment]

My experience has been that at the tine the severs bring each course one of the chefs will come over and tell a little about the course and what it actually includes. And sometimes some of the methods of service, such as the use of a salt bowl, will be discussed.

The one major change was the first two times I did CT the layout was different and we were permitted to walk around the kitchen to take photos and talk to the chefs, as long as we didn't interfere when they were plating dishes.

 

[Peepster]

My thanks to both of you. We're so looking forward to the experience. Sometimes I feel odd because I can't enjoy the wine experience so it was especially nice to hear your take on it, Mr. Lee. Bless you for your menu.

Chesire Figment, I've read many of your posts and love to hear your take on all things Disney!

We've enjoyed the regular dining room before and I just know this will be extra special! Am soooo excited. Again thanks.