The Happiest Honeymoon on Earth V&A Chef's Table Review (Long)

[Cplofdisneynutz]

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!!

 

[Skroops]

Thanks for the photos, I've always wondered what the Chefs table looked like. You are such a cute couple. Glad you had a wonderful time. Congrats!

 

[Cplofdisneynutz]

Okay now for the good part.............The food!! oh yea and the drink too (Thank you Bob & Kevin )

First course: Amuse Bouche

Butternut squash soup with mussels
Serrano ham wrapped shrimp
Iranian Osetra caviar

The butternut squash soup was exquisitely rich. It had a silky smooth texture, and you could taste the thick cream used to make it so. The mussel on the spoon was not my favorite part. I do not usually eat any kind of shellfish, as I find them too chewy. However, I promised myself and my new wife that I would be adventurous and try everything. Katharine, on the other hand, loved the combination of flavors and textures provided by the introduction of the mussel to the soup.

I enjoyed the serrano ham wrapped shrimp the most on this presentation! The ham had just enough salt in it to provide a distinct flavor contrast to the sweet shrimp. The shrimp was crisp and tender. There was a skinned, halved tomato, which tasted like it had just been plucked from the vine. There were several different drizzles partnered on the plate. There was a basil infused olive oil, a balsamic vinegar, and the third escapes me!
They had very distinct tastes, but even blended together, they complimented the ham and shrimp very well.

What can I say about caviar? It took some courage for me to eat this. Katharine was very excited, but all I could think was "Here we go" and I had promised to try everything. At $2000 a pound, how bad could it be, right? 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.
The caviar was not very salty, as I had expected. It had a slight nutty flavor. All in all, a wonderful first experience.

After describing all of these, I will tell you that we actually ate them in reverse order. Aimee explained that for the best flavor and enjoyment, we should start with the caviar and end with the soup.

 

[Cplofdisneynutz]

Second Course:
Michael - Long Island Smoked Duck with Melted Cabbage, Fuji Apples, and Grains of Paradise
Trimbach Gewurtztraminer, Alsace 2002
Katharine - Fennel Crusted Ahi Tuna with Maine Lobster Salad and Champagne Vinaigrette
King's Estate Pinot Gris, Oregon 2003

Michael's

Katharine's

I had previously experienced duck dishes, but this was by far and away the best. The presentation was creative and interesting. The duck was tender and moist, and there was arugula with the melted cabbage on top. In the photo, you may be able to see a small silverish trail extending from the top right of the duck. That is the grains of paradise, a spice from the West African coast that has a hot and peppery taste. The fuji apples helped subdue the strong flavors and spices. An excellent combination of textures as well. The Gewurtztraminer had a strong, spicy flavor, with a surprisingly smooth finish.

MMMMMMMMMMMMMMMMMMMMMMM
The Ahi tuna was prepared rare, as sushi grade tuna is meant to be served. It was so flavorful and tender. The fennel provided an excellent crunch that proved to be the best partner for tuna DW has ever had.

The Maine lobster was sweet and succulent, as one would expect. The portion size left you wanting more! Very crisp and light.

This little beauty was absolutely fabulous. The whitish cylinder was made from jicama, a root vegetable, cousin to the sweet potato, with the texture of a potato and the crisp sweetness like an apple. There was a "shrimp salad" inside, but it was very subtle. The slight crunch of the jicama and the soft, sweet shrimp had DW sighing in pure joy.

 

[Cplofdisneynutz]

3rd course..... to be continued tomorrow....

 

[BCV23]

Wonderful review. Can't wait to read more. The photos are beautiful.

And Best Wishes!!!

 

[Uncleromulus]

Keep it coming---!!!

 

[Minniespal]

Fantastic reviews and beautiful pictures ~ Keep em coming.

 

[John's Mom]

Fantastic review!

 

[clhcpaca]

I would love to do the Chef's Table, but as a solo traveler I don't think that it will happen. Is there a guest limit?

Cindy

 

[Forever42]

Gorgeous pictures, can't wait for the rest! I'm getting very excited for our reservation next year.

Cindy, there is no minimum - you can have anywhere between one and twelve.

 

[mickman1962]

I thought everyone at V & A's were named Victoria and Albert??? Rado and Kim???

 

[Kaycee]

Tomorrow?! We have to wait until tomorrow?

Just kidding. I am thoroughly enjoying your review. Thank you for taking the time to write such a fantastic review of a fantastic meal. I'm looking forward to reading the rest.

 

[D&R love Disney]

I'm loving your review of V & A's and your honeymoon pictures are fantastic. Did you enjoy wearing the wedding ears? We loved it.

 

[bpr2002]

Wonderful review ! I can't wait to eat at V & A again on our after Thanksgiving trip.

 

[Leota]

I am loving this review! Can't wait for more. Thanks!

 

[Minnesota!]

I am LOVING it!!

Can't wait for the rest! I am really looking forward to the day I get to go to V&A;s!

 

[LittleBlackRaincloud]

Looks great! Thanks for the review! We have the Chef's Table booked 11/28 for after our wedding, and will be dining in our wedding attire. DH2B is not very adventurous with food, but just as you did, he promised me to at leat try everything...even wine! (He's a beer kind of guy.) One question...do you think our 'Vicotria and Albert' will be willing to take pictures for us? It is our 'reception', and I would love pictures of the two of us with each course, and the chef, the toast, and our wedding cake at the end that I'm ordering. Thanks!!!

 

[pennyplanner]

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

Thanks for the detailed report. I'm waiting patiently for the next installment.

-penny

 

[Cheshire Figment]

I thought everyone at V & A's were named Victoria and Albert??? Rado and Kim???

When I was at CT in June I asked the same question. The response was that AAA had commented that not using the real names was "hokey". I think that was a hint of a change that should be made to keep the AAA Five Diamond Rating, so in this case Disney surrendered.