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

[Ms. Heimlich]

Appetizer Desert

Wild Strawberry Sorbet
Mango-Yogurt Panna Cotta
Miniature Banana Gateau



Our dessert course was served on a long plate with all three of these selections side by side.

On the far right you have the Panna Cotta. This was my least favorite of the desert appetizers. I don’t care for the texture of panna cotta, flan, or any other milk-like-Jello. It makes me gag. Anyway, Thomas says this desert was light and flavorful. It was our first panna cotta experience but we were expecting creamier – almost more like a pudding or crème brulee like consistency. Overall, not our favorite, but I guess he would choke it down if served it at V&A’s.



The middle desert is the banana gateau. This was my favorite of the desert appetizers. It was superb. There was a cake at the bottom, a layer of banana cream, and surrounded by a wrapping of something crunchy… Not sure what. This was SOOOOOOOOOO good. I didn’t want to stop eating it. The flavor was light and not too sweet. I finished this portion easily. Thomas loved this one, too, but he loves bananas!



The third and final course of the desert appetizers was the wild strawberry sorbet. All I can say is …. Imagine the best strawberry sorbet you have ever eaten….

Got it?

It’s like comparing a strip steak to a filet mignon. Yea, they are from the same animal, but SOOO different.

The sorbet was such a contrast to the rich creamy deserts we had just eaten, it almost acted as a palate cleanser for Main Course Desert…. This was the BEST sorbet I have ever eaten… EVER.

 

[Ms. Heimlich]

Coffee Service

This was the most interesting portion of the evening to me. The coffee pot/brewing system was something I had never seen before and I am happy to tell you the story of how it works… The pot is three pieces, the holder, the top pot, and the bottom (serving) pot. There is a rubber stopper between the two pots to keep a seal there. But the top pot is open.

First, the pot is brought out with water in the bottom portion and coffee grounds in the top.



The flame is lit and heats the water. The water travels up the glass tube in the center of the pot up to the grounds to steep.



Once all the water is in the top portion, the flame is extinguished and the finished coffee drains back down to the bottom pot for serving and the grounds stay in the top portion.

The used grounds and the top portion of the pot fit into a notched hole in the side of the holder and the bottom is then removed for serving.



The coffee was tasty but I limited myself as I was about to float away...

 

[arieljasmine]

Thanks for sharing your reviews so far, I have really enjoyed reading them. I am totally baffled and amazed by that coffeemaker!

Laur's

 

[frdeb1999]

Loving it so far! Have enjoyed reading them and seeing the pix!

 

[Ms. Heimlich]

Thanks for sharing your reviews so far, I have really enjoyed reading them. I am totally baffled and amazed by that coffeemaker!

Laur's

I have to say... I enjoyed watching the coffee brew...

Typing that makes me think of watching grass grow, but I assure you it was pretty interesting.

Thanks for reading and posting. I have enjoyed writing about and reliving our trip!

Loving it so far! Have enjoyed reading them and seeing the pix!

Thanks for stopping by! I hope to post the last installment of the chef's table in the next few days and finally be onto something new!

Ms. H (Janis)

 

[Ms. Heimlich]

For main course dessert, BRING on the CHOCOLATE!

This was the closest I have ever come to comparing food to sex. This course blew me away. I love chocolate... especially dark chocolate. If you combine dark chocolate and fruit, even better!

Anyway, withour further adieu, Main Course Dessert...













If all that wasn't enough.... Have a cherry cordial. I normally don't like these things, but this one was great!

 

[TigerKat]

Wow!!!!!

 

[D&R love Disney]

Okay, I'm in heaven just looking at those chocolate desserts! I cannot wait to hear the descriptions.

 

[luciloo]

Great reviews, yum chocolate, can't wait to read more

 

[DreamDelta]

I've really enjoyed your posts!

 

[Hull-onian]

I always thought it was about the food. We love to eat our way through Disney. Especially Mickey Bars and Dole Whips. Yummy!!!!!

 

[mickeys#1fan]

400 bucks for dinner with wine!!?? That's twice as much as we've ever spent at a WDW fine dining restaurant, but you've convinced me. You clearly love good food and write well about it. That line about the Wagyu beef just moving around between your teeth bests any review in the New York Times.

So it's decided, when DW and I are finally debt free, we're visiting the chef's table to celebrate.

 

[Ms. Heimlich]

400 bucks for dinner with wine!!?? That's twice as much as we've ever spent at a WDW fine dining restaurant, but you've convinced me. You clearly love good food and write well about it. That line about the Wagyu beef just moving around between your teeth bests any review in the New York Times.

So it's decided, when DW and I are finally debt free, we're visiting the chef's table to celebrate.

This is probably one of the nicest things I have ever read in a response to one of my posts!

I have to admit, the price was a tough pill to swallow , but one of the ways we justified it was the Disney Visa -- I charged EVERYTHING the months before our trip (and paid the balance at the end of each month) and used the Disney Rewards to discount the price.... Don't get me wrong, it was still more than I/We have EVER spent on dinner, but it was worth EVERY PENNY. In addition, our daughter has been reading along and now SHE wants to go, so next trip will be the whole family AND a visit to V&A's.

I cannot recommend this experience enough. Thomas and I STILL talk about it and we can't wait to go back.

Thanks for reading along!

Ms. H

 

[Ms. Heimlich]

Wow!!!!!

Thanks! But most of the work is courtesy of Chef Hunnel!

Okay, I'm in heaven just looking at those chocolate desserts! I cannot wait to hear the descriptions.

Coming up shortly!

Great reviews, yum chocolate, can't wait to read more

i love chocolate --- and had been looking forward to this course all night!

I've really enjoyed your posts!

Thanks -- More to come!

I always thought it was about the food. We love to eat our way through Disney. Especially Mickey Bars and Dole Whips. Yummy!!!!!

Amen! We had such a great time eating our way around this year -- we can't wait to try it again!

 

[Ms. Heimlich]

Since I already posted the pics (above) this post will be all narrative... Sorry!

Lets start with a little thought from Lucy Van Pelt (in Peanuts, by Charles M. Schulz).


"All I really need is love, but a little chocolate now and then doesn't hurt!"

________________________________________________________________

Course 10 - Tanzanian Chocoalte Pyramid, Hawaiian Kona Chocolate Souffle, and Peruvian Chocolate Ice Cream and Puff Pastry.

Oh. My. God.

I think I just gained 3 pounds just typing that.




Anyway... Here are my thoughts on the chocolate course....

As the final course was served, the plates were set down and the souffle top was broken and a cream like sauce was poured in. I believe the chef said this was a coffee flavored sauce.

For some reason, I started with the pyramid. This was very different from anything I had ever eaten. It was dense but light. It was rich but not too much. it was great! Unfortunately, it was offered with the other items on the plate and got neglected... Oops.

The second dessert was the souffle. It was perfectly puffed when they brought it out and Nancy (our waitress) poured the sauce in the middle. I have to admit something here... I didn't actually finish this dessert. I was on sensory overload at this point in the evening and I just couldn't keep up with all the stimulus. I do remember this offering as DEE-LI-CIOssSS!!!

The icecream at the end was also out of this world...

Does it look like an eyeball complete with eyelashes to any one else?

anyway, it was a VERY tasty bit of ice cream and I would give anything to have a serving (or gallon) of it right now. The pastry it was atop was also FanTAStic. I could've eaten a couple more of those (if I wasn't about to break the zipper on my dress as it was...)

We finsihed the evening with the cordials and were given our parting gifts.

We paid the substantial bill and slowly and deliberately made our way to the exit where we hailed a taxi -- Thank GOD we had the sense to take one over instead of drive the rental...

 

[davinakb]

As a side note... This course prompted me to have a cheese pairing at our house around Thanksgiving with several cheeses and accompaniments. We got 6 different cheeses from our local Whole Foods, several other things, 3 bottles of wine and invited friends for some food & fun!

We also go for the cheese plates at dinner. And ever since the F&W festival, we've been trying some artisan and gourmet cheeses, opening some wine... ah, good times. Planning an Open That Bottle night with some friends in a couple weeks, heading to Whole Foods soon.

This was the closest I have ever come to comparing food to sex. This course blew me away. I love chocolate... especially dark chocolate. If you combine dark chocolate and fruit, even better!

Ha! Know what you mean about the chocolate. There was one dessert, a chocolate cake at the Party for the Senses (10/13/07) that was unreal, every bite was pure, evil ecstasy (wishing we had taken pictures that night). BTW: We had the same lovely desserts on our night at the Chef's Table, looks great. Thanks for finishing the review.

 

[Ms. Heimlich]

I wanted to close the Chef's Table with a few thoughts.

1. I would go back here in a second.
2. I will not do the wine pairing unless we were able to SPEAK to the sommelier.
3. NO Chicken and mushrooms.
4. The chef's table is not a romantic setting due to the huslte and bustle, but it IS private (sortof).
5. Take people you know will also enjoy it. I would have liked to have along a like-minded couple to share thoughts and observations with.
6. I am SOOO glad I tried everything. It was unforgettable.

And finally, our top three courses of the night:

Janis.
1. Amuse Bouche
2. Cheese Course
3. Beef Course

Thomas
1. Amuse Bouche
2. Wagyu Beef
3. Foie Gras






For those of you who asked (or will ask...). The total for 2 including wine pairings was $521.85 plus tip.

They do NOT take the DDP.

 

[Ms. Heimlich]

We also go for the cheese plates at dinner. And ever since the F&W festival, we've been trying some artisan and gourmet cheeses, opening some wine... ah, good times. Planning an Open That Bottle night with some friends in a couple weeks, heading to Whole Foods soon. Ha! Know what you mean about the chocolate. There was one dessert, a chocolate cake at the Party for the Senses (10/13/07) that was unreal, every bite was pure, evil ecstasy (wishing we had taken pictures that night). BTW: We had the same lovely desserts on our night at the Chef's Table, looks great. Thanks for finishing the review.

Open That Bottle NIght.... Sounds like fun...

Can I steal the idea?

Wish you knew the name of the cake... Maybe we could hijack a picture from another thread!

Are you going to post your reviews or pictures of the chef's table?

Thanks for reading!

 

[oybolshoi]

Jay and I have said that the next time we do the Chef's Table (don't we sound confident ... ) we would also love to share the experience with a group of friends. Wouldn't that be a great evening?

And the cheese ... we've been gorging on cheese all winter. I think I'm just going to start ordering direct from Cypress Grove.

Really enjoyed your review, Ms. H. Great job!

 

[arieljasmine]

Thanks for finishing your Chef's Table review, so interesting, those chocolate desserts look amazing.

Laur's