Mrhub & Scrappy going to the world again!

Thank you all, you are very kind.

Now back to the report. After the Amuse-Bouche , I splurged and had the Imperial Osetra Caviar.

It was served with a chive infused sour cream ( bottom Left) , egg white & Yoke (top Left), and small pancakes similar to a potato pancake (bottom right). It was also served with a Mother of Pearl spoon to not taint the caviar with the silver. Oh la la! ( Hey you only live once, and this was my once in a lifetime meal!)

Now I'm not someone that has caviar regularly, and truthfully this is only the second or third time I ever had it in my life, but I always wanted to have a really good caviar to see what all the fuss is about. Well I tried, I like it, I truly thought it had an excellent flavor, but would I do it again? No probably not and only because it's not that big of a WOW!. Now if I was with someone else that never had it and really wanted to try it, I might do it.

Second course:

I had Masago Crusted Gulf Shrimp with Ponzu Vinaigrette

This was pure heaven, or so I thought, it couldn't get any better. This was a crusted shrimp crowned with a rice cloud on a drizzle of wasabi resting on a bed of teriyaki style noodles which sat on a layer of roaster cabbage. It was accompanied by a wasabi foam and a wasabi caviar ( which is on the back of the plate, can't see it).

Scrappy had Roasted Long Island Duck with pomegranate , Pistachios and Hearts of palm.

Between courses we were served a trio of breads & butter which were absolutely delicious. First a French baguette with a creamy, rich Vermont butter. Second was a black truffle bread with black truffle butter. This was out of this world and I like this one the most. Last was a multi-grain bread made from a 100-year old Austrian recipe. This bread had a crispy crust and was accompanied by a salty rich butter.

Sorry, only took a picture of the one bread.

Third course:

Scrappy's was from the Vegetarian menu - Vegetable Ravioli with Tomato Broth

She absolutely loved this. The ravioli was Al dente, but very flavorful and the roasted vegetables inside were divine!

I had the Diver Scallop with Frennel, Leek, and Minus 8 Verjus Vinaigrette.

Sssscccrrrrreeeeeeeeeeeeeeeeeeeeeecccchhhhhhhhhhh...................................................................... tic, tic , tic , tic ,tic ,tic, tic, tic,..... CUPCAKE ALERT!!!!!!!!!!!!!!!!!!!!!!!!!!!

Cast Members reported two (2) cupcakes missing from the Captain Cooks Danish counter!

Here are photos to alert people what they look (or looked ) like.
The top one is a Chocolate Beer Cupcake and the lower one is a Red Velvet Cupcake. I will say the Chocolate Beer Cupcake was rather delicious and scrappy liked the Red Velvet cupcake but the icing on it was nasty tasting. It almost tasted like bad cream cheese.

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Oh I forgot how the day started. Well we started with breakfast at Kona Cafe, another winner every time. Scrappy had the Tonga Toast, I had the Samoan. Always love going here.

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Well we got done and headed to the MK for rope drop. It's neat but boy was there a crowd.

But anyway, we went into the park and headed straight here!

Got my first Disney hair cut, so I looked purdy for V & A's.

Back to V & A,

Fourth Course:
I had Vermont Quail with Parsnip puree and Fig GastriqueThis was very delicious, although everything was.

Scrappy had the Braised Oxtail And Cherry Ravioli With Roasted Red Peppers

Course five:

Scrappy had the Poulet Rouge with Hedgehog mushrooms and gnocchi

I went off the deep end and a got Half & Half which chef made up special, Half Australian Kobe-Style Beef Tenderloin with smoked garlic potato puree, and half Iwate Japanese Beef (best beef in the world) with Oxtail Jus . Yes I could and did cut all this beef with my fork, with no effort. It was amazing. Chris our butler said that the chef can put his finger on the beef (gloved of course) and the marbleing in the beef will start to melt just from touching it, thats how tender this beef is. It was served seared, medium rare with a garlic potatoe mash, with the roasted remains from the bone of the Iwate beef on top and seasonal vegetables.

Our Sixth course :
I had the cheese, in honor of Ollie again! Sottocenere Al Tartufo, Parmigiano Regiano, Colston Basseett Stilton, Gouda Reypenaer XO. All I can say is WOW!

Scrappy had the White Chocolate Gelato with tableside shavings of White Chocolate

And what we thought was last , but not least,

Dessert: Hawaiian Kona Choclate Souffle, which we both had our own, (that hurt tryin to get that down!)

In the end before the check was served, the chef sent out complementary candies, made by chef Hunnel himself.

If I remember what they were, I'll put that in here,

Thanks Eeyore, yeah not bad for an old farm and a hillbilly girl from WV huh?

JoAnn it was amazing! I think everybody should able to do that at least once in a lifetime. To be waited on hand and foot, listening to the soft music of a harp playing in the background as you are eating dinner, it was an awesome experience.

VL, this one is for you. This was my breakfast!

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Where am I sitting?

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