HAPPY HAPPY JOY JOY SERVED WITH LOTS OF WINE WINE
Victoria & Alberts October 18
There’s going to be a lot of pictures of this dinner up and some of the same courses. Just preparing y’all since it was the Official DIS Review and Food Porn Table.
I am pretty sure everybody got wine pairings so I’m going to try to recall what my courses and wine were – I did one wine switcheroo for the meat course and hopefully I remember which one I switched for.
AMUSE BOUCHE
Ever since I first ate here and everyone called it a moose bush I’ve loved getting these. I didn’t find this one so successful.
Clockwise from upper left: Celery root cream, egg mousse, spot prawn and octopus.
Let’s take em in order.
Celery root cream: I had to give this away. I just didn’t like it. Not gonna mark the chef down for my preferences though so Heeeeeere's Ned
Egg mousse: I ate it and I hate eggs. Now I am glad I didn’t release the hounds on the chef, since he accomplished the nearly impossible in serving me an egg that I could eat.
Spot prawn: I don’t mind eating food I have to look up.
Spot prawns are the largest of the 7 commercial species of shrimp found in Canada’s west coast waters. The prawn’s body colour is usually reddish brown or tan with white horizontal bars on the carapace (shell) and distinctive white spots on the first and fifth abdominal segments. While large females can exceed 23 cm (9 inches) in total length, the restricted carapace (shell) size limit for harvest is 33 mm (1 1/3 inch) long.
The spot prawn is known for its sweet, delicate flavour and firm texture.
But I thought this was kinda clumsy for a place like V&A. Had to scrape him off the shell with teeth. He wouldn’t turn loose of the shell otherwise. Good thing I wasn’t required to do that after a few more wine pairings. Tasted good though.
Octopus: Now this was good. Nice little tender bite. No tentacles.
With the moose bush was served Pommery Royal Brut NV so I could see what the stuff from the big bottle at Bistro de Paris tasted like.
COURSE ONE
Sesame Crusted Bigeye Tuna with Tatsoi Salad and Tamari-Honey Foam
Sucker’s almost too colorful to eat. You can’t really see the tuna. It’s under the salad. I am not big on deconstructed plates so unless it looks really cool I don’t pull the veggies off to expose the tuna. And foam!! OOH. Really, I don’t get the whole foam thing. But put all this together, and the salad. Whooo
Paired with: Marcel Deiss Pinot Blanc Bergheim, Alsace 2007
COURSE TWO
Colorado Buffalo with Fennel, Olives, Artichokes and Sherry Vinaigrette
This was actually on the first course menu but I asked to have it as my second because I couldn’t choose between the buffalo and the tuna. Guess I was so excited to get it that I took a blurry photo of it. Nor do I have another picture. No worries, it’s going to turn up on someone else’s first course somewhere.
And yeah it was
Especially paired with the Bisson Bianchetta, Golfo del Tigullio (DOC) Genova 2007. It’s Italian wine. Maybe someone can translate that.
COURSE THREE
Duck Breast, Sausage and Confit with Salsify and Delicata Squash Puree
Just gonna say that this was a heckuva lot better than Le Cellier’s Duck Three Ways. Maybe Der Fuhrer should give up on getting into Le Cellier and try here.
Then he could pair it with Acacia “Winery Lake Vineyard” Pinot Noir, Carneros 2006 (enough to give anyone pinot envy)
COURSE FOUR
Marcho Farms Veal Tenderloin with Marble Potatoes and Sauce Sobise
I’m here all week. Try the veal. Nice work of veal art, too.
After checking all the meat courses I knew it would have to be the non-Kobe cow who didn’t cost an extra 35 to 80 bucks. There were choices of pig or sheep as well. Someday I will need to break down and try the pig. But the cow is nice and tender and no fatty bits.
The veal course was where I switched wines on them and asked for the Cesari Mara Ripasso Valpolicella, Veneto 2006.
CHEESE COURSE
Colston Bassett Stilton, Coach Farm Goat, 36-Month Aged Parmigiano-Reggiano, and Epoisses
It’s backward. Cheese as listed from right to left. The goat cheese was best.
Served with Qunita do Crasto Late Bottled Vintage Porto, 2002
DESSERT
Grand Marnier Souffle
Is that beautiful or what? Not only that, but it’s like eating a big orangey cloud. They can’t just give you that, they have to throw in some ice cream and brittle too.
Oh yeah, this is a Homer. I wish they'd serve it earlier so I wouldn't be so stuffed when I eat it but souffles just take awhile.
Had this with some Mad Hatter’s Party tea and then cognac and cigars (chocolate ones! Brought by one of my tablemates. No they don’t let you puff on a real one in there.)
OH YES I want to go back – but I want the Chef’s Table. Who do I have to bribe to get that?
Not anytime soon though - next week for my final food & wine festival weekend I have two signature dinners (California Grill and Wonders of Life - Epcot chefs) and the Party for the Senses (Fall Harvest theme on Halloween) plus Andrew Zimmern and more sausages
at this one... they must have different chefs making the sausage on different days! This is what we had two weeks ago (shown with the spaetzel gratin):
