10 Nights of Magic in The Orlando Trifecta-TR - COMPLETE!! 12/10 - Page 32 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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The wines, breads and entrees all look so amazing! The presentation of it all is really a show! I don't eat red meat but I can appreciate how it all looked on your plate. Glad you enjoyed it so much.
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That butter sculpture was amazing!
It's hard to tell just how big it is, even though I can see one slice of bread in the picture. Maybe a silly question, but was that just for your table? Or wheeled to the other tables as well?
That butter sculpture was amazing!
It's hard to tell just how big it is, even though I can see one slice of bread in the picture. Maybe a silly question, but was that just for your table? Or wheeled to the other tables as well?
It was BIG! I’d guess maybe 8-10” high and about 5-6” across at the base.
No, that butter sculpture was for the room’s four tables.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
It was BIG! I’d guess maybe 8-10” high and about 5-6” across at the base.
No, that butter sculpture was for the room’s four tables.
Wow! Very cool.
I wonder what they do with the "remains" at the end of the evening? If it's usable for some desserts or pastries? Or if they just toss it.
Dave’s description: “The Miyazaki Japanese Beef and you can see the marbleization on it.”
No, sorry to contradict, but what he means here is minute threads of meat engulfed by blobs of FAT. Eeeeewwww!
I’m glad, Dave, that you and Drew both appreciated the Miyazaki beef’s charm. You’re quite right. I thought it disgusting. I recall thinking I probably ought to pass on it when Al mentioned that those preferring filet mignon to prime rib (definitely me!) usually don’t care for the Miyazaki. Never again for me!
Thankfully, since it had a walloping extra charge, mine wasn’t wasted. Drew was only too happy to devour it for me, assuring me that he relished every bite.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Last edited by Her Dotness; 03-12-2018 at 05:16 PM..
Wow! Very cool.
I wonder what they do with the "remains" at the end of the evening? If it's usable for some desserts or pastries? Or if they just toss it.
Yes, it was gorgeous and really impressive.
I expect that the remnants are used. V&A’s uses such top quality ingredients that the restaurant’s profit margin would take a serious hit if any such things were wasted.
When we did Chef’s Table, I asked about the bubbling stocks in the immense freestanding electric kettles not far from the railing separating our table’s alcove from the kitchen. The chef I asked explained that various veggie and meat scraps are used to make the stocks, virtually nothing is wasted.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Oh that beef looks so good, too bad Dot was not feeling well especially for such a wonderful meal.
It was more than enjoyable and packed so much flavor as they do everything so perfectly here! Dot made the best of it and enjoyed the meal and experience so much overall!
Quote:
Originally Posted by 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.
The butter was quite a spectacle and love touches like this here! I understand 100% you skipping the section on the beef. The cheese course was very enjoyable from the accompaniments and the variety of cheeses I tried!
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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!
I love a good steak, but that beef course was too rare to me. I don't think I'd have enjoyed it at all. I like my meat cooked medium, even though that may be sacrilege to the chefs and real foodies out there. I also don't like cheese, so that course would have been wasted on me, but I'm eagerly anticipating dessert pictures!
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The wines, breads and entrees all look so amazing! The presentation of it all is really a show! I don't eat red meat but I can appreciate how it all looked on your plate. Glad you enjoyed it so much.
The show is just amazing and our server Al was just amazing in every respect and never faltered! The whole experience and everything presented during the meal was an amazing experience one after another.
Quote:
Originally Posted by Colexis Mom
I’m stuffed just reading this! Delicious!
I guess I succeeded in this regard as it was the idea! All was so good as was the presentation, show and execution of all! Just so well done!
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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!
That butter sculpture was amazing!
It's hard to tell just how big it is, even though I can see one slice of bread in the picture. Maybe a silly question, but was that just for your table? Or wheeled to the other tables as well?
That was quite a show and spectacle and would love to see how it was created! It was wheeled to the other tables as well. My guess is that it was about 12-15" high, so quite big!
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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!
Dave’s description: “The Miyazaki Japanese Beef and you can see the marbleization on it.”
No, sorry to contradict, but what he means here is minute threads of meat engulfed by blobs of FAT. Eeeeewwww!
I’m glad, Dave, that you and Drew both appreciated the Miyazaki beef’s charm. You’re quite right. I thought it disgusting. I recall thinking I probably ought to pass on it when Al mentioned that those preferring filet mignon to prime rib (definitely me!) usually don’t care for the Miyazaki. Never again for me!
Thankfully, since it had a walloping extra charge, mine wasn’t wasted. Drew was only too happy to devour it for me, assuring me that he relished every bite.
This beef isn't for everyone. There are many diners who will go out of their way to experience having this as it's basically a delicacy when it comes to beef and quite unique. With the high fat content, any place you have it will only give you a few slices as just so rich.
At least yours didn't go to waste as I know Drew enjoyed it so much having seconds! You could have also thrown a slice my way as well and I would have been more than happy! It's one of the courses that V & A's is most known for as I've had servers call it the main event of the meal. But then again it is something many may not like and want to get accustomed to.
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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 Get Our Free Newsletter! When you register you'll have the option to sign up for our weekly PassPorter Newsletter. It's chock-full of feature articles; news; tips; contests; photos; and special offers in our online store.
I expect that the remnants are used. V&A’s uses such top quality ingredients that the restaurant’s profit margin would take a serious hit if any such things were wasted.
When we did Chef’s Table, I asked about the bubbling stocks in the immense freestanding electric kettles not far from the railing separating our table’s alcove from the kitchen. The chef I asked explained that various veggie and meat scraps are used to make the stocks, virtually nothing is wasted.
Good info Dot. I would expect nothing less from this amazing restaurant!.
__________________
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!
I love a good steak, but that beef course was too rare to me. I don't think I'd have enjoyed it at all. I like my meat cooked medium, even though that may be sacrilege to the chefs and real foodies out there. I also don't like cheese, so that course would have been wasted on me, but I'm eagerly anticipating dessert pictures!
I'm not sure if I was asked about my cooking preference for the steak, but I usually have it medium-rare as perfect for me. Medium would be fine too. More to come including the desserts. Unfortunately, I forgot to take a photo of one of the dessert courses. Bound to happen with so many courses. If you were with me, I would have been more than happy to enjoy your cheese course! I love my cheese and only a few I don't like that much.
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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!
I’m with Dave on preferring medium-rare whether steak or roast beef.
Most supermarkets sell choice grade steaks, but if you can find one that sells prime, go there. The difference in enjoyment will be profound—if you don’t cook them past medium doneness.
If one insists upon well-done beef, a pot roast is preferable, IMO, as that’s a cut that benefits from long, slow cooking, well done being the goal.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
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Dot made the best of it and enjoyed the meal and experience so much overall! 
All was so good as was the presentation, show and execution of all! Just so well done! 
Bound to happen with so many courses. If you were with me, I would have been more than happy to enjoy your cheese course! 
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