Club 33: A Very Special Episode of Culinary Quest

| October 24, 2010 | 4 Replies

Welcome to “a very special episode” of Culinary Quest. No important social issues will be discussed a la a 1980’s sitcom, but as culinary quests go, this one is unique. Nothing will be mentioned as to quality and value or whether anything was worth it. No, Club 33 stands alone. Instead, this is a sharing of an experience with the readers. How I was able to partake in the exclusivity that is dining at Club 33 can’t be revealed, but let me say a great thank you to he-who-must-not-be-named and the other he-who-must-not-be-named. I am eternally grateful.

Our son was given the honor of ringing the doorbell. We gave the mysterious voice behind the intercom the name of our party, and waited until they opened the door. (Insert angelic choir music here).

We waited a little and chatted with the friendly hostess. She said they would be ready for us in a few minutes. Did we take the stairs? No way. We took the French Lift, as cozy as it was.

Upstairs, we were shown to our table and waited on at a level befitting those much greater than we. Of course, I didn’t tell them that. So let it begin…the photos and descriptions that is. Before we move on, you may notice a plethora of capital letters in describing our meal. It is Club 33. I think capital letters are in order, don’t you?

We did have some beer and wine because we could, but we didn’t take any photos. The meal began with an amuse-bouche (a single bite sized hors d’oeuvre meant to stimulate the palate) of shrimp ceviche in phyllo dough.

DIS Unplugged Podcaster Teresa, and my wife, Chrissy, ordered the Vinter Menu, the theme of which was “Celebrating the World of Color.” It began with Forest Mushroom Vol-au-Vent with spiced mango cream.

Next, came Rock Lobster over Tree-Ripened Risotto as a second appetizer.

The third course featured Braised Chateaubriand Medallions with Maui Onion Consomme, served with mashed potatoes and sauteed vegetables.

Course IV (like the roman numerals?) consisted of Regional Artisan Cheeses.

The Vintner Menu concluded with Lemon Creme Fraiche Raspberry Gateau with Milk Chocolate Ice Cream.

Our other friend and I ordered the same opening course, Contemporary French Onion Soup featuring a Parmesan Crisp.

We also had the same main course, Filet of Chateaubriand with Aromatic Shallot Sabayon, also served with mashed potatoes and sauteed vegetables.

Desserts were not printed on a menu, just described by the server. As soon as he described Chocolate Heaven, three of us immediately ordered it. Teresa chose this over the one on the Vintner Menu.

Oh yeah, what about the kids? Other than the usual burger and chicken fingers, the Club 33 children’s menu featured more gourmet kid friendly offerings. These included Petit Filet of Chateaubriand with mashed potatoes and vegetables, Cheese Ravioli with choice of Marinara or Cheddar Cheese sauce, or Breaded Shrimp and Clam Strips with vegetables. All of these items were served with a choice of salad or fruit cocktail.

The dessert choice was a Chocolate Mickey Cake with Vanilla and Chocolate Sauce.

As our evening came to an end, we were able to go outside to the balconies above New Orleans Square. This was definitely an opportunity we weren’t going to miss.

Obviously, everything tasted incredible. The company was incredible. The location was incredible. The experience was incredible. My memories of Club 33 will always be incredible.

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Category: Dining, Disneyland

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