10 Nights of Magic in The Orlando Trifecta-TR - COMPLETE!! 12/10 About This Page:

[SuperDave]

Originally Posted by chezp

Wow, I can't believe how long your meal is taking. I remember ours taking a while when we ate at V&As, but my goodness! The langoustine looked amazing.

I'd never thought about the table settings before... interesting.

It's a long one and well paced and help with so many courses! The langoustine is one of my top highlights of the meal! It is pretty crazy how much dinnerware each diner goes through during the course of this meal!

[SuperDave]

Originally Posted by MayraLR

More great dishes!

They were so good and to die for and more to come!

Originally Posted by purplegal

Wow some more beautiful food. Dave I don’t know how you can keep up with all the wines, I think I would be having a nap by now.

The cuisine is amazing and why I've dined here on every WDW trip except for my first in 2002. It's a long meal at around four hours and well paced. The pourings are two ounces each, so there is time to get the alcohol out of your system to a degree. It usually doesn't affect me until the end, when I'm ready for a nap as you said!

[SuperDave]

Originally Posted by Colexis Mom

It all looks delicious!

It most certainly was and some!

[SuperDave]

Originally Posted by disneydreamer33

I just found your TR and so happy I am not too far behind and was able to catch up.
Love you descriptions and pics through IOA & US. It is on my list as my oldest daughter and myself are HUGE Harry Potter fans. We cannot wait to see it in person.
She is also a huge Halloween nut, so I would love to take her during Oct. I am so happy you took the RIP tour so I could see what it was all about for future planning. I am not sure I could handle the haunted houses, but she would love them!
Portofino resort looked so beautiful at night as well as the day time.
All of your meals have sounded spectacular as well as CS and snacking.
The 3 coasters at Seaworld are quite intense. I watched the POV's and wow! Not sure if I could do those now. I could have in my younger days, but even EE I cannot ride more than once or too close together.
V&A meal is definitely unique. It all looks so good and what a great way to have time to visit with friends.

Glad to have you on board and that you caught up rather fast as I've had quite a few updates on this TR!

Glad you like the photos and enjoyed my time at Universal. Harry Potter is a lot of fun and well worth seeing. The details and theming of this area are astonishing! You must have a butter beer as they are so good!

The Halloween Horror Nights was a lot of fun and so glad I did it. Especially, the R.I.P. Tour as I got to experience it all. It's not cheap but was money well spent and got so much out of it! I enjoyed the houses immensely but not for everyone.

I enjoyed my evening at the Portofino resort as so beautiful at night. More good meals to come at Universal and WDW.

I enjoyed SeaWorld and the coasters were intense and sometimes too much!

I'm so happy Drew and Dot were able to include me in their ADR at Victoria & Albert's as it was such a nice gesture! This all came out of my failure to secure an ADR here as I never had so much trouble trying to get one. October is a busy time but must have been something else as well. I didn't have any trouble getting one here in October, 2016.

[SuperDave]

Originally Posted by Her Dotness

What’s even more interesting about the volume of dinnerware, I think, is its variety. Most of it is the china with the black border with inner gold scallops. Dignified and elegant. But, occasionally there will be oddly shaped plates and sometimes even a plain black one.

I didn’t care for the lamb much mostly because of the barley porridge. The lamb was intensely smoke-flavored, and I’ve disliked barley since childhood, one of the few foods I don’t like.

The langoustine, on the other hand, was nearly as good as the prior sablefish. Sadly, I don’t recall much more than that the dish seemed a bit visually chaotic although its flavors worked well together.

We three were too busy savoring every bite, exclaiming over each dish, and discussing our separate impressions.

I must say I envied Dave’s enjoyment of his wine pairings. I often wished I could do those but health concerns (and my limited capacity!) prohibit my indulging. As a result, I enjoyed Al’s descriptions along with Dave’s reminiscences of similar wines he’d enjoyed in Europe. It really must be a delight to do the wines which I’m certain would enhance the food brilliantly. Lucky Dave!

Quite a lot of commentary on this part of the meal by you Dot and I welcome it! Perhaps, you can finish this portion of the TR as it would be less work for me!

Great observations on the dinnerware and quite accurate. It varies from course to course and a lot of it is used to compliment each course with the size of the dishes as well as colors of the cuisine set against the plates. I don't know how else to put it.

I thought you may not have enjoyed the lamb much. I enjoyed it but wasn't my favorite.

The wines certainly enhance the experience of the meal as they are selected to compliment the individual courses as much as possible. I recall talking with Al about certain wines I had on my trip to Eastern France in 2013 as some of these tonight were from regions I visited.

Here's the TR in case some of you never read it.

http://www.passporterboards.com/foru...d.php?t=274432

The langoustine was one of my favorites as well!

We were all enjoying this meal so much and discussing it a lot. Too bad Dot wasn't that crazy about a few things but mostly in the latter part of the meal. But then again she wasn't feeling 100% well.

[SuperDave]

Originally Posted by Her Dotness

Our prior QVR experiences took about 4-1/2 hours. Chef’s Table was an additional hour, as I recall, what with opportunities to meet and speak briefly with some of the chefs. And, there is even more “show ‘n’ tell” with it since you have two servers attending only to your needs.

It was such a disappointment not to have gotten CT again. That was what Drew really wanted as his birthday dinner. That would’ve been SUCH fun having Dave join us for it. Chef’s Table requires at least two diners, so Dave’s not yet been able to “do the trio” at V&A’s—main room, QVR and CT.



Maybe because I love beautiful dinnerware and settings, I enjoy seeing how each V&A’s course is served nearly as much as the food itself.

Ten courses with only a few pieces of flatware such as butter knives reused! It is amazing how many of glassware, china and flatware are used when you think about it. The only piece you retain throughout is your water goblet.

This one was a bit longer than my other experiences in QVR as they were attending to three of us and not just me. I hope to one day experience the Chef's Table in due time and will have V & A's trifecta added to my belt!

Not easy to get the Chef's Table as you have to try once your window opens but still not easy when considering the length of stay window and when others can book this and at times before you can.

The presentation they exhibit here from the courses themselves complimented so artistically with the dinnerware just amazes me every time I dine here. The staff are true artists in every regard at V & A's.

Just insane with all the dinnerware and good point made with just a few of these we use throughout the entire experience!

[pamcarey]

What an amazing meal you're having so far at V&As! I would love to try the wine pairings with a meal like that, but I think I would need one ounce pours, or I would be under the table by the end of the meal. I consider myself a moderately adventurous eater, but have never tried duck or lamb. They just don't appeal to me, especially as I know they can be prepared badly. However, in a tasting menu like this, I think I'd be willing to give them a try. That being said, the sablefish and langoustine look like the courses I'd like best so far.

[SuperDave]

It's been a great meal so far. A tasting menu is a good place to start with duck and lamb. If you're not sure if you'd like it, try someone's for a taste or have as an appetizer in a good restaurant. That way you know they'll do a good job with it. The seafood courses were two of my favorites from this meal.

[Alaskan Mom]

What an amazing meal! I know you are enjoying every bite.

[SuperDave]

Originally Posted by Alaskan Mom

What an amazing meal! I know you are enjoying every bite.

I certainly am and just so many great courses I've had so far! Still more to come!

[SuperDave]

It Looks So Beautiful, But Unfortunately It Will Be Ruined!



Friday, October 6th (Part VI)
Before our next course arrived, we had our final bread selection of the evening. This would be quite something and not the bread, but the butter and presentation! Al served us each a sliced piece of multigrain bread.


My bread and you can see the remnants of the butter from the two previous servings.

Al wheeled over the butter on a cart to our table and it was quite something! It looks like a sculpture or work of art. It looks so beautiful, but unfortunately it will be ruined!


Quite a sight!

Al then took a spoon and shaped small pieces of butter and rolled them with the spoon, which he deposited on a butter dish. It was quite fascinating to watch and love the little touches like this here. This is the same butter we had earlier for our first bread selection.


The final outcome of the butter

After we enjoyed our bread for a few minutes and it was quite good, Al brought me another wine glass and poured the next selection. This would be another red wine.


Heitz Cellars Cabernet Sauvignon, Napa Valley 2012

This was another great selection and had quite a bit of bite to it. It would go well with our final entrees.

Al brought our entrees out and they were presented rather well as the plates had steel covers on them before the dish was revealed to us. This course had an additional surcharge on it. I’ve had this before and always worth the extra amount for it.


Australian Kobe Style Beef (left) with Roasted Garlic Potatoes. It was complimented with Miyazaki Japanese Beef (right). Also, there was a sauce reduction for the Australian Beef. Al told me it takes 3-4 days to make the sauce reduction.


The Miyazaki Japanese Beef and you can see the marbleization on it.

I’ve had this course previously and always a winner. I enjoyed it so much and both styles of beef are quite flavorful but the Japanese version stands out for me. This is the authentic Wagyu Beef from Japan. A difference to that of American Beef as the fat is on the surface and creates an amazing flavor with the marbleization. It's quite amazing how they pamper the cows for this beef by giving the cows massages, playing music and feeding them bottles of beer. I enjoyed this so much and I know Drew did as well.

Dot on the other hand did not enjoy the Japanese portion but I think she enjoyed the Australian version. She thought it was too fatty for her, but it’s always served that way. She generally likes a good Filet Mignon, which is lower in fat as opposed to a NY Strip Steak or Ribeye, which I prefer. Dot was also not feeling that well too.

The sauce complimented the Australian beef rather well and had great flavor to it and quite dense as so well balanced. The garlic potatoes also scored with me as I enjoyed those as well.

This course was the largest of all those so far with the addition of the Japanese Beef. My glass of wine would not make it through this course and Al returned to provide an additional pour for me. I always need the extra pour for this course but not any of the previous ones.

Al returned and cleared our plates and cleaned our table a bit from the bread crumbs as they can make a bit of a mess. Dot commented that she wasn’t that happy with the Japanese Beef as not to her liking. She seemed to enjoy just about everything else so far during the meal. Al returned once again with another wine glass for me and the final one tonight. This was a much smaller one for the upcoming cheese course.


Vinos Viejos de Hidalgo, Pedro Ximenez Jerez, 30 Year Old Port

This is a great port wine and enjoyed it so much. I don’t have port wine that often but this one was exceptional.

Al came back and proceeded to set up our Cona French Press coffee makers for the fresh brew with our upcoming dessert courses. It takes a while for the completed product. One for Dot and Drew and one for me. They may have had decaf, but I’m not sure.




My brew in progress

Al returned and brought the cheese cart to our table and informed us what variety of cheeses we’d be having. There were four of them, but I would only be having three as I can’t eat blue cheese. There were also some accompaniments that would be served with them.


Quite a cheese cart and would love to have one of these! But, where would I put it?



Quite a plate. Here were a French Goat Cheese, Gouda from Holland and Toma from California. One of the accompaniments was some Swiss Fondue in the glass.



I enjoyed this very much and probably the Goat Cheese most. All the accompaniments were all good and worked well with the various cheese selections. These included various nuts, some sugar concoctions and honey.


My coffee coming along

At this time, Dot noticed that their coffee wasn’t brewing that well as mine was nearly finished brewing and theirs was just beginning. Al returned and I believe he brought a new base for them so the brewing would finish and Al relit the burner for them. This took a little extra time and I decided to take a short break, while their coffee finished brewing. When I returned, Al poured the coffee for us and the final product looked and tasted good.


Sorry, if it’s a little blurry!

Shortly, our dessert courses would be arriving! I was a bit full at this point, but I think I can squeeze the dessert courses in!





NEXT: It Would Be Nice If They Took Care of Ours as Well!

[Cam22]

I would have to agree with Dot in that I prefer a great filet mignon to a fatty piece of beef. But glad that you enjoyed your entree. Such an interesting process with the coffee.

[SuperDave]

Originally Posted by Cam22

I would have to agree with Dot in that I prefer a great filet mignon to a fatty piece of beef. But glad that you enjoyed your entree. Such an interesting process with the coffee.

I like both types but just prefer the Japanese version as in a class of its' own with so much flavor. Then of course a NY strip or ribeye is always good. Just love the marblelization on these that add so much flavor. Then again it's fine as not having it every day. The coffee process is certainly a sight and show as well!

[purplegal]

Oh that beef looks so good, too bad Dot was not feeling well especially for such a wonderful meal.

[chezp]

That butter was an amazing presentation!

Forgive me, but I did zip through the beef course description for obvious reasons. The cheese course again looked amazing with some wonderful choices and presentations again.