Fall Harvest

I am back at home now. Now it's just a waiting game until I go back to Hawaii for school. What shall I do with my spare time?

Cook!

And not just with any ingredients, items fresh from our garden :)

Over the next couple weeks while I am home I plan on finding different things I can make from our garden.

First on the list? Pumpkin!

I am currently in the process of figuring out what it is I plan on making with some of our pumpkins from the garden.

Recipes should be up soon with pictures :)

Yours till the cookie crumbles

The Most Indescribable Food!

Last night I had the most amazing opportunity! I was able to eat at the restaurant I work at. Which is Victoria & Albert's at the Grand Floridian Resort at Disney World. It is a 5 Diamond restaurant and it wasn't cheap. Though it was worth every single penny that was spent. 

And due to the fact that it was an extremely nice restaurant, I got to get all dressed up, along with my roommate Kimmy who came with me!

Kimmy and I waiting in the lobby at the Grand Floridian!

Upon waiting for reservation we were downstairs in the lobby listening to Christian play the piano. Christian also plays the harp at Victoria & Albert's when he isn't playing the piano. After seeing me there he then dedicated and played "The Hawaiian Wedding Song"  which  made me really happy and smile a lot! 

We finally arrived! Here are our lovely plates that were there when we arrived. Our servers were Allen and Mike and they were AMAZING! They made the evening extra special for us! :)

Did I mention they gave us the best table ever with Elizabeth playing right in front of us?!

Each of our menu's were personalized! Here is Kimmy's!

Here is the Amuse-Bouche, kind of like a present from the chef with a sampling of different things. All of these had some salmon in it and it was delicious!

Here is my cold appetizer! It was a Gulf Shrimp with Breakfast Radish, Kohlrabi, and Tamarind. And then Kimmy's cold appetizer, which was a Minnesota Elk Carpaccio with Olive, Artichokes, and Chorizo Vinaigrette

We both ordered the same fish course. A Citrus Poached Halibut with Warm Verjus Vinaigrette. And yes, that is a baby cucumber on top :)

Here we have Kimmy's and I's hot appetizer.Hers is a  Duck Breast, Duck Sausage and Confit with Strawberry and Rhubarb. The Duck Breast was absolutely amazing! For my appetizer I had a Brentwood Corn Soup with Petite Crab Cake. Yummy yummy! :)

Finally we get to the entree.... Kimmy got the Niman Ranch Lamp with Spring Asparagus and Minted Jus and I got the Filet Mignon with Marble Potatoes and Sauce Soubise.. Oh and that's not it. Chef Scott also gave each of us an extra entree...which would be the Kurobuta Pork Tenderloin and Belly with Baby Beets and a Sherry-Bacon Vinaigrette. 

 

 We felt at this point that it was necessary to take a walk....can you see the hidden Mickey?

Before the next course we also got to go into the kitchen! And we took a picture with Chef Scott :)

Now we both chose the cheese course... on it was a Colston Bassett Stilton, Coach Farm Goat, Gouda Reypenaer V.S.O.P. and Comte.

 

We each chose one of the souffle's. Mine is the first one, a Grand Marnier Souffle and then Kimmy got the Hawaiian Kona Chocolate Souffle

 

Oh and Chef Scott this one out as an extra for both of us...it's a Vanilla Bean Creme Brulee :)

We kind of got started on these a little soon....First we had a Pineapple and Lemongrass thingamabob (I'm not gonna get too technical on that), followed by a chocolate filled with flavoring of Meyer's Rum and caramel, and the last thing on the plate is a little cookie with a lemon curd on top. Which are my favorites :)

And we can't forget the long stem roses we each got!

We both ended up being very very happy campers :)

Now it's time for me to go at the moment, and I'll tell you more about the restaurant at  a later date!

Yours till the cookie crumbles!