dinner with the chef at victoria & alberts...

 

 

When we had made up our minds about traveling to Disney World, Jeff and I both agreed that we needed to have a date night while there. What better place to have it at than Victoria & Alberts at the Disney Grand Floridian Resort. This is a highly coveted dining reservation in Disney, especially the chef's table. We had eaten in the dining room on a couple of previous occations and figured we would be lucky if we were going to be able to get a reservation for that since we were traveling over a pretty crowded park week.

Thankfully for us, we were staying onsite which gave me a few days ahead to try to book a table at the restaurant. I went online the day that we were able to start making reservations and put in our time frame, not really expecting that I would be able to book it. But low and behold, when the screen came up the chef's table was actually free and I booked it on the spot. This one is usually impossible to get since the restaurant only allows one booking a night and you get to actually eat at a private table in the kitchen.

Enough about the reservation though. I will go ahead and leave you with the food details and pictures. All ten courses of them with wine. Click below for more details...


Course #1 - Amuse-Bouche: Main Lobster "jar" with Siberian Oserta Caviar
Wine pairing: Piper Heidsieck Rose Savage NV Brut

Course #2 - Octopus "A La Plancha" with Black Garlic Aioli
Wine pairing: Granbazan "Etiqueta Ambar" Albarino, Rias Baixas 2011

Course #3 - Hot "Smoked" Niman Ranch Lamb with Fuji Apple and Curry Dressing
Wine pairing: Reichsgraf von Kesselstatt, Piesporter Goldtropfchen Reisling Kabinett, Mosel 2012
*I am including two photos in this one since the presentation is outstanding.

Course #4 - Fennel Crusted Diver Scallop in a Salt Bowl
Wine pairing: Foxen "Old Vines" Ernsesto Wickendon Vineyard Chenin Blanc, Santa Maria Valley 2012

Course #5 - Poached Chicken Egg and Sausage
Wine pairing: Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast 2011

Course #6 - Colorado Bison with Caraway Seed Vinaigrette
Wine pairing: Palacios Remondo Propiedad, Rjoja 2008

Course #7 - Australian Kobe-Style Beef with Potato Sphere
Wine pairing: Chateau Lassegue Bordeaux Blend, Saint-Emilion 2004

Course #8 - Parmigiano Reggiano, Fiscalini Cheddar Sottocenere Al Tartufo, Roquefort
Wine pairing: Quinta do Crasto Late Bottled Vintage Porto 2008

Course #9 - Apple Quark Panna Cotta

Course #10 - Peruvian Chocolate Timbale with Roasted White Chocolate Gelato

 

This dinner by far is in my top dining experiences, probably actually number one. Would we go again? Most definitely. This was such a cool experience that I would recommend it to anyone that loves food and loves to see how food is prepared. The staff was so friendly and the experience was top notch. I hope to be able to reserve again next time I am out that way for a visit.