The Food Was Not Undelicious: May 25-June 1, 2007!! Completed - Post #794

[BriarRosie]

Victoria and Albert's - The Chef's Table, Part II

Where were we before the group discussion turned to bizarre childhood food habits? For what it's worth, I never went anywhere near a farm growing up as a child but Grimace once told me that I had a fondness for dog biscuits, which is decidedly odd because we never had a dog...

Oh well, look at how far I've come since then!

Wow, dog biscuits? I guess I'm glad you weren't continuing the salt lick discussion.

Anyway, as I previously mentioned, this is apt to get a little sloppy since Jay and I didn't always have the same food. But bear with us...I think you'll be pleased with the outcome, or at least with the pictures.

I can tell you now, after seeing said pictures....ohhhh yes.

One of things that was really cool about the Chef's Table was that the sommelier was choosing wines to compliment each course that Chef Scott was preparing for us, but he was also taking our personal likes and dislikes into account. His name is Israel Perez and he's also the restaurant Maitre' de, and I took the opportunity to mention that I really didn't like strong red wines because the sulfites give me a headache. But, to make things more interesting, I had to tell him that I don't care much for really sweet wines, either.

That's what's so great about the Chef's Table. A friend of mine didn't want "mammals or mushrooms", and she was quite pleased with her meal!

"Ah," he said with a small smile. "A challenge!"

I'd be more impressed with the sommelier if he replied: "Ah, a Conundrum!" and with a flourish, presented you a bottle of that wine. Yeah, I know. Conundrum isn't fancy enough for the Chef's Table, but it's *my* visual tangent.

I am so glad that I told him this because he gave me some wonderful alternatives to try during the evening, including that Rosa Regale that we all love so much!

Woot! Now that's a wine I like, too!

Course I (Brenda)

Dungeness and King Crab with Spring Asparagus and Calvisius Caviar
Wine pairing: Sella & Mosca La Cala Vermentino, Sardegna 2004


DING DING DING!!! We have a winner! I love crab, especially when I don't have to crack open the claws to get to the good stuff, although I do admit to a certain prehistoric Cro-Magnon satisfaction in breaking apart a crab leg, sucking out the sweet, succulent meat inside, and brandishing the knuckles threateningly at anyone else at the table who may be considering a raid on my crab stash...and then I like to... oh, uh ...too much information, right.

Brenda plays with her food. We know this. We accept this as a given. But man, the crab plate looked like a winner to me, too!

Ahem...as I was saying, on the left you will see a hunk, a hunk of tasty crab... (Get it? It's King crab )

Thank you, thankyouverramuch... Brenda has left the building.

... surrounded by a small swirl of creamy butter sauce topped with what looks like a single stalk of ragweed. The crab and the sauce were wonderful, and I tried some with a scoop of the caviar in the middle of the plate ... that kind of incredible taste combination is probably illegal in 37 states.

LOL! Ragweed!? Way too funny. But you're making that sauce sound so heavenly right now. I want some buttery sauce, crab and caviar! (pout)

The asparagus was perfectly cooked, tender and lightly seasoned; it also tasted quite good with the cream sauce. On the right is the Dungeness crabbie patty wearing a leafy green hat accented with a single, vivid red petal. This was also very good, a little more sweet, but excellent and really tasty with the caviar clump.

I love asparagus. Here I am again.

Wondering about the caviar? So was I. Calvisius Caviar is from Italy - white sturgeon are farm raised in clean, spring-fed pools and their roe are large and dark. The flavor was rich and a little salty, but overall the taste was very nice and I really enjoyed it with both crab selections and by itself.

Nice! I did a caviar free demo at the Odyssey a couple of festivals ago. They gave us free samples of caviar and samples of the white sturgeon cooked, and another of it smoked like lox. Yum. Caviar is something I have like....never...unless it's at something like a food event or Vicki and Al's.

As for the wine, it was also from Italy - Sardinia - and it is made from the Vermentino grape. This is considered an exceptional choice to accompany seafood and shellfish due to the subtle presence of a natural marine salinity in the wine. **I am not smart enough about wine to know this - this information is coming from my wine notes**

I know. I'm so clueless about these wines I've never heard of. I like that you are able to sample them instead of having to buy the whole bottle.

Course I (Jason)

Seared Colorado Buffalo Tenderloin, Braised Fennel, Radishes, and Satsuma Tangerine Vinaigrette
Wine pairing: Cantina Del Taburno Falanghina, Campania 2005

Brenda....
Why is Jason's plate staring at me?? Egad.

For me, personally, buffalo is too gamey. It's not that I don't want my meat to taste like meat, but I don't want it to taste like the Great Plains, either. I love the presentation, though... the color is gorgeous and those Tangerine Vinaigrette sperms are a true inspiration.

GAMEY? You're mad! Venison is gamey. Buffalo is sweet and tender, not gamey at all. I do not do gamey. I can't believe it. The sperms on the plate, however...

Jason really enjoyed this dish - the buffalo was well prepared, similar to "medium" in steak grilling terms, and the garnishments made it seem as if each piece of buffalo tenderloin was served with a miniature salad. As for the Tangerine sperm, Jay said that their presence just proves that this was a man's dish!

The wine was a very tasty, full-bodied Italian white with underlying fruit flavors, especially pear, and it did have some acidity to it. We were both a little surprised to see the buffalo paired with a white, but Jay thought it worked really well.

I'm glad Jason at least liked his "manly man" buffalo with sperm sauce. But I did learn from at least one wine demo that you can pair whites with meat and reds with fish, as long as the food item was the right "strength" for the wine. The wine demos aren't just for tasting.

Course II (Brenda & Jason)

Ivory King Salmon with Mustard Greens, Sauce Soubise, and Ramp Pesto
Wine Pairing: Pere' & Fils Christian Moreau Chablis 2004

Don't get confused... we did not share this dish, we were each given one of our own. The better to stuff you with, my dear.

Time for some more honesty...I'm not a big fan of salmon unless it's really thinly sliced and served chilled with marscapone cheese. Jay, on the other hand, is salmon-man... if he were a balding, half-blind, sanctimonious politician I'd call him Salmon P. Surname... (sorry, that was a Civil War joke that was about as funny as a screen door on a submarine). But this salmon was excellent - milder and more delicate than most salmon fillets, it also had a very rich taste. Chef Scott came out to fishmonger with us for a few minutes and that's when we found out that the ivory salmon are actually pretty rare, accounting for about 5% of the total king salmon population. This was also when he started talking up the Copper River Salmon over at Artist Point - according to him the Copper River is a true delicacy. We'll never know, but I'm not bitter or anything.

Yeah, we don't want any awful flashbacks to your AP review. The salmon in this pic looks tasty.

The wine, by the way, was excellent. A chablis from Burgundy, France (and I loves me the white wines from Burgundy) this had a strong fruit scent and flavor - I recall hints of apple and lemon. Yummy!!!

I've never had a white from Burgundy. I think I might have to try some.

I must stop for now... I hope this will hold you over for another day or two. Thanks for reading!

It will hold me off for a day, tops. I'm impatient and cranky and feel entitlement toward your food reviews. Basically, I'm saying you must not have any life and must devote yourself to the completion of this report above all else.

 

[CampbellScot]

I will not be offended that you think I may be related to your Grimace...although I'm not a big fan of gambling as I rarely win...and I tend to ENJOY Disneyworld...I did date scientist type person once...didn't go well though...he HATED Disney...can we say DEAL BREAKER?!

I really don't eat much salt in my diet...I swear. It never occurs to me to use it...it's just the salt SLABS I'm into...there is a distinction...one that makes me weird I imagine...but a distinction nonetheless!

Loved Chef's Table Part II!! Even though there weren't slabs of salt, it all looked pretty tasty!!

more please!!

 

[shovan]

Brenda, First of all, I know I'm way behind here, I see you've hit Chef's Table already. But your reviews are just too good to lump my comments all together! You deserve more! So I will restrain myself from going on to CT until I've given your CG review the applause it deserves!!!

Wednesday, May 30th - It's Just Like California - There's Even a Traffic Jam!!


On to dinner! Our reservation was for 7PM, so we left the villa by 6PM and caught a bus to the Magic Kingdom and then took the monorail over to the Contemporary.

Plankton is getting really good at taking these pictures...

You two look really great! I am really going to have to do some shopping before our trip in October! I wouldn't want Brenda to see me & think " Ugh, she really could have gone through a little more trouble for such a nice restaurant!!!"

California Grill

For anyone who's never eaten at the California Grill, the restaurant is on the hotel's 14th floor, but you have to check-in at a special desk on the 2nd floor. At the time of check-in you may request a window table in the main dining room, which everyone wants, or you can request a table in the wine room.

Thanks, actually didn't know this! You've probably saved us from being late for our ressie!

There was a couple checking in ahead of us who requested a window seat. They were told that it would be an hour wait! Thank goodness for the DIS, which clued me in to the fact that CA Grill has a quiet little room near the back of the restaurant that patrons can also request a table in. The main dining room is loud...and when I say loud I mean loud. By all means if it's your first dinner here, go for the window seat in the main room - the view of the MK is stunning, no doubt about it. But, if you're looking for something a little more intimate, try the wine room. There's a great view of the lake around the back of the Contemporary and the Wilderness Lodge and in the distance you can see downtown Orlando.

The difference in atmosphere between the two rooms is amazing, almost like being in two separate restaurants.

Once your table is ready you will be escorted upstairs via the express elevator, which only the restaurant staff can use. We were really fortunate that a table was ready in the wine room when we checked in, so we were escorted upstairs right away.

A couple of pictures of the wine room...

Thanks, another great tip!!! Is this elevator for the wine room only or the whole restaurant? Do you remember the size of it, will a wheelchair fit?

Our server was so good and so personable that I actually remember her name! Jenny - a super cute and very attentive individual who really made our evening a memorable one. She was very informative when it came to the menu and made some great suggestions based on her personal favorites.

Time for a drink...hmmmmm. I feel like celebrating - again. I ordered a Kir Royal - dazzle me California Grill, I dare you!

A drink in hand always guarantees a smile

A Kir Royale is typically made with Creme de Casis and Champagne - that's it. And if made well, it's a tasty, fizzy cocktail with a lovely color that people just seem to ooooooh and aaaaaaaaah over. This was actually a very good Kir, but I was a bit disapppointed in its size. Apparently the bartender was using the sawed-off champagne glasses this evening because I've never had a Kir Royale this small. Hey, look; I match my drink!

Jay ordered wine. The interesting thing about his choice is that he went with a white, which is rare for him. Not that he doesn't enjoy a good white wine, but like most men he's a red wino all the way.

Smile with your drinkie-poo!

Jenny noticed us taking pictures and offered to take one of the two of us together before we began stuffing our faces.

Button, button, who's got the button?

Very nice of Jenny! Again y'all look great!

And then the food started to make an appearance...For my appetizer I ordered The Sonoma Goat Cheese Ravioli. The menu states that this is served with sun-dried tomatoes, pesto, shiitake mushrooms, and basil.

That's right - ravioli...as in one.

How can you go wrong with a giant ravioli stuffed with warm, tangy goat cheese taking a lukewarm tomato sauce bath? Every bite was sheer pleasure - I would have ordered another ten but I thought maybe that was a little excessive.

Jay went all West-Coast on me with his appetizer selection; he ordered sushi! Actually now that I think about it we just flipped our choices from last Fall. I ordered a sushi sampler then and he ordered the goat cheese ravioli. We're so predictable sometimes it kills me!

The Spicy Sensation

This item is desribed on the menu thusly: Scallops, Tuna, Avocado, Tobiko, and Fireball Sauce. It's a huge portion - they don't skimp on the fish, do they? I just asked Jay to offer a few words about this and he said, "It was so good - I wish I was eating it right now. But don't order this if you don't like spicy foods - it had a real kick!"

Okay I think you've just picked out our meals for our October trip! Either one or the other is going to pick the ravioli or the spicy sushi! And yes, I am a sucker for cheesy polenta, even if pork's not my fave!

My entree was the Grilled Pork Tenderloin, served with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze and Sage. I requested this be served mushroom free - I don't like 'shrooms.

The polenta was all I dreamed it could be...and more

I am not a huge fan of pork - I like my bacon and my ham, but otherwise I just don't eat a lot of pork. It can bother my stomach if I eat too much of it. I ordered this dish for the polenta... this is so good - creamy and full of flavor. Whoever came up with the idea to add goat cheese and cream to the polenta was a genius because it really results in a much smoother texture and it paired so well with the pork and the asparagus that before I knew what had happened I had cleaned my plate (and ordered another Kir Royale!).

Jason ordered the Swordfish Fillet, served with Caramelized Fennel, Grilled Sourdough, and Vine Ripe Tomato-Olive Vinaigrette.

Can't talk, eating.

Jay said this was quite tasty, but begs me to remind anyone who may try the dish that it's a thick fillet, almost like eating a steak.


So far it's been an enjoyable and delicious evening. Let's prolong things a bit by ordering some capuccino, shall we?

Now this hits the spot!

But you know...you can't come to CA Grill for a post-anniversary dinner without ordering dessert. So... I chose the Strawberries and Cream: Plant City Strawberries with Crunchy Meringue, Vanilla Creme, and Strawberry Sorbet.

CA Grill impaled my dessert with their anniversary wishes!

I have only recently discovered the joy of strawberries, and with the whole Crohns issue I probably shouldn't eat them too much (stupid seeds) but this was a great dessert. It was really an innovative twist on strawberry shortcake but much lighter and more refreshing. The meringue was wonderful - slightly crisp but very sweet which served to cut the tartness of the berries. I wish I had better words to describe this but all I can really say is that it was a wonderful choice and a great summertime dessert.

The chocolate "card" from the restaurant was also very good!

Jay ordered Coconut Panna Cotta with Passion Fruit Gelee' and Hand-Crafted Cookies.

It may taste good but it looks disgusting

I took one look at this and almost tossed Jay's cookies! The Passion Fruit Gelee' perched in the middle of the panna cotta makes me suspect that someone in the kitchen has a bad cold.

Appearances aside Jay said the dessert was quite good - a little tart but still enjoyable. He also said the homemade cookies reminded him of macaroons.

I really thought something was wrong with that dish! Eeeewww! I glad Jay liked it but I'm shocked you were able to even taste it! Don't think I'll order that one. The strawberry one looks delish & I love the little anniversary cards!

And thus ends a fabulous dinner at CA Grill! We avoided the dining jinx again and we are full of food. You will all notice that we didn't receive anything "free" from the restaurant for our anniversary other than the yummy little chocolate greeting they stabbed our desserts with. But that's OK - plenty of people wished us a happy anniversary and we received wonderful service and top notch food. What else can you ask for, other than a bottomless bucket of $100 bills?

Before leaving we decided to check out the observation decks. It was a really windy night so we didn't stay outside too long, but I thought I'd share a few pictures with you, just to give you an idea of the lovely views the CA Grill offers. We didn't stay to watch Wishes, either, because we were on a mission to get to MGM and finally see Fantasmic. Read all about our exciting after-dinner adventures in the Shrubbery...being trimmed even as I type!

Thanks for reading everyone! Victoria and Albert's Chef's Table will be coming up soon!

Brenda, this was a great review! You could have titled it "Everything you ever wanted to know about California Grill but were afraid to ask."!!!! But of course you're titles & writing is always so witty, funny and you learn something from reading them, too!!!

 

[rentayenta]

Brenda, I love the V&A review thus far! The spermy sauce is making me happy my tubes are tied!

 

[Cdn Friends of Pooh]

Am very much enjoying your Chef's Table review ...

Lee and I are looking forward to reserving it for our 10th anniversary in 2009 (I know, nothing like planning ahead ). Can't wait for the rest

Bonny

 

[DisneyJo]

My DH ate dog biscuits too but at least he had a dog

OMG your sperm sauce that's just what it looked like

I still don't think I'd eat much and at about $500

 

[S.Poppins]

Brenda, please keep sending all the good thoughts my way! I need all I can get! We had one game this morning. We won 13 - 0. Then it started raining and they cancelled all the games until tomorrow. I think these tournaments are a scam. They are in cahoots with the hotels.

 

[whogirl'smom]

I can't believe how behind I got, being gone for 3 days, then trying for another day and night to get computer time! Brenda, you and Jason looked great for V&A! Trust me, that is NOT big hair; you should come visit me now in hot, humid July in the south and I'll show you some big hair!! Actually, since I have curly hair, the only time I felt really in style was in the 80's! (I hate I missed the 80's discussion a couple days ago...sometimes I still look in the mirror and think "yep, got Bon Jovi hair today" ) And to make you feel better still, I have not worn sleeveless anything since our honeymoon 12 years ago. I am shooting for losing 25 more pounds before our Oct. trip and then I will be in a sleeveless dress.

The food looks yummy at V&A and I love your descriptions, as always! I just think it's so cool that you all have these adventurous dinners; I would love to just once, but I don't think DH would go for it (unless they provided ranch dressing and hot sauce for him to douse everything with!) . We went to Gatlinburg over the 4th and the most adventurous eating was the Pancake Pantry, and Calhoun's (best BBQ) and Karmelkorn! Oh, but I love Karmelkorn...mmmm. I hate that the closest is 2 hours away!

Ok, I'm waiting patiently for the dessert and the cake you got at GF. We are going to Narcoossee's for my 40th b-day (3 weeks late) and DH's actual 42nd b-day in Oct. and I want to order a fabulous cake! Update soon!!

 

[DisneyMom5]

First, a serious question: What in your preferences/likes/dislikes caused them to give Jay the Buffalo dish and you the crab dish? Just curious why that course differed, as I saw no shrooms.

Second: I really liked your hair! I never really wear mine down either. You both looked great!

Third: Hi, I'm Sarah, a Hick, and I'm fixin' to apply for the opening in your Hillbilly band.
I have seven youngins and I warsh clothes all day long, so I feel I am well equipped to play that there warshboard.
My onliest question is -- be there any benny-fits?
(Other than the free shine, that is. Iffin youse got a jug, I figger youse got the shine.)

More V&A...or I'll continue with the bad stereotypical representation of southern people who live at higher altitudes.

 

[cntkg1]

B,

Great update again. (I walked two miles to get here tonight ) Tangerine Sperm dishes and Snot Soup?? Mmmmmmm yummo!!

If you don't mind, I'll stick with my Mango Soup, thank you.

Looking forward to more. Updates, that is, not TS or SS.

 

[punkin413]

brenda....you have me drooling on my keyboard! even though i have no clue what 99% of this stuff is.....it still looks good!!!

and i have to say that you are so silly with your comments on how you looked that evening.....you look beautimous!!!!! (beautimous: an adjective, a combination of beautiful, marvelous and gorgeous. )

 

[TimeforMe]

Victoria and Albert's - The Chef's Table, Part II

I am a huge fan of white wines, especially Pinot Grigios and Pinot Noirs, and this wine was fabulous - light and crisp with a full flavor and just a bit of an underlying bite to it.

Wow--I have to say I was quite surprised to hear of white pinot noir as pinot (of the red variety) is one of my favorites. I will definitely have to try a white one. Is it more of a pinkish color or truly white?

 

[andiepie]

Great review as always! And you do look beautimus! I'm not likely to go to V&A's, but the food does look good. My stomach still turns looking at Jay's dessert from CA Grill.

Every time I hear about Pinot Noir, I think about the movie Sideways.

Here's a website where you can vote on your favorite Simpsons character, view episode clips and trailers from the movie.
http://redeye.chicagotribune.com/red-simpsons-tourney,0,536877.special

 

[maiziezoe]

This review is seriously awesome.

 

[burly]

still here. still drooling.

 

[WDW Poly Princess]

the color is gorgeous and those Tangerine Vinaigrette sperms are a true inspiration.

I believe the tangerine sperm represents the great circle of life, how one day, you're swimming around to impregnate a buffalo, the very essence of beginnig, and the next, you're dead, nestled on a plate with radishes. They show us our own impermanance, and how quickly life passes. It suggests that we should go forth, carpe diem, and live! Live before we too go on to become the proverbial appetizer!

That, or one chef was illustrating the facts of life for another.


(...and sadly, that was the day Crystal got booted from the DIS.)

 

[zweihund]

I believe the tangerine sperm represents the great circle of life, how one day, you're swimming around to impregnate a buffalo, the very essence of beginnig, and the next, you're dead, nestled on a plate with radishes. They show us our own impermanance, and how quickly life passes. It suggests that we should go forth, carpe diem, and live! Live before we too go on to become the proverbial appetizer!

That, or one chef was illustrating the facts of life for another.


(...and sadly, that was the day Crystal got booted from the DIS.)

That made me snort.

 

[winkers]

I believe the tangerine sperm represents the great circle of life, how one day, you're swimming around to impregnate a buffalo, the very essence of beginnig, and the next, you're dead, nestled on a plate with radishes. They show us our own impermanance, and how quickly life passes. It suggests that we should go forth, carpe diem, and live! Live before we too go on to become the proverbial appetizer!

That, or one chef was illustrating the facts of life for another.


(...and sadly, that was the day Crystal got booted from the DIS.)

Oh my heck, I just spewed water all over my monitor and keyboard!

 

[praisehisname]

Brenda....
Why is Jason's plate staring at me?? Egad.

I didn't notice that until you pointed it out!

I believe the tangerine sperm represents the great circle of life, how one day, you're swimming around to impregnate a buffalo, the very essence of beginnig, and the next, you're dead, nestled on a plate with radishes. They show us our own impermanance, and how quickly life passes. It suggests that we should go forth, carpe diem, and live! Live before we too go on to become the proverbial appetizer!

That, or one chef was illustrating the facts of life for another.


(...and sadly, that was the day Crystal got booted from the DIS.)

Denise

 

[Database]

Brenda,
Thanks for a great (and very entertaining) report! I am using your report as one of my "must reads" in preparation for our Anniversary trip next January.
In addition to the great info regarding good eats and drinks, I've learned:
1. Must get Anniversary pins.... and wear them everywhere.....
2. Invest in a good cleavage building bra or get implants before the trip.
3. Practice "the Brenda" yoga pose so it looks like I'm floating on one leg.

Thanks again for taking the time to post and share your WDW experience with us!

D.B.