Victoria & Albert's Signature Dinner (Epcot Food & Wine Festival 2008)

[NejTheLion]

This event was held on November 2, 2008 - one of only two Signature Dinners held during the 2008 Food & Wine Festival. The cost of the dinner was $375 per person, and several people have asked if it was worth it. I think that's an individual decision, but I'll share my experience to help those who are curious.

The theme for the dinner was "Rarities," and the courses we were served certainly lived up to that. These ingredients are very unique (and expensive).

Joining Chef Scott Hunnel of V&A was Chef Zach Bell of Cafe Boulud in Palm Beach, FL. Wines were presented by Alfred Tesseron of Chateau Pontet-Canet in France.

I can't say I remember the details of every taste, but it was all exquisite. The most memorable experience I've ever had at any festival event.

Now...on to the photos!
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Reception outside of the restaurant - many wines served:

The lovely place setting with personalized V&A menu:

Starting the evening off with a glass of Dom Perignon Brut 1999:

Kona Kampachi with Edamame Puree, Crispy-Aromatic Salad and Miso Vinaigrette
Dungeness Crab Custard Baked in an Egg Shell with Fresh King Crab

First course of bread and butter (can't remember the specifics here, but all were wonderful):

Maine Lobster Cannelloni with Baby Greens, Radishes, Caviar, and French Blue Lobster
Paired with S de Suduiraut, Bordeaux 2005:

John Dory with Fresh Garbanzo Beans, Zellwood Corn, and Geoduck Clam in a Salt Bowl (yes, the bowl was made of salt, so some of the flavor slowly seeped into the sauce)
Paired with Marcel Deiss Pinot Blanc Bergheim, Alsace 2005:

Second course of bread and butter:

Duo of North Carolina Guinea Hen with Kabocha Squash and Matsutake Mushrooms
Paired with Les Hauts de Pontet-Canet, Pauillac 2003:

Juniper Berry seasoned Minnesota Elk with Mustard Spaetzle and Caraway Wine Kraut
Paired with Chateau Pontet-Canet, Pauillac 2001:

Vialone Nano Risotto with White Truffles from Alba:

Third course of bread and butter:

Prime Rib of Veal with Fall Vegetable Ragout, Chestnuts, Pancetta, and Macoun Apple Salad
Paired with Chateau Pontet-Canet, Pauillac 1990:

Salad of Arugula, Watercress, Endive, and Walnuts with a Fourme d'Ambert Fondue (nice light way of doing a cheese course after such a rich meal)
Paired with Quinta do Noval 2003 Vintage Porto:

Of course, we had the wonderful V&A coffee, and then...dessert! Again, nice to have something light after the meal, but how beautiful!

Blood Orange Gateau with Exotic Fruits and Pomegranate Air
Paired with...another glass of Dom Perignon:

And then we rolled out of the restaurant. FOUR-HOUR DINNER! So luxurious and decadent...and yes, we loved every minute of it. For a once-a-year splurge, I think it's definitely worth it. And I'll have my fingers ready on August 11 to try and book this year's dinner. I found out a little bit from the restaurant about their plans. Two words: Italy and TRUFFLES!!!

 

[Kellyh123]

Wow!

 

[iluvpluto27]

Wow, that looks amazing!

 

[MrsSpratt]

Pardon me while I lick my computer screen - that looks scrum-Disney-licious!

 

[natalielongstaff]

That looks delicious, it would be totally wasted on me though

 

[oybolshoi]

That was lovely ... thanks for sharing. We're going to miss the dinner this year, too; we leave for home on the morning of the 24th unfortunately and cannot change our plans.

A dinner like that at V&A would totally be worth the splurge, but I guess we'll have to wait for another festival. I look forward to seeing your pictures from this year's dinner - I hope you have a wonderful time (I'm confident that you will be able to book it!).

 

[NejTheLion]

That was lovely ... thanks for sharing. We're going to miss the dinner this year, too; we leave for home on the morning of the 24th unfortunately and cannot change our plans.

A dinner like that at V&A would totally be worth the splurge, but I guess we'll have to wait for another festival. I look forward to seeing your pictures from this year's dinner - I hope you have a wonderful time (I'm confident that you will be able to book it!).

Sorry that you'll be missing out We've been lucky with booking in the past, so hopefully that will continue. We usually have 3 phones calling before 7 am, trying to get in. Whoever makes it in first tries to book the high-priority events.

For future planning purposes, I've heard they try to schedule the V&A dinner for the last weekend in October/first in November. Last year, it was Sunday November 2. This year, because Halloween falls on Saturday, they moved the dinner a week earlier. Don't know all the reasoning, but that might help your trip planning in the future. Of course, now that I've told you that, watch it be different next year

 

[*KeepMovingForward*]

Thanks so much for sharing this. It all looks heavenly.

 

[conandrob240]

Hmmm...from a food perspective, looks very similar to what is offered on the regular menu with a few extra courses. Regular menu is $150 pp. I don't think I can justify $375 pp for this but thanks for sharing. One question- do you remember if the restaurant was closed that night for regular dinner? We always dine at V&A on our trip but since we have PFTS on Saturday, our options are limited and if this closes the restaurant that night, we only have one night we can do V&A. Thanks!

 

[NejTheLion]

Hmmm...from a food perspective, looks very similar to what is offered on the regular menu with a few extra courses. Regular menu is $150 pp. I don't think I can justify $375 pp for this but thanks for sharing. One question- do you remember if the restaurant was closed that night for regular dinner? We always dine at V&A on our trip but since we have PFTS on Saturday, our options are limited and if this closes the restaurant that night, we only have one night we can do V&A. Thanks!

It is going to be similar in style to what is served at V&A on a typical evening. However, some of the ingredients and wines were beyond what even V&A would regularly serve. Let's take the French (Brittany) Blue Lobster (way more flavorful than standard lobster and quite expensive). Very rare to find in the U.S. It was on the menu at Guy Savoy in Las Vegas last summer for $120! White truffles from Alba are the most expensive type of truffle ($6-10 thousand per pound). Caviar - that would typically be a supplemental charge at V&A. More than one glass of Dom Perignon (that's a couple hundred dollars a bottle).

We love the regular V&A dining experience and typically enjoy that multiple times a year. I would never say the signature dinner at V&A is similar to the regular menu.

To ask your question about scheduling, the restaurant will not serve a regular dinner the same evening as the signature dinner. It's one seating and fills the restaurant, which isn't that large to begin with. Probably about 30-40 people?

 

[davinakb]

It does look amazing, and I liked that they served the same wine twice, from 2 different vintages so that you could taste the difference that 10+ years of age can make. Still not sure of the $$; for that price we've always done a PFTS and a few wine/food pairings. But as they have not brought back pairings at Coral Reef and Le Cellier again this year.. maybe some day. Thanks for the great pictures.

 

[Chernabog#1fan]

Do you have to pay for this at the time of booking or only have a credit card hold like regular V&A meals?

 

[redzinner]

Do you have to pay for this at the time of booking or only have a credit card hold like regular V&A meals?

paid in full at time of booking and non-refundable