Victoria & Albert Dining Scheherazade Night #6&7 "I could die happy,and I am only 20"
For those who may not already be aware, there are other nights to this story..
Night #1 - Victoria & Alberts - Picture Trip Report (January, 2009)
Night #2 - Victoria & Albert - A Once-in-a-Decade Dinner, for the second time in 2009 (May, 2009)
Night #3 - Victoria & Albert - My Dining Scheherazade (September, 2009)
Night #4 - Victoria & Albert - Dining Scheherazade Night #4 - "Table for One" (October, 2009)
Night #5 - Victoria & Albert - Dining Scheherazade Night #5 - "Table for One - Again" 23 FEB 10 (February, 2010)
Night #6 and 7 - Victoria & Albert Dining Scheherazade Night #6&7 "I could die happy,and I am only 20" (June, 2010)
Night #8 and 9 - Victoria & Albert - Dining Scheherazade Night 8 and 9 - "New Regulars" (December, 2010)
This is actually two distinct meals in the same week. The first celebrated our "family of four" first day of vacation together. The second, an opportunity to introduce my DB to the delight that is VnA; my treat. I have consolidated because, well, the menu didn't change much in 5 days!
After the usual "jacket borrowing," we settled in to toast our good fortune - at being together, being at WDW, being at VnA. Four main dining room dinners, wine pairings for those old enough.
Taittinger Prestige Cuvee NV
... and our place setting, before we start dinner
This is going to be good!
oh what a tease:rolleyes1
bring on the food:thumbsup2
Wine Pairing: Taittenger Presitge Cuvee NY
The entire plate
In the absence of descriptions supplied by the restuarant, I call this "salmon panna cotta, with roe on top." Garnish looks like dill or fennel ferns...
Isty-Bitsy, Teeny-Blini - or "Its-bits, Teen-Blin" for language purists (who make it past the first 3 fake words) - apparently, Blin in the singular, Blini = plural. Who knew!
Blini - small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmonhttp://ehagerty.zenfolio.com/img/s8/v9/p548689860-4.jpg
Aside - I felt like Anton Ego tasting his Ratatouille when I saw the teeny-blin - it provided immediate flashback to the Russian Tea Room (NYC) circa 1983 - waiting in line for a table across from Rudolf Nureyev and Andy Warhol at their table, sitting at the next table to Radar from Mash (Gary Burgoff - that goodness for Google), having blini and some cherry tea drink. I'd completely forgotten I even went to the RTR til I saw this little pancake....
The egg and cup do not photo well under these lighting conditions. It was all delish.
Brother's First Night
Toasting our good fortune!
As the harp played, and the staff seated us, DB40's comment, "I didn't know places like this existed."
Poor hostess - asked my how my SON was enjoying his meal - I laughed - it is physiologically possible, as I am 15 years older than he - but he IS my brother!
Bread & Butter
Perfect, as always. Thanks, Chef Erich
Over the course of the meal.....
Shrimp or Elk?
Gulf Shrimp with Breakfast Radish, Kohlrabi, and Tamarind
The foundation (bottom layers) for the shrimp was a gourmet "slab" of watermelon, and tiny chunks of other melons.
Minnesota Elk Carpaccio with Olives, Artichokes and Chorizo Vinaigrette
Wine Pairing: Domaine King Estate Pinot Gris, Oregon 2007
The picture probably does not do this dish justice - it appears kind of rare (red). It is raw, not rare - and wonderful. I am not much of an olive fan (as a standalone flavor - and it is powerful enough to usually over-influence dishes, for me) - but I liked this so much, I ordered it myself the following week.
There are 3 different sauces decorating the plate, and, in the background, a sprinkle of something red (back left corner) and a spoon of olive oil powder (dehydrated olive oil), which you add to the top of the meat just before eating.
... with a side of lavash - kind of a middle eastern cracker - only enhanced with a touch of - garlic (I think - next time, I WILL take notes....)
We always make sure we have one of each offering so that we can sample each other's dishes.
Both were great, I chose the Elk the following week, mostly because of the flavor, but also because I was pretty sure I would not have too many opportunities to ever try elk carpaccio again.
Thank you for sharing all these wonderful pictures with us. I can't wait to eat there for the very first time next month. Shrimp or elk??? bread or no bread??(have been on the low-carb diet for weeks now :rolleyes1)
Fish Dish - Halibut or Salmon?
Citrus-poached Halibut with Warm Verjus Vinaigrette
Wine Pairing: Michel Redde Sancerre "Les Tuilieres", Loire 2007http://ehagerty.zenfolio.com/img/s8/v9/p556185109-4.jpg
Sale-Soy-marinated Copper River Salmon with Bok Choy and Say Beans
Wine Pairing: Kanbara "Bride of the Fax" Gohyakumangoku Junmai Ginjo, Nigata
Marron - Lagniappe - Extra Course
I learned on a prior visit about "Lagniappe" - and this was Chef Scott's lagniappe for our second dinner
Looks like shrimp, tastes like lobster - sweeter, more tender, less salty.
Having never heard of Marron before, I looked it up for your edification (and mine) just now:
Marron is a name given to large freshwater crayfish found in the south-west corner of Australia. arron make excellent eating, very similar in taste to lobster. Given that they are a freshwater species they are far less salty and provide an overall sweeter taste. Distinct from all other similar freshwater species is the fact that they do not burrow and do not take on as much waste into their flesh. Also, they do not suffer from terminal growth, as do most other shellfish, resulting in the fact that even very large and old specimens maintain excellent eating texture quality. They can be prepared in a variety of ways, such as boiling or grilling, and again similarly to lobster, the shells will turn a bright red colour when cooked. Marron are considered a luxury product and are the subject of a developing aquaculture industry in Western Australia and in other Australian states. (Wikipedia)
For inquiring minds - here is the original post with an explanation of lagniappe
Is that Rochester NY or MN?
Once again, I am living vicariously through your dining. Wonderful pics!
Next course - Poultry, or not
Zellwood Corn Soup with a Petite Crab Casserole
Wine Pairing: Chimay Peres Trappistes, Belgium
Poulet Rouge with Mushroom-Truffle Ragout, Morel Mushrooms, and English Peas
Wine Pairing: Caparone Aglianico, Paso Robles 2006
Duck Breast, Duck Sausage and Confit with Strawberry and Rhubarb
Wine Pairing: Acacia "Winery Lake Vineyeard" Pinot Noir, Carneros 2006
... with a close-up
... or two
Entree - Pork, Lamb and Veal
Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry-Bacon Vinaigrette
Wine Pairing: Trinitas "Old Vine" Zinfandel, Contra Costa Country 2006
Niman Ranch Lamb with Spring Asparagus and Minted Jus
Wine Pairing: Beni Di Batasiolo Sovrana Barbera d'Alba, Piemonte DOC 2006
Marcho Farms Veal Tenderloin with Marble Potatoes and Sauce Soubise
Wine Pairing: Pirathon Shiraz, Barossa Vallyey 2005
Hmmmm - I could have sworn someone ordered this, but no picture for you!
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