Parks? What Parks? We're Here for the FOOD!**PICS!** COMPLETE!

[Ms. Heimlich]

And now, the review so many of you have been waiting for…


Drumroll.......


Victoria & Albert’s Chef Table – October 20, 2007



We arrived at the Grand Floridian about 30 minutes early. We didn’t want to eat or drink anything before dinner, so we passed some time in the lounge area by the men’s clothing shop adjacent to the bar.

At 6:00 we went to the desk at V&A’s, were greeted by Richard, and escorted back to the chef’s table.

In order to get to the table, you are taken through the main dining room, thru a kitchen, through another kitchen (the actual V&A kitchen) and finally to the table. The table is a long table, easily seating 8 – 10 people in a small alcove off the kitchen. The alcove is mirrored on the back, so I never felt claustrophobic.



We were greeted by our wait staff, Nancy and Sal, and finally by the chef for the evening, Scott Hunnel. Champagne was poured all around.



Chef Hunnel came out for a champagne toast, explained what to expect for the evening and departed to get to work.

Sal brought the bread over, and we were given the choice of a fresh sourdough or a multi-grain bread. He also asked if we wanted to do the wine pairings with dinner. We decided that we would both do the pairings.



Finally, on with the show…

Course 1 – Both Thomas & Janis
Amuse Bouche
Lobster in Kataifi, Dungeness Crab with Tomato Foam, Carpaccio of Big Eye Tuna, and Chorizo Crusted Atlantic Tuna



The morsel of lobster was wrapped in shredded phyllo dough and fried. It was presented on a lobster antenna as the skewer.



This was a perfect combination of salty and fishy. The presentation was beautiful! I thought the use of the antenna was very a very creative use of a part of the lobster that would normally be discarded. It definitely made for a happy mouth!

The Dungeness Crab was topped with tomato foam, but had a watermelon jelly underneath.



The foam didn’t have a hint of red color, so I actually asked Chef Hunnel if the foam had tomato in it. He said the tomato water flavored the foam so the color wasn’t included because there was no pulp in the foam. The flavor was okay. I am not crazy about savory mixed with sweet, and the melon (sweet flavor) kind of turned me off.


Tuna 2 Ways -



The tunas were excellent. These were our favorite parts of the Amuse bouche. I preferred the Chorizo Crusted Atlantic Tuna, and DH preferred the Carpaccio Tuna (this one was garnished with a garlic infused oil). The Chorizo Crusted one had a slightly spicy flavor and was seared. These were sashimi grade tunas prepared perfectly. They were fresh, flavorful and had a great texture. They both melted in your mouth.

The final part of the Amuse Bouche did not appear on our menus, but we remember it was a bean salad tossed with a vinaigrette.



I don’t know what to say about this portion. It was a weird combination with all the seafood…. He lost me on this last one… Lobster, Crab, Tuna, Tuna... Beans????

I felt like Seasame Street --- Which one of these is not like the others? Which one of these does not belong??

The champage was Roederer Estate Anderson Valley Brute Rose NV.

I could actually drink this champagne, so that says something. It was quite a treat with the flavors of the first course.

More to come (specifically 9 more courses!)

Ms. H

 

[wilma-bride]

Wow, great update - that lobster looked phenomenal, I had to go back and look at it another couple of times - very unusual presentation.

The two of you scrubbed up very nicely - you both look great

P.S Thanks for the compliments about my trippies - I love writing them and hope that people enjoy reading them

P.P.S No tips for getting over PDD (post Disney depression) other than planning another trip, however as you say you can't do that I'm not sure what to recommend. I hope it's enough to say that I know exactly what your'e going through, I do sympathise and I will feel exactly the same when we return from our April trip as we probably won't be going back before 2010 then

 

[engle]

I gasped OUT LOUD and clapped my hands when I saw the first V&A food photos!!! WOW!!! I will be there is 22 days and I CAN'T WAIT!!! THANKS FOR THE PREVIEW!!!

 

[Tinkerspell]

It all looks great! I can't wait for the next installment!

 

[D&R love Disney]

What a tease! I can't wait to read more!

 

[thunderbird1]

This is another dining review that sucked me in with the title alone. Thanks! Looking forward to more.

And I'm sorry but I can't help with the PDD (post disney depression). I usually get mine about a week before we leave for the trip (because the planning is all done and I know it will be over too quickly). Fortunately, we were able to book the bounceback free dining during our last trip, so that helped. My dh says he thinks I was more excited about being able to book our next trip than I was about actually being on the trip. Well, there's some truth in that, since I knew I wouldn't have the usually PDD.

After some discussion, we decided that I had made a boo-boo. It was Friday night, it was EMH at Epcot, and it was during the F&WF. We decided to avoid Epcot. I called Disney Dining and there was an available ADR at Kona Cafe for 9:00 pm - we took it and canceled our Chefs ADR.

The best laid plans, right? I did the exact same thing, knowing we'd want to be at Epcot for pm EMH and figuring it would be a good time to fit in some F&WF treats, but holy crap! A 20 minute line for a snack? We'd starve to death (or be beaten to death in a violent revolt by our kids) before we'd ever make it even halfway around WS. So we headed for the hills as well, and came back at lunchtime on a weekday to snack around the world, which worked out much better.

Based on your review, I'm definitely putting Kona on our "to eat" list for next trip. Now get back to work--we need MORE!

 

[DLo]

Wow. That food looks amazing. Can't wait to see the other courses.

 

[TwingleMum]

Mrs. H How did you get the Chef's Table?? My 20 th is in a few years so could you give me some hints??? Loving your reviews.

 

[engle]

I got the Chef's Table on the first try for my anniversary. I called the Disney Dining number RIGHT when they open and practice pushing the buttons for V&A, etc. Anyone can get it if they try!!

 

[Camp Rd. Lady]

Ms. Heimlich, could you post the recipe for the chicken dish from Mexico's F&W festival? It was our favorite and I didn't know they had a cookbook until we got home. Does anyone know where I could buy this book now??? Thanks!

 

[davinakb]

We did the Chef's Table the week before you, and your Amuse Bouche is a little different than ours (if I can ever get around to it, I'll post our menu somewhere) so I am looking forward to seeing the rest of your dinner.

 

[Ms. Heimlich]

Wow, great update - that lobster looked phenomenal, I had to go back and look at it another couple of times - very unusual presentation.

The two of you scrubbed up very nicely - you both look great

P.S Thanks for the compliments about my trippies - I love writing them and hope that people enjoy reading them

P.P.S No tips for getting over PDD (post Disney depression) other than planning another trip, however as you say you can't do that I'm not sure what to recommend. I hope it's enough to say that I know exactly what your'e going through, I do sympathise and I will feel exactly the same when we return from our April trip as we probably won't be going back before 2010 then

The lobster was phenomenal!! Plus it was pretty to look at!

Thanks for the compliment!

The PDD is intense! I'm glad I have to holidays to think about & keep me busy.

I gasped OUT LOUD and clapped my hands when I saw the first V&A food photos!!! WOW!!! I will be there is 22 days and I CAN'T WAIT!!! THANKS FOR THE PREVIEW!!!

I will try to get some more out tonight. Usually I try to do it with my DH so he can put his input in, too. Our schedules can make that difficult!

It all looks great! I can't wait for the next installment!

Thanks! And thanks for reading!

What a tease! I can't wait to read more!

Stay tuned for more!

 

[Ms. Heimlich]

This is another dining review that sucked me in with the title alone. Thanks! Looking forward to more.

And I'm sorry but I can't help with the PDD (post disney depression). I usually get mine about a week before we leave for the trip (because the planning is all done and I know it will be over too quickly). Fortunately, we were able to book the bounceback free dining during our last trip, so that helped. My dh says he thinks I was more excited about being able to book our next trip than I was about actually being on the trip. Well, there's some truth in that, since I knew I wouldn't have the usually PDD.



The best laid plans, right? I did the exact same thing, knowing we'd want to be at Epcot for pm EMH and figuring it would be a good time to fit in some F&WF treats, but holy crap! A 20 minute line for a snack? We'd starve to death (or be beaten to death in a violent revolt by our kids) before we'd ever make it even halfway around WS. So we headed for the hills as well, and came back at lunchtime on a weekday to snack around the world, which worked out much better.

Based on your review, I'm definitely putting Kona on our "to eat" list for next trip. Now get back to work--we need MORE!

Thanks for reading! I'm really having fun writing these reviews and remembering all the food!

What you said about PDD happening before you left -- That's funny because the night before we were to leave, I started to feel.... down... because it was here and I was done with planning and preparing.

We did the F&WF during the day the whole time. I didn't even want to try to be there at night --- especially after hearing about all the drunks and the crowds. So glad we did it that way.

You will love KONA. Bet on it!

Thanks for reading... Hopefully more to come soon!

 

[Ms. Heimlich]

Wow. That food looks amazing. Can't wait to see the other courses.

Thanks!!!

Mrs. H How did you get the Chef's Table?? My 20 th is in a few years so could you give me some hints??? Loving your reviews.

I got the Chef's Table on the first try for my anniversary. I called the Disney Dining number RIGHT when they open and practice pushing the buttons for V&A, etc. Anyone can get it if they try!!

This is exactly what I did. I was calling at 1 minute before opening waiting to hear the right prompts. Do a dry run the day before so you know what to expect. Just so you know, they DON'T do the +10 days thing... You have to call 180 days on the nose from when you want to dine there.

We did the Chef's Table the week before you, and your Amuse Bouche is a little different than ours (if I can ever get around to it, I'll post our menu somewhere) so I am looking forward to seeing the rest of your dinner.

OOOOOH!! IF you post it, please PM me so I can see what you got. I love reading reviews of the chefs table!!!

Thanks for reading along!

 

[oybolshoi]

I hear ya on the post vacation depression. It's the main reason I do the TRs - helps keep the sadness a little more in check.

Hooray you got Chef Hunnel just like we did! It's really interesting to see how different your amuse bouche was from ours. Of course it's been five months, but still ... it really gives some perspective on just how creative these chefs have to be, doesn't it?

Looking forward to more!

 

[Ms. Heimlich]

Walnut oil Seared duck with hearts of palm, huckleberry vinaigrette and Fourme d'ambert fondue
Wine Pairing: Caymus Conundrum, California 2005



This cold dish was slices of duck in a round mold, filled with duck confit, topped with hearts of palm, radish, some greens dressed in a light vinagrette, some chopped nuts, and edible flowers. It was all surrounded by dots (the little red ones) of huckleberry vinagrette and a blue cheese sauce (fourme d'ambert) that was poured table side.

This dish was yummy. I have always thought I didn't like duck because it was fatty/greasy. This dish was neither. The duck slices were tender and juicy and the confit was perfect. The cheese sauce was SO good, in my opinion the best part of this dish, I wished it was considered polite to lick the plate (this is going to be a recurring theme...)

Would I order this??? Probably not. It was good, but there were SO MANY other courses this evening that I LOVED, this one just got overshadowed by them.

We actually watched one of the chefs assemble this dish for the main dining room (or maybe it was a party). The care and time it takes to create one dish, and getting to witness that care, was insightful to us. I will stop complaining about the price of fine dining!

The wine selection was a white wine. I thought it went well with this course, but I didn't care for it. I detected undertones of Peach, and I REALLY DO NOT LIKE Peaches... I am really not a white wine drinker either, and here is where I wish we had had a sommelier to speak to. We never met the person who paired the wines, and there were SERVERAL pairings this evening that, if I could have spoken to them, I know they wouldn't have chosen for me. Stay tuned for more information about the wine pairings.


Enjoy!

 

[SmallWorld71]

I am loving your reviews. I especially love reading about the F&W festival as we are a family who loves food but can not get to Disney that time of year as I am a teacher. So, I need to live vicariously through others like yourself until I retire, change careers or hit the lottery and become financially independent! (I'm hoping for the last one.)

 

[wilma-bride]

I love duck - not sure I could eat it cold though

Thanks for the update - and keep 'em coming

 

[MOTHERGOOSE3]

More more I need more. everything looks fabulous can't wait for the rest.

 

[Ms. Heimlich]

The fish course was Seared Wild Turbot and Monterey Abalone with toasted capers and meyer lemon. The wine pairing (another White) was Twisted oak Roussanne/Marsanne, Sierra Foothills 2005.





On the right was the turbot - a flat, halibut like, white fish with a very delicate flavor. The accompanying sauce went so well with the mild flavor of the fish. The fish was perfectly cooked, perfectly seasoned, and sauced with a lemony butter sauce that was to die for.



On the left was the abalone. Abalone is a mollusk (marine snail) that has been prized as a delicacy for many years. It was slightly chewy but the flavor was delicate and paired perfectly with the capers and lemon. It was sitting atop some wilted greens (not sure what type) that were so flavorful with the shellfish.



The sauces that came with these fish items were ideal pairings for the fish and were so good, I (AGAIN) wanted to lick them off the plate.

The wine pairing was the Twisted Oak. It was another white wine - actually a blend of several types of white wine. This wine paired very well with the fish, but again, I am not much of a white wine drinker and was wishing for some variety at this point. I detected peaches (again), so (again) my enjoyment of this wine was limited.

Still many more to come!