Matt's Fall, 2019 adventure with Club 33 and 21 Royal

[whoever]

And it's double funny because Sask is a land-locked province, no 'coast' at all. They have a lot of lakes, but no seawater. They're our 'breadbasket' province. I've driven through it, and it's only fields of wheat as far as the eye can see. And if you are on the roof of the barn, you can see your dog run away for days!

The Chef definitively said the Saskatchewan forest in British Columbia unless I read my notes wrong, but that could be my abbreviations.

 

[BandMom1]

Ok, I've not been on DISboards for awhile...just sat and read through this entire trip report/thread...holy cow, Matt!! Loving this! Fantastic pictures and descriptions. What an amazing experience! Myself and hubby are totally in for doing this if anyone is putting a group together!!

 

[whoever]

Ok, I've not been on DISboards for awhile...just sat and read through this entire trip report/thread...holy cow, Matt!! Loving this! Fantastic pictures and descriptions. What an amazing experience! Myself and hubby are totally in for doing this if anyone is putting a group together!!

Glad to see you back. I remember you from back when. Stick with us, it's far from over.

 

[DizMe]

Well, now, it looks like we could probably have 2 dinners at 21 with all of the people here who have said they'd be in! Maybe we should figure out some method of organizing a group (outside of this board so no rules are broken) and see if we could make it happen. I know the reservations are booked far in advance. What a blast it would be to meet this gang for dinner!!

 

[whoever]

Well, now, it looks like we could probably have 2 dinners at 21 with all of the people here who have said they'd be in! Maybe we should figure out some method of organizing a group (outside of this board so no rules are broken) and see if we could make it happen. I know the reservations are booked far in advance. What a blast it would be to meet this gang for dinner!!

We did ours via a private FB group.

 

[whoever]

Just before 7:30, we took a brief hiatus for biological needs and a much desired rest on the outside patio between courses. But not before we saw some magic happen in the mirror in the room…

For the third course… Paul instructed us to sit tight.



Matt thought the next two wine pairings were some of the finest producers in all of California, the first being Morlet family vineyards. The Gentleman behind it was named it was Luke Morlet. He was the eldest of three sons from a Champagne family. Five generations making champagne with two younger brothers. His wife was supposed to be from there and they would still be making champagne until he fell in love with an American school teacher named Jody and left his legacy, came to California in the 90s and went to Newton Vineyards under Michel Rolland, pioneered their line and then went to work for Peter Michael Winery and made them very famous. In 2006, Jody had quit teaching school and they mortgaged EVERYTHING they had, started their own vineyard and are making some of the best wines in all of CA. They make 16 wines: 3 chardonnays, 3 pinot noirs, and amazing cabs. When he first met them and tasted, it took 2 days to taste them all. This next one was the wine which stopped him in his tracks. It’s a Syrah which actually isn’t from a vineyard which they own. He sources it from a place called Bennett Valley in northern Sonoma. When he tasted it, it reminded him of a favorite Syrah from Côte-Rôtie in France, which produces the most elegant and beautiful Syrah’s he’s ever found. When he tasted it, he wondered how it inspired and reminded him of Côte-Rôtie. He pondered how it was possible that this wine could inspire him and make him think of that place across the world, so he asked Luke Morlet. His response: Côte-Rôtie. How could he translate that inspiration into a glass? People make good wines, but he’s striving for something higher.



This is his Syrah, called Bouquet Garni It’s named after the herb bunch which a chef will toss into a stock to impart flavor. That’s what this wine is. It’s heavier than pinot with blueberry and stewed red fruits. It’s known for having a meaty quality but elegant and polished on the palate. All of those roasted qualities were why he chose it for this course and they go together like hand and glove. (Personally, I got blackberry and pomegranate as the front note on it).

One of the chefs came out to introduce the next course, which was wrapped in Joha Santa (Mexican Pepper Leaf which might actually kill us over time, but so good), which is also called sacred leaf due to it’s wonderful aromatic qualities once the aromatic oils get heated. They were talking about star anise, coriander, and a touch of nutmeg and you can smell all the flavors and smells coming through. They wrapped it around a pheasant. It came from Texas and was free range and grilled over an open fire. The question of whether Matt E got to taste the dishes beforehand came up and he responded tongue in cheek that he was forced to. Oh what a job!!! He wanted to make sure that they were perfectly suitable for the dinner and really get to know the dishes and work with the chefs. He’s had moments where they thought everything was going to work together with the dish and the wine and it just didn’t say anything. Sometimes all it needed was a little of the special salt and it just popped. And that is how finicky cuisine can be. Sometimes 1+1 = 3 and that is how it is with the wine pairings.



This course was entitled “Discover the West” (Another deviation from the original menu). It was a fun course and they wanted you to feel like you were in the west... sitting around a campfire, eating a rustic meal. They got a pheasant, inlaid some herbs, and the wrap smelled like root beer. The Puree is a hay roasted carrot puree. When you eat it all together you feel like you are in the west around a campfire.

The official description is as follows:



The Mighty West



Pheasant Roulade, Hay Roasted Nantes Carrot, Plum Chimichurri



Morlet Family Vineyards, Bouquet Garni, Syrah, Bennett Valley 2014



For those wondering, my thoughts on every course will be at the end of this TR.

 

[DizMe]

I honestly had NO idea there was so much to the dinner!! It's not a dinner, it's an entire sensory experience on every level. I mean, I have tried the Chef's Table at NR and figured it would be something like that. Nooooooooo, this is on a very very different level altogether. I groused a bit at the price I paid for NRCC with wine pairing, as I'm not usually much of a foodie (except for dessert--amiright, Stormy? ), but I would happily plunk down the money for this without a moment's regret.

 

[whoever]

I honestly had NO idea there was so much to the dinner!! It's not a dinner, it's an entire sensory experience on every level. I mean, I have tried the Chef's Table at NR and figured it would be something like that. Nooooooooo, this is on a very very different level altogether. I groused a bit at the price I paid for NRCC with wine pairing, as I'm not usually much of a foodie (except for dessert--amiright, Stormy? ), but I would happily plunk down the money for this without a moment's regret.

 

[Canadian Harmony]

The Chef definitively said the Saskatchewan forest in British Columbia.

Sorry but there's no such thing. Saskatchewan does have trees, but they're up north, thin and scraggly things compared to our amazing old-growth cedar and fir along the coast. To find out more, go here. Closest would be Skeena/Stikine, but that's pretty far north for mushrooms. I'd expect these were sourced in the West or South Coast region. Silly of me to go on about this, but there's a bit of national pride involved I think.

BUT, the rest of your meal looks amazing. Why would Mexican Pepper Leaf kill you over time? Did it add a lot of flavour to the pheasant? Do you eat it or put it aside? This is fascinating to me.

 

[cruisehopeful]

Wow, you took really good notes. That's pretty amazing that you remember so much detail about everything. Were you recording on your phone? I appreciate all the little details and it feels like I was there.

I'm super excited for this. I know the reservation list is long, many months long, but it's giving me something to look forward to. Throughout the day, when I think, "hey, I'll be able to go have that exclusive dinner at DL," it makes me smile.

 

[whoever]

Sorry but there's no such thing. Saskatchewan does have trees, but they're up north, thin and scraggly things compared to our amazing old-growth cedar and fir along the coast. To find out more, go here. Closest would be Skeena/Stikine, but that's pretty far north for mushrooms. I'd expect these were sourced in the West or South Coast region. Silly of me to go on about this, but there's a bit of national pride involved I think.

Next time I go, I'm definitely going to have to question the chef on this because he said Saskatchewan. Oh well, I don't care where they came from, they were delicious LOL.

BUT, the rest of your meal looks amazing. Why would Mexican Pepper Leaf kill you over time? Did it add a lot of flavour to the pheasant? Do you eat it or put it aside? This is fascinating to me.

Its a carcinogen. I recall it being good and did indeed impart a spicy herbaceous flavor.

 

[Canadian Harmony]

Next time I go, I'm definitely going to have to question the chef on this because he said Saskatchewan. Oh well, I don't care where they came from, they were delicious LOL.

No doubt! It looked delicious!

Its a carcinogen. I recall it being good and did indeed impart a spicy herbaceous flavor.

Interesting. I love how there's so much information given during the meal as well. I'm looking forward to reading your thoughts on the courses and tastes.

 

[TL-CP96]

Well, now, it looks like we could probably have 2 dinners at 21 with all of the people here who have said they'd be in! Maybe we should figure out some method of organizing a group (outside of this board so no rules are broken) and see if we could make it happen. I know the reservations are booked far in advance. What a blast it would be to meet this gang for dinner!!

I may be new here, and we spend most of our time at WDW and its new Club 33s, but would love an opportunity to visit DLR's Club 33 and partake in the 21 Royal experience!
Put us down for 2 if any open spots!

 

[whoever]

Wow, you took really good notes. That's pretty amazing that you remember so much detail about everything. Were you recording on your phone? I appreciate all the little details and it feels like I was there.

That's a trade secret... LOL.

I'm super excited for this. I know the reservation list is long, many months long, but it's giving me something to look forward to. Throughout the day, when I think, "hey, I'll be able to go have that exclusive dinner at DL," it makes me smile.

It is truly something to look forward to! I only had 7 months of anticipation thinking about it LOL.

No doubt! It looked delicious!

Interesting. I love how there's so much information given during the meal as well. I'm looking forward to reading your thoughts on the courses and tastes.

I really like how Matt E, Paul, and the Chef (who's name eludes me at this exact moment but I'll recall soon) came out and gave a story about each and every aspect of the meal. It made it so interactive and my group had such a great discussion during and between courses.

I may be new here, and we spend most of our time at WDW and its new Club 33s, but would love an opportunity to visit DLR's Club 33 and partake in the 21 Royal experience!
Put us down for 2 if any open spots!

Bear in mind, Club33 is NOT part of this experience. We just had a C33 member in our group who took us in. It's an amazing experience not to be missed!!

 

[ddwlms]

Hey

When we get serious about going back, I'll revisit this thread and see who wanted to go.

Please add me to the list, for 2. (Provided I don't have to be an Arizona resident )

 

[ImDMous]

DH and I would definitely be interested in doing this, as would 2 friends of ours. We're local to DL (about an hour away) and have been to Club 33 several times, but this would be truly amazing.

Absolutely loving your trip report. It looks beyond anything I have ever done. I love wine and your write ups are so interesting.

 

[whoever]

Hey

Please add me to the list, for 2. (Provided I don't have to be an Arizona resident )

I won't get serious about trying to get together another trip till much later this year for sometime in mid-late 2021.

DH and I would definitely be interested in doing this, as would 2 friends of ours. We're local to DL (about an hour away) and have been to Club 33 several times, but this would be truly amazing.

Absolutely loving your trip report. It looks beyond anything I have ever done. I love wine and your write ups are so interesting.

Thanks! I really love the special experience DLR has to offer. They are so amazingly well done.

 

[kristensideaoffun]

Well, now, it looks like we could probably have 2 dinners at 21 with all of the people here who have said they'd be in! Maybe we should figure out some method of organizing a group (outside of this board so no rules are broken) and see if we could make it happen. I know the reservations are booked far in advance. What a blast it would be to meet this gang for dinner!!

My husband and I have been talking about doing this experience for a while now. I’ve always wondered how it works with people you don’t know well, but after reading this thread it sounds fun!

Count us in if someone is organizing it... If my husband is out of town, I’d go by myself.

 

[whoever]

My husband and I have been talking about doing this experience for a while now. I’ve always wondered how it works with people you don’t know well, but after reading this thread it sounds fun!

Count us in if someone is organizing it... If my husband is out of town, I’d go by myself.

My only trepidation was what if someone didn't like seafood. That would put a serious damper on an amazing meal IMHO. Not sure why anybody would want to sign up for such an amazing opportunity if they didn't want to try everything the chef had to offer.

 

[smercerdiemont]

Has a total headcount from this thread been made? I am pretty sure we are at 12