Cplofdisneynutz
Any excuse to go to Disney is a good enough reason
- Joined
- Mar 16, 2005
- Messages
- 744
Ok, here is the most anticipated review of our honeymoon. We apologize that it has taken us so long to get these rolling, but there is a lot to catch up on 
The pictures are set, I'm comfy in my chair and ready to help each of you experience this truly amazing evening.
Our experience was on Monday October 10, 2005 Columbus Day!! We had taken it easy on this day to prepare. Katharine had a hair appointment at the Ivy Trellis, in the GF before dinner. She finished quicker than expected, so we had some extra time before our seating. We started the evening at Mizner's Lounge. This is a very nice place for cocktails. We each had a martini and a glass of wine. As pleasant as this was, we do not recommend anyone else do this before if you plan on having the wine pairings
there is more than enough wine served with dinner.
We entered the restaurant and were greeted by Mark, who was the Maitre d' for the evening. He welcomed us back to V&A and congratulated us on our marriage. He escorted us through the dining room and into the kitchen. Along our journey he explained the "rules" of the chef's table. He told us that after experiencing the chef's table, the dining room just isn't the same. We got a good laugh out of this and heartily agreed with him. Reflecting back on everything, we think he was right. Our wait staff was Rado & Kim. Rado was from Yugoslavia, with a pleasant accent and just a joy to have as our waiter. He was extremely knowledgable about the wines and catered to our every need. If you ever wondered what it might be like to be royalty, I would believe that this experience might surpass the reality. Everyone at the restaurant is more than accomodating.
We were seated in a lovely alcove in the back of the kitchen. The area was elegantly decorated on both sides with a large mirror behind us.
Hidden Mickey!!
View of the kitchen!!
Katharine was absolutely in 7th heaven
she loves culinary events. Her dream is to run a kitchen just like this, I think we need to work on that one! She definitely has the cooking skills, anyone know a good culinary school? 
The aromas already filling the air were tantalizing and created an anticipation of wonders to come. Rado poured us each a glass of Villera Tradition Brut, Stellenbosch NV. He also poured a quarter glass for the chef to toast with us. He joked about the chef not needing too much, in order to stay focused.
Aimee was the Sous Chef, in charge that evening, as Chef Scott Hunnel was away. She was very pleasant and genuinely excited to be presenting this experience to us. As each course was delivered she quickly appeared to explain each dish in detail and of course to see how well we enjoyed the previous course. We were very excited to have her, as we had heard wonderful things from Mr. Disney's chef's table experience. As the evening went on we actually discussed the DIS and that we had heard such wonderful things about her. She was amazed and honored to hear this. You could tell it brightened her evening, she was grinning from ear to ear.
Okay now for the good part.............The food!!
oh yea and the drink too 
(Thank you Bob & Kevin )
The toast!!
The pictures are set, I'm comfy in my chair and ready to help each of you experience this truly amazing evening. Our experience was on Monday October 10, 2005 Columbus Day!! We had taken it easy on this day to prepare. Katharine had a hair appointment at the Ivy Trellis, in the GF before dinner. She finished quicker than expected, so we had some extra time before our seating. We started the evening at Mizner's Lounge. This is a very nice place for cocktails. We each had a martini and a glass of wine. As pleasant as this was, we do not recommend anyone else do this before if you plan on having the wine pairings
there is more than enough wine served with dinner.
We entered the restaurant and were greeted by Mark, who was the Maitre d' for the evening. He welcomed us back to V&A and congratulated us on our marriage. He escorted us through the dining room and into the kitchen. Along our journey he explained the "rules" of the chef's table. He told us that after experiencing the chef's table, the dining room just isn't the same. We got a good laugh out of this and heartily agreed with him. Reflecting back on everything, we think he was right. Our wait staff was Rado & Kim. Rado was from Yugoslavia, with a pleasant accent and just a joy to have as our waiter. He was extremely knowledgable about the wines and catered to our every need. If you ever wondered what it might be like to be royalty, I would believe that this experience might surpass the reality. Everyone at the restaurant is more than accomodating.
We were seated in a lovely alcove in the back of the kitchen. The area was elegantly decorated on both sides with a large mirror behind us.
Katharine was absolutely in 7th heaven
she loves culinary events. Her dream is to run a kitchen just like this, I think we need to work on that one! She definitely has the cooking skills, anyone know a good culinary school? The aromas already filling the air were tantalizing and created an anticipation of wonders to come. Rado poured us each a glass of Villera Tradition Brut, Stellenbosch NV. He also poured a quarter glass for the chef to toast with us. He joked about the chef not needing too much, in order to stay focused. Aimee was the Sous Chef, in charge that evening, as Chef Scott Hunnel was away. She was very pleasant and genuinely excited to be presenting this experience to us. As each course was delivered she quickly appeared to explain each dish in detail and of course to see how well we enjoyed the previous course. We were very excited to have her, as we had heard wonderful things from Mr. Disney's chef's table experience. As the evening went on we actually discussed the DIS and that we had heard such wonderful things about her. She was amazed and honored to hear this. You could tell it brightened her evening, she was grinning from ear to ear.
Okay now for the good part.............The food!!
oh yea and the drink too (Thank you Bob & Kevin )
Aimee explained about the region from whence the caviar originated. It is harvested from the Caspian Sea, and is considered by many to be the best there is. It was served with a small buckwheat "pancake" and a small portion of hard-boiled egg. There was also a slice of... again, it's name escapes me. There were little dollops of sour cream with chives for DW, no chives for me. The small spoon seen on the plate is actually made of mother of pearl, and is the recommended utensil when partaking in caviar. Metal utensils tend to damage the integrity of the eggs. 
