Victoria & Albert - A Once-in-a-Decade Dinner, for the second time in 2009

[katiebelle21]

I love your pictures! I would love to eat at Victoria and Albert's.

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Coolest dish EVER! Did it taste as good as it looked?

 

[ehagerty]

Gulf Shrimp with Zellwood Corn Ragout and Gouda Polenta

..... and the artistic, "other" view

Ivory King Salmon with Zuckerman Farms Asparagus, Crab and Sauce Bearnaise
Presented in a Pink Himalayan Salt Bowl

... with a close-up of the salmon

The "salt bowl" is another "cool presentation" thing I'd never seen or heard of before. Chef has these custom made. They are only good for 10 servings - between eating out of them and cleaning them, they erode and are discarded. I ate the salmon first (I think I am running out of superlatives), then rub the underlying salad greens around in the bowl to pick up salt accents. Very interesting. The one pictured here looks pretty new / intact. I saw more used ones on the kitchen tour.




Wine Pairing - listed on the menu: Domaine Maillard Pere & Fils CHorey-Les-Beaune 2004

What is listed on the "Wine Notes" menu: Langtry Sauvignon Blanc 2007
Nose: Blast of ripe fruit, Gooseberry, grapefruit, lemon, pineapple and pear.
Palate: Similar to the nose and slightly off-dry, with racy acidity to counteract the sweetness. Light-bodied and filled with all of that juicy fruit from the nose, especially pineapple and pear.

Not sure which we were served, so I included both for those who like to take notes and look 'em up on the local wine merchant's web site (that would be me).

There is another wine listed on the Wine Notes menu - this one may have actually been the pairing for this course:

Baileyana Chardnonnay "Fire peak Vineyard", Edna Valley 2006
This Chardonnay has tremendous concentration. Bright flavors of pear, pineapple, and citrus marry with a nuance of minerality. The wine is unfiltered, intense and full of classic cool climate characteristics.

 

[ehagerty]

Just based on your amuse bouche I think I want to go back to V&A in October for my birthday.

And based on your amuse bouche, I want to go to V&A for Brenda's birthday, too. (Ok, I still had V&A on the back-burner pending food and wine event info, but this might tip the scale in V&A's favor!)

We'll ALL go for Brenda's birthday. When is it??

I see a bottle of Macallan back there - yum! But I'm really intrigued by the Earl Grey liqueur ... off to google!

What did you discover? Are you a Macallan aficionado? Have you ever tried the cognac tasting on DCL? It doesn't photograph well, but here is a picture link.

That's a beautiful quote for a beautiful post. We all love you, Ellen. You rock!

Thanks! We'll make do in the meantime with the Sabres Draft Party at the Albright-Knox Friday, June 26th - eh?

You pictures are leaving me speechless....and amazed....I need to try this place!

Put in the plan!! It took me awhile to re-arrange my thinking. For many years I would say, "But I can go to the California Grill 3 times for the price of this place. How good could it be?" It is that good. Some people prefer one 8 oz filet with the same amazing taste in every bite. Nothing wrong with that - it is just not MY preference. I like to try many small portions with amazing variety of ingredients, composition, preparation and presentation. It's a "thing", you know?

You're making it hard for me to wait for my next V&A experience in SeptemberWaiting for more..

I am in a quandry. I was planning to return in September myself. But then, I didn't re-up my PAP yesterday, so now I can't get the TiW card. Without 20% off, I don't know if I'd go..... If anything changes, we'll have to see if our schedules overlap! Are you, by chance, DVC DCL cruising?

ps - Thought you'd appreciate that I am currently consuming a "Aventinus - Germany's Original Wheat Doppelbock." I think you mentioned somewhere that you would like to see a better beer selection around the world....

Did you have the regular menu or the Chef's table menu in the dining room?

Not sure. Comparing the menu of what we were served vs what the original posted, I think we got a little of both. We sat in the main dining room. I didn't book Chef's Table - I'd like to, but at this point I am still getting adjusted to the base price, with 20% Table in Wonderland discount. Stepping up to the Chef's Table increase without a discount is a new threshold - I'm not there - yet. Still, I was totally enamored of what we were served. Now I am starting to be concerned that future meals will pale in comparison!!!!


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[oybolshoi]

We'll ALL go for Brenda's birthday. When is it??



What did you discover? Are you a Macallan aficionado? Have you ever tried the cognac tasting on DCL? It doesn't photograph well, but here is a picture link.

Your latest batch of pictures is making me very hungry - they are gorgeous, as always.

My birthday is October 17th and there are a bunch of DIS F&W junkies who will be at WDW around that time (Jay and me included). We're waiting on V&A to see what the F&W programming looks like, but I can't think of many better ways to celebrate turning 40 (oh, the horror! ) than by having dinner at V&A.

I don't know that I qualify as a Macallan aficionado, but the 12-year is definitely one of my favorites. I wasn't able to find squat on the Earl Gray liqueur, more's the pity.

The last time we cruised DCL they didn't offer a cognac tasting (martini and beer, yes, cognac no). I loved the link ... if they offer this next year when we sail the transatlantic out of Barcelona I'm definitely signing us up.

 

[ehagerty]

Your latest batch of pictures is making me very hungry - they are gorgeous, as always.

My birthday is October 17th and there are a bunch of DIS F&W junkies who will be at WDW around that time (Jay and me included). We're waiting on V&A to see what the F&W programming looks like, but I can't think of many better ways to celebrate turning 40 (oh, the horror! ) than by having dinner at V&A.

I don't know that I qualify as a Macallan aficionado, but the 12-year is definitely one of my favorites. I wasn't able to find squat on the Earl Gray liqueur, more's the pity.

The last time we cruised DCL they didn't offer a cognac tasting (martini and beer, yes, cognac no). I loved the link ... if they offer this next year when we sail the transatlantic out of Barcelona I'm definitely signing us up.

Pretty sure they will offer the cognac on your TA cruise. We are currently booked of the TA to Barcelona - despite the weather warnings, it's so reasonable. Even with that, I am thinking of cancelling and travelling with family in June instead - although I have the cruise bug. We took the May 23rd Magic to Tortola - and they were offering BLT with $8 credit AND 4 night cruise (for 125 points, 10% down, limited dates, up to 4 people, included tips) OR $18 per point credit. Who can resist!! My poor brother was at WDW the same week and bought BLT with $8 pp credit only. I've seen him more cheerful than when he heard about our on board offer!!

BTW, the full complement of tastings offered on the 7 day cruise:
- beer
- Margarita
- wine
- whiskey
- cognac
- gin martini
- vodka martini

Imagine what they can do with 14 days!!!

 

[Joie29]

Your pictures, as others have noted, are remarkable!

What a fabulous start to reviewing this incredible meal. My husband and I enjoyed the chef's table at V & A in January (I did review it in my dining report), and it was an extraordinary experience!

Okay--WOW, course 2 blew me away! What a sensorial experience with the "mist," and, well, I couldn't help applaud the aesthetic qualities as well. One of the shots made me think of Chinese scroll paintings, absolutely fabulous. Wow.

Looking forward to reading more...

 

[ehagerty]

I love your pictures! I would love to eat at Victoria and Albert's. Coolest dish EVER! Did it taste as good as it looked?

It actually tasted AT LEAST AS GOOD as it looked. I realize I have been short on the accompanying text, but I didn't take detailed notes. I didn't take any notes. I was just so dazzled, and in the moment!!

Go Sabres!!

 

[TheDISneyFamily]

It actually tasted AT LEAST AS GOOD as it looked. I realize I have been short on the accompanying text, but I didn't take detailed notes. I didn't take any notes. I was just so dazzled, and in the moment!!

I feel the same way - it's so hard to explain what the wonderful food at V&A tastes like! Don't worry, your pictures are amazing and definitely worth a 1000 words. Thanks again for posting. I can't wait for our next dinner at V&A.

 

[luckytobeme88]

Why can't Sabres pick another date for the Party? It would've been awesome to my Sabres in the flesh. We will be in Disney around the time when the party begins @ 3PM. How likely will you be there?

 

[ehagerty]

Why can't Sabres pick another date for the Party? It would've been awesome to my Sabres in the flesh. We will be in Disney around the time when the party begins @ 3PM. How likely will you be there?

Pretty likely. I have two sons, 19 and 21. Both fans, both local, bored to tears since they didn't make the play-offs, can't wait for Sept. I never bought tickets before 2007, now hoping to move up on the Blue and Gold list. Serious diversion of WDW-allocated funds!! We eat at Wegman's on Amherst St a couple times a week, so strolling over to the A-K should be simple. Buffalo has such a plethora of free parties / concerts / events all summer. What's not to like!?!

ps Gotta love Wegmans. What a store. We've been getting the fresh, Copper River Sockeye (which they fly in every couple of days) and grilling on cedar plank since our return from WDW. I may never order the Copper River salmon from California Grill or Artist's Point again. We just sit at the kitchen table and moan with each bite.

 

[ElenitaB]

Your V&A dining reviews have been exquisite and your photographs (on all your threads) are just amazing! Thank you!

ps Gotta love Wegmans. What a store. We've been getting the fresh, Copper River Sockeye (which they fly in every couple of days) and grilling on cedar plank since our return from WDW. I may never order the Copper River salmon from California Grill or Artist's Point again. We just sit at the kitchen table and moan with each bite.

The first time we went to our "local" Wegman's (we drive ~25 miles and cross state lines to get there), my DS called it the "DisneyWorld of supermarkets." For those of us who live in an area lacking in good supermarkets (except for Fairway which is also a decent trek), visiting a good one is definitely a form of tourism.

 

[luckytobeme88]

Same here. The playoffs were kind of boring. We basically hate everybody else in the NHL. Can't blame us for being hard-core fans. I go to that Wegmans maybe once a week. Don't be alarmed if some crazy lady sneak up behind you to say "Hi" !! I have a huge favor to ask of you. Can you snap a few shots of the Sabres party? I will be eternally grateful.
Maddie

 

[ehagerty]

The first time we went to our "local" Wegman's (we drive ~25 miles and cross state lines to get there), my DS called it the "DisneyWorld of supermarkets." For those of us who live in an area lacking in good supermarkets (except for Fairway which is also a decent trek), visiting a good one is definitely a form of tourism.

We are fortunate to have 3 Wegman's within 15 minutes, two superstores. I too call it the "Disney of Supermarkets". Tom Peters (management consultant) references it in his talks - the only retail business to make Forbes top 10 several years in a row. It shows. What pleasant food shopping experience. Product, price and service all better than the competition.

Same here. The playoffs were kind of boring. We basically hate everybody else in the NHL. Can't blame us for being hard-core fans. I go to that Wegmans maybe once a week. Don't be alarmed if some crazy lady sneak up behind you to say "Hi" !! I have a huge favor to ask of you. Can you snap a few shots of the Sabres party? I will be eternally grateful.
Maddie

Happy to take camera to party (as long as I go). Say hello anytime - you know what I look like now!

 

[MOREMICKEYFORME]

I have V&A's booked next month for BF's Bday. He is adventurous and will try anything, me- not so much. I don't like seafood or fruit. I have heard that the staff will call before your reservation to get your likes and dislikes to prepare a menu just for you, is this correct?
I am worried about paying so much for dinner and then having to run to a fast food place to get something to eat after...like the Visa commercial...

 

[iluvpluto27]

Fantastic pictures of v&A. The smoked buffalo dish looks incredible, I can't wait until October for our next visit!

 

[ehagerty]

I have V&A's booked next month for BF's Bday. He is adventurous and will try anything, me- not so much. I don't like seafood or fruit. I have heard that the staff will call before your reservation to get your likes and dislikes to prepare a menu just for you, is this correct?
I am worried about paying so much for dinner and then having to run to a fast food place to get something to eat after...like the Visa commercial...

They do call you a couple of days before. I know they confirm the spellings of the names. They probably do ask about diet constraints (preferences, allergies) but since I like everything and don't really have allergies, the question doesn't stand out in my mind. They definitely check again when you sit down. Certainly let them know - they are extremely accommodating - they want you to enjoy yourself. No worries.

 

[ehagerty]

Just kidding, it's......

Poulet Rouge with Mushroom-Truffle Ragout, English Peas and Morels

The view from the diner's vantage:

.. with a close-up from the camera's zoom, right down to the bubbles on the foam:

I thought maybe there would be a description of the "foam" - I had seen descriptions on other restaurant menus. I don't recall what was in it.




Wine Pairing: Toad Hall Lavender Hill Pinot Noir, Carneros 2006

Wine Notes: Aromas of Violet and Blueberry leads to flavors of Cranberry and raspberry with a nice hint of earthiness. Great wine with a great finish that coats your palate. (350 case production)





A couple of bread and butter pairings:


The usual, excellent baguette, with Vermont butter

I was hoping for the truffle bread/butter (see, I am already starting to have favorites!!), but this herb one was great as well.

Looks like a grain bread (whole wheat? oat?)

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[Tinkfan10]

Looks so great we were just there at the Chefs Table and I will be posting the review in my honeymoon dining review soon. Glad you enjoyed your dinner as well...the dining room will be a must on our next trip

 

[ehagerty]

Looks so great we were just there at the Chefs Table and I will be posting the review in my honeymoon dining review soon. Glad you enjoyed your dinner as well...the dining room will be a must on our next trip

Be sure to add a link to your V&A post in your signature, so we can find it!

 

[ehagerty]

WOW - for someone who like small portions and big variety, this is my kind of entree:

Niman Ranch Lamb with Spring Vegetables and Celery Root,
Black Garlic Australia "Kobe" Beef Tenderloin with Braised Short Ribs and Oxtail Jus


The collection.......

from another angle

Braised Short Ribs, Oxtail Jus and some perfectly cooked and arranged veggies....

Kobe Beef

Spring Lamb

more perfectly cooked and arranged veggies

It is a testament to the skill of the chef that DS's, who would not usually eat these vegetables elsewhere, enjoyed them here.




There is no description on the menu for this dish, but I think they are taters - whipped, with something like a shallot comfit on top

Wine Pairing: Castillo Perelada La Garriga Samso, Catalonia 2005
Wine Notes: Flavors of black licorice, mixed berries and cherries. Medium acidity, Balanced tannins, Fruit and body.


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