~If you are what you eat, then I only want to eat the good stuff~ COMPLETE

[TinkerBelle_325]

Monday, October 3rd - Jiko​

Jiko is one of my favorite restaurants at WDW. I love the atmosphere and the food is very interesting.

Our reservation was around 8:30 and we were seated at a lovely table by the window.

Place Setting

Amuse Bouche

This was quinoa salad with orange segments, cucumber and a light lemon dressing, topped with a minted yogurt drizzle.

It may not look like much, but it was delicious! So much so that I attempted to replicate it tonight

It was nutty, tangy, sweet and tart.

Cheese Plate

From left to right:

Mount Tam (Cow)
Mt Tam, Cowgirl Creamery's signature cheese, is a pasturized, smooth, creamy, elegant, triple-cream. It is made with tasty organic milk from the Straus Family Dairy in Marin County California. Mt. Tam is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms.

Flagship Reserve Truckle (Cow)
Reserve Truckle is made at Kurt Beecher Dammeiers flagship cheesemaking shop in Seattle, Washington. The cheese is made from pasturized cow's milk and aged for a full two years, giving it a rich, nutty flavor and creamy mouthfeel. Wrapped in cloth and aged in the open air, it has a deep complex flavor that has earned it much praise and several awards.

Woolrich Dairy Triple Cream Brie - Canada (Goat)
Woolrich Dairy Triple Cream Brie is characterized by an edible, downy white rind and an ivory-colored, buttery-soft interior. Woolrich Dairy produces a natural and authentic Brie, made with fresh goat's milk and rennet free.

Pecorino Toscano - Italy (Sheep)
Pecorino Toscano is a centuries-old D.O.C. (or name-controlled) table cheese from Tuscany. This Pecorino is sturdy and nutty with a hint of salt on the palate.

Roaring Forties - Australia (Cow)
King Island, home to the eponymous dairy, is located just south of Melbourne, Australia. On this pollution-free land, cows graze upon a variety of grasses, supplemented by the occasional meal of sea kelp washed ashore during the powerful storms known as "roaring forties". The island's cows pasteurized milk is used to make this creamy, superbly fruity, nutty blue.

We love Jiko's cheese offerings. They are diverse in texture and flavour and feature very complementary pairings.

Grilled Wild Boar Tenderloin with Mealie Pap, Chakalaka, White Truffle Oil, and Micro Cilantro

Sorry about the slightly blurry photo. This is another wonderful dish. The boar is tender and succulent. It is reminiscent of beef, with a slightly gamey edge. The mealie pap is akin to polenta and the chakalaka like ratatouille. We loved it!

Inguday Tibs in Brik, Mushroom, Spinach and Cheese in Crispy Tunisian Filo with Curry Vinaigrette and Apple

Our server recommended this item and it was quite nice. Crispy phylo pockets filled with mushrooms. spinach and cheese. The apple, curry slaw was a great accompaniment.

Flax Bread with Tandoori Butter

My absolute favorite bread and butter combination on WDW property!

Crispy Beef "Bobotie" Rolls with Cucumber Raita, Green Mango Atjar and Honey-roasted Groundnuts

Another favorite item! These rolls have the perfect level of spice and are cooled by the cucumber raita.

Sikhumbuzo's Peri Peri Chicken with Herb-crushed Potatoes, French beans, mango sambal and onion jus.

This was DMom's entree and she nearly licked the plate clean. She said it was spicy as in flavorful, rather than hot. The chicken was tender and juicy and the pairings delicious.

Seared Barbarie Duck Breast with Potato and Spinach Masala, Royal Trumpet Mushrooms, and Port Emulsion

DDad loves duck, so this item was an easy choice for him. I did try one bite and the duck was perfectly cooked.

Braised Beef Short Rib with Truffled Potato Puree, Pearl Onions, Baby Carrots and Cabernet-Tamarind Sauce

This is my favorite entree at Jiko and I find it hard to select anything else from the menu. The short rib is meltingly tender and the sauce is heavenly in it's richness. The carrots and onions add sweetness and the apple julienne a bright tartness. To me, this is the perfect entree.

Amarula Creme Brulee - Spiced chocolate bottom and white chocolate, cranberry, pistachio biscotti

"One Last Cup" - Tanzanian Chocolate and Kenya Coffee Mousse with Cinnamon Marscapone, Nutty Chocolates and "Hot Chocolate"

We shared two desserts. I love amarula and the citrus notes with the spiced chocolate created a fun play on the traditional "chocolate orange" combination.

The presentation of "One Last Cup" is so adorable! And the dessert itself is a chocolate lover's dream.

 

[TinkerBelle_325]

Tuesday, October 4th - Food & Wine Festival​

IRELAND

Cheese Plate & Bailey's Chocolate Lava Cake

DMom loves the cheese plate here. It is a good sampling of Irish cheese, but I find that the flavors of the three cheeses is a bit too similar. I still enjoy it though!

One of our favorite items of the festival is the Bailey's Chocolate Lava Cake. It is such a sinfully delicious bite. Deceptively simple, it would be awful if overcooked or undercooked. Love it!

FRANCE

Escargots en Brioche and Milk Chocolate Creme Brulee

The escargots en brioche are a fantastic way to introduce anyone to escargot. The brioche hides the "scary factor" of seeing a snail, and sops up the garlicy butter perfectly. These are tender and tasty.

The Milk Chocolate creme brulee is interesting. The custard isn't as tight as a traditional creme brulee, making this taste almost like pudding with a bruleed top. Regardless, I still like it. DMom & DDad aren't so fond of it.

MOROCCO

Baklava, Royal Mimosa and Chicken Harissa Roll

The booth at Morocco was quite the surprise this trip. All three items were very strong and one was a knock out, becomming a top 5 festival favorite!

The baklava was flaky, not overly saturated in honey, with pistachios acting as a nice contrast and crunch. Delicious!

The royal mimosa was made with tangerine juice, a nice light change from traditional orange. Slightly sweeter with more floral notes I could easily have several of these.

The winner of the booth was the chicken harissa roll. It may not look like much but it packed a TON of flavor. The shell was crunchy and the inside was a blend of spices, shredded chicken and vegetables. The spices were flavourful and packed a mild punch, the chicken was tender and the vegetables still retained some crunch. Yum!

NEW ZEALAND

Seared Scallop with Apple Radish Slaw & Red Curry Sauce and Lamb Slider with Tomato Chutney

I was the only one to partake in the scallop as DDad is allergic and DMom isn't fond of them. It was perfectly cooked, seared with a lovely caramelized exterior and a still opaque interior. The curry sauce was not overpowering and the apple and radish provided a lovely freshness.

I didn't try the lamb slider as I dislike tomatoes. DMom & DDad enjoyed it. They said it was juicy and tender, but there was a bit too much chutney on it for their liking.

JAPAN

Pork Kakuni, Tuna & Salmon Sensation, Spicy Tuna Roll, California Roll & Kirin Beer

We sampled every item from Japan and loved them all!

The pork kakuni was braised pork, cooked in a sweet soy reduction and served with spicy mustard. If you like braised meats you will be a fan of this. It is fork-tender, perfectly salty and slightly sweet, paired with a hint of heat from the mustard.

The tuna and salmon sensation is good for anyone that is a fan of sashimi. Chunks of raw salmon and tuna, with avocado and a sesame soy dressing. The only negative I would point out is that it could use some textural contrast. The fish and the avocado are both relatively soft.

The sushi rolls are pretty standard, but good none the less. And kirin is a nice light and refreshing beer.

Tuesday, October 4th - Les Chefs de France​

We love Les Chefs de France. It is easily one of our favorite restaurants on WDW property (and likely the restaurant we have visited the most). This was a very simple lunch, therefore I did not take pictures.

We each enjoyed the French Onion Soup and Baguette. My parents each had a glass of red wine and I had a coke. It was a nice break from the heat and the F&W festival crowds.

 

[TinkerBelle_325]

Tuesday, October 4th - Garden View Tea​

Even though I had been to the Garden View Tea on Oct 1st for Jaclyn's Bridal Tea, I knew that I wanted to go again with DMom.

The tea has become a once-a-trip tradition for the two of us. It is so incredibly relaxing to sit and watch the world go by, listen to the serene lobby music while sipping tea (and sparkling wine!).

We were given our usual table (to the right as you enter, right by the windows).

Place setting

It never takes us long to decide because we always pick the same thing - the Grand Tea of course! The only thing that changes is my tea selection, as I like to try new ones. DMom ordered the Grand Tea with Harmony as her tea selection. I believe it is a chamomile tea with citrus notes. I ordered Vanilla Rooibos as my tea selection. I love the sweet and spicy notes.

Hey, here's a question! Does anyone know if you can get the tea's served iced? I would love the Nobu Whole Fruit or Mad Hatter iced next time....hmm...if no one knows I will investigate at my April 23rd tea

Sparkling Wine

Now this is the perfect start to any afternoon tea! I like that this isn't an overly sweet sparkling wine. Don't get me wrong, I love Rosa Regale and Asti, but sometimes a bit of acidity and tartness are wonderful contrasts to the sweetness of desserts and tea.

Sandwiches and Onion Tartlets

Typically, this plate has one onion tartlet and a pate wrapped in proscuitto. I am not a huge fan of the pate, so I requested a tartlet in its place!

From left to right the sandwiches are:
- cucumber and cream cheese
- curry chicken salad
- shrimp salad
- pear and gorgonzola
- another cucumber and cream cheese (this would typically be egg salad).

It looks like I customized slightly, but next time I would swap the pear and gorgonzola for another curry chicken salad. I am not a big curry fan, but the spice blend in that sandwich is to die for! It reminds me of the tandoori butter at Jiko. Yum!

Jam Tart and Scone with Devonshire Cream

This is my favorite course, apart from the fact that I have to pick the raisins out of my scone! (Ask Belle_373 aka Jaclyn, we both hate raisins, but I love the scone so much that I can deal with plucking them out of it LOL)

Devonshire cream = heaven in my books. Sinfully rich it is so lovely on the tender scone (and quite delicious on the jam tart as well!)

DMom's Pastries - Chocolate-covered strawberry and Mango-raspberry cake

My Pastries - Chocolate Eclair and Chocolate Mousse Cup

I love the pastry selection here! I don't think I've ever had the same item twice. Typically I like the pastry swans that are filled with mousse but it was blueberry that day and I dislike blueberries. The chocolate mousse cup made up for that nicely

All in all it was a thoroughly enjoyable afternoon. I can't wait to return on April 23rd!

Tuesday, October 4th - California Grill

California Grill is easily our favorite signature restaurant on Disney property. We have been here numerous times since our first meal in 2007. In fact, it is quite common for us to visit more than once per trip.

Our favorite server is Ron. He is attentive and so funny! He has a very sarcastic and witty humour that we love. He has served us more times than I can count and calls me "Miss Megan"

This night we waited about 30 minutes in the bar for a table in Ron's section. There was a bit of an issue as he had been triple seated about 15 minutes before we arrived. However, we spoke to a manager briefly and were able to get a table in his section.

After drinks (a scotch for DDad, a shiraz for DMom and a glass of Conundrum for myself) we ordered some of Yoshi's outstanding sushi!

Two Shrimp Tempura Rolls and a Spicy Kazan Roll

Close up of the Spicy Kazan Roll

These are our favorite rolls on the menu. In fact, when we have deviated from them in the past we have often been left disappointed. Not that the other rolls we have tried are bad - just that these are so incredible that nothing can quite live up to them.

A fun thing about Yoshi - in addition to being a genius at combining flavors in her maki rolls and making sauces that pair with each maki - she also pairs a side item with each roll! The pairing with the Shrimp Tempura Roll is seaweed salad. The bitterness is a great contrast to the light sweet roll. The pairing for the Spicy Kazan Roll is a pickled cucumber salad.

I seriously hear angels sing when I think of that salad. The tartness and sweetness are cooling, in contrast to the creamy fireball sauce.

So, I made a point of mentioning to Ron how much I love the pickled cucumbers and he returned with this

Shortly after we had finished our sushi, Ron brought us

House-made Sourdough Bread with Sea Salt Butter

I absolutely love the fact that there are large chunks of sea salt topping this butter. The crunch is a welcome surprise and so different from other salted butters.

Typically we don't order entrees at California Grill but it looks like tonight was the rare exception.

Signature Dish - Oak-grilled Pork Tenderloin with Goat Cheese Polenta, Button Mushrooms, Zinfandel Glaze and Crisped Sage

If there was a drooling icon I would insert it here! This dish is perfection. The pork was juicy and tender, the polenta smooth and creamy, the glaze sharp and tangy, and the mushrooms and sage were earthy. Heavenly!

Alaskan King Salmon with Potato Puree, and Roasted Beets

I will have to double check the menu for a more accurate description as I am just going off the picture. DMom had this and enjoyed it.

Bison with Brussel Sprouts, Red Wine Reduction and Truffled Mac & Cheese

I was surprised DDad didn't swap out the Mac & Cheese for something else - he is not usually a fan. He loves trying different game meats and said the bison was denser and more rich than beef. It was also much leaner. He loves brussel sprouts (yeah, weird I know!) and said the mac & cheese was actually very good.

I think we were too full for dessert this meal. We likely went back to the CL lounge and grabbed a few small desserts and cordials.

Our next trip to CG (April 21st) we are planning on sushi and then sharing several first courses and a dessert or two. We prefer to have a variety of smaller items.

 

[TinkerBelle_325]

Wednesday, October 5th - Flame Tree BBQ​

It looks as though I forgot to take pictures of this meal but I'm pretty sure you all know what the food at Flame Tree BBQ looks like

We were joined for lunch today by a friend of ours that works at Animal Kingdom in the back offices. She is always a pleasure to have lunch with such a bubbly and happy person. She really is the embodiment of what a great Disney employee is!

I believe she had the pulled pork sandwich, DDad and I had the ribs and DMom had the BBQ chicken salad. We also shared an order of onion rings.

The seating area at Flame Tree has to be one of my favorite places in all of WDW. It is so beautiful, peaceful and serene that you would not believe you were in a them park (were it not for the occasional screams from Everest across the lake )

Wednesday, October 5th - Via Napoli​

Via Napoli has gained a spot on my Top 5 World Showcase restaurants! I love the atmosphere, bustling and busy with soaring ceilings and an open kitchen. The food has been very consistent as well. The pizza can be an acquired taste for anyone that is expecting "american style pizza" but there is something so craveable about the blistered, slightly blackened crust, the tart simplicity of crushed tomato sauce and the milky freshness of great mozzarella cheese! Mmmm!

I love being seated this close to the ovens and the kitchen. I still think it's adorable that the oven openings are mouths. However, they do sometimes remind me of the basement scene from Home Alone when the furnace "comes to life"

For this meal we shared:

An individual pepperoni pizza

and

The candele pasta

The pepperoni pizza has these adorable little slivers of pepperoni that get wonderfully crisp and have a great spicy kick to them. The pizza itself has just the right amount of cheese and sauce. The crust is sublime. Perfect pizza to me.

The candele is long thin "candles" of pasta. Think caneloni but thinner and longer. These are topped with a bolognese sauce, ricotta and mozzarella cheeses and sprinkled with veal meatballs. It's like lasagna taken to a whole new level. But the portion is more than enough for three people to share!

Wednesday, October 5th - Karamel Kuche​

We were so stuffed from Via Napoli that we decided not to tour the F&W booths, but rather to get some caramelicious (not a word?...just made it one! ) treats!

Here we have:
- milk chocolate salted caramel square
- dark chocolate salted caramel square
- caramel marshmallow swirl
- caramel pecan cluster
- caramel corn

The two stand out favorites were the caramel corm (which was still warm when we got it!) and the giant pecan caramel cluster. We devoured them! The chocolate salted caramels were quite good as well. We weren't huge fans of the caramel marshmallow swirl as the marshmallow reminded us of Fluff lol.

 

[smile4stamps]

Wonderful Reviews!! I am trying to figure out a way to fit Via Nappoli into the plans and I just don't know where to put it!!

 

[TinkerBelle_325]

Thursday, October 6th - Cabana Day & Captain Cook's​

We has been going pretty much non-stop since we landed on Oct 1st. In particular, Oct 1st - 3rd were a blurr with the wedding events. I loved every minute but by the 6th I needed time to relax.

And what better way to relax than in a Cabana at the Polynesian? Our half-day rental started at 10 and ended at 2. We checked in at about 9:50 and were escorted to Mauna Kea, our Cabana

Love that the pool bar extension is listed!

Mini fridge stocked with water & pop. Our Cabana attendant would bring refills as needed.

Delicious fruit basket that comes with the Cabana

View

We had breakfast & lunch from Captain Cooks.

Tonga Toast, Sausage and a side of Breakfast Potatoes

This was my first experience with Tonga Toast and it was fantastic! I can only imagine how much better it is at Kona Cafe. However, it was so sweet that the three of us struggled to finish it. The sausage was quite good as were the potatoes.

Angus Cheeseburger and Polynesian Tossed Salad

Pepperoni Flatbread

We were quite impressed with the lunch offerings. They weren't as good as say, Wolfgang Puck Express or Flame Tree BBQ, but they were better than average fast food.

Thursday, October 6th - California Grill​

This was our 2nd CG reservation for this trip. It was quite early as we had MNSSHP tickets for that evening. Unfortunately this was one of our worst CG experiences.

We were seated in the corner of the wine room and our server seemed disinterested and absent minded. We told him we were in a bit of a rush (seated at 5:15, with the intention of getting to MK by 7 or so).

When he discovered we weren't ordering a bottle of wine, or entrees, he seemed to practically ignore us. We were less than pleased. It has kind of soured our view of the wine room and we will request the main room from now on.

Thankfully, the food was good as always.

Shrimp Tempura Roll and Spicy Kazan Roll

We can't come to CG without having at least a bit of sushi!

After the sushi we each had a first course:

Crispy Rock Shrimp Salad with Wasabi Dressing and Soy Reduction

This is one of DDad's favorite items. He orders it nearly every time. The sweet, cripsy shrimp, the bitter greens, the spicy wasabi and earthy soy are a wonderful combination.

Seasonal Salad with Heirloom Apples, Pecans and Blue Cheese

DMom ordered this. She said it was just ok. She felt that they were a bit stingy with the toppings and that it was basically a lot of frisee and greens.

Sonoma Goat Cheese Ravioli

A little pillow of goat cheese deliciousness! We shared this.

Roasted Tomato Soup

Not sure what possessed me to order this. I think I was recalling the pumpkin soup and the corn soup, both of which we have tried at CG in the past and they were astounding. If you have read my reviews previously, you know I hate tomato.

This was quite good, but I barely ate a third. Just too much tomato for me.

Overall, a disappointing experience. But we will consider it an off night as we have had countless fantastic experiences.

I can't wait to return to CG on April 21st.

 

[TinkerBelle_325]

Wonderful Reviews!! I am trying to figure out a way to fit Via Nappoli into the plans and I just don't know where to put it!!

Thanks for reading! Via Napoli is so worth it Maybe as a lunch?

 

[smile4stamps]

The Cabana looks like an awesome way to have a relaxing day! I can't wait to try the Tonga toast On October 15th! (Provided I don't rearrange my entire schedule!)

Sorry your server wasn't the best! At least the Sushi was good right?

I'm planning the Wave before MNSSHP. I figure it shouldn't take as long as a Signature.

Thanks for reading! Via Napoli is so worth it Maybe as a lunch?

I really don't have any room in the schedule.. Its crazy... I would have to get rid of something else and I'm not sure what else I would want to get rid of!

 

[TinkerBelle_325]

Friday, October 7th - Victoria & Albert's (Part 1)​

This was our 4th experience at Victoria & Albert's. This remains among my favorite restaurants at WDW, however there were a few hiccups. Some of the issues were our own fault, and others the fault of the restaurant. Don't get me wrong, I still feel that everyone should experience V&A at least once, but we are going to be taking a little break from it.

Our first mistake was choosing the later seating. We had always dined at the earlier seating, arriving around 5:30pm and finishing up by 9 or so. However, this trip we were seated at 8:30pm and left around 11:45. It was too much food, too late for us.

The issues we encountered on the part of the restaurant were:
A. The restaurant was completely full for the late seating
We are used to a tranquil and serene setting at V&A, where the restaurant is at most 2/3rd full. The atmosphere was still intimate and luxurious, but rather noisy and busy.

B. Our first table was not acceptable. It was clearly a table intended for 2 patrons, yet they had set it for three. Our previous three visits to V&A we have always been seated at one of the four tops at the corners. This table would have been very cramped. We requested a different table and were initially told that wouldn't be possible. When I glanced back into the restaurant, I noticed a four top that was set for two. I requested that we swap with that table (which had no patrons at it as of yet) and the mairte'd (not Israel that night) agreed. However, I was left with the feeling that it was incredibly inconvenient for them to swap the tables. I wasn't exactly pleased.

The rest of the evening was as pleasant as any other experience. However, we decided that for future visits we will take the earlier seating, and we won't dine at V&A during Food & Wine Festival anymore. Our experiences have been less than stellar during our two October meals. However our mid-September and late-March meals were sheer perfection.

Now, onto the best part of the evening - the food!

THE MENUS​

DDad has allergies to white fish, but can eat Salmon, Tuna, Crab, Lobster & Shrimp. Additionally, DDad and I have allergies to blue cheese. Therefore our menus were customized to exclude these items.

1st Course
- Heirloom Tomatoes, Gulf Shrimp and Burrata Cheese with Yellow Tomato Gazpacho (Paco & Lola Albarino Rias Baixas 2009)
- Applewood-smoked Buffalo "Waldorf" (Domaine King Estate Pinot Gris, Oregon 2008)
- Galilee Osetra Caviar with Traditional Garnishes $90 1/2 oz/$180 1 oz
- German Osetra Caviar with Traditional Garnishes $60 1/2 oz/$120 1 oz

2nd Course
- Diver Scallop with Braised Fennel and Blood Orange Gastrique (Bisson Bianchetta, Golfo del Tigulllio (DOC) Genova 2007)
- Roasted Alaskan Sablefish with Arugula Pudding (Vincent Giradin Pouilly-Fuisse, Vieilles Vignes 2009)
- Sake-Soy Marinated Alaskan King Salmon with Bok Choy and Soy Beans (Kanabara "Bride of the Fox" Gohyakumangoku Junmai Ginjo, Nigata) (DDad only)
- Monterey Abalone with Toasted Capers and Preserved Lemon $30 (Domaine Font de Michelle Chateauneuf du Pape Blanc, Rhone 2007)

3rd Course
- Roasted Butternut Squash Soup with Tortellini (Estrella Inedit, Spain OR Cru "Montage Vinyard" Chardonnay, Monterey 2008)
- Roasted Quail with Asian Pears and Serrano Ham Jus (Ceretto Rossana Dolcetto d'Alba, Piedmont 2006)
- Duck Breast, Duck Sausage, and Confit with Strawberry-Rhubarb Puree (La Crema "Los Carneros" Pinot Noir, Carneros 2007)

4th Course
- Kurobuta Pork Tenderloin and Belly with Verjus-Bacon Vinaigrette (Yangarra Estate Shiraz McLaren Vale 2008
- Poulet Rouge with Truffle Gnocchi and Chanterelle Mushrooms (Lonardi Giuseppe Valpolicella Ripasso)
- Niman Ranch Lamb with Candied Marble Potatoes and English Peas (Cuvelier Los Andes Malbec, Mendoza 2007)
- Australian Kobe-Stylre Beef Tenderloin with Smoked Garlic-Potato Puree $35
- Blackmore Wagyu Strip Loin with Oxtail Jus $80 (Clos du Bois Marlstone Cabernet Sauvignon, Alexander Valley 2006)

5th Course
- Flora Nelle, 24-Month Parmigiano-Reggiano, Gouda Reypenaer XO and Southern Belle Chevre (DMom)
- Gouda Goat, 24-Month Parmigiano-Reggiano, Gouda Reypenaer XO and Southern Belle Chevre (DDad & Meg) (Quinta de Crasto Late Bottled Vintage Porto 2006)
- White Chocolate Gelato with Tableside Shavings (Bosio Moscato D'Asti, Santo Stefano Belbo 2010)

6th Course
- Tanzanie Chocolate Pyramid with Champagne-Chambord Truffle
- Meyer Lemon and Blood Orange Purse with Blackberry-Violet Sherbert
- Caramelized Banana Gateau
- Vanilla Bean Creme Brulee
- Grand Marnier Souffle
- Hawaiian Kona Chocolate Souffle

SETTING​

For anyone that has yet to dine at V&A, the experience is amazing. The best way I can describe it is that I imagine this is what it felt like in first class on the Titanic, or to dine in Buckingham Palace.

Once you step through the wood and frosted glass doors, you really are transported to a different world. Despite the minor hiccups encountered during this meal, the service is still miles above anything I have ever experienced.

Charger Plates - these are at your place setting when you arrive, but you never eat off of them. They are cleared away before the amuse bouche arrives

Soft Lighting and a Perfect Rose

Still Water - offered to each guest - they also have sparkling water. The water glasses never reach below half-full.

Just some of the glassware you will use over the course of the night if you opt for the wine pairings

AMUSE BOUCHE​

Tattinger Champagne - the pairing for the amuse bouche course

Amuse Bouche
Clockwise from top left
- Seared Tuna with Sweet Thai Chili Sauce
- Cold Melon Soup
- Lobster Crepe topped with Caviar
- Butter Poached Lobster

The tuna was amazing. Perfectly seared and the chili sauce was the perfect blend of sweetness and mild heat.

The cold melon soup was my least favorite item, but I don't like melon that much, so that might have been an influencing factor. If I recall, there was proscuitto juilienned on top, which did add a nice salty contrast.

The lobster crepe was delicious. A perfectly thin crepe, filled with a cream lobster salad and topped with shimmering grains of caviar, which added a snappy, salty element to the soft, sweet dish.

The butter poached lobster was easily the best item, but once again, I am biased as I adore lobster. It was meltingly soft, sweet and simple. Sometimes, the simplest item it the best.

1ST BREAD​

How can you not love a restaurant that serves THREE bread courses? The first is a petite french baguette with a house-made butter that has a higher fat content than any butter I've ever had in North America.

I could eat dozens of these!

1ST COURSE​

Artsy Wine Pairing Shot

Applewood-smoked Buffalo "Waldorf"

This was DMom and DDad's selection. I didn't try it but they both enjoyed it. DMom isn't a huge fan of overly smoked food, so it must have been a very subtle smoke flavor.

Heirloom Tomatoes, Gulf Shrimp and Burrata Cheese with Yellow Tomato Gazpacho

This was a major step for me - my 2nd tomato based dish in one trip! Thankfully, I enjoyed this MUCH more than the tomato soup from California Grill. The yellow tomato gazpacho wasn't as overpowering as a red tomato version. There was less acid and more sweetness. The small black croutons were presented tableside - they were flavoured and coloured with squid ink and served out of a hollowed loaf of bread coloured with squid ink. Very interesting and not fishy in the slightest. They added a subtle briney flavour which complimented the shrimp.

2ND COURSE​

Monterey Abalone with Toasted Capers and Preserved Lemon $30

My 2nd adventurous choice of the evening. DDad suggested that I try this, as I wasn't likely to have the chance to try it anywhere else. Dear god in heaven this is one of the best items I have ever tried at V&A. The abalone is sliced very thin, dredged in what I assume was a seasoned flour and pan fried. It was lightly crisped and slightly chewy with a surprising softness. The meyer lemon sauce was tart and creamy, the capers added a salted element and I practically licked the plate clean.

I apologize for the blurriness of the next two photos.

Roasted Alaskan Sablefish with Arugula Puddin

This was DMom's favorite course of the evening. She said she had never tasted a better fish. It was cooked perfectly, flaky and juicy at the same time. A very delicate flavor that was accented by the bitterness of the arugula bread pudding.

Sake-Soy Marinated Alaskan King Salmon with Bok Choy and Soy Beans

DDad's fish option was the Salmon as he is allergic to sablefish. We have all had this salmon preparation at V&A and it is divine. The earth sake-soy marinade cuts through the fattiness of the salmon and the asian vegetables add a lovely freshness to the dish.

2ND BREAD​

Herbed Brioche with Pumpkin Butter

Brioche is my favorite type of bread. Positively loaded with butter, it has a cakey texture and an intense richness. The pumpkin butter was a lovely seasonal pairing.

EXTRA COURSE​

Another Artsy Wine Shot (I really need to make better notes on the wine lol)

Raratouille with Calamorata Pasta

DDad fell in love the ratatouille at V&A. He tried it for the first time during our meal here and has had it in varying presentations since that meal.

As a result, when he saw that this was on the vegetarian menu, he wanted to try it. We requested this served between the 2nd and 3rd courses and we each tried one bite.

It was quite good, earthy and savoury. However, according to DDad it wasn't as good as the very first version he tried.

Continued in next post...

 

[TinkerBelle_325]

Friday, October 7th - Victoria & Albert's (Part 2)​

3RD COURSE​

I believe we all had the same selection for the third course:

Roasted Quail with Asian Pears and Serrano Ham Jus

I know that Quail looks frighteningly rare, but it really wasn't. It was a perfect medium. None of us had ever tried quail and it was delicious. It reminded me of a cross between duck and chicken. It had a more pronounced poultry flavour than duck, but it was juicier than chicken.

The small disc like item at the bottom of the dish, in the second picture was a Gruyere filled fritter, it was basically a very high end fried cheese stick and was outstanding!

3RD BREAD​

I've said it before, and I'll say it again. I don't like multi-grain bread. However, this multi-grain is an exception to that rule. It is a very hearty bread with a significant crunch and great texture from the grains. But the thing that really makes it stand out is the level of salt. One of our servers explained that the salt helps to heighten the flavour of the grains and I completely agree. This bread is wonderful.

4TH COURSE​

Kurobuta Pork Tenderloin and Belly with Verjus-Bacon Vinaigrette

DMom selected this dish. It was a different variation on Kurobuta Pork than I had tried. It was accented with corn & popcorn flavours. The yellow powder along the back of the dish was "popcorn powder" and the pale yellow shoots are "popcorn" shoots. She loved this.

Australian Kobe-Stylre Beef Tenderloin with Smoked Garlic-Potato Puree

DDad and I both opted for the Australian Kobe. It is so hard to stray from it once you have tried it. The meat is unlike anything I have ever had. The fat is succulent, the beef flavour so intense and the cut so tender you barely need a knife. The potato puree is insanely addictive as well!

5TH COURSE​

White Chocolate Gelato with Tableside Shavings

This was the first dish I've had with white chocolate that made me realize it has a distinct flavour! It is lovely and so gloriously sweet. The edible micro orchid has a tangy watermelon-like flavour that cuts the sweetness nicely.

Flora Nelle, 24-Month Parmigiano-Reggiano, Gouda Reypenaer XO and Southern Belle Chevre (DMom's, with blue cheese)

DMom & DDad both had the cheese course, the only difference was that DDad's had a Goat Gouda in place of the Flora Nelle blue. Despite my love of cheese, I can't pull myself away from the gelato!

6TH COURSE​

Hawaiian Kona Chocolate Souffle

Once again, another item that I can't stray from. This souffle is a chocolate lover's dream. The texture is crisp around the edges and fluffy and soft inside. The godiva angalise is creamy and delightful. I want one now...lol.

DDad had the Grand Marnier version, which I don't seem to have a picture of. It is too overpowering for me, but he loves it!

DMom, like me, always orders creme brulee. One of the simplest items, but the most complex because if you screw it up there is nothing for it to hide behind. Custard, vanilla and bruleed sugar.

Friandise
- Murray River Sea Salt Caramels
- Pumpkin Cake
- Currant Jelee

Overall it was a wonderful meal, from a food perspective, and a good meal from a service perspective. We will absolutely return to V&A but we might wait a year or so and try the Queen Victoria Room.

 

[PrincessBetsy]

Excellent reviews, as always!

Taking part of a day to relax in a Cabana sounds like a great life decision. Both meals you got from Captain Cook's look yummy - I always have to make a trip there to get some of those polynesian chips.

And all I can say about Victoria & Albert's is WOW. So. Much. Food. I am definitely looking forward to the day that I get to dine here.

 

[TinkerBelle_325]

Saturday, October 8th - Red Lobster​

The last full day of our trip really wasn't what we had expected. You see, some storms rolled in late Friday and they were not your typical "1 hour Florida thunder storms". These storms had staying power. It was grey and rainy from the evening of the 7th through to our departure on the 9th.

Normally we would be the kind to throw on ponchos and hit the parks regardless. But as it was our last full day we had seen all the parks and weren't in the mood for a soggy wet day.

We wanted to go to Cracker Barrel, shop at bit at downtown Disney and hopefully head to Epcot for a last go at Food & Wine.

Yeah...that didn't happen lol.

For the first time ever, our Garmin actually got us lost. Us....lost....we have rented a car every single trip to Disney since I was 2. That is more than 50 times! I know the roads around Disney as well as I know my hometown

Yet somehow we got entirely turned around and never found Cracker Barrel. When we saw a Red Lobster we thought "why not?" You see, Red Lobster here in Canada is "meh" but we love Red Lobster in Florida. I think it's because the seafood is so fresh.

I don't have any pictures of our meal at Red Lobster. We shared the Lobster Rolls as an appetizer. We each had Caesar salads and of course, the delicious Cheddar Bay Biscuits. DDad had Walt's Fried Shrimp, DMom had Tilapia I believe, and I had garlic shrimp and popcorn shrimp. It was good, as expected.

Saturday, October 8th - Romano's Macaroni Grill​

As you can see, we didn't get to Epcot for a last round of Food & Wine. The rain persisted and we just didn't feel up to it.

Romano's Macaroni Grill, or simply "Macaroni's" as we call it, is a Florida tradition. When I was a pre-teen and teenager we visited my Grandparents in Fort Myers once or twice a year. They were the first ones to introduce us to this restaurant and we loved it. It is affordable and good quality Italian. Nothing fancy, but very satisfying.

We each had a glass of house wine (love that you get a tumbler for $5 and they charge on the honour system)

Rosemary Foccacia Bread with Olive Oil

Proscuitto and Mozzarella Rolls from the "new" tapas menu

We were quite disappointed in these as they were burnt.

Mac & Cheese Bites (also from the tapas menu)

These on the other hand, were fantastic! Cheesy, crispy, crunchy and gooey. I loved them

Sorry for the blurriness of the next shot

DMom & DDad each had "make your own" pasta - angel hair, pomodoro sauce and shrimp

I had Mama's trio - Fettuccine Alfredo, Chicken Parmigiana and Lasagna Bolognese

Everything was hearty and delicious. Considering the less than desirable weather it was wonderful comfort food.

On our drive back to the Polynesian this night, I found out that I had made it to Round 2 of the Disney Mom's Panel! How appropriate huh? I found out that I made it at WDW Sadly, I wasn't selected, but it was fantastic to make it past Round 1 for the first time ever!

 

[TinkerBelle_325]

Sunday, October 9th - Sweet Sunday with Buddy Valastro!

​

This was quite the event! It sold out in mere minutes and it was a task and a half to get my family into it! We had a confirmed reservation, I had given the CM our credit card information, I was told it was being processed and then I was disconnected. Several phone calls to Guest Services and several days worth of agrivation later and we were given a reservation.

We arrived early, as it was my understanding that seating was assigned on a first come-first served basis. We got great seats at a table in the second row.

Place Setting, Menu and Notebook

If you look at the ticket on the table, you will see we were at the "Dill" table. Each table was named after an ingredient of some type.

Brunch Menu

Great Notebook and a Martini & Rossi Champagne Stopper

Brunch Plate - clearly my eyes were bigger than my stomach!

Buddy!

He was fantastic! He engaged the crowd, answered tons of questions. He was friendly and just as over the top as he is on TV.

The first dessert we tried were Carlos Bakery's famous Cannoli!!

HUGE portion!

These were divine, if you like cannolis. Buddy told us that the ingredient that differentiates their cannoli is cinnamon oil, and boy could you taste it! It added a spiciness that I loved. DDad wasn't a huge fan (he got food poisoning from cannolis about 20 years ago, so he isn't a fan generally). DMom & I loved them but felt that one per person would have been more than enough! As it turns out, this was the smallest portion we received all morning.

Next up, Vanilla cupcakes with Italian Buttercream and an adorable Gum Paste Mickey!

Again, gigantic portion!

Buddy said the cakes got slightly overbaked, but I didn't notice. The texture was amazing. It was the perfect crumb. It was velvety on the palate. I can see why he is in such high demand. Fantastic cake!

At this point we were practically in a sugar coma and there was one dessert left. When they brought this one out people's jaws literally dropped. One slice of this next cake could have fed our entire table. In fact, the guests at the back row were passing pieces to the crowd that had gathered to watch Buddy.

Isn't that insane??

Oh god it was delicious. It was a chocolate cake, filled with a chocolate mousse and topped with ganache. Basically, rich, upon rich, upon rich. To die for!

This event was well worth it We even got to see Lisa and Buddy's kids (they were sitting three tables over from us).

And this concludes my dining review. But fear not, I am leaving for WDW in 10 short days!! Please go and check out my new review:

*LIVE on April 18th* ~Good food is like music you can taste...

 

[tluvstink]

Thank you, Thank you, Thank you for posting

Your reviews and pics are amazing and I look forward to reading about your next trip!!

Terri

 

[chocolateMinnie]

I'd love to have seen Buddy at the F&W - cake boss/kitchen boss addicts even in the UK LOL

 

[TinkerBelle_325]

Thank you, Thank you, Thank you for posting

Your reviews and pics are amazing and I look forward to reading about your next trip!!

Terri

My pleasure! I love reading others reviews and I'm always so happy when people enjoy mine

I'd love to have seen Buddy at the F&W - cake boss/kitchen boss addicts even in the UK LOL

He was awesome! And his pastries and cakes were out of this world. I can see why Carlos Bakery is so successful.

 

[Pinkgirl]

Eeeeeek, you got to see Buddy

 

[PrincessBetsy]

Awesome reviews! Heading over to your new review

 

[vettegirl]

Love the photos of the Poly's private cabanas very nice