Readers' Opinions

From Dan Glynn on March 25, 2013 at 6:13 PM
Firstly, looks absolutely delicious!

Secondly, I'm certainly not a foody but I am an Australian. Shouldn't it be Tasmanian Pepper not Tazmanian Pepper? I know that your description does match the Menu, but it doesn't sound right at all. Taswegians are very proud of their food, and I wouldn't want to make them angry.

Unless, of course, it was Pepper from the early 90s Sega Mega Drive game Taz-Mania, based on Taz the Tasmanian Devil. If that is the case, I'll happily withdraw my comment!

From Ray Schroeder on March 25, 2013 at 8:00 PM
Wow, what an amazing alternative to V&A. The food looks great and the price is affordable. Who knew...
From James Koehl on March 25, 2013 at 8:36 PM
Good work, Russell. Now I have to get my keyboard cleaned. I was salivating someplace around the hand-rolled pasta description. Really, this was a remarkable report, unique and complete, and a foodie's dream.
From James Rao on March 26, 2013 at 4:52 AM
Nice job, Russell, thank you for sharing the experience. So, how do these types of things work when someone in the party doesn't like some of the common "foodie" ingredients like mushrooms or... dare I say it... doesn't drink alcohol? Are they SOL, or is the menu adjusted to meet the likes/dislikes of each guest?
From Russell Meyer on March 26, 2013 at 7:18 AM
Most chef's table experiences typically do the wine pairings as an add-on, however, the Flying Fish experience is billed as a pairing. I'm sure if you didn't want the alcohol, they would work something out. Remember, the fine dining restaurants at WDW operate like real restaurants, not like theme park, conveyor belt, chain-style restaurants. Their ultimate goal is customer satisfaction, so as long as you notify them in advance, they can offer alternatives. I do know that the V&As Chef's Table and Queen Victoria experiences have the wine pairing as a separate charge from the pre-fixe meal cost, so you can experience the food without paying for the wine.

As far as allergies, guests are asked when reserving if there are any allergies in advance. I would presume that the chefs would make dramatic changes to the menu to adjust for allergies if known in advance (peanuts and celiac the most common these days).

When it comes to specific guest dislikes, I've never experienced a situation where I came across something I didn't think I would like. My guess is that the chef would ommit the ingredient, substitute another ingredient, or put that ingredient off to the side of the plate, but still pursuade you to try it. There's a possibility that another dish from the standard menu may get substituted if the chef is unable to perform an ingredient elimination or substitution. Most fine dining restaurants purchase ingredients daily, often with the Chef's Table Menu in mind, so it's unlikely for a kitchen to be able to stray far from what ingredients they happen to have on hand. Additionally, some chefs may be uncomfortable creating a brand new dish on the fly without testing it first, so you're likely to get a spin on a standard menu item or perhaps a dish from a recent Chef's Table menu.

Ultimately, most guests who choose to do a chef's table experience are interested in the culinary journey, and should be open to trying lots of new things.