Mister Disney and the K-man's Easter Sunday V&A Chef Table Review

[Mister Disney]

Ready for the Main Course yet? before we move onto the cheese course and desserts?

Duet of Australian "Kobe" Beef Tenderloin, Short Ribs

Kobe beef, as I said last year is the "Mercedes" of beef.....them their cows get more massages in their life than I can ever expect. Tender....cuts with a butter knife....yum ....enough said!

The Short Ribs,
The K-Man and I had the opportunity last Easter to discuss with one of the Chef's the time and effort that goes into making those delicatible little tidbits of meet that are sitting on the potatoe column. For those of you that don't know, V&A has 2 shifts of Chefs. One shift works in the evenings, preparing the dinners etc. The 1st shift of Chefs come in to prepare all the components that the evening Chefs will use, some as early as 5am to begin carving or slicing meats. It was explained to us that the braised short ribs take over 10 hours to prepare. This constant slow cooking reduces the flavors so that you end up with super charged flavors in ever bite!
Lets just say, I would KILL for a bowl full of these short ribs!

 

[Amyrlin]

Ahhh this sounds wonderful. When we went to V&A I had the Froie Gras and it was georgous, now I do not eat it elsewhere either!

I can't quiet bring myself to eat sweetbreads.

Biy you are taking me back, thank you so much for posting these reviews, now I just need to get back there ....FAST!!!!

 

[Maggi May]

Now I've seen it all . . a Coffee Bong!!!

I've never thought about dining at V & A, let alone the Chef's table, but this thread has me seriously thinking about surprising my DH with it next year. Thanks for sharing your meal with us.

Now, what was that about desserts????

 

[Mr. D's K-Man]

a Coffee Bong!!!

COFFEE BONG



Yes, I love coffee THAT MUCH!

 

[Mister Disney]

The Cheese Course....

Epoisses, Comte Saint Antoine, Humboldt Fog and Gorgonzola

Epoisses is a soft cheese and probably the STINKIEST cheese I have ever put between my lips. Hold your nose....take a bite of the figs and a bite of the cheese and go for it. Amazingly....it was delicious. Salty, thick and "pudding" like texture. Not sure I would order it, but was glad to have tried it.

Comte Saint Antoine - this cheese had a firm, fruity / nutty flavor to it that was aaccentuated by the natural comb honey served with it.

Humboldt Fog, this creamy cheese has a mold / ash exterior and was actually pretty mild in flavor I believed. I felt that it definitely needed the robust flavors added by the balsamic vinger dots.

gorgonzola - this is one of my all time favorite types of cheese and was perfectly paired with the spiced poached pears.

Being a cheese nut...I was definitely on Cloud Nine after this course.

 

[Mister Disney]

Dessert Anyone?

Well, by this point in our meal we were STUFFED, so we passed on desserts.....

 

[Mister Disney]

KIDDING!

 

[lovmy2girls]

The Cheese Course....

Epoisses, Comte Saint Antoine, Humboldt Fog and Gorgonzola

Epoisses is a soft cheese and probably the STINKIEST cheese I have ever put between my lips. Hold your nose....take a bite of the figs and a bite of the cheese and go for it. Amazingly....it was delicious. Salty, thick and "pudding" like texture. Not sure I would order it, but was glad to have tried it.

Comte Saint Antoine - this cheese had a firm, fruity / nutty flavor to it that was aaccentuated by the natural comb honey served with it.

Humboldt Fog, this creamy cheese has a mold / ash exterior and was actually pretty mild in flavor I believed. I felt that it definitely needed the robust flavors added by the balsamic vinger dots.

gorgonzola - this is one of my all time favorite types of cheese and was perfectly paired with the spiced poached pears.

Being a cheese nut...I was definitely on Cloud Nine after this course.

Wow, I would try everything you had pictured before now, but......Maybe only real men eat mold on cheese? I don't know.....Glad you enjoyed though.

UMMM, Next course! Pass on the cheese

 

[Mr. D's K-Man]

TA DA ​

DESSERT ​

 

[Mister Disney]

At this point.....Mark brought me a selection of 3 different ports to sip with dessert

I also ordered a tastey cup of Cappuccino, while Kevin ordered a huge pot of coffee
(After all the wine and port....I forgot to get a picture of the coffee, so you'll have to deal with a picture of last year's coffee!)

Can you smell the coffee?

AND it sure wasn't Nescafe! or for that matter Chock Full of Nuts!

 

[Mr. D's K-Man]

At this point.....Mark brought me a selection of 3 different ports to sip with dessert

I also ordered a tastey cup of Cappuccino, while Kevin ordered a huge pot of coffee

AND it sure wasn't Nescafe! or for that matter Chock Full of Nuts!

Yes ... It's a COFFEE BONG!

 

[Mister Disney]

Does Anyone Have Room for Desserts?

First we started out with a Chocolate Trio. This is exactly the same Trio as last year.

Miniature Chocolated Pyramid, Orange Chocolate Napoleon & Warm Almond Chocolate Timbale

Miniature Chocolated Pyramid
This had 24k gold flakes on it and and incredibly labor intensive cracker. We had the opportunity last year to watch them maing these devilish little "crackers". The pyramid was velvety just like last year.

Orange Chocolate Napoleon
As sweet and delicious as I remember from last year. This so reminds me of Entenmann's Orange Chocolate Milanos. YUM

Warm Almond Chocolate Timbale
Warm, make that MOLTEN chocolate center on a super moist cake!

 

[2xcited2slp]

how elegant everything looks. i am sure it tasted just that too. the cheese course is lovely!!!! i am sure the chefs love meeting people who completely appreciate their talents. thanks for letting us live vicariously through you. can't wait for the next course although i don't think i could eat for several days after this experience.

p.s. you just posted dessert before i posted this. YUM it looks heavenly i love chocolate and orange together.

 

[Mister Disney]

Finally, we are brought

Orange-Scented Mascarpone in a Chocolate Nest
Beautiful orange flavored cheese ball in a dark chocolate nest with candied oranges on the plate....very nice....just as I remembered from June and July. Warning....do not eat the "blue shell"....yuck....no good....
This is one of the "special celebration desserts" that were invented for Disneyland's 50th Anniversary

Grand Marnier Souffle
Light, fluffy and Ronan and those French kids over at Bistro de Paris didn't get ahold of the Grand Marnier sauce like they did during our Dessert Gluttony program the night before.

 

[2xcited2slp]

oh my goodness, where does it stop???? there's more??

 

[Disney Hot Mama]

so yummy I had to make something for us and it is baking now.
I know you said you were each brought most of the main items. Is this the same for the desserts too? Although the courses seem small in quality I can't imagine going away hungry since there are so many servings to eat.

How long would a dinner of this type take? Since every dinner we do is with the kids we are used to getting in and out in less than 1 1/2 hours. I amagine this is an all night affair..........

Thank you for all the details, photos and commentary.

 

[Cheshire Figment]

How long would a dinner of this type take? Since every dinner we do is with the kids we are used to getting in and out in less than 1 1/2 hours. I amagine this is an all night affair...........

For the Chef's Table figure 4-4½ hours.

 

[Mister Disney]

Overall, I have to say we loved the Scallops and would eat an entire meal of them. The Elk Tenderloin with Sweet Breads stood out to me over the "Kobe" beef. The Shrimp was a "sleeper" but the Stuff Quail was SUPERB!

The cheese course expanded my limits with the vastness of styles and flavors and smells.

Desserts? How can we forget to speak of the desserts, people have been talking about them for days now.....

Although all the dessert offerings were wonderful and delicious with beautiful presentation, the K-Man and I were DISAPPOINTED in them.

Why you might ask? Well, in the past year we've eaten at V&A 5 times including this trip. In those 5 trips we've tried everything on the dessert menu and are amazed that nothing has changed in the dessert offerings in the past year. The main menu changes seasonally based on what is fresh and available, but keeps the "staples" on it such as foi gras, tenderloin and the like. We've noticed that the dessert menu has remained stagnant for lack of a better word. Being dessert fiends, we would LOVE to see some new exciting dessert choices this coming fall.

 

[Mister Disney]

I know you said you were each brought most of the main items. Is this the same for the desserts too? Although the courses seem small in quality I can't imagine going away hungry since there are so many servings to eat.

We both received the Chocolate Trio, but we split full sized versions of the Souffle and the Mascarpone Cheese in the Chocolate Nest.

You DEFINTIELY do NOT go away hungry. It is small poritons but when added up, is a LOT of food.

We LOVE V&A. The staff both in the front of the house and back stage are fabulous. The atmosphere and service is impecable. and the food? HEAVENLY!

 

[Maggi May]

Where's the wafer thin mint?

Maybe you mentioned it earlier, but are the Chefs assigned just to your table for the whole evening, or are they also preparing food for the rest of the dining room?