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

[Miffy2003]

Another fantastic report. Would you tell me more about the Banana Gateau? I'm not sure what Banana Fosters is, though I'm guessing butterscotch & banana feature heavily?

 

[disneygirlinnj]

wow, now I need to eat at v&a even more now! I've been thinking of taking my dad and step mom there next time we all go together. Hopefully in a year or so!

Amazing photos as well. I'm also very into photography so can I ask what camera you use and what lens you used in the restaurant? I have a 50mm f/1.8 for great closeups but I feel that would be too close for food photos.

 

[ehagerty]

I do like learning "how things work".



DS19, Chef Amy, DS21 - looking just as photogenic as last picture trip report (that night, she was running the kitchen, Scott was off).

Chef Scott, at work

There are a surprising number of "toques per square inch" in this kitchen. I worked in a restaurant for a couple of years "back in the day" and there was only ONE toque in the kitchen - and it was more a sign of rank than skill or achievement. Trust me.

This kitchen is also remarkably CLEAN. I have never seen a restaurant kitchen so clean. Not even close. It was SPOTLESS. Even my husband - who also worked in restaurants "back in the day" - observed in the photos that it was the cleanest kitchen he had ever seen.

Other, useful information - Chef's Scott's wife is an executive chef at Epcot, responsible for F&W. What must their family meals be like!?!?!





Chef, intern (from a culinary school), included here in case there are budding chefs (plural = chevres? just kidding! multilingual pun - not a good one) on this thread. Who knew you could be an intern at V&A? Not me!

They even pickle their own artichokes - and use it for decoration around the chef's table......

The Wine Cellar

What? You were expecting a picture of the French Movie's wine cellar? Big oak casks? Rental space paid by your lord great, great uncle 200 years ago? Truthfully, I had NO expectations, because I've never seen a wine cellar before. My "wine cellar" consists of wine, that is stored in my cellar - on rows of white, covered-wire, handing racks that my brother-in-law hung for Christmas ornaments in the off season. Then we got cats - who wouldn't stay out of Christmas trees - so I cleared the Waterford and hand-painted china ornaments off the shelves (shelfs? kidding, again), put them in the attic, and started using them for wine. Ergo. Wine Cellar. And that's all I have to say about that. I thought about striking the same posture in MY wine cellar, taking a picture, and posting it for chuckles - but it was easier just to describe it in text. Then I don't have to get up.




Israel, in his wine cellar

Israel explained his wine procurement and management process, showing here an $11,000 bottle of wine. I asked him, "Who would buy an $11,000 bottle of wine?" I was thinking to myself "Under what conditions would I buy an $11,000 bottle of wine?" (All I could think of was some old movie where the lead buys something extravagant like this because he thinks he is terminally ill and will die before his credit card comes due) Back to reality, Israel says that, usually, the most unassuming-looking people buy them - you wouldn't guess by appearances.

Now, I ask you - wouldn't you like to be this guy's aide-de-camp? The wine you would taste!!! I mean, they gotta taste before they buy, right? Make it a "volunteer" position, and you'd still have hundreds of applicants.....





Grand Finale Picture

DS19, Israel Perez (Maitre d'Hotel), Scott Hunnel (Chef de Cuisine), DS21

Now that you know what Israel looks like, when he greets you at the door, you can say "Hey, I know who YOU are!"


Final notes:

• It was exquisite.
• I loved it.
• All future meals, anywhere, will be compared to it.
• The new, platinum standard.

 

[jeminni]

Beautiful pictures and reviews

 

[inkkognito]

Drool! Thanks so much for posting this. We went to V&A for the first time last year when I signed my first book contract. I am waiting for the book to be released now (it was supposed to be early June, but they changed the cover at the last minute). When I have it in my hands, we are going to make a return trip...hopefully next month.

 

[luckytobeme88]

BRAVO! BRAVO!

 

[BigTex71]

You take THE best pictures! Awesome photos and commentary.

 

[BriarRosie]

I liked the goat cheese pun.

Very cool pics! I was way too timid to take photos of the chefs at work. Now, I probably would make them pose for me! (Well, not really! LOL)

 

[BC1836]

We dined there last evening for the first time (we were celebrating a wedding anniversary). We encountered ineffable tastes that we never experienced before. And the wine pairings were ideal! Teri and Nancy were our gracious and personable servers. We shall return.

Right now we're on the road...technically we're staying overnight at a southern VA motel off I-95. Oh, by the way, we dined at Cracker Barrel this evening!

All the best.

 

[PNO4TE]

Ellen - how did I miss this??

We are pondering the possibility of booking (tomorrow) V&A for our October F&W trip. This exquisite food report may tip the scales in favor of the ADR! You are, my friend, a master at this kind of thing. And we are fortunate to have reviews like this on the DIS!

 

[PNO4TE]

Applewood "Smoked" Colorado Buffalo with Apple-Radish Salad and Curry

Wine Pairing: Robert Weil "Kiedrich Grafenberg" Spatlese Rheingau 2004
​

... which eventually (in a minute or two) dissipated. Here, you can see melon (left), tip of white Belgian endive with microgreens and buffalo, as well as the holes in the dish that allowed the liquid to pour through the bottom dish and create the effect...

And now I have to offer DH's comment on this dish. He has been fascinated by all your photos of food at CG and I called him to the computer to see what I considered to be another winner. He looked at the series of photos, asked the appropriate questions, and then said, "That would pretty much negate the possibility of gravy, I suppose."

Hopefully this will be taken in the spirit in which it was spoken and subsequently presented to you. As for myself, I am still chuckling and wiping my eyes... Possibly this is not yet the time for us to head to V&A!

 

[ehagerty]

Another fantastic report. Would you tell me more about the Banana Gateau? I'm not sure what Banana Fosters is, though I'm guessing butterscotch & banana feature heavily?

I tasted the BG at our first dinner, and yes, bananas definitely. I am not as clear between caramel and butterscotch (although googling caramel = heat-reduced sugar, butterscotch = heat-reduced brown sugar, butter and cream). The dessert reminded me of the butterscotch buzz at Cali Grill.

wow, now I need to eat at v&a even more now! I've been thinking of taking my dad and step mom there next time we all go together. Hopefully in a year or so!

Amazing photos as well. I'm also very into photography so can I ask what camera you use and what lens you used in the restaurant? I have a 50mm f/1.8 for great closeups but I feel that would be too close for food photos.

I hope you and your parents DO get to go. Let us know!
As for camera - 2006 Canon Rebel EOS with 35-105 image stabilizer lens. I do want to point out that many of my favorate shots from CaliGrill were taken with the lens that comes with the camera. I bought the 35-105 so that I would have a decent range of wide angle and telephoto - something that I could leave on all the time (and I do). I don't think the IS feature factors in much with these pictures, as they all have flash. I do value it, though, for fireworks and low light shots.

Drool! Thanks so much for posting this. We went to V&A for the first time last year when I signed my first book contract. I am waiting for the book to be released now (it was supposed to be early June, but they changed the cover at the last minute). When I have it in my hands, we are going to make a return trip...hopefully next month.

Congratulations on your book! Can we ask the title?
What better place to celebrate!

BRAVO! BRAVO!

Thanks! I did got to the Sabres Draft Party. It was pleasant, fun - but very limited number of actual Sabres - Tim Connolly Adam Mair. I have a couple of pictures. It was a beautiful WNY weather day and I really enjoyed the opportunity to walk through the Gallery (hadn't been there in 5 years - the paintings are like old friends).

I liked the goat pun.

Very cool pics! I was way too timid to take photos of the chefs at work. Now, I probably would make them pose for me! (Well, not really! LOL)

Be brave!! Assume the best!! Especially at Disney!!

We dined there last evening for the first time (we were celebrating a wedding anniversary). We encountered ineffable tastes that we never experienced before. And the wine pairings were ideal! Teri and Nancy were our gracious and personable servers. We shall return.

Right now we're on the road...technically we're staying overnight at a southern VA motel off I-95. Oh, by the way, we dined at Cracker Barrel this evening!

All the best.

Welcome to the V&A fan club!! What a great way to celebrate your anniversary. I liked Cracker Barrel's pecan pancakes with real maple syrup. Do they still have it?

Ellen - how did I miss this??

We are pondering the possibility of booking (tomorrow) V&A for our October F&W trip. This exquisite food report may tip the scales in favor of the ADR! You are, my friend, a master at this kind of thing. And we are fortunate to have reviews like this on the DIS!

And now I have to offer DH's comment on this dish. He has been fascinated by all your photos of food at CG and I called him to the computer to see what I considered to be another winner. He looked at the series of photos, asked the appropriate questions, and then said, "That would pretty much negate the possibility of gravy, I suppose."

Hopefully this will be taken in the spirit in which it was spoken and subsequently presented to you. As for myself, I am still chuckling and wiping my eyes... Possibly this is not yet the time for us to head to V&A!

Don't know how you missed it. Maybe, like me, you are only active on the boards shortly after returning and a couple months prior to the next, planned trip. Of course, at this point, that is getting to be pretty much a continuous cycle.....

We kidded on earlier post in this thread that we were going to schedule a V&A Dismeet for Brenda's birthday (Oct 17th). I wasn't serious at the time, but have subsequently scheduled attendance at a professional conference Oct 11-15, with 3 day weekend at AKV, leaving Oct 18th. SO, Brenda, if you are reading this, if you WANT to schedule Chef's table for Fri/Sat (assuming F&W offerings don't complete), let us know!!!! Dutch treat, of course!!

 

[PNO4TE]

We kidded on earlier post in this thread that we were going to schedule a V&A Dismeet for Brenda's birthday (Oct 17th). I wasn't serious at the time, but have subsequently scheduled attendance at a professional conference Oct 11-15, with 3 day weekend at AKV, leaving Oct 18th. SO, Brenda, if you are reading this, if you WANT to schedule Chef's table for Fri/Sat (assuming F&W offerings don't complete), let us know!!!! Dutch treat, of course!!

Well, DARN! We leave WDW on the 8th.

And, (un)fortunately, I am much too involved on the DIS! and that is probably the real reason I missed your stunning reviews.

 

[ehagerty]

Well, DARN! We leave WDW on the 8th.

And, (un)fortunately, I am much too involved on the DIS! and that is probably the real reason I missed your stunning reviews.

Just noticed - besides having the same name, we joined Dis the same month/year. Looks like you are WAY more active, though!!! Oh, I play the piano, too.

 

[PNO4TE]

Just noticed - besides having the same name, we joined Dis the same month/year. Looks like you are WAY more active, though!!! Oh, I play the piano, too.

Yep, and I am betting we are about the same age. We tried to "see" one another last October at California Grill, but our times just did not line up that evening. Looks like we will miss one another this year too!

 

[adsrtw]

Once again your V&A report leaves me longing for the day when I can enjoy this experience first hand.

 

[BC1836]

To: ehagerty

Howdy!

We just viewed your amusing Cracker Barrel 7/4/09 question to our comment about eating at the popular roadside eatery less than 24 hours after dining at V&A several weeks ago. However, I don't recall if those pecan pancakes are offered. Sorry.
And I know Cracker Barrel doesn't offer Amuse Bouche w/ Pommery Royale Brut with its Country Morning breakfast.

Right now, we're waiting for the 90-day mark to book at California Grill and Jiko. Perhaps V&A in December.

All the best.

 

[ehagerty]

To: ehagerty
We just viewed your amusing Cracker Barrel 7/4/09 question to our comment about eating at the popular roadside eatery less than 24 hours after dining at V&A several weeks ago. However, I don't recall if those pecan pancakes are offered. Sorry.
And I know Cracker Barrel doesn't offer Amuse Bouche w/ Pommery Royale Brut with its Country Morning breakfast.

Right now, we're waiting for the 90-day mark to book at California Grill and Jiko. Perhaps V&A in December.

I haven't actually eaten at a Cracker Barrel in years. The only one that was readily accessible in my area closed (the other location not being "readily accessible".) In the meantime, I stock real maple syrup (my son's roommate's parents own a maple syrup business) and make my own cinnamon-pecan pancakes.

Despite mastering the cinnamon-pecan pancake, somehow, I don't think I will ever apply myself to be able to "cook" at the V&A level cuisine. I downloaded the recipe for the mushroom soup at Artist Point, and when I saw the number of steps and ingredients it takes to make it, I knew I would probably never make the time to execute it. I have to believe EVERY dish is that complex (or nearly) at V&A.

After meeting Thomas Keller at the Bocuse D'or USA finals at Epcot last year, I bought his French Laundry cook book to see what all the fuss was about, especially when his sous chef won the competition. I still learned a lot, but came to the same conclusion - that this is not a near-term probability for me to achieve this level of commitment and accomplishment. With the exception of the mushroom soup (Artist Point) and sushi (CaliGrill), I can pretty much "cook" everything else I have ordered at a signature restaurant. I even prefer my own braised lamb shank to Citricos (which was good, but I was hoping for "better than mine, so I could learn something").

Of course, what I cannot (or will not) do for myself, ensures that I will be a repeat customer!

p.s., From your comments - are you dining at Jiko in October? Just curious. I managed to schedule myself at a professional conference in the middle of October, onto which I tacked 3 nights at AKLV. Was planning to give Jiko another shot. Along with V&A..... Maybe we'll see you there!!

It took me nearly five years, working out 3 times a week, to earn a black belt in karate. I know I don't have that kind of time available before I retire - which is looking like 2024 if I am going to become a V&A habitue (can't believe I remembered how to spell that) - to become a "master" (even in my own mind) of the kitchen.

 

[LimoFam5]

OMG your pictures and report brings back such GOOD YUMMY memories. We were just there last year August for my husbands birthday. Everything was so well put together and the wine pairings were to die for. For some people they say that it is something you just have to do once in life BUT for my husband and I we say it is something we have to do once a year. We will be there in October, and I can hardly wait.

 

[LWQuestie]

Wow, both of your dinners look so delicious! I am inspired to try for a reservation on our trip in December. It's our anniversary, so maybe a reason for the splurge.

Thanks again for the info about the wine you shared with us on the SS Member Cruise 08. I got a bottle for my husband for Christmas and he loved it.

Hope to run into you again on a future cruise or trip to WDW!