Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Disney Trip Planning Forums > Disney Restaurants > Disney Dining Reviews
Find Hotel Specials & DIScounts
 
facebooktwitterpinterestgoogle plusyoutubeDIS UpdatesDIS email updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read





Reply
 
Thread Tools Rate Thread Display Modes
Old 10-03-2009, 12:14 PM   #16
ehagerty
DIS Veteran
 
ehagerty's Avatar
 
Join Date: Jul 2001
Posts: 2,065

Bread & Butter

Fresh Baguette & Vermont Butter







It is easy to overlook the perfect simplicity of this delight-between-courses.

The Vermont butter is very rich and creamy, incrementally pushing the upper limit of the balance of flavor and texture - salt, sweet, etc.. Many specialty stores come very close - this is just a little bit beyond that.

The bread, however, you simply cannot get anywhere else unless you make it yourself. To crack open a perfect baguette, and see steam emerge, is the pinnacle of baguette-perfection. The fact that is it also perfectly shaped and cooked to a perfect crust is, again, just another degree of mastery.

As with the tomato sorbet flashback, watching the moist tendrils escape this bread - a mini-Zen experience all by itself - immediately brought to mind an article I read awhile ago.
How long ago, I did not realize until I checked out the publishers web page - for the first time - looks like about 12 years ago.

Visually watching the "perfect experience" reminded me that this writer had verbally described it in writing - and now, I was there.

Only at V&A.

According to the writer, you can hardly even find it in Parisian Bakery, as the bread can only hold the moisture so long, before it dissipates.


Major Kudos to Pastry Chef Erich Herbitschek

------------------------------------------------------------

I am including reference to that article / magazine here for the people who are into bread (I am not selling or promoting - think of it as a library thing).

"The Art of Eating" (artofeating.com)
no. 29 “A Well-Crafted White Loaf (Cream-Colored Flours, Gentle Mixers, Hand-Shaping, and Really Flavorful Bread)” — that rarest of breads: great white bread — a visit to Acme Bread Co. in Berkeley, California, and interview with Steve Sullivan — the views of Professor Calvel of Paris — recipe for great white bread. 18 pp.
I think of Edward Behr as kind of the Pauline Kael of food...... For that reference, you'll have to google......
__________________
To see all photos, search Disboards using advanced search where "thread starter = ehagerty"; sort by descending post date. If you need help, let me know!!

ehagerty is offline   Reply With Quote
Old 10-03-2009, 12:39 PM   #17
ehagerty
DIS Veteran
 
ehagerty's Avatar
 
Join Date: Jul 2001
Posts: 2,065

Various

Quote:
Originally Posted by Miffy2003 View Post
I am so pleased to see this as I have thoroughly enjoyed all your other reviews. I am looking forward to reading more
Thank you for joining me on the journey!!
Quote:
Originally Posted by BriarRosie View Post
Kabuki and I (and a couple others who post here) are going the following night...October 18.
I think I knew that from another thread - well, at least we have the 16th!!
Quote:
Originally Posted by engle View Post
BRING IT!!! Your words perfectly describe my own feelings of V&A. Can't wait to read more. I have been there 3 times...once at the Chef's table. NEXT VISIT in February for my sister's 40th bday!! Can't wait!!
How was Chef's Table?
__________________
To see all photos, search Disboards using advanced search where "thread starter = ehagerty"; sort by descending post date. If you need help, let me know!!

ehagerty is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 10-03-2009, 01:54 PM   #18
engle
DIS Veteran
 
Join Date: Jun 2005
Posts: 2,108

Quote:
Originally Posted by ehagerty View Post
Thank you for joining me on the journey!!
I think I knew that from another thread - well, at least we have the 16th!!
How was Chef's Table?
The Chef's Table? Indescribable. For someone like you, a must do. DH and I did it the year after we did the dining room. It is a different experience...I wouldn't say romantic or serene. Not the same feeling as the dining room for sure. But as a culinary experience, phenomenal. The service of course is superb. And more relaxed. Really a great, fun night. Getting to talk directly with the chef was awesome. It was personal and informative all at the same time. You must do it and report back like this!!!
engle is offline   Reply With Quote
Old 10-03-2009, 03:37 PM   #19
D&R love Disney
DIS Veteran
 
D&R love Disney's Avatar
 
Join Date: Feb 2003
Location: MA
Posts: 2,793

I'm so looking forward to enjoying another one of your reviews!
__________________
D&R love Disney is offline   Reply With Quote
Old 10-04-2009, 05:24 AM   #20
lindsey clare
Mouseketeer
 
lindsey clare's Avatar
 
Join Date: Sep 2009
Location: Sydney, Australia
Posts: 144

ehagerty, i think i love you.

you seem as utterly obsessed with food as i am. and with great photos to boot. i look forward to reading more of your posts!
lindsey clare is offline   Reply With Quote
Old 10-05-2009, 05:13 PM   #21
ehagerty
DIS Veteran
 
ehagerty's Avatar
 
Join Date: Jul 2001
Posts: 2,065

Next course...

Prosciutto Wrapped Gulf Schrimp with Florida Melons and Jamon Iberico

Wine Pairing: Heller Estates Chenin Blanc, Carmel 2007










I never would have thought to puree melon (sweet, smooth), dot with soy (I think - salt offset) and build a small sculpture of shrimp, greens, edible flowers and what looks like (but I don't honestly remember - I don't take notes - if they include it on the menu you take home, you get it here...) a Parmesan crisp.

It is all good.

If I have time when I return from my walk, I'll try to post the next course and bread. I am not nearly as verbose on a work night!!!!

.
__________________
To see all photos, search Disboards using advanced search where "thread starter = ehagerty"; sort by descending post date. If you need help, let me know!!

ehagerty is offline   Reply With Quote
Old 10-07-2009, 09:19 PM   #22
ehagerty
DIS Veteran
 
ehagerty's Avatar
 
Join Date: Jul 2001
Posts: 2,065

Wow - subtle and amazing

Seared Poached Scallop, Lobster with Coconut Vanilla Scented Goat's Milk Broth and Fava Beans

Wine Pairing: Nambu Bijin "Southern Beauty" Ginginja Junmai Ginjo, Iwate












Another work evening - words are sparse (thank goodness, right!?!). I think if I had read the menu, I probably would have requested a substitute for the goat cheese. For some odd reason, I am not partial the the pungent "tang" of goat cheese. Fortunately, I did NOT do that - and was rewarded for my inadvertent open-mindedness by loving this dish - so much so that it happened to be THE one I raved about to Chef Tom (you will meet him later). Obviously, I can and should rave about ALL the dishes, but this one was the one that can bubbling out of my mouth in the kitchen.....

In fairness to goat cheese everywhere, I have never been disappointed by goat cheese, goat cheese infused dishes or desserts at either V&A or CaliGrill. It is either the quality of the cheese they buy - or the skill in using it - or both.

Should you be fortunate enough to have this as an option, make sure you have some bread to absorb every last foaming drop.....



.
__________________
To see all photos, search Disboards using advanced search where "thread starter = ehagerty"; sort by descending post date. If you need help, let me know!!

ehagerty is offline   Reply With Quote
Old 10-07-2009, 09:36 PM   #23
oybolshoi
You say vacation addict like it's a bad thing...Viva le Mochaccino!!!
Trips on painted lines in parking lots
Plankton's evil minion
 
oybolshoi's Avatar
 
Join Date: Aug 2004
Location: OFallon, Missouri
Posts: 11,861

And they served it on a seashell plate! Or is that an oyster shell plate? Maybe a clam? It's a shell of some kind, of that I'm sure!!

If that's on the menu come October 18th I think I may order it twice.

Enjoying your review as always ... wonderful timing to get us all excited for our upcoming trips! Looking forward to meeting you at the zoo next week!

Quote:
Originally Posted by ehagerty View Post
Seared Poached Scallop, Lobster with Coconut Vanilla Scented Goat's Milk Broth and Fava Beans

Wine Pairing: Nambu Bijin "Southern Beauty" Ginginja Junmai Ginjo, Iwate












Another work evening - words are sparse (thank goodness, right!?!). I think if I had read the menu, I probably would have requested a substitute for the goat cheese. For some odd reason, I am not partial the the pungent "tang" of goat cheese. Fortunately, I did NOT do that - and was rewarded for my inadvertent open-mindedness by loving this dish - so much so that it happened to be THE one I raved about to Chef Tom (you will meet him later). Obviously, I can and should rave about ALL the dishes, but this one was the one that can bubbling out of my mouth in the kitchen.....

In fairness to goat cheese everywhere, I have never been disappointed by goat cheese, goat cheese infused dishes or desserts at either V&A or CaliGrill. It is either the quality of the cheese they buy - or the skill in using it - or both.

Should you be fortunate enough to have this as an option, make sure you have some bread to absorb every last foaming drop.....



.
__________________
2009 Food Reviews: Pie That Brownie, Fruitcake!
2008 Food Reviews: We Smelled It; It Had to be Eaten!
2007 Food Reviews: Hungry are the Damned!!
2007 Food Reviews: The Food was not Undelicious!
2006 Food Reviews: As God As My Witness, I'll Never Be Hungry Again!


Join us on the community board for non-Disney food porn and continued good-time tomfoolery: Bendy-Friendies V.4
Feeling Adventurous? Visit Our Food & Travel Blog: Gastropod Travels
oybolshoi is offline   Reply With Quote
Old 10-07-2009, 10:11 PM   #24
ireland_nicole
No brainer- the fairy wins it
Personally, I'm an on site girl
 
ireland_nicole's Avatar
 
Join Date: Feb 2008
Location: Austin, TX
Posts: 4,145

ooooh, yes, yes... my favorite WDW restaurant, and a delicious review... this is almost as good as chocolate.- no, wait; this is almost as good as a cheese plate yum.
__________________
ME DH DD(12) DS(10) DM furbabies Harley(9)Molly(4)

Last edited by ireland_nicole; 10-07-2009 at 10:21 PM.
ireland_nicole is offline   Reply With Quote
Old 10-07-2009, 11:07 PM   #25
kabuki
It's free if you pass out in the DITCH!
I don't think Brenda has seen this to "pimp" me out yet
 
kabuki's Avatar
 
Join Date: Aug 2005
Location: San Diego
Posts: 1,535

Quote:
Originally Posted by ehagerty View Post
Seared Poached Scallop, Lobster with Coconut Vanilla Scented Goat's Milk Broth and Fava Beans

Wine Pairing: Nambu Bijin "Southern Beauty" Ginginja Junmai Ginjo, Iwate












Another work evening - words are sparse (thank goodness, right!?!). I think if I had read the menu, I probably would have requested a substitute for the goat cheese. For some odd reason, I am not partial the the pungent "tang" of goat cheese. Fortunately, I did NOT do that - and was rewarded for my inadvertent open-mindedness by loving this dish - so much so that it happened to be THE one I raved about to Chef Tom (you will meet him later). Obviously, I can and should rave about ALL the dishes, but this one was the one that can bubbling out of my mouth in the kitchen.....

In fairness to goat cheese everywhere, I have never been disappointed by goat cheese, goat cheese infused dishes or desserts at either V&A or CaliGrill. It is either the quality of the cheese they buy - or the skill in using it - or both.

Should you be fortunate enough to have this as an option, make sure you have some bread to absorb every last foaming drop.....



.


This looks and sounds amazing! PLEASE .. tell us about the wine!
kabuki is offline   Reply With Quote
Old 10-07-2009, 11:14 PM   #26
BriarRosie
Creator of Tag Fairy Haiku:
Clap your hands loudly
Bounce until your rear is sore
Tags shall be granted
Official DIS TF Haiku author!
 
BriarRosie's Avatar
 
Join Date: Mar 2002
Location: Chicago
Posts: 11,165

Quote:
Originally Posted by oybolshoi View Post
And they served it on a seashell plate! Or is that an oyster shell plate? Maybe a clam? It's a shell of some kind, of that I'm sure!!
[sarc] Gee, Brenda, don't you think they would have used a scallop shell to serve the scallop on? [/sarc] Go ahead. Slap your forehead for the "I could have had a V-8" moment. D'oh!

Quote:
Originally Posted by oybolshoi View Post
If that's on the menu come October 18th I think I may order it twice.

Enjoying your review as always ... wonderful timing to get us all excited for our upcoming trips! Looking forward to meeting you at the zoo next week!
Oh I am definitely going to order that if it's on the menu. And take her advice and keep some bread handy to sop up the sauce!
__________________
BriarRosie is offline   Reply With Quote
Old 10-07-2009, 11:21 PM   #27
Rip
Proud Redhead
 
Join Date: May 2009
Posts: 1,907

I have thoroughly enjoyed your threads on this. I surprised my wife just this past Saturday (10/3) based partially on your reviews. We were lucky enough to get the Chef's menu in the dining room, which - for our first time - was absolutely perfect. 10 courses in a very romantic setting.

I look forward to the rest of the meal.
Rip is offline   Reply With Quote
Old 10-08-2009, 05:31 AM   #28
oybolshoi
You say vacation addict like it's a bad thing...Viva le Mochaccino!!!
Trips on painted lines in parking lots
Plankton's evil minion
 
oybolshoi's Avatar
 
Join Date: Aug 2004
Location: OFallon, Missouri
Posts: 11,861

Color me stupid, but as a relatively recent convert to scallop eating I had no idea that they were of the shell. Don't ask me where I thought they came from (other than the ocean) but I didn't know they were shelled. Just because I love food doesn't mean I actually know anything about it.
__________________
2009 Food Reviews: Pie That Brownie, Fruitcake!
2008 Food Reviews: We Smelled It; It Had to be Eaten!
2007 Food Reviews: Hungry are the Damned!!
2007 Food Reviews: The Food was not Undelicious!
2006 Food Reviews: As God As My Witness, I'll Never Be Hungry Again!


Join us on the community board for non-Disney food porn and continued good-time tomfoolery: Bendy-Friendies V.4
Feeling Adventurous? Visit Our Food & Travel Blog: Gastropod Travels
oybolshoi is offline   Reply With Quote
Old 10-08-2009, 11:28 AM   #29
ehagerty
DIS Veteran
 
ehagerty's Avatar
 
Join Date: Jul 2001
Posts: 2,065

Comments - followed shortly by more PICTURES!!

Quote:
Originally Posted by engle View Post
The Chef's Table? Indescribable. For someone like you, a must do. DH and I did it the year after we did the dining room. It is a different experience...I wouldn't say romantic or serene. Not the same feeling as the dining room for sure. But as a culinary experience, phenomenal. The service of course is superb. And more relaxed. Really a great, fun night. Getting to talk directly with the chef was awesome. It was personal and informative all at the same time. You must do it and report back like this!!!
More than happy to comtemplate - haven't quite crossed the threshold of "It's OK to spend this much money on myself." Getting there, though!
Quote:
Originally Posted by D&R love Disney View Post
I'm so looking forward to enjoying another one of your reviews!
Thanks!
Quote:
Originally Posted by lindsey clare View Post
ehagerty, i think i love you. you seem as utterly obsessed with food as i am. and with great photos to boot. i look forward to reading more of your posts!
uh.... love you, too?? I do enjoy food. And taking pictures. And sharing them.
Quote:
Originally Posted by oybolshoi View Post
And they served it on a seashell plate! Or is that an oyster shell plate? Maybe a clam? It's a shell of some kind, of that I'm sure!!
If that's on the menu come October 18th I think I may order it twice.
Enjoying your review as always ... wonderful timing to get us all excited for our upcoming trips! Looking forward to meeting you at the zoo next week!
Maybe you can request the scallop dish? Let them know ahead of time that, if the ingredients are available, you would like it? And yes, see you a week from today. Many of you!!
Quote:
Originally Posted by kabuki View Post
This looks and sounds amazing! PLEASE .. tell us about the wine!
Truthfully, I have not connected my palate to my memory. I recreate my commentary from the menu and pictures - have not taken any notes. What I can do is request Israel to forward any wine notes he has (he included them on the menu last time....). Stay tuned - we'll see what we can do.
Quote:
Originally Posted by BriarRosie View Post
[sarc] Gee, Brenda, don't you think they would have used a scallop shell to serve the scallop on? [/sarc] Go ahead. Slap your forehead for the "I could have had a V-8" moment. D'oh!
Oh I am definitely going to order that if it's on the menu. And take her advice and keep some bread handy to sop up the sauce!
Thank you for verifying the shell association. I've seen pictures of shells like that before, and may have surmised the logic of presenting scallops on scallops shells, but as oybolshoi notes further down, my love of food does not automatically translate into knowledge of food. We learn as we go.
Quote:
Originally Posted by Rip View Post
I have thoroughly enjoyed your threads on this. I surprised my wife just this past Saturday (10/3) based partially on your reviews. We were lucky enough to get the Chef's menu in the dining room, which - for our first time - was absolutely perfect. 10 courses in a very romantic setting. I look forward to the rest of the meal.
Anything you want to tell us, we want the hear!!
__________________
To see all photos, search Disboards using advanced search where "thread starter = ehagerty"; sort by descending post date. If you need help, let me know!!

ehagerty is offline   Reply With Quote
Old 10-08-2009, 11:33 AM   #30
MariDisney
Learned a difficult lesson about eating chocolate in the dark!
Had to admit to eating bird poo to get what she wanted
Fully open=cool. Fully closed=cool. Half way=no can do
 
MariDisney's Avatar
 
Join Date: Apr 2004
Location: Warrington, PA
Posts: 3,224

Wait. You went AGAIN? Not really fair, but I'm in.
__________________
Mari...A Great Big Beautiful Tomorrow is Just a Dream Away...7/98 Carribean Beach ... 1/03 All Star Movies ...9/03 All Star Music ... 6/04 Port Orleans Riverside Honeymoon ... 1/05 Port Orleans French Quarter ... 1/06 Carribean Beach ...9/06 Pop Century ... 8/07 Port Orleans Riverside...9/08 Port Orleans French Quarter...9/09 Coronado Springs...9/11 Port Orleans Riverside
MariDisney is offline   Reply With Quote
Reply



Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
thread Thread Starter Forum Replies Last Post
Here's what a little PIXIE DUST can do ....... a dining review+pics COMPLETED!!!!! dizneeat Disney Dining Reviews 666 01-10-2012 12:46 AM
Low Calorie Dining Options? kellysa Disneyland (California) 27 12-13-2010 01:11 PM
Running The Half, Dis Meets, Deluxe Dining,& SSR! BACK. Had a great time! Lynn5700 Pre-Trip Reports and Plans 1184 06-20-2010 11:23 PM
NYE dining ADRs tomorrow Pixieflip Disney Dining Reservations 26 02-27-2010 02:54 PM
anyone KEEP free dining over the 4/3 deal? cab0ad Disney Discount Codes and Rates 19 10-04-2009 08:48 AM

facebooktwitterpinterestgoogle plusyoutubeDIS Updates
GET OUR DIS UPDATES DELIVERED BY EMAIL



All times are GMT -5. The time now is 07:18 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.