V&A's Chef's table

[MNRMommy]

We were lucky enough to experience the V&A chef table on Saturday August 31. We cannot say enough about this dinner. If anyone has ever wondered if it was worth the money and dressing up at Disney then all we have to say is YES YES YES a thousand times YES. This was one of the most delicious meals we have ever had. We were also lucky enough to have the table to ourselves but were told that it will soon be able to accomodate up to 14 people. I know some of you had questions as to the size of the allowable party.

We went with the wine pairings and with the exception of the initial appetizer, seafood and main courses we each were given different offerings and different wines with each course. So we got to sample many wonderful things. The chef didin't even blink when I had an ethical problem with veal. He just whisked it away and came back with a serving of mushrooms. I was skeptical. How can mushrooms be a course in and of themselves? Well let me tell you they could have been the entire meal they were that good.

The only other thing that I have heard is from you big tough guys out there who are afraid the food will be too foofy. Many of you don't think you will enjoy it or get enough to eat. Well yes it was foofy but believe me you don't care it is so tasty. And with nine courses you get more than enough to eat. I caution you to not touch your bread at all becuase you will need all the room you have for the food you will get.

Another note is that if you go with the wine pairings the ladies will most likely need to visit the little girls room at least once during the meal. This is the funniest part of the evening. One of your main waiters will escort you out of the kitchen and through the restaurant. If feels a little strange to be escorted and the first time you wonder if the poor man is waiting outside for you. Well rest easy. He is not. However, as soon as you emerge one of the Hosts will jump out from behind the stand and say Mrs. Mattoon (insert name) let me escort you back. And he does. Very strange.

Finally, a few times during your meal patrons of the main dining room will be walked through the kitchen to view the chef's table area. At this point you are pretty much on display but since the entire meal is not exactly private you will not mind. Watching the cooking and having each course discussed by the chef was facinating. Truly a wonderful evening.

 

[Uncleromulus]

Sounds like you had a fine evening. What exactly did you have as "entrees" that nite??

 

[MNRMommy]

We started with caviar and Fairy Tale Cuvee. We had salads, mine had beets my DH had buffalo. Next my DH had duck and I had a mushroom dish. This was followed by a Soup course and my DH had Roasted Garlic Potato Cream and I had Pheasant Consomme. Next we had a fish called Alaskan Sable fish that tasted a little like a shell fish to me (it was yummy). Even my DH, who hates fish, liked this course. This was followed by Sorbet to cleanse the palet. Our main course was lamb and Prime Rib. Next was a cheese course of varying cheeses. Dessert course was three different dishes, a creme broulel a chocolate souffle and a carmelized banana gateau. Finally was coffee. They use a reverse vacum pot where the Grounds are above and the water below. The water heats and bubbles up to the grounds to brew. When they remove the flame the coffee flows back down leaving the grounds above. It was very interesting.

 

[Spirit Feather]

We are thinking of "giving" this to my in-laws as their Christmas gift. How much $$$ should I budget for?

 

[amw5g]

What cheeses were on the cheese course?

Was Chef Scott Hunnel back or did you have the pleasure of dining under the care of sous Chef Jason Lanza?

The sable fish comes from very cold waters, which results in a great deal of fat in the fish's meat- this produces a "creamier" taste and feel in the mouth rather than the flakiness usually associated w/ fish.

Spirit feather:
As for a budget- two people w/ wine parings, tax & gratuity comes to a little under $450. I'd use that as my budget ceiling.

Dang I love the V&A chef's table, thanks much for stirring our memories, Mattoon!

-Andrew

 

[MNRMommy]

amw5g

Chef Scott Hunnel was there and he was wonderful. One of the funniest parts of the evening was when we were wrapping up our desserts the chefs came out with a huge Fish (I forget which kind now) and all of them were standing around giddy with the thought of how to cut this thing up. You could tell they all loved working there and loved what they did.

Spirit Feather

amw5g is right on on the cost estimates. If you go with the wine pairings (which I highly recommend) then it will be around 450 with tip.

 

[Krissalee]

Thanks so much for the info and review! I will be dining in the main dining room for the first time in early December, and I am really looking forward to it!

 

[jiminyfan]

We will be dining there on September 24th. From what I read it will be a special night.

One question: Howclose can you watch the food preparation? I am really into cooking and this is one of the perks I was hoping to get with the CT.

Thanks!

 

[amw5g]

They pen you in behind an iron railing. It's right next to their prep stattion, so you'll get a great view of them plating the cheese, chopping their veggies, seasoning the meats and such. Right past the prep station is a two-sided range. You should definitely be able to see this, even while seated.

Just beyond that is the front counter of the kitchen, where everything is sauced, cleaned and sent out. This is much harder to see, but feel free to stand up if you're checking things out.

To the far right are two stock pots and the wash sink. I believe the proofing/warming oven is also just beyond that on the far right wall.

As you first enter the kitchen (you are seated in the back and turned 180 degress so you face the direction you came in) you'll see a little room with a cut-out window in it. That's where the patissiere does his/her thing. We got an escorted tour up there and had a wonderful chat with the pastry chef on duty that night.

Don't be shy about standing up and asking questions of the cooks. They are very friendly and will give you great detail about anything they are doing. The chef is also very outgoing and will answer any questions you have.

Should you get a chance to speak with the souos chef Jason, please give him a big 'hello!' from Heather and Andrew.

Feel free to get in touch if you have any more questions.
-Andrew

 

[jiminyfan]

for the information. I had a near heart-attack last night. As I was booking my other meals the CM, CANCELLED my Chef's Table by mistake. She quickly put me on hold without a reason and when I was taken off of hold I had a Supervisor apologizing for the CM's error. She also told me that I did not lose my ressie as she didn't want to cause a DIVORCE. She was right I think my wife would have been a holy terror if the ressie was lost.


I will be sure to post a review of our meal and pass along the HELOO if we see him.


DavE