Well, here's a link to an album of pics of the food, I hope it goes through.
http://www.care2.com/c2c/photos/view.html/view/83/878342678/Victoria__amp__Albert__039_s/
In the meantime here's the written review.
I went to the Chef's Table at V&As on June 3. What an evening!!!
It started at 5Pm when I and my party, my Momma and her partner, and my Uncle Cheshire Figment, met with Mr. Disney and his partner for cocktails at the Grand Floridian. (Forget the name of the lounge...sorry!) I had a nice yummy Choco-tini. We had a lovely little time chatting!
So, 6 PM rolls close and we say our farewells to Mr. Disney and head over to V&A.
From the moment we got there I felt like royalty! I couldn't stop grinning like a fool! Israel, our Mattre d'Hotel was soooo nice! We were led through the main dining room into the kitchen and back to the Chef's Table. I immediatley noticed the delicious smells of food being expertly prepared.
We sat down at the table and Ann, our Victoria for the evening, poured some sparkling white wine for all of us. Dan, our Albert for the night, passed out some bread and "gourmet" butter. Yummy! (Note: Take it easy on the bread, there's a lot of food to be had.)
(Oh, fyi, it seems that the waiters and waitresses are no longer all named Victoria and Albert, someone thought it was too cute.)
We had a toast with our Chef, Scott Hunnel. My Momma doesn't eat shellfish or pork, and Mary doesn't eat pork. I and Uncle Mike pretty much took whatever was given out.
I told them to just bring it on and I'd try it!
So, on to the first course...the appetizers.
Scottish Salmon Soup: Oh my goodness, how to describe it? The soup was so creamy and yummy, and the salmon simply melted on the tongue! Pure HEaven!
Lobster Tempura: Now I've had tempura in my day...but this...let's just say I never had tempura dance the way this did.
Iranian Osetra Caviar: It was served on a little fried Quail Egg. First time I've had either item. The caviar had a pleasantly slaty tang that was well complimented by the eggs earthy flavor.
Wine: Villiera Tradition Burt, Stellenbaosch NV
Second Course:
Applewood Smoked Buffalo "Waldorf" w/ Apple Walnut Vinaigrette: The name says it all! I've had Applewood smoked meat before, and I've had buffalo before. This was the most tender meat, well, almost the most tender, I've ever had. The gamey flavor I've had w/ other buffalo just wasn't there. The smoky taste of the applewood was just sweet enough and with the vinaigrette it was perfect!
Wine: King Esate Pinot Gris, Oregon 2003. I was surprised at getting a white wine w/ buffalo but Israel explained to me that because of the tart sweetness of the apple a white is a better choice for a dish like this. HE was sure right. The wine's light crispy flavor complimented the apple taste so well and wasn't overpowered by the meat at all!
Third Course:
Gulf of Mexico Shrip w/ Coconut Curry Broth and Bok Choy: Oh my... how to describe this dish? I can't begin to impart how perfectly the shrimp was cooked. The curry was delicatley laced with the coconut flavors and the bok choy was perfection! I lived in HI for a few years and the flavor of this dish transported me back to Oahu and right into Sam Choy's kitchen!
Wine: Trimbach Gewurztraminer, Alsacew 2002 A good wine, but lordy help me if I can ever pronounce it!!!
(Note: Momma had blue fin tuna instead of the shrimp. I don't know how it was but she seemed to enjoy it quite a bit.)
Fourth Course:
Guinea Hen W/ Mushroom Risotto, Morels and Truffle Foam: Well, another first for me, Truffle Foam, never had truffles of any type before...or Guinea Hean come to think of it. My hubby's family is in Indiana and we've a family tradition of morel hunting each year so it wasn't as much of a "treat" for me as some... that being said :YUMMY! The foam and morels were nice and earthy and oh so good! The risotto was quite nice and just the right texture. (Perfection seems to come easy to these wonderful folks!) Mind, I'm not a big 'shroom fan, but I decided that I wasn't going to let that stand in my way. If all mushrooms tasted like what I had that evening I'd be a hobbit for sure!
Wine: Chateau de La Chaize Gamay, Brouilly 2003 A red wine, which surprised me as hen is a fowl and usually a white is served. Israel, ever helpful, explained that when eating fowl with something like morels and truffle a red wine is a good choice. It compliments the strong earthy tones of the fungus and allows the fowl to ride along.
Fifth Course (Halfway there and are my hands getting tired!)
MArcho Farms Veal "Napolean" w. Melted Leeks and Roasted Baby Fennel: If I had to pick a least favorite dish this would be it. Now, that being said I was still in raptures over this! I love veal and this dish capitalized on it!
Wine: Albert Bichot Domaine Long-Depaquit Chardonnay, Chablis 2003 A nice crisp wine.
Sixth Course:
Strawberry Sorbet w/ Micro Mint: To cleanse the pallet for the main course. Even so, the simplicity of this dish was purely delightful!
Seventh Course: The Main Event
"Kobe" Beef Tenderloin w/ Celery Root Potato Puree: I've never had Kobe beef, and technically I still haven't...at least not the Japanese variety, this was from Australia...but who cares? It was, oh my, it was bliss! The meat was so tender it parted at a mere caress of my fork, it melted in my mouth with a texture like the smoothest chocolate and it tasted like... like... words fail me.
Braised Shortribs and Oxtail Jus: Now, I've gotta say that, yeah, I've done the shortribs and Oxtail thing, it's a big thing in HI. But I 've also gotta say that I've never, ever, had it taste like this before! Oh the flavors were all very similar, nice and ribby and beefy like, but... the texture and interplay of flavors, not a dish you expect subtlety from but it delivered!
Pan Roasted Foie Gras and Vanilla Scented Brioche w/ California Cherries: This was the thing I was hoping most to eat (even more than the Kobe beef). I've been a long time fan of Iron Chef and had long been curious about Foie Gras. (They use it so much on that show.) I was a little leery as I'm not a big liver fan, but all I've heard about foie gras is how tender and delicious it is. So with great anticipation I took a bite. Oh how I had to restrain myself from thieving the foie gras from the plates of my companions! The was so tasty and had this subtle sweetness that was just perfectly jacketed by the cherries and vanilla brioche... Oh my I could have eaten just that and been happy!
Wine: Trefethen Estate Grown Cabernet Sauvignon, Napa 2001
Eighth Course: Cheese
Cheese Glorious Cheese!!!!! How I adore a nice blue veined cheese, and they gave me a nice one indeed! I love Stilton!!! The bit of "plain old" stilton they gave me was so creamy it simply dissolved in mouth leaving nothing but a taste. The Stilton Cheesecake...Oh my! I love cheesecake and I love Stilton. This had scu a lovley bite to it that rode sidesaddle to a sweetness imparted by Tupelo Honey and 25 yr. aged Balsamic... and let's not forget the 36month aged Parmigianno Reggiano! O! O! O!
Wine: Banyuls Rimage "les Clos de Paulilles", Banyls 2002
Ninth Course: Pre-Desert or the Chocolate Course:
I, sadly, failed miserably here. I forgot to take a picture of this, maybe the most important of courses... Forgive my trespasses! I was so excited by the sight of all that chocolate I lost my senses, well, all save taste!
Miniature Chocolate Pyramid: It had a little bit of gold flake on it... it, oh heck, how many ways can I say YUM?
Warm Almond Chocolate Timbale: *Sigh* Is there much better than chocolate and almond together????
Orange Chocolate Napolean: I actually didn't care for this that much... it wa all right, but I am not a big fan of chocolate and orange together...I know, blaspheme. But for those at the table who do like this kind of thing, like my Momma for sure, well, they sure seemed happy with it!
10th Course: Dessert!
Along with the dessert I had some mighty fine coffee... it was brewed in a weird thing... kinda neat. (Coffe: "Celebes")
Each dessert was brought out fully plated and we each got one. We kinda passed them around until we got the one we liked best.
Orange-Scented Mascarpone in a Chocolate Nest: Again, not a big fan of these things together but I had to at least taste it. I was pleasantly surprised. Not what I'd want a whole plate of but it was good. Very light and refreshing. It was also the dessert themed for the "Happiest Celebration on Earth." It had this sugar shell around the plate that represented "Soarin'" a blue swirl of sky w/ a bright yellow sun.
Carmelized Banana Gateau: Oh I do like this kind of thing. Very sweet and carmelly... gooey even.
Grand Marnier Souffle: What can I say, it was light, fluffy, warm and sweet with a hint of liquory bite.
Vanilla Bean Creme Brulle: My personal favorite. I have two kinds of dessert I like best. Cheesecake, for those times when I need something toothsome and heavy and creme brulle for those times I crave sweet yet lightness. This creme brulle was destined for greatness I could tell, The burnt sugar topping cracked with just the right volume when I smacked it with my little spoon. The carmelized sugar and vanilla melded harmoniously on my tongue and danced a little tango of joy. Need I say more?
Oh this night shall live on in memory with me for a loooong time. I enjoyed myself so much that next year, for my 11th Anniversay, we, my hubby and I that is are going to attend!
The people were so lovely. The chefs when they had a moment were quite happy to stop and talk. They answered any questions we had. I felt like such a queen that night! It makes me smile just thinking about it.
If ya' get the oppurtunity to do this then go for it! It's well worth the price!
Sara
http://www.care2.com/c2c/photos/view.html/view/83/878342678/Victoria__amp__Albert__039_s/
In the meantime here's the written review.
I went to the Chef's Table at V&As on June 3. What an evening!!!
It started at 5Pm when I and my party, my Momma and her partner, and my Uncle Cheshire Figment, met with Mr. Disney and his partner for cocktails at the Grand Floridian. (Forget the name of the lounge...sorry!) I had a nice yummy Choco-tini. We had a lovely little time chatting!
So, 6 PM rolls close and we say our farewells to Mr. Disney and head over to V&A.
From the moment we got there I felt like royalty! I couldn't stop grinning like a fool! Israel, our Mattre d'Hotel was soooo nice! We were led through the main dining room into the kitchen and back to the Chef's Table. I immediatley noticed the delicious smells of food being expertly prepared.
We sat down at the table and Ann, our Victoria for the evening, poured some sparkling white wine for all of us. Dan, our Albert for the night, passed out some bread and "gourmet" butter. Yummy! (Note: Take it easy on the bread, there's a lot of food to be had.)
(Oh, fyi, it seems that the waiters and waitresses are no longer all named Victoria and Albert, someone thought it was too cute.)
We had a toast with our Chef, Scott Hunnel. My Momma doesn't eat shellfish or pork, and Mary doesn't eat pork. I and Uncle Mike pretty much took whatever was given out.
I told them to just bring it on and I'd try it!So, on to the first course...the appetizers.
Scottish Salmon Soup: Oh my goodness, how to describe it? The soup was so creamy and yummy, and the salmon simply melted on the tongue! Pure HEaven!
Lobster Tempura: Now I've had tempura in my day...but this...let's just say I never had tempura dance the way this did.
Iranian Osetra Caviar: It was served on a little fried Quail Egg. First time I've had either item. The caviar had a pleasantly slaty tang that was well complimented by the eggs earthy flavor.
Wine: Villiera Tradition Burt, Stellenbaosch NV
Second Course:
Applewood Smoked Buffalo "Waldorf" w/ Apple Walnut Vinaigrette: The name says it all! I've had Applewood smoked meat before, and I've had buffalo before. This was the most tender meat, well, almost the most tender, I've ever had. The gamey flavor I've had w/ other buffalo just wasn't there. The smoky taste of the applewood was just sweet enough and with the vinaigrette it was perfect!
Wine: King Esate Pinot Gris, Oregon 2003. I was surprised at getting a white wine w/ buffalo but Israel explained to me that because of the tart sweetness of the apple a white is a better choice for a dish like this. HE was sure right. The wine's light crispy flavor complimented the apple taste so well and wasn't overpowered by the meat at all!
Third Course:
Gulf of Mexico Shrip w/ Coconut Curry Broth and Bok Choy: Oh my... how to describe this dish? I can't begin to impart how perfectly the shrimp was cooked. The curry was delicatley laced with the coconut flavors and the bok choy was perfection! I lived in HI for a few years and the flavor of this dish transported me back to Oahu and right into Sam Choy's kitchen!
Wine: Trimbach Gewurztraminer, Alsacew 2002 A good wine, but lordy help me if I can ever pronounce it!!!
(Note: Momma had blue fin tuna instead of the shrimp. I don't know how it was but she seemed to enjoy it quite a bit.)
Fourth Course:
Guinea Hen W/ Mushroom Risotto, Morels and Truffle Foam: Well, another first for me, Truffle Foam, never had truffles of any type before...or Guinea Hean come to think of it. My hubby's family is in Indiana and we've a family tradition of morel hunting each year so it wasn't as much of a "treat" for me as some... that being said :YUMMY! The foam and morels were nice and earthy and oh so good! The risotto was quite nice and just the right texture. (Perfection seems to come easy to these wonderful folks!) Mind, I'm not a big 'shroom fan, but I decided that I wasn't going to let that stand in my way. If all mushrooms tasted like what I had that evening I'd be a hobbit for sure!
Wine: Chateau de La Chaize Gamay, Brouilly 2003 A red wine, which surprised me as hen is a fowl and usually a white is served. Israel, ever helpful, explained that when eating fowl with something like morels and truffle a red wine is a good choice. It compliments the strong earthy tones of the fungus and allows the fowl to ride along.
Fifth Course (Halfway there and are my hands getting tired!)
MArcho Farms Veal "Napolean" w. Melted Leeks and Roasted Baby Fennel: If I had to pick a least favorite dish this would be it. Now, that being said I was still in raptures over this! I love veal and this dish capitalized on it!
Wine: Albert Bichot Domaine Long-Depaquit Chardonnay, Chablis 2003 A nice crisp wine.
Sixth Course:
Strawberry Sorbet w/ Micro Mint: To cleanse the pallet for the main course. Even so, the simplicity of this dish was purely delightful!
Seventh Course: The Main Event
"Kobe" Beef Tenderloin w/ Celery Root Potato Puree: I've never had Kobe beef, and technically I still haven't...at least not the Japanese variety, this was from Australia...but who cares? It was, oh my, it was bliss! The meat was so tender it parted at a mere caress of my fork, it melted in my mouth with a texture like the smoothest chocolate and it tasted like... like... words fail me.
Braised Shortribs and Oxtail Jus: Now, I've gotta say that, yeah, I've done the shortribs and Oxtail thing, it's a big thing in HI. But I 've also gotta say that I've never, ever, had it taste like this before! Oh the flavors were all very similar, nice and ribby and beefy like, but... the texture and interplay of flavors, not a dish you expect subtlety from but it delivered!
Pan Roasted Foie Gras and Vanilla Scented Brioche w/ California Cherries: This was the thing I was hoping most to eat (even more than the Kobe beef). I've been a long time fan of Iron Chef and had long been curious about Foie Gras. (They use it so much on that show.) I was a little leery as I'm not a big liver fan, but all I've heard about foie gras is how tender and delicious it is. So with great anticipation I took a bite. Oh how I had to restrain myself from thieving the foie gras from the plates of my companions! The was so tasty and had this subtle sweetness that was just perfectly jacketed by the cherries and vanilla brioche... Oh my I could have eaten just that and been happy!
Wine: Trefethen Estate Grown Cabernet Sauvignon, Napa 2001
Eighth Course: Cheese
Cheese Glorious Cheese!!!!! How I adore a nice blue veined cheese, and they gave me a nice one indeed! I love Stilton!!! The bit of "plain old" stilton they gave me was so creamy it simply dissolved in mouth leaving nothing but a taste. The Stilton Cheesecake...Oh my! I love cheesecake and I love Stilton. This had scu a lovley bite to it that rode sidesaddle to a sweetness imparted by Tupelo Honey and 25 yr. aged Balsamic... and let's not forget the 36month aged Parmigianno Reggiano! O! O! O!
Wine: Banyuls Rimage "les Clos de Paulilles", Banyls 2002
Ninth Course: Pre-Desert or the Chocolate Course:
I, sadly, failed miserably here. I forgot to take a picture of this, maybe the most important of courses... Forgive my trespasses! I was so excited by the sight of all that chocolate I lost my senses, well, all save taste!
Miniature Chocolate Pyramid: It had a little bit of gold flake on it... it, oh heck, how many ways can I say YUM?
Warm Almond Chocolate Timbale: *Sigh* Is there much better than chocolate and almond together????
Orange Chocolate Napolean: I actually didn't care for this that much... it wa all right, but I am not a big fan of chocolate and orange together...I know, blaspheme. But for those at the table who do like this kind of thing, like my Momma for sure, well, they sure seemed happy with it!
10th Course: Dessert!
Along with the dessert I had some mighty fine coffee... it was brewed in a weird thing... kinda neat. (Coffe: "Celebes")
Each dessert was brought out fully plated and we each got one. We kinda passed them around until we got the one we liked best.
Orange-Scented Mascarpone in a Chocolate Nest: Again, not a big fan of these things together but I had to at least taste it. I was pleasantly surprised. Not what I'd want a whole plate of but it was good. Very light and refreshing. It was also the dessert themed for the "Happiest Celebration on Earth." It had this sugar shell around the plate that represented "Soarin'" a blue swirl of sky w/ a bright yellow sun.
Carmelized Banana Gateau: Oh I do like this kind of thing. Very sweet and carmelly... gooey even.
Grand Marnier Souffle: What can I say, it was light, fluffy, warm and sweet with a hint of liquory bite.
Vanilla Bean Creme Brulle: My personal favorite. I have two kinds of dessert I like best. Cheesecake, for those times when I need something toothsome and heavy and creme brulle for those times I crave sweet yet lightness. This creme brulle was destined for greatness I could tell, The burnt sugar topping cracked with just the right volume when I smacked it with my little spoon. The carmelized sugar and vanilla melded harmoniously on my tongue and danced a little tango of joy. Need I say more?
Oh this night shall live on in memory with me for a loooong time. I enjoyed myself so much that next year, for my 11th Anniversay, we, my hubby and I that is are going to attend!
The people were so lovely. The chefs when they had a moment were quite happy to stop and talk. They answered any questions we had. I felt like such a queen that night! It makes me smile just thinking about it.
If ya' get the oppurtunity to do this then go for it! It's well worth the price!
Sara
Great job.
I am in weston!
for my DH to celebrate our 10th Anniversary. I was already excited and your review has me counting the minutes!!!
! I am hoping to talk DH into a trip to the Chef's Table in Dec. before the grandchildren arrive. Since we haven't had a couple's only trip since 1993, I'd say we deserve it!
