Escaping The Brutal Northeast For Sunny, Warm Florida and Fun! Completed 7/12 - Page 33 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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There are other changes as well.
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We go on to the joy and through the tears
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It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
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So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
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It was certainly interesting to say the least with the unique food combinations and the way it was presented!
__________________
October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
This Must Be Where Food Goes To Die!...Really (Part Deux)
Tuesday, April 1 (PartIV)
So this is now four courses down and 6 more to go. I’ve probably been dining here a good hour or so already! But then again....I’m in no hurry.
One of my servers, John returned to pour me my next wine for the night. This was a Hartford Court Pinot Noir from the Sonoma Coast in California. Another winner as all the wines were tonight. Just to let you know, that you were generally poured about 2 oz. for each course and not a full glass! Next, the other server returned with my next course which was a Poached Chicken Egg accompanied by a small piece of Sausage. This was quite a colorful dish and the assorted vegetables in this course complimented everything so well as did the yolk from the egg.
Again, just click on the photo to enlarge! Also, anyone know how to have these photos (as they were uploaded from my pc and not PB or other photo share site) to be displayed larger without having to click on them?
Once again, everything was cleared and replaced for the next course. John poured me a glass of Palacios Remondo Rioja from Spain. It’s a pretty hearty red wine. Soon he returned with my next course which was Colorado Bison with a Caraway Seed Vinaigrette. It was accompanied by a flavorful sauce (probably some kind of demi-glace) and assorted vegetables. This was one of my favorites of the evening so far as the bison was perfectly cooked (medium rare) and the sauce was just spectacular!
VA Bison.jpg Photo courtesy of Runningonwaffles.com
John returned and I told him how good the last course was. He said the best was next to come. I also mentioned to him, that now I would like to take a break after not getting up from my seat for over an hour and a half. Starting to feel a bit cramped. I walked a bit on the concourse on the 2nd floor of the main building at the Grand Floridian and out to the terrace which had a great view of the theme pool, Bay Lake and the Poly. The construction of the new Poly DVC units was taking shape on Bay Lake with many pylons protruding from the water and some of the units having the basic frame of cabanas. It was a nice evening and rather enjoyable out here for a few minutes. I also took a bio break (as Cam says). Victoria & Albert’s have their own set of bathrooms, which are only for their guests. They are quite nice and have nice white cotton towels to dry your hands with.
When I returned to my table, the hostess who sat me in the beginning, did so again and placed my napkin in my lap as well. Everything had been cleared and once I sat down, the other server brought more table settings and cleaned the table with one of those crumb knives. John returned and poured my next glass of wine which was a Chateau Lassegue Bordeaux Blend from the Saint Emilion region of southwestern France. I tried a bit of the wine and it was quite robust and flavorful. This was my favorite wine of the evening! This was probably about a 3 oz pour as this was basically the main course.
John returned with the final of the main food courses before the dessert courses. It looked amazing and the presentation on the plate was.....just WOW! It looks just like the photo below, even if it isn’t mine. This was the duo of Kobe beef, which I opted for with an extra fee on top! The preset menu was just for the Australian Kobe beef, but for an extra $25 you could also add on the Japanese Wagyu Kobe beef along with the former. Although, you couldn’t just have the Japanese version. Well, I guess Disney always gets you one way another. In the rear right are some mixed veggies and next to that are mashed potatoes topped with some short ribs. In the front left is the Australian Kobe beef and to the right is the authentic Japanese Wagyu beef. Just amazing looking at the graininess and fat content of the Wagyu, which runs from about 60-85% fat content. It is quite decadent and something you don’t eat every day. For purchase in Japan in a butcher shop can cost about $200 per lb. Not a frugal way to eat! The small pitcher in the back is the oxtail reduction juice, which can take over a week to make as it’s so slowly cooked. The potatoes with the short ribs were amazing and almost worth a course to themselves. I enjoyed the veggies as well. The Australian beef was excellent, but it’s the Wagyu beef that is the star of this course as it melts in your mouth and along with the oxtail reduction (which compliments these two offerings so well) make it a course I will never forget. Just amazing and Chef de Cuisine Scott Hunnell and his staff are true artists with this course and its’ presentation!
VA Kobe.jpg Photo courtesy of Hpandaw.wordpress.com
That was just outstanding in every way. John, knew I was enjoying it so much that he poured some additional Bordeaux wine, which complimented the course so well. The other server cleared my settings and returned with a small port wine glass and more settings as well. He poured me a vintage Port Wine from Portugal which was Quinto do Crusto. Quite sweet and very flavorful. John returned with a cart that contained my next offering for the night, which was the cheese course. There was a blue cheese(which I can’t eat, but informed them of this, when I made my reservation), Compte from France, Beemster (from Holland or something similar) and a cheddar from Washington State. Since, I wasn’t having the blue John asked which one I’d like an extra piece of (to take the place of the blue) and I went with the Compte. These were all accompanied by various condiments including apricot, honey and a bit of fruit cake. It was all very good and well presented. Below gives you an idea what it looks like, although not my plate.
VA Cheese Course.JPG Photo courtesy of Passporter.com (not sure from who who on the board)
NEXT: A Great Finish!
__________________
October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
Last edited by SuperDave; 03-30-2015 at 11:19 PM..
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Wow, what an amazing meal so far! Thanks for clarifying about the 2 oz. of wine! I was imagining you'd be stumbling out the restaurant, at the end of night, because of all the wine they were giving you.
Drooling...........
Sounds amazing, and great that you were able to take a quick break and walk around a bit
It was and glad I took that short break as I needed it!
Quote:
Originally Posted by chezp
So glad Victoria and Albert's is living up to expectations!
It certainly was and never fails to impress after many experiences there!
Quote:
Originally Posted by Colexis Mom
Wow, looks and sounds amazing!
Yes it was and all can't be put into words with this experience!
Quote:
Originally Posted by shazza
Glad to see you had an excellent meal at V&A's! And, dessert is yet to come.
Quite amazing and dessert would not disappoint either!
Quote:
Originally Posted by MayraLR
Wow, what an amazing meal so far! Thanks for clarifying about the 2 oz. of wine! I was imagining you'd be stumbling out the restaurant, at the end of night, because of all the wine they were giving you.
The meal was phenomenal to say the least. Don't think the rest of your family would appreciate this like you would as you've said they're quite picky eaters! Not part of my repertoire.... Even with only 2 oz pours with most of the courses, with this many.....well, you know!
Quote:
Originally Posted by Cam22
Very nice that you can take a short break in such a long meal. Something I had wondered about. More delicious courses and wines!
The hostess who escorted me, made this clear from the very beginning as this was such an enduring meal, to let my service staff know if I wanted to take a break, so they can pace the courses! All was so good!
__________________
October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
More great courses to drool over. Glad I saved your update for my lunch break today Love a great cheese course
Glad you enjoyed the update! Too bad tastevison isn't available via your pc or smart phone! Can't beat a great cheese course. Had a great one at Yachtsman's a couple of years ago!
__________________
October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
Registered Message Board Members save 30% off PassPorter guidebooks! When you register you'll have access to a discount coupon good for 30% off the list price of PassPorter books in our online store.
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I also mentioned to him, that now I would like to take a break after not getting up from my seat for over an hour and a half. Starting to feel a bit cramped. I walked a bit on the concourse on the 2nd floor of the main building at the Grand Floridian and out to the terrace which had a great view of the theme pool, Bay Lake and the Poly. The construction of the new Poly DVC units was taking shape on Bay Lake with many pylons protruding from the water and some of the units having the basic frame of cabanas. 
It looks just like the photo below, even if it isn’t mine. This was the duo of Kobe beef, which I opted for with an extra fee on top! The preset menu was just for the Australian Kobe beef, but for an extra $25 you could also add on the Japanese Wagyu Kobe beef along with the former. Although, you couldn’t just have the Japanese version. Well, I guess Disney always gets you one way another. 
In the rear right are some mixed veggies and next to that are mashed potatoes topped with some short ribs. In the front left is the Australian Kobe beef and to the right is the authentic Japanese Wagyu beef. Just amazing looking at the graininess and fat content of the Wagyu, which runs from about 60-85% fat content. It is quite decadent and something you don’t eat every day. For purchase in Japan in a butcher shop can cost about $200 per lb. 
Not a frugal way to eat! 
PassPorter Guide Author
Can't beat a great cheese course. 
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